Chicken Noodle Soup

5 from 264 votes

This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 283kcal

Author Yumna Jawad

Equipment

Ingredients

2 tablespoons butter
1 yellow onion diced
3 large carrots diced
3 celery stalks diced
1 ½ teaspoon salt divided
1 teaspoon black pepper divided
3 garlic cloves minced
1 teaspoon dried oregano
1 ¼ pounds skinless boneless chicken thighs
2 dried bay leaves
8 cups water
6 ounces egg noodles or pasta of choice (or fusulli)
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Instructions

Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.
Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.
Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes. Remove the soup from the heat and stir in the parsley and lemon juice.

Notes

Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge.

Nutrition