Homemade Chicken Noodle Soup
This Homemade Chicken Noodle Soup is cozy, flavorful, and ridiculously easy to make. My foolproof recipe is packed with tips for rich broth and tender noodles—with just 15 minutes of prep! 🥣
Ingredients
Instructions
Cook the veggies: Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots with 1 tsp kosher salt. Sauté for 5-6 minutes until softened. Add garlic and cook for 1 minute more.
Add chicken and broth: Pour in the chicken broth and soy sauce, and add the raw chicken thighs or legs. Stir in dried parsley and the remaining 1 tsp kosher salt (or 2 tsp if you aren't using soy sauce). Bring to a boil, then reduce the heat to low. Cover partially and simmer for 45-55 minutes, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken from the pot and let it rest for a few minutes. Shred it with two forks, discarding the bones. Return the shredded chicken to the pot.
Cook the noodles: Stir in the egg noodles and let them cook for 10-12 minutes, or until tender.
Finish the soup: Stir in the butter until melted. Taste and adjust seasoning with a splash of soy sauce or additional salt, if needed.
Nutrition
- Calories
- 554 kcal
- Carbohydrate Content
- 24 g
- Protein Content
- 27 g
- Fat Content
- 39 g
- Saturated Fat Content
- 10 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 158 mg
- Sodium Content
- 2090 mg
- Fiber Content
- 3 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 25 g
- Serving Size
- 1 serving
