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Favorite Cozy Chicken Noodle Soup

Cozy chicken noodle soup with carrots celery and shredded chicken in golden broth

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This is the ultimate meal prep hero, a soup that feels like a hug from the inside out. It’s built on a foundation of simple ingredients that transform into a deeply satisfying and healthy comfort food classic.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into coins
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups good-quality chicken broth (low-sodium preferred)
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3-4 fresh sprigs)
  • 1 teaspoon black pepper
  • Salt, to taste
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, finely chopped
  • Juice of half a lemon (optional)

Instructions

  1. In a large Dutch oven or pot, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for 8-10 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the chicken thighs, bay leaves, dried thyme, and black pepper. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 20-25 minutes, until chicken is cooked through.
  4. Remove the chicken thighs with tongs. Shred the meat with two forks. Discard the bay leaves and return the shredded chicken to the pot. Taste and add salt as needed.
  5. Increase heat to bring the soup back to a simmer. Add the egg noodles and cook according to package directions (6-8 minutes) until al dente, stirring occasionally.
  6. Turn off the heat. Stir in the fresh parsley and lemon juice. Ladle into bowls and serve.

Notes

For best texture, cook noodles directly in the soup. The lemon juice brightens all the flavors. To prevent mushy noodles when storing, cook them separately and add to each bowl. This soup freezes well (freeze without noodles for best results).

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