Go Back
+ servings
Chicken Noodle Soup in a white bowl, close up
Print

Chicken Noodle Soup

Chicken noodle soup is a classic feel-good dish with wholesome ingredients and a full-bodied flavor that tastes like a big warm hug in a bowl.
Course Soup
Cuisine American
Keyword Chicken Noodle Soup, Chicken Noodle Soup recipe, how do I make Chicken Noodle Soup, how to make Chicken Noodle Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 415kcal
Author Kathleen

Ingredients

  • 1 (3-3 1/2) pounds bone-in, skin-on chicken breasts
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 cups yellow onion chopped
  • 3 cloves garlic minced
  • 10 cups chicken broth
  • 1 cup carrots cubed
  • 1 cup celery chopped
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 heaping tablespoon Better Than Bouillon (chicken flavor)
  • 8 ounces egg noodles
  • 1 tablespoon fresh parsley

Instructions

  • Pat chicken dry with paper towels and season generously with salt and pepper. 
  • In a large pot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove browned chicken to a plate removing and discarding the skin. Drain all but 2 Tablespoon of dripping from the pot.
  • Saute the onions in the drippings over medium heat until soft and tender, about 7 minutes. Add the garlic to the onions and cook until fragrant, about 1 minute.
  • Add the broth, stirring to lift up any brown bits from the bottom of the pot, and bring to a boil. Add the celery, carrots, bay leaves, thyme, 1 1/2 teaspoon salt, 3/4 teaspoon salt, 1 heaping tablespoon Better Than Bouillon (chicken flavor), and the browned chicken. Reduce the heat to a simmer, cover, and simmer until chicken is tender about 25-30 minutes.
  • Transfer the chicken to a plate. Remove the soup from the heat and add the noodles. Let stand, covered until the noodles are tender 20-22 minutes.
  • When the chicken is cool enough to handle, cut into 1/2-inch chunks. Return to chicken to pot and stir in the parsley. Remove bay leaves and adjust seasoning. Serve

Nutrition

Serving: 1/10 of the recipe | Calories: 415kcal | Carbohydrates: 21g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 1007mg | Potassium: 702mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2395IU | Vitamin C: 21.2mg | Calcium: 58mg | Iron: 2.3mg