Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup Recipe
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 ½ teaspoons kosher salt (divided, plus more for pasta water); 1 12 -ounce bag egg noodles* ((I used extra-wide)); 1 tablespoon extra-virgin olive oil or unsalted butter; 1 large white onion (diced (about 2 cups)); 4 medium carrots (diced (about 2 cups)); 3 celery stalks (diced (about 1 cup)); ½ teaspoon ground black pepper (plus more to taste); 4 thyme sprigs; 3 g arlic cloves (minced (about 1 tablespoon)); 1 tablespoon minced ginger (about 1, 1-inch piece); 2 quarts 8 cups low-sodium chicken broth or stock; 6 boneless (skinless chicken thighs or breasts (use thighs for a richer flavor)); 2 tablespoons lemon juice (from about 1 small lemon); Chopped fresh parsley or thyme (for serving)

The BEST homemade chicken noodle soup recipe with egg noodles! Easy, satisfying, and full of tender chicken and vegetables.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (22) 👁️ 37 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

1 ½ teaspoons kosher salt (divided, plus more for pasta water)
1 12 -ounce bag egg noodles* ((I used extra-wide))
1 tablespoon extra-virgin olive oil or unsalted butter
1 large white onion (diced (about 2 cups))
4 medium carrots (diced (about 2 cups))
3 celery stalks (diced (about 1 cup))
½ teaspoon ground black pepper (plus more to taste)
4 thyme sprigs
3 g arlic cloves (minced (about 1 tablespoon))
1 tablespoon minced ginger (about 1, 1-inch piece)
2 quarts 8 cups low-sodium chicken broth or stock
6 boneless (skinless chicken thighs or breasts (use thighs for a richer flavor))
2 tablespoons lemon juice (from about 1 small lemon)
Chopped fresh parsley or thyme (for serving)

Steps

Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions, then drain and return to the pot. Drizzle with a little olive oil to prevent sticking. Cover and set aside.
Meanwhile, in a Dutch over or similar large pot, heat the oil or butter over medium heat. Add the onion, carrots, celery, 1 teaspoon salt, and the pepper. Cook, stirring, until softened, 5 to 7 minutes.
Add the thyme sprigs, garlic, and ginger, and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
Stir in the chicken broth and remaining 1/2 teaspoon salt. Cover and increase the heat to bring to a high simmer.
Add the chicken and return to a high simmer (it should not fully boil). Reduce the heat to medium-low, partially cover the pot, and simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a cutting board and dice or shred. Fish out and discard the thyme sprigs.
Return the chicken to the pot. Add the lemon juice. Taste and adjust seasoning as desired.
If you'll be serving all of the soup at once: Stir the noodles into the pot with the broth/chicken and ladle into serving bowls. If you know you want leftovers, divided the noodles between bowls, then ladle the broth/chicken mixture over the top (this allows you to store the noodles separately so they don't become mushy). Sprinkle with fresh parsley and serve.