The Best Homemade Chicken Noodle Soup
This chicken noodle soup is made completely from scratch with lots of chunky veggies, herbs, and homemade broth, just like Grandma used to make!
Ingredients
- 2 split chicken breasts, bone-in
- 6 oz. egg noodles
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 lb. carrots
- 1/2 bunch celery
- 1 tsp dried basil
- 1 tbsp dried parsley
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp Freshly cracked pepper
- 2-3 tsp salt
Directions
Recipe instructions The Best Homemade Chicken Noodle Soup
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Step 1
Chop the onion and mince the garlic. Put the onion, garlic, and olive oil in a big pot and cook over medium heat for about 5 minutes, until the onions are soft and clear.
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Step 2
While the onion and garlic cook, wash and slice the carrots and celery. Add them to the pot and cook for a few more minutes.
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Step 3
Remove the skin and extra fat from the chicken breasts. Add the chicken breasts to the pot with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and eight cups of water. Cover the pot and bring it to a boil on high heat, then lower the heat and let it simmer for an hour. Keep the pot simmering the entire time. If the heat is too low and there are no bubbles, the chicken will not easily shred.
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Step 4
After cooking for an hour, take out the chicken from the pot. Use two forks to remove meat from bones and shred it slightly. Add one teaspoon of salt to the broth and add more as per your taste preference. I added 2-3 teaspoons for a prominent broth flavor.
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Step 5
Put the noodles in the same pot, turn the heat to high and let it boil until tender, which should take about 7 minutes. Put the shredded chicken back in the pot. Taste it and add salt again if necessary (I didn't need to). Serve it hot!
