Homemade Chicken Noodle Soup
This fragrant, clear broth is loaded with tender chicken pieces, paper-thin carrots, and egg noodles, brightened with fresh parsley and lemon. Perfect for a quick 35-minute meal or soothing comfort food.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 carrots peeled and thinly sliced
- 2 celery ribs thinly sliced crosswise
- 1 yellow onion diced
- 2 garlic cloves minced
- 8 cups low-sodium chicken stock
Chicken & Noodles
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 8 ounces egg noodles
- 1 tablespoon fresh parsley leaves chopped
- 1 tablespoon lemon juice freshly squeezed (optional)
- Kosher salt and freshly ground pepper to taste
Instructions
Soup Base
- In a large pot or Dutch oven, melt the unsalted butter and vegetable oil over medium heat. Add the carrots, celery, onion, and garlic, season with kosher salt and pepper, and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
Simmer & Serve
- Pour in the chicken stock and bring to a gentle simmer. Add the chicken thigh pieces, then simmer until the chicken is cooked through, about 8 minutes. Stir in the egg noodles and cook until tender, about 6 minutes.
- Remove from heat, stir in the parsley and lemon juice, taste and adjust seasoning, then serve hot.
Notes
At prep, slicing carrots paper-thin helped them cook evenly in just 5 minutes of sauté.
During cooking trials, I found gently simmering the broth rather than a rolling boil keeps it clear and flavorful.
For storage, I freeze the soup base without noodles, adding fresh noodles when reheating to maintain texture. Always reheat leftovers to at least 165°F and consume within 4 days when refrigerated.