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Chicken noodle soup in a white bowl.
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Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup is easy and delicious, and it comes together fast with leftover chicken or turkey.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings (2 cups each)
Calories 249kcal

Ingredients

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  • Stir in broth, chicken, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
  • Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Video

Notes

  1. Chicken: Leftover chicken torn into bite-sized pieces works perfectly here, or you can poach a chicken (and make broth at the same time). Cooked turkey is delicious too.
  2. Chicken broth: Homemade chicken broth is ideal or you can make broth with chicken bouillon. Better than Bouillon chicken base paste is my personal preference if I'm not using homemade broth.
  3. Yield: This recipe makes about 16 cups of soup, enough for 8 servings, 2 cups each.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cups | Calories: 249kcal | Carbohydrates: 24g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 921mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1359IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg