American · easy

Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lbs Bone-in Chicken Thighs or Breasts; 6 oz Egg Noodles; 3 medium, sliced Carrots; 3 stalks, sliced Celery; 1 large, diced Onion; 3 cloves Garlic; 8 cups Chicken Broth; 3 sprigs Fresh Thyme; 1 leaf Bay Leaf; 1 tbsp Olive Oil; 1/4 cup Fresh Parsley

The classic — rich homemade-style broth with tender chicken, carrots, celery, and egg noodles.

55 min
Total: 6
Serves: $18.00
Est. cost: 320
Cal/serving

Dietary, as tagged

Kid-friendly
Dairy-free

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Bone-in Chicken Thighs or Breasts1 1/2 lbs
Egg Noodles6 oz
Carrots3 medium, sliced
Celery3 stalks, sliced
Onion1 large, diced
Garlic3 cloves
Chicken Broth8 cups
Fresh Thyme3 sprigs
Bay Leaf1 leaf
Olive Oil1 tbsp
Fresh Parsley1/4 cup

Method

01
In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 5 minutes. Add garlic, cook 1 minute.
02
Add chicken, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until chicken is cooked through.
03
Remove chicken and shred into bite-sized pieces. Discard bones, skin, thyme stems, and bay leaf.
04
Return broth to a simmer. Add noodles and cook according to package, about 6–8 minutes.
05
Return shredded chicken to pot. Season with salt and pepper. Garnish with fresh parsley.

320
Calories: 28g
Protein: 30g
Carbs: 8g
Fat