Classic Chicken Noodle Soup Recipe

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Classic Chicken Noodle Soup Recipe :- I have tried a lot of different winter soups over the years, but this recipe for Easy Chicken Noodle Soup is and will continue to be my favorite. The ingredients that go into its production are uncomplicated, and it is packed with nutrients that are particularly beneficial throughout the winter months of the year.

Classic Chicken Noodle Soup Recipe 



  • 2 tablespoons butter
  • 1 yellow onion diced
  • 3 large carrots diced
  • 3 celery stalks diced
  • 1 ½ teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 ¼ pounds skinless boneless chicken thighs
  • 2 dried bay leaves
  • 8 cups water
  • 6 ounces egg noodles or pasta of choice (or fusilli)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice



During the beginning stages of the process, it is strongly suggested that you make use of a large stockpot in order to bring the butter to a temperature that is somewhere in the middle of the heat spectrum. Including the onion, carrots, and celery in the meal is an essential step in the preparation process.

Not only is it necessary to include the other components into the dish, but it is also crucial to add one teaspoon of salt and half a teaspoon of pepper to the dish. While the mixture is being heated, continue to whisk it on occasion for around ten minutes, or until it has become more flexible, whichever comes first.


This should be done until the mixture reached the desired consistency.
Garlic and oregano should be added to the pan at the same time. This is an important step that must not be neglected and should be done simultaneously.

After the scent has been released, you should continue to stir the mixture during the frying process for roughly one minute on each side. This should be done for the duration of the cooking process. At this point in the process, it is necessary to take into consideration a number of factors, including the chicken, the bay leaves, and any additional salt and pepper that may be required.


It is required to bring everything to a boil at a heat setting that is somewhere between medium and high while the water has been added to the cooking liquid. This must be done as soon as the water has been added. After that has been finished, the water ought to be drained as quickly as possible from the container.

Continue to simmer the chicken with the lid on the pot for approximately twenty-five minutes, or until it reaches the desired level of cookability, whichever comes first. Immediately after the temperature has been brought down to a medium-low level, this step ought to be taken.


Once the chicken has reached the desired level of doneness, place it on a cutting board and set it aside. By doing so, we will guarantee that it will receive the appropriate amount of heat. With the help of two forks, the chicken should be shredded into pieces that are suitable for snacking consumption.

These bite-sized morsels have the potential to be considered nutritive. It is necessary to reinsert the egg noodles and the shredded chicken after they have been withdrawn from the broth in order to proceed with the preparation method. This is necessary in order to continue with the procedure.


It is recommended that the soup be allowed to continue to boil over medium-low heat for around ten minutes, or until the pasta reaches the desired level of softness, whichever comes first.

Through the utilization of this method, you will be able to accomplish the desired level of tenderness in the preparation of the pasta. Immediately after the soup has been taken from the heat, it is of the utmost importance to ensure that the parsley and lemon juice are thoroughly combined with the soup mixture.



  • Calories: 283kcal
  •  Carbohydrates: 27g
  •  Protein: 23g
  •  Fat: 9g
  • Saturated Fat: 4g
  •  Polyunsaturated Fat: 1g
  •  Monounsaturated Fat: 3g
  •  Trans Fat: 0.2g
  •  Cholesterol: 124mg
  • Sodium: 746mg
  •  Potassium: 476mg
  •  Fiber: 3g
  •  Sugar: 3g
  •  Vitamin A: 6303IU
  • Vitamin C: 8mg
  •  Calcium: 58mgIron: 2mg

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