Classic Comfort Chicken Soup
A cozy, nourishing one-pot chicken soup made with tender chicken, soft vegetables, and slurpy noodles simmered in a rich homemade-style broth. The ultimate comfort food for chilly days or when you need a soothing, hearty bowl.
Servings: 6 bowls
Calories: 265kcal
Cost: 3
Equipment
- Large soup pot or Dutch oven
- cutting board
- Chef's knife
- wooden spoon
- Tongs
Ingredients
- 1–1.5 lb boneless skinless chicken breast or thighs
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3–4 cloves garlic, minced
- 8 cups chicken broth (low sodium recommended)
- 1 cup water
- 1–1.5 cups egg noodles or small pasta
- 1 tbsp olive oil or butter
- 1 bay leaf
- 1 tsp dried thyme or dried parsley
- to taste salt and pepper
Instructions
- Heat one tablespoon of oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 6–8 minutes until softened, then stir in the minced garlic and cook for one more minute.
- Pour in the chicken broth and water. Submerge raw chicken breast or thighs into the pot. Add bay leaf and dried herbs. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 15–20 minutes until the chicken is cooked through. Remove the chicken, shred or dice it, then return it to the pot. If using cooked shredded chicken, add it now.
- Add egg noodles or small pasta to the simmering broth. Cook for 8–10 minutes, or according to package directions, until al dente. Undercook slightly if storing leftovers.
- Remove bay leaf. Taste and season with salt and pepper. Serve hot, optionally garnished with fresh parsley or chives.
Notes
Cook noodles slightly under if planning leftovers. For extra richness, use bone broth. Freeze without noodles for best texture. Add lemon juice, cream, or extra veggies for delicious variations.