The Best Homemade Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 3 carrots, ½ in. thick slices
  • 2 celery ribs, sliced lengthwise and cut in ½ in. slices
  • 3 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8-10 cups of chicken stock
  • 8 oz. dried egg noodles
  • about 2 cups shredded cooked chicken
  • Salt and fresh black pepper, optional chopped parsley
  1. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
  2. Add a good pinch of salt and black pepper. Stir occasionally.
  3. After vegetables have softened a bit, remove bay leaf and thyme.
  4. Add 8 cups chicken stock and bring to a boil.
  5. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes.
  6. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!
Recipe by Family Fresh Meals at