American dinner

Homemade Chicken Noodle Soup with Fresh Herbs

Name: Homemade Chicken Noodle Soup with Fresh Herbs
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 medium yellow onions, finely diced; 3 medium carrots, cut into ¼-inch rounds; 3 celery stalks, chopped into ½-inch pieces; 3 garlic cloves, minced; 1.5 pounds boneless, skinless chicken breasts; 9 cups chicken broth (preferably low-sodium); 2 cups water; 2 bay leaves; 1 teaspoon dried thyme; 1.5 teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; 3 cups dried egg noodles; ¼ cup fresh flat-leaf parsley, chopped; 1 teaspoon fresh lemon juice (optional)

Easy homemade chicken noodle soup recipe with tender poached chicken, fresh vegetables, and herb-infused broth. Perfect comfort food in 55 minutes.

Prep: 18 minCook: 35 minTotal: 53 minServes 4405 cal

Health Scores

Gut Health8/10

Anti-Inflammatory8/10

Blood Sugar Control7/10

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2
Add the diced onions, carrots, and celery to the hot oil and sauté, stirring occasionally, until the vegetables soften and the onions turn translucent, about 7-8 minutes.
3
Stir in the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
4
Pour the chicken broth and water into the pot with the vegetables, then carefully place the chicken breasts into the liquid.
5
Add the bay leaves and dried thyme, then bring the liquid to a gentle simmer over medium-high heat.
6
Reduce heat to medium-low and maintain a gentle simmer, partially covered, for 15-18 minutes until the chicken is cooked through and no longer pink inside.
7
Remove the chicken breasts from the pot using tongs and place them on a cutting board to cool slightly.
8
While the chicken cools, bring a separate pot of salted water to a rolling boil and cook the egg noodles according to package directions until just al dente, about 8-10 minutes.
9
Drain the noodles in a colander and set aside.
10
Once the chicken has cooled enough to handle, shred or cut it into bite-sized pieces using two forks or a knife.
11
Return the shredded chicken to the pot of simmering broth and vegetables.
12
Season the soup with kosher salt and cracked black pepper, tasting and adjusting as needed.
13
Gently stir the cooked noodles into the hot soup just before serving.
14
Ladle the soup into bowls and garnish each serving with fresh chopped parsley and a squeeze of lemon juice if desired.
15
Serve immediately while hot and enjoy.

Variations & Substitutions

Ingredient	Substitute	Notes
Egg noodles	Whole wheat pasta or chickpea pasta	Increases fiber content and provides sustained energy without blood sugar spikes
Regular chicken broth	Homemade bone broth or collagen-rich broth	Contains bioavailable collagen and amino acids like glycine that support gut lining integrity and reduce inflammation
Dried thyme	Fresh thyme plus ½ teaspoon turmeric powder	Fresh herbs retain more antioxidants; turmeric is a potent anti-inflammatory compound that may reduce joint and digestive inflammation
Olive oil	Ghee or avocado oil	Ghee contains butyric acid supporting gut health; avocado oil has higher smoke point and anti-inflammatory omega-9 fatty acids
Boneless chicken breasts	Bone-in chicken thighs or a whole chicken	Thighs and whole birds contain more gelatin and collagen that convert to gut-healing gelatin during cooking
Regular kosher salt	Sea salt or Himalayan pink salt	Contains trace minerals including magnesium and potassium that support inflammatory response and electrolyte balance

Nutrition Information

Per serving (serves 4)

Calories	405
Total Fat	9g
Saturated Fat	2g
Cholesterol	82mg
Sodium	820mg
Carbohydrates	42g
Fiber	6g
Sugar	4g
Protein	40g