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For a great chicken noodle soup, you need key ingredients. Start with 1 pound of boneless, skinless chicken thighs. They add rich flavor and stay tender. Next, use 8 cups of low-sodium chicken broth. This broth forms the soup's base. You will also need 2 cups of egg noodles, which give the soup its comforting feel.

Chicken Noodle Soup RECIPE

Craving a warm, comforting meal? Discover my easy chicken noodle soup recipe that’s bursting with flavor from tender chicken, hearty noodles, and fresh veggies. This simple dish is perfect for any day, and with step-by-step instructions and helpful tips, you’ll have a delicious bowl ready in under an hour. Dive into the full recipe now and warm your heart with every spoonful of this classic comfort food!
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Ingredients
  

1 lb boneless, skinless chicken thighs

8 cups low-sodium chicken broth

2 cups egg noodles

2 tablespoons olive oil

1 medium onion, diced

2 carrots, sliced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

1 cup fresh spinach

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes, or until softened.

    Stir in the minced garlic, dried thyme, dried rosemary, and bay leaf. Cook for another 1-2 minutes until fragrant.

      Add the chicken thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let simmer for about 20 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.

          Bring the soup back to a simmer and add the egg noodles, cooking according to package instructions (usually about 6-8 minutes).

            In the last 2 minutes of cooking, add the fresh spinach and lemon juice to the soup. Discard the bay leaf.

              Season with salt and pepper to taste.

                Serve hot, garnished with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6