The Best Homemade Chicken Noodle Soup
Our favorite homemade chicken noodle soup recipe that is packed with flavor. Perfect for cold days, sick days, and any day in between.
Servings: 6
Calories: 365kcal
Ingredients
- 10 cups chicken broth or bone broth
- 1.5 lbs boneless skinless chicken breast
- 1 whole bay leaf
- ½ teaspoon turmeric
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon minced or powdered garlic
- 2 teaspoon Italian seasoning
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 2 cups carrots, diced
- 3 cups noodles of your choice (Banza is what I used, which is gluten-free* + higher in protein)
Instructions
- Add the chicken broth, raw chicken breast, bayleaf, and spices to a large pot. Depending on the size of the chicken breast you are using, consider cutting the chicken in half (using the butterfly technique) to help the chicken cook more quickly and evenly.
- Simmer the chicken breasts on medium-high heat for 5 minutes.
- Next, add the diced onion, celery, and carrots to the broth mixture.
- Simmer all together for about 10 minutes on medium-high heat, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the cooked chicken breasts from the pot and place them aside in a bowl.
- Add the uncooked pasta noodles to the broth mixture, and let the noodles cook for about 8-10 minutes or until tender.
- While the noodles are cooking, shred the chicken with two forks or by using a mixer.
- Once the noodles are cooked, turn off the heat. Remove the bay leaf.
- Add the shredded chicken back into the soup and stir until combined. If you are using rotisserie chicken, add it in at this step. It is better to wait until the noodles are cooked and the soup is no longer boiling before adding the chicken back in. This will help to prevent the chicken from being overcooked and becoming tough.
- Let the soup cool slightly before serving.
Notes
If you are in a time crunch, use shredded chicken from a rotisserie chicken in place of raw chicken breasts.
*In order to make this recipe gluten-free, use gluten-free noodles such as Banza pasta (which is made from chickpeas).
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Please note that the grams measurements will not automatically update when you double or triple the recipe.
Nutrition
Serving: 1serving (16.5oz) | Calories: 365kcal | Carbohydrates: 26g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 101mg | Sodium: 564mg | Potassium: 894mg | Fiber: 5g | Sugar: 5g
