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Kid-Approved Homestyle Chicken Noodle Soup: Easy & Delicious

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A simple, one-pot chicken noodle soup that’s quick, budget-friendly, and packed with flavor. Perfect for busy weeknights, this kid-approved recipe uses basic ingredients and comes together in under 45 minutes.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 ounces (225 grams) egg noodles
  • 8 cups (2 liters) low-sodium chicken broth
  • 2 cups (475 ml) water
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh parsley, chopped (for garnish)
  • 2 tablespoons olive oil or butter

Instructions

  1. Prep your vegetables: dice the onion, slice the carrots into rounds, slice the celery, and mince the garlic.
  2. Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil or butter. Heat until shimmering or the butter foams and subsides.
  3. Sauté the aromatics: add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Add the chicken and seasonings: place the chicken directly into the pot on top of the vegetables. Sprinkle with dried thyme, crushed rosemary, salt, and black pepper. Tuck the bay leaves between the chicken pieces.
  5. Pour in the liquid: add the chicken broth and water. The liquid should cover the chicken completely. Bring to a boil over high heat.
  6. Simmer the chicken: reduce heat to medium-low to maintain a gentle simmer. Cover and cook for 20 minutes until the chicken is cooked through and tender.
  7. Shred the chicken: using tongs or two forks, remove the chicken from the pot and let cool for 2-3 minutes. Shred the meat with two forks. Discard the bay leaves. Return the shredded chicken to the pot.
  8. Cook the noodles: bring the soup back to a gentle boil. Add the egg noodles directly to the pot, stirring to submerge. Cook according to package directions (usually 6-8 minutes), stirring occasionally to prevent sticking.
  9. Taste and adjust: once the noodles are tender, taste the broth and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
  10. Garnish and serve: ladle the soup into bowls and top with fresh chopped parsley. Serve hot with crusty bread or crackers.

Notes

For meal prep, cook noodles separately and add to individual bowls to prevent them from absorbing too much broth. The soup tastes even better the next day. To freeze, prepare the soup base without noodles, cool, and freeze for up to 3 months. Thaw and reheat, then cook fresh noodles.

Nutrition

Keywords: chicken noodle soup, homestyle soup, one-pot soup, easy chicken soup, kid-friendly soup, comfort food, quick dinner

Find it online: https://lumalunch.com/kid-approved-homestyle-chicken-noodle-soup-easy-and-delicious/