Homemade Chicken Noodle Soup

This homemade chicken noodle soup is made from pantry staples and that's the best part! Every ingredient is simple, wholesome, and delicious!

Course Soup

Cuisine American

Difficulty Intermediate

Method Cooking

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 193kcal

Author Kaleb

Heat a 6- or 8-quart Dutch oven over medium heat with 2 tbsp olive oil. Add the onion, salt, and pepper and cook until the onion is soft and translucent, 3 minutes.
1 cup diced onion, 1 tbsp salt, 1 ½ tsp black pepper
Add the carrot, celery, fennel, chicken, and thyme. Cover with 2 quarts of water. Bring to a boil and reduce to a simmer. Cook until the chicken registers 165°F.
2 cups chopped carrot, 1 cup chopped celery, 1 ½ cups chopped fennel (one bulb), 3-4 lb whole chicken, 2 sprigs thyme
Remove the chicken from the soup and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin. Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to one week.
1 cup egg noodles