Homemade Chicken Noodle Soup
Prep time
Cook time
Total time
This homemade chicken noodle soup is the perfect dish to serve during cold and flu season and is much healthier than store-bought soup. Make up a pot at the beginning of the week for a quick and easy lunch or dinner throughout the week!
Serves: Makes 8-10 servings
  • 1 tbsp. olive oil
  • 1 large onion, diced
  • 5 large carrots, thinly sliced
  • 5 ribs of celery, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme (or ½ tsp. dry)
  • 12 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 4 six oz. chicken breasts
  • 2 cups dry pasta of choice, such as rotini, fusilli or egg noodles (I used whole-grain fusilli)
  • Salt and pepper, to taste
Optional garnishes:
  • Sprinkle with fresh parsley, if desired
  1. Heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes until softened and fragrant. Add the thyme and cook for an additional minute.
  2. Next, add the chicken broth and bay leaves. Turn the stove up to high and bring broth to a boil.
  3. Add chicken breasts to the broth and simmer for 20-25 minutes or until chicken is cooked through and no longer pink inside.
  4. Remove chicken breasts to a plate and shred using two forks.
  5. Meanwhile, add the pasta to the pot and boil for about 10-12 minutes or until cooked to desired tenderness.
  6. Add shredded chicken back to the pot.
  7. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired.
Recipe by Haute & Healthy Living at https://www.hauteandhealthyliving.com/recipe-box/chicken-noodle-soup/