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Close-up overhead view of cozy chicken noodle soup with noodles, vegetables, and shredded chicken

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Kay’s Comfort Chicken Noodle Soup (Sick-Day Edition)

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 6
A cozy, soothing, no-cream chicken noodle soup made with fresh veggies, tender shredded chicken, egg noodles, and a bright squeeze of lemon. Perfect for sick days, cold weather, and picky eaters, and ready in under 45 minutes.
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Ingredients
 

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 yellow onion, diced
  • 3 large carrots, sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • ½ tsp garlic powder
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 10 cups low-sodium chicken broth
  • 1 tbsp fresh thyme OR 1 tsp dried
  • 1 bay leaf
  • 1 tbsp chicken bouillon
  • Salt & pepper to taste
  • 2 cups egg noodles
  • 2 –3 tbsp chopped parsley
  • 2 tbsp fresh lemon juice

Equipment

Instructions
 

  • Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened.
  • Add garlic and garlic powder; cook 1 minute until fragrant.
  • Add chicken and season with salt and pepper.
  • Pour in chicken broth, bouillon, thyme, and bay leaf. Stir to combine.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Remove chicken, shred with two forks, and return it to the pot.
  • Add egg noodles and cook 8 minutes or until tender.
  • Stir in lemon juice and parsley. Taste and adjust seasoning before serving.

Notes

  • This soup is perfect for sick days, sore throats, cold weather, and picky eaters.
  • The flavor gets even better after resting in the fridge overnight.
  • If storing for later, cook the noodles separately so they don’t absorb too much broth.
  • Add extra broth when reheating as the noodles naturally thicken the soup.
  • Swap chicken thighs for breasts if you prefer a leaner option.
  • To make it dairy-free: replace the butter with olive oil.
  • For added veggies, stir in spinach or peas during the last 5 minutes.
Author: Kaylen Carrera
Course: Main Course, Soup
Cuisine: American
Serving: 6g, Calories: 302kcal, Carbohydrates: 19g, Protein: 34g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 301mg, Potassium: 930mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5206IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 2mg
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