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overhead shot of chicken noodle soup in a white dutch oven with a ladle inside the pot

Chicken Noodle Soup

Katerina | Diethood
Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic! 
Servings : 14
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 3 celery stalks, thinly sliced
  • 2 carrots, thinly sliced
  • 6 cloves garlic, minced
  • 10 to 12 cups low sodium chicken broth, (I normally use 12 cups because I like a brothier soup)
  • 4 thyme sprigs, or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds skinless, bone-in chicken breasts
  • 1 ¼ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 10 ounces Carba-Nada Noodles (low carb noodles), OR use regular wide egg noodles
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for serving


  • Heat olive oil and butter in a dutch oven set over medium heat.
  • To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
  • Stir in garlic and cook for 30 seconds.
  • Add chicken broth, and stir all the browned bits from the bottom of the pot.
    Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
  • Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
  • Remove chicken breasts from the pot and transfer to a cutting board.
  • At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente.
    If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
  • In the meantime, shred the chicken and discard the bones.
  • Stir shredded chicken into soup; cover and simmer for 2 more minutes.
  • Remove from heat.
  • Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
  • Ladle into bowls, garnish with parsley, and serve with lemon wedges.



  • Nutritional Analysis AND WW Points were calculated with low carb noodles.


Calories: 213 kcal | Carbohydrates: 19 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 323 mg | Potassium: 326 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1576 IU | Vitamin C: 2 mg | Calcium: 24 mg | Iron: 1 mg | Net Carbs: 18 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch
Cuisine: American
Keyword: best chicken soup recipe, chicken noodle soup recipe, healthy soup, healthy soup recipes, homemade chicken noodle soup, how to make chicken noodle soup, winter soup recipes