Go Back

Chicken Noodle Soup

Chicken noodle soup with a golden broth and tender egg noodles, made by simmering chicken in seasoned stock, then cooking noodles directly in the pot. Shredded chicken, carrot coins, celery slices, and fresh parsley add classic texture in every bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken breasts or thighs
  • 4 carrots, sliced into coins
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 cup chicken broth
  • 2 cup water
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 8 oz egg noodles
  • 0.5 salt and pepper to taste
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
Simmer the chicken broth
  1. Add the garlic and cook for 1 minute, stirring to prevent browning. Pour in the chicken broth and water, then add dried thyme, dried parsley, bay leaves, and the chicken.
  2. Bring the pot to a boil, then reduce heat to keep a steady simmer. Simmer for 20-25 minutes until the chicken is cooked through, with bubbles gently breaking the surface.
Shred and restart the simmer
  1. Remove the chicken from the pot and shred it with two forks until no large pieces remain. Remove the bay leaves and return the shredded chicken to the pot.
  2. Bring the pot back to a simmer, then add the egg noodles. Cook for 6-8 minutes, stirring occasionally, until the noodles are tender and no longer firm.
Season and garnish
  1. Season generously with salt and pepper to taste. Finish by scattering fresh parsley over the top just before serving, so it looks bright and fresh.

Notes

For the clearest broth and best noodle texture, keep the chicken at a gentle simmer (not a hard boil) so the vegetables stay intact. Store leftovers in the refrigerator up to 4 days; for best results, reheat gently and consider adding a splash of broth if noodles absorb liquid. Freezing is not recommended because egg noodles can turn soft when thawed. Dietary swap: use gluten-free egg noodles to make it gluten-free while keeping the same broth and seasoning.