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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear, golden broth, tender egg noodles, and shredded chicken simmered until juicy. Built in one pot on the stove for an easy weeknight meal with fresh parsley on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Chicken broth
  • 8 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Thyme
  • 1 tsp dried thyme
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Celery seed (optional)
  • 0.25 tsp celery seed optional but adds depth
Egg noodles
  • 8 oz egg noodles
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and glossy.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and lightly golden.
Simmer the broth and cook chicken
  1. Add the chicken broth, dried thyme, garlic powder, onion powder, and celery seed, then stir to combine and bring the mixture to a boil.
  2. Add the whole chicken breasts and return the soup to a boil, then reduce the heat immediately so the liquid gently simmers.
  3. Simmer for 18-20 minutes until the chicken is fully cooked, with a steady gentle bubbling around the pot.
Shred and cook noodles
  1. Remove the chicken from the pot and shred with two forks into bite-size pieces.
  2. Bring the soup back to a boil, then add the egg noodles and cook for 6-8 minutes until tender.
  3. Return the shredded chicken to the pot and stir until evenly distributed through the soup.
Season and serve
  1. Season generously with salt and pepper, tasting until the flavors pop.
  2. Garnish with fresh parsley and serve hot, with visible flecks of green on top and cracked black pepper.

Notes

For the clearest broth, skim any foam that rises when you first bring the pot to a boil with the chicken. Store leftovers in the refrigerator up to 3 days; noodles will continue to absorb broth, so add a splash of chicken broth when reheating. Freezing is not recommended because egg noodles can soften too much. For a lighter option, use chicken breast only and consider swapping to whole-wheat egg noodles for extra fiber.