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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles and shredded chicken simmered in a golden broth. Sautéed onion, carrot, and celery build deep flavor before the soup cooks low and slow.
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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 noodle soup base
  • 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
  • 8 oz egg noodles
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and look glossy.
Simmer the chicken broth
  1. Add garlic and cook for 1 minute, stirring until fragrant. Then add chicken broth, water, thyme, parsley, bay leaves, and chicken and bring the pot to a boil.
  2. Reduce the heat to maintain a gentle simmer and cook for 20-25 minutes until the chicken is cooked through. You should see small bubbles across the surface and the chicken turning opaque.
Shred and finish
  1. Remove the chicken to a plate and shred with two forks, then return it to the pot. Remove bay leaves from the soup as you transfer everything back.
  2. Bring the soup back to a simmer, then add egg noodles and cook for 6-8 minutes until tender. The noodles should soften and the broth should look slightly thickened.
Season and garnish
  1. Season generously with salt and pepper and stir well to distribute evenly. Finish by scattering fresh parsley across the surface for a bright green garnish.

Notes

For best texture, keep the noodles from overcooking by adding them after the chicken is shredded and returned to the simmer. Refrigerate leftovers in a covered container up to 4 days; freezer: no (noodles can turn mushy after thawing). For a lower-sodium option, use reduced-sodium chicken broth and season to taste.