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Chicken Noodle Soup

Chicken noodle soup made with a golden, savory broth and tender egg noodles simmered until just right. Shredded bone-in chicken and aromatic vegetables create a comforting texture with fresh parsley on top.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 2 lb bone-in chicken breasts or thighs Use thighs or breasts; keep bone-in for richer broth.
  • 8 cup chicken broth
  • 2 cup water
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 1 salt and pepper to taste Season in the final step; adjust to preference.
  • 1 fresh parsley for garnish For serving; use chopped for a fresh finish.
Vegetables and noodles
  • 4 carrots, sliced into coins
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 oz egg noodles

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until slightly softened and glossy.
  2. Add garlic and cook for 1 minute, stirring, until fragrant but not browned.
Simmer the chicken
  1. Add chicken broth, water, dried thyme, dried parsley, bay leaves, and chicken to the pot, then bring everything to a boil.
  2. Reduce heat to a steady simmer and cook for 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken to a plate and shred with two forks, then remove bay leaves from the pot.
Finish the soup
  1. Return the shredded chicken to the pot, bring back to a simmer, and stir to combine.
  2. Add egg noodles and cook for 6-8 minutes until tender, stirring occasionally to prevent sticking.
  3. Season generously with salt and pepper, then garnish with fresh parsley and serve hot.

Notes

Pro tip: If your noodles expand quickly, keep the soup at a gentle simmer and add noodles after the chicken is shredded to prevent overcooking. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (for best texture, freeze without the noodles and add fresh noodles when reheating). For a lighter option, use skinless chicken and reduce olive oil to 1 tbsp.