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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 on sautéed onion, carrots, and celery for a classic American flavor base.
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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
  • 1.5 lb chicken breast Use boneless for faster shredding.
Vegetables
  • 4 carrots Slice for even simmering.
  • 4 celery Slice for balanced texture.
  • 1 onion Dice finely so it melts into the broth.
  • 4 garlic Minced for quick flavor release.
Broth & Seasoning
  • 8 cup chicken broth For a clear, classic soup base.
  • 2 tbsp olive oil Sauté base for the soup.
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp celery seed Optional but adds depth.
  • salt and pepper to taste Season generously at the end.
Noodles & Garnish
  • 8 oz egg noodles Cook until tender but not mushy.
  • 1 fresh parsley Chop and use for garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Heat olive oil in a large heavy-bottomed pot over medium heat and sauté onion, carrots, and celery for 5 minutes until starting to soften and smell fragrant.
  2. Add garlic and cook for 1 minute, stirring, until fragrant without browning.
Simmer the chicken
  1. Pour in the chicken broth and stir in dried thyme, garlic powder, onion powder, and celery seed, scraping up any browned bits.
  2. Add the whole chicken breasts and bring the soup to a boil.
  3. Reduce the heat to a steady simmer and cook for 18-20 minutes until the chicken is fully cooked.
  4. Remove the chicken from the pot and shred it with two forks.
Cook noodles and finish
  1. Bring the soup back to a boil and add the egg noodles.
  2. Cook for 6-8 minutes until the noodles are tender, stirring occasionally so they don’t stick.
  3. Return the shredded chicken to the pot and stir until heated through.
  4. Season generously with salt and pepper, then garnish with fresh parsley before serving.

Notes

For the clearest broth, keep it at a gentle simmer once you add the chicken (avoid a hard boil). Store leftovers in the refrigerator up to 3-4 days; freeze soup without noodles for up to 2-3 months, then reheat and cook fresh noodles in the reheated broth. For a lower-sodium swap, use reduced-sodium chicken broth and increase herbs/garlic powder to taste.