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Chicken Noodle Soup

Chicken noodle soup made with tender shredded chicken and egg noodles simmered in a golden broth. This classic American pot version features sautéed onion, carrot coins, celery slices, and a fresh parsley finish.
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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 vegetables
  • 2 lb bone-in chicken breasts or thighs
  • 4 carrots, sliced into coins
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 2 cup water
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 0.5 Salt and pepper to taste
Noodles and garnish
  • 8 oz egg noodles
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until they begin to soften. Keep the surface gently sizzling and stir occasionally for even cooking.
  2. Add garlic and cook for 1 minute, stirring constantly to prevent browning. The mixture should smell fragrant without turning dark.
Simmer the chicken
  1. Add chicken broth, water, thyme, dried parsley, bay leaves, and chicken to the pot, then bring to a boil. Make sure you see steady bubbles across the surface before lowering the heat.
  2. Reduce heat to a gentle simmer and cook for 20-25 minutes until the chicken is cooked through. You should be able to cut through the thickest part with no pink remaining.
  3. Remove the chicken and shred it with two forks, then remove bay leaves from the broth. Return any shredded chicken juices back into the pot as you shred.
  4. Return shredded chicken to the pot and bring back to a simmer. Wait until the broth is actively simmering before adding noodles.
Cook the noodles and finish
  1. Add egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t stick together.
  2. Season generously with salt and pepper to taste, then garnish with fresh parsley. Serve hot so the herbs stay bright on the surface.

Notes

For best texture, keep the noodles separate if you plan to store leftovers: cook them in the soup only until tender, then refrigerate promptly. Store covered in the refrigerator for up to 3 days; freeze the soup (without fresh noodles if possible) for up to 3 months, then reheat and add freshly cooked noodles. Dietary swap: use gluten-free egg noodles if you need a gluten-free version while keeping the same simmer time for tender noodles.