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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear golden broth, tender egg noodles, and shredded chicken simmered right on the stove. Sautéed onion, carrots, and celery add depth before you simmer until the chicken is fully cooked.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Use boneless, skinless for fastest cooking and easy shredding.
Vegetables
  • 4 carrots Slice for even simmering.
  • 4 celery Slice for even simmering.
  • 1 onion Dice finely for a smooth flavor base.
  • 4 garlic Minced for quick blooming.
Broth & Seasonings
  • 8 cup chicken broth Low-sodium works well; adjust salt at the end.
  • 2 tbsp olive oil Use for sautéing the vegetables.
  • 1 tsp dried thyme Stirs in for classic herb flavor.
  • 1 tsp garlic powder Adds extra savor without extra chopping.
  • 0.5 tsp onion powder Boosts the onion flavor.
  • 0.25 tsp celery seed Optional; adds depth and a classic soup aroma.
  • salt and pepper to taste Season generously after the noodles are cooked.
  • fresh parsley for garnish Chopped or torn for topping.
Noodles
  • 8 oz egg noodles Cook until tender but not mushy.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
  2. Add the garlic and cook for 1 minute. Stir just until fragrant so it doesn’t brown.
Simmer the chicken
  1. Add 8 cups chicken broth, dried thyme, garlic powder, onion powder, and celery seed. Bring to a boil and stir to combine.
  2. Place the 1.5 pounds chicken breast into the pot and return to a boil. Keep at a steady boil so the chicken starts cooking through.
  3. Reduce heat to a simmer and cook for 18-20 minutes until the chicken is fully cooked. You should see no pink in the center when cut.
Finish with noodles and serve
  1. Remove the chicken from the pot and shred it with two forks. Break into bite-size pieces and set aside.
  2. Bring the soup back to a boil, then add the egg noodles. Cook for 6-8 minutes until tender, stirring once or twice.
  3. Return the shredded chicken to the pot. Simmer just until warmed through.
  4. Season generously with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Pro tip: shred the chicken while it’s hot and return it near the end so the noodles stay tender. Store leftovers in the fridge up to 3-4 days in a covered container; reheat gently on the stovetop. Freezing is not recommended because egg noodles can turn soft after thawing. For a lighter swap, use whole-wheat egg noodles or increase extra vegetables while keeping the broth base the same.