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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles, shredded chicken, and a golden broth made by simmering aromatics, then cooking noodles right in the pot. Classic American comfort soup with carrot coins, celery slices, bay leaves, and 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken breasts or thighs Use bone-in for richer broth; shred after simmering.
  • 4 carrots Slice into coin-shaped pieces for even cooking.
  • 4 celery Slice into thin pieces so they soften in the simmer.
  • 1 onion Dice for steady, quick sautéing.
  • 4 garlic Minced so it releases flavor after the sauté.
Broth and seasonings
  • 8 cup chicken broth Forms the base of the soup.
  • 2 cup water Stretches the broth and keeps it balanced.
  • 1 tsp dried thyme Adds warm herbal notes.
  • 1 tsp dried parsley Seasoning layer throughout the broth.
  • 2 bay leaves Remove after simmering chicken.
  • 0.5 tsp salt To taste; season generously at the end.
  • 0.5 tsp black pepper To taste; freshly ground if possible.
Noodles and finishing
  • 8 oz egg noodles Cook until tender, 6-8 minutes in the simmering broth.
  • 2 tbsp olive oil Sauté base for onion, carrot, and celery.
  • 1 fresh parsley for garnish Scattered on top right before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large Dutch oven over medium heat, then add onion, carrots, and celery and sauté for 5 minutes. The vegetables should begin to soften and smell fragrant.
Simmer the chicken broth
  1. Add garlic to the pot and cook for 1 minute, stirring until fragrant. Keep the heat at a steady simmer-ready level, not browning the garlic.
  2. Add chicken broth, water, dried thyme, dried parsley, bay leaves, and chicken, then bring the pot to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
  3. Simmer for 20-25 minutes until the chicken is cooked through. The chicken should be fully opaque and the broth should taste seasoned.
Shred and cook noodles
  1. Remove the chicken to a plate and shred with two forks, then remove bay leaves from the pot. Return any juices from the chicken back into the shredded meat if present.
  2. Return shredded chicken to the pot and bring the soup back to a simmer. Let it simmer briefly to rewarm the chicken.
  3. Add egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t clump.
Season and serve
  1. Season generously with salt and black pepper, tasting until the flavors pop. Then garnish with fresh parsley for a bright finish.

Notes

For the best texture, cook the egg noodles only until just tender (they continue to soften slightly in hot broth). Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stovetop, adding a splash of water or broth if thickened. Freezing is not recommended because egg noodles can get soft and grainy after thawing. Dietary swap: use gluten-free egg noodles if you need gluten-free.