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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles and shredded chicken simmered in a flavorful broth with carrots, celery, onion, and garlic. This classic American main features a simple pot method and fresh parsley finish for a bright, comforting bowl.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 2 lb bone-in chicken breasts or thighs
  • 4 carrots sliced into coins
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 8 cup chicken broth
  • 2 cup water
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 8 oz egg noodles
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat, then add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and look glossy.
Simmer the chicken broth
  1. Add the minced garlic and cook for 1 minute, stirring, until fragrant. Pour in chicken broth and water, then add thyme, dried parsley, bay leaves, and bone-in chicken.
  2. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Simmer for 20-25 minutes, until the chicken is cooked through and the broth looks lightly steamy with small bubbles.
Shred chicken and finish soup
  1. Remove the chicken from the pot and shred it with two forks, then discard the bay leaves. Return the shredded chicken to the pot and bring it back to a simmer until hot.
  2. Add egg noodles and cook for 6-8 minutes, stirring occasionally, until tender. The noodles should be fully softened but not mushy.
  3. Season generously with salt and black pepper, tasting as you go. Garnish each bowl with fresh parsley for a fresh, green finish.

Notes

Pro tip: If you plan to store leftovers, undercook the noodles by 1-2 minutes so they don’t turn soft when reheated. Refrigerate in an airtight container up to 3-4 days; freeze the soup base (without noodles) up to 2 months, then cook fresh noodles when reheating. For a lighter option, use skinless chicken and reduce the olive oil to 1 tablespoon.