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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles and shredded chicken simmered in a golden, herby broth. Learn how to sauté the vegetables first for deeper flavor, then simmer until the chicken is cooked through.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in chicken breasts or thighs Use breasts or thighs; bone-in adds richer flavor.
Vegetables and aromatics
  • 4 carrots Slice into coins.
  • 4 celery Slice into pieces.
  • 1 onion Dice finely.
  • 4 garlic Minced.
Broth and seasonings
  • 8 cup chicken broth
  • 2 cup water
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves bay leaves Use as whole leaves and remove before shredding.
  • 1 Salt and pepper to taste Season at the end and as needed.
  • 2 tbsp olive oil
Noodles and garnish
  • 8 oz egg noodles
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until they start to soften and look glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
Simmer the chicken broth
  1. Add the chicken broth, water, dried thyme, dried parsley, bay leaves, and the bone-in chicken to the pot.
  2. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20-25 minutes until the chicken is cooked through.
  3. Transfer the chicken to a plate and shred with two forks, then discard the bay leaves.
Cook the noodles and finish
  1. Return the shredded chicken to the pot and bring the soup back to a simmer.
  2. Add the egg noodles and simmer for 6-8 minutes until tender.
  3. Season generously with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For best texture, add the egg noodles after the chicken is shredded and the soup is simmering, so they don’t over-soften. Store in the refrigerator up to 3 days; freeze soup without noodles for up to 2 months, then cook fresh egg noodles when reheating for a firmer bite. For a lighter version, use skinless chicken and reduce the olive oil to 1 tablespoon.