Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 6
Ingredients: 1 tbsp Olive oil; 1 whole Medium onion, diced; 3 whole Carrots, sliced; 3 whole Celery stalks, sliced; 3 clove Garlic cloves, minced; 8 cup Store-bought chicken broth; 1.5 lb Boneless skinless chicken breasts or thighs; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried thyme; 1 leaf Bay leaf; 6 oz Egg noodles; 2 tbsp Chopped parsley

Updated March 5, 2026

Homemade chicken broth simmered with onion, carrot, celery, shredded chicken, and egg noodles—clean, balanced, and comforting.

For brighter finish, add squeeze of lemon before serving. To prevent noodles from becoming mushy, cook them separately and add just before serving.

Can be prepared up to 3 days ahead; store broth and noodles separately, combine when reheating.

Cook time: 1 hr 15 min
Rating: …

Ingredients

Scale

1 tbsp Olive oil
1 whole Medium onion, diced
3 whole Carrots, sliced
3 whole Celery stalks, sliced
3 clove Garlic cloves, minced
8 cup Store-bought chicken broth
1 ½ lb Boneless skinless chicken breasts or thighs
1 tsp Salt
½ tsp Black pepper
1 tsp Dried thyme
1 leaf Bay leaf
6 oz Egg noodles
2 tbsp Chopped parsley

Ingredients

Scale

1 tbsp Olive oil
1 whole Medium onion, diced
3 whole Carrots, sliced
3 whole Celery stalks, sliced
3 clove Garlic cloves, minced
8 cup Store-bought chicken broth
1 ½ lb Boneless skinless chicken breasts or thighs
1 tsp Salt
½ tsp Black pepper
1 tsp Dried thyme
1 leaf Bay leaf
6 oz Egg noodles
2 tbsp Chopped parsley

Instructions

Sauté the aromatics

Heat olive oil (1 tbsp) in large pot over medium heat.

Add medium onion (1 whole), diced, carrots (3 whole), sliced, and celery stalks (3 whole), sliced and cook until softened.

Add garlic cloves (3 clove), minced and cook 1 minute more.

Equipment: large pot or Dutch oven

Add the broth and chicken

Pour in chicken broth (8 cup).

Add boneless skinless chicken breasts or thighs (1 ½ lb), salt (1 tsp), black pepper (½ tsp), dried thyme (1 tsp), and bay leaf (1 leaf).

Equipment: large pot or Dutch oven

Simmer the chicken

Bring just to gentle simmer, then reduce heat.

Cover and cook until boneless skinless chicken breasts or thighs (1 ½ lb) is cooked through but still tender.

Equipment: large pot or Dutch oven

Remove and shred the chicken

Remove boneless skinless chicken breasts or thighs (1 ½ lb) to bowl.

Shred into bite sized pieces using two forks.

Equipment: small bowl, tongs, two forks

Cook the noodles

Raise heat slightly and bring broth back to gentle simmer.

Add egg noodles (6 oz) and cook according to package time.

Equipment: large pot or Dutch oven

Finish the soup

Remove bay leaf (1 leaf).

Return shredded boneless skinless chicken breasts or thighs (1 ½ lb) to pot and stir in chopped parsley (2 tbsp).

Taste and adjust salt (¼ tsp) and black pepper (¼ tsp).

Equipment: large pot or Dutch oven

Serve hot

Ladle into bowls while hot.

Equipment: ladle, serving bowls

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