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Classic Chicken Noodle Soup

Classic chicken noodle soup with tender chicken carrots and egg noodles
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A deeply comforting and nourishing soup that tastes like a hug in a bowl. Built on a foundation of sweet sautéed vegetables and tender poached chicken, this easy recipe delivers homemade flavor in under an hour.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into coins
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 8 ounces wide egg noodles (about 4 cups dry)
  • ¼ cup fresh parsley, finely chopped

Instructions

  1. In a large pot, heat oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook for 1 minute more.
  2. Pour in chicken broth. Add bay leaf, thyme, pepper, and salt. Bring to a gentle simmer.
  3. Add the raw chicken to the simmering broth. Reduce heat to maintain a low simmer, cover, and cook for 15-20 minutes until chicken is cooked through.
  4. Remove chicken to a plate and shred with two forks.
  5. While shredding, add egg noodles to the broth and cook according to package directions, about 6-8 minutes.
  6. Once noodles are tender, return shredded chicken to the pot. Stir in fresh parsley. Taste and adjust seasoning. Remove bay leaf before serving.

Notes

For best leftovers, cook noodles separately and add to individual bowls to prevent them from becoming mushy. A pre-cooked rotisserie chicken can be used as a shortcut; add the shredded meat in the last 10 minutes to warm through.

Nutrition

Find it online: https://www.homestyletable.com/classic-chicken-noodle-soup/