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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles and shredded chicken simmered in a golden broth with carrot coins and celery slices. This stovetop recipe keeps the broth flavorful with thyme, bay leaves, and fresh parsley garnish.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in chicken breasts or thighs
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves bay leaves
  • 8 cup chicken broth
  • 2 cup water
  • 2 tbsp olive oil
  • 0.25 salt and pepper to taste
Vegetables
  • 4 g carrots, sliced into coins
  • 4 stalks celery, sliced
  • 1 onion, diced
  • 4 clove garlic, minced
Noodles & 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 the onion looks slightly translucent.
  2. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer the broth and cook the chicken
  1. Add the chicken broth, water, dried thyme, dried parsley, bay leaves, and the chicken to the pot, then bring everything to a boil.
  2. Reduce the heat to a simmer and cook for 20-25 minutes until the chicken is cooked through, with steady small bubbles around the pot.
  3. Remove the chicken from the pot and shred with two forks, then remove the bay leaves.
Finish with noodles
  1. Return the shredded chicken to the pot and bring back to a simmer, so the broth starts bubbling gently again.
  2. Add the egg noodles and cook for 6-8 minutes until tender, watching for the noodles to soften.
  3. Season generously with salt and pepper, then garnish with fresh parsley for a bright finish.

Notes

For best texture, keep the soup at a gentle simmer after adding the noodles so they don’t overcook. Refrigerate leftovers in an airtight container for up to 3 days; freezer is not recommended because egg noodles may soften after thawing. To make it lighter, use skinless chicken and skim any excess fat from the surface after simmering.