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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear golden broth, tender egg noodles, and shredded chicken simmered until juicy. Built in one pot on the stovetop for an easy weeknight dinner with cozy flavor and bright parsley on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Use boneless, skinless for quicker shredding.
  • 4 carrots Slice for even simmering.
  • 4 celery Slice thin for faster tenderness.
  • 1 onion Dice for a smooth aromatic base.
  • 4 garlic Minced for even flavor.
  • 8 cup chicken broth Low-sodium works well; adjust salt at the end.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 1 tsp dried thyme Adds classic savory notes to the broth.
  • 1 tsp garlic powder Boosts garlic flavor without extra chopping.
  • 0.5 tsp onion powder Deepens the soup’s savory base.
  • 0.25 tsp celery seed Optional, but adds depth.
Noodles and finishing
  • 8 oz egg noodles Cook until tender, then stir in shredded chicken.
  • 0.25 salt and pepper to taste Season generously at the end to balance flavors.
  • 1 fresh parsley for garnish Chop and use as a bright topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring until starting to soften and turn fragrant.
Build the broth
  1. Add the garlic and cook for 1 minute. Stir constantly so it turns fragrant without browning.
  2. Add the chicken broth, dried thyme, garlic powder, onion powder, and celery seed to the pot. Bring the mixture to a boil.
Simmer the chicken
  1. Add the whole chicken breasts to the boiling broth. Make sure they are submerged and return to a boil if needed.
  2. Reduce the heat and simmer for 18-20 minutes until the chicken is fully cooked. The broth should stay gently simmering, not at a hard boil.
  3. Remove the chicken and shred it with two forks. Keep the shredded chicken nearby so it’s ready to return to the soup.
Cook the noodles and finish
  1. Bring the soup back to a boil. Add the egg noodles and cook for 6-8 minutes until tender.
  2. Return the shredded chicken to the pot. Stir to combine and heat through for about 1 minute.
  3. Season generously with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

Pro tip: If using low-sodium broth, wait to season until the final step—salt and pepper can make or break the balance once the noodles absorb flavor. Refrigerate leftovers in a sealed container for up to 3 days; the noodles will soften more over time. Freezing: yes, freeze without garnishing parsley (no more than 2 months) for best texture. Dietary swap: for a lighter option, use part-skin chicken breast or swap in whole-wheat egg noodles if desired for added fiber.