Go Back
Homemade Chicken Noodle Soup photo
Print Recipe Save it for later

Chicken Noodle Soup

This Chicken Noodle Soup is SO comforting! Tender chicken, savory broth, and delicate noodles come together for a soul-soothing classic.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts lean and tender protein that cooks quickly and stays juicy
  • 8 cups chicken broth flavorful base that carries all the ingredients together
  • 2 cups egg noodles classic pasta that adds comforting texture
  • 1 medium onion chopped, builds a flavorful foundation
  • 2 carrots sliced, bring natural sweetness and color
  • 2 stalks celery sliced, provide a subtle savory crunch
  • 3 cloves garlic minced, infuses the soup with aromatic depth
  • 1 teaspoon dried thyme complements the chicken beautifully
  • 1 teaspoon dried parsley adds a fresh, mild herbal note
  • Salt and pepper to taste, essential for seasoning
  • 2 tablespoons olive oil for sautéing the vegetables and enhancing flavor

Instructions

Cooking Chicken Noodle Soup: The Process

  • Start by chopping the onion, slicing the carrots and celery, and mincing the garlic. Cut the chicken breasts into bite-sized pieces or leave them whole to shred later—either works wonderfully.
  • Heat 2 tablespoons of olive oil in your stockpot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring frequently until the onions become translucent and the veggies soften slightly. Add the garlic and cook for another minute until fragrant.
  • Add the chicken breasts to the pot and let them brown lightly for 2-3 minutes per side. This step locks in flavor and creates a nice base for your broth.
  • Pour in the 8 cups of chicken broth and stir in the dried thyme and parsley. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for about 20 minutes, or until the chicken is fully cooked and tender.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  • Add the egg noodles directly to the simmering soup. Cook for 7-8 minutes or according to package instructions until tender but still slightly firm.
  • Taste your soup and season with salt and pepper as needed. Ladle into bowls and enjoy immediately — it’s pure comfort in a bowl.

Equipment

  • Large stockpot or Dutch oven
  • Sharp chef’s knife
  • Cutting Board
  • Ladle
  • Measuring cups and spoons
  • Wooden Spoon or Silicone Spatula

Notes

  • Leftover soup keeps well refrigerated for 3-4 days or frozen up to 3 months.
  • For low-carb options, swap noodles for spiralized zucchini, shirataki noodles, or cauliflower rice.
  • Be careful not to overcook noodles to maintain texture.
  • Sauté vegetables first to build deeper flavor in the broth.
  • Chicken thighs can be used instead of breasts for richer taste; adjust cooking time accordingly.