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Chicken Noodle Soup

Chicken noodle soup with tender egg noodles and shredded chicken simmered in a golden broth. Classic American style with carrot coins, celery, and fresh parsley garnish for a comforting, homey texture.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in chicken breasts or thighs Use enough to yield about 2 cups shredded chicken after simmering.
Vegetables
  • 4 carrots Slice into coin shapes for even bite and simmering.
  • 4 celery Slice into thin pieces so they soften but still hold shape.
  • 1 onion Dice for a quick sauté base.
  • 4 garlic Minced for a 1-minute bloom.
Broth and Seasonings
  • 8 cup chicken broth Use a full broth volume for a rich, classic base.
  • 2 cup water Adds body and helps keep the simmer steady.
  • 1 tsp dried thyme Adds warm, savory herb flavor.
  • 1 tsp dried parsley Supports the parsley profile in the broth.
  • 2 bay leaves Remove after simmering.
  • 2 tbsp olive oil Sauté the aromatics and vegetables.
  • 0.25 salt and pepper to taste Season at the end to control final saltiness.
Noodles and Garnish
  • 8 oz egg noodles Cook until tender but not mushy.
  • 1 fresh parsley for garnish Scatter over the top right before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes until slightly softened and fragrant.
Bloom garlic and build the broth
  1. Add the garlic and cook for 1 minute, stirring so it doesn’t brown. Keep the heat at medium for even cooking.
  2. Add the chicken broth, water, dried thyme, dried parsley, bay leaves, and bone-in chicken to the pot. Bring everything to a boil over high heat.
Simmer the chicken
  1. Reduce the heat to maintain a gentle simmer and cook for 20-25 minutes, until the chicken is cooked through. Skim foam if needed for a cleaner broth.
Shred and reheat
  1. Remove the chicken to a plate and shred with two forks, then discard the bay leaves. Return the shredded chicken to the pot.
  2. Bring the pot back to a simmer and keep it at a gentle bubble. This helps the flavors mingle before adding noodles.
Cook noodles and finish
  1. Add the egg noodles and cook for 6-8 minutes, until tender. Stir occasionally to prevent sticking.
  2. Season generously with salt and pepper to taste, then garnish with fresh parsley. Serve hot with the noodles evenly distributed.

Notes

For best texture, don’t overcook the egg noodles—add them only after the broth is simmering and stir during cooking. Refrigerate leftovers in an airtight container up to 3 days; freeze only the broth/chicken mixture (without noodles) up to 2 months and cook fresh noodles when reheating. For a lighter option, use low-sodium chicken broth and add salt gradually at the end.