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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear golden broth, tender egg noodles, and shredded chicken simmered directly in the pot. Classic stovetop method for a light, comforting bowl topped with fresh parsley and cracked black pepper.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 8 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Thyme
  • 1 tsp dried thyme
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Celery seed
  • 0.25 tsp celery seed optional but adds depth
Egg noodles
  • 8 oz egg noodles
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring until the onion looks slightly translucent and the vegetables start to soften.
  2. Add the garlic and cook for 1 minute, keeping the heat at medium. Stir until fragrant, about the time the garlic turns aromatic.
Simmer chicken
  1. Pour in the chicken broth and add dried thyme, garlic powder, onion powder, and celery seed. Stir to combine until the broth is evenly seasoned.
  2. Add the chicken breast to the pot and bring everything to a boil. Once boiling, make sure the chicken is mostly submerged so it cooks evenly.
  3. Reduce heat to a simmer and cook for 18-20 minutes until the chicken is fully cooked. You should see gentle bubbling, and the chicken should reach an internal doneness appropriate for chicken breast.
  4. Remove the chicken breast and shred it with two forks. Shred until the pieces are evenly sized for each spoonful.
Cook noodles and finish
  1. Bring the soup back to a boil. Confirm you have active bubbling before adding the noodles.
  2. Add the egg noodles and cook for 6-8 minutes, stirring occasionally, until tender. The broth should thicken slightly and the noodles should be fully cooked.
  3. Return the shredded chicken to the pot and stir to distribute it. Heat just until warmed through, keeping the soup at a gentle simmer.
  4. Season the soup generously with salt and pepper. Finish by garnishing with fresh parsley for a fresh green cue on top.

Notes

Pro tip: keep the soup at a true simmer after adding the chicken so the broth stays clear and the chicken stays tender. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze up to 2 months (best to reheat and add a splash of broth if noodles absorb liquid). For a lighter option, use low-sodium chicken broth and season to taste with herbs (you can reduce added salt).