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Chicken Noodle Soup

Chicken noodle soup simmered in a golden broth with tender egg noodles and shredded chicken. This classic American main dish features carrot coins, celery slices, and a fresh parsley finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken breasts or thighs
  • 4 carrots sliced into coins
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth and seasonings
  • 8 cup chicken broth
  • 2 cup water
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • salt and pepper to taste
Noodles and garnish
  • 8 oz egg noodles
  • 2 tbsp olive oil
  • 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 slightly softened and glossy.
Build the broth and cook the chicken
  1. Add the garlic and cook for 1 minute, stirring until fragrant.
  2. Add the chicken broth, water, thyme, dried parsley, bay leaves, and bone-in chicken to the pot.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through and easily shreds.
Shred and simmer again
  1. Remove the chicken to a plate and shred it with two forks, then remove the bay leaves from the pot.
  2. Return the shredded chicken to the pot and bring the soup back to a simmer.
Cook the noodles and finish
  1. Add the egg noodles and cook for 6-8 minutes until tender.
  2. Season generously with salt and pepper to taste, then garnish with fresh parsley.

Notes

For best texture, keep the soup at a gentle simmer once the egg noodles are added so they don’t turn mushy. Refrigerate leftovers in an airtight container for up to 4 days; freeze the soup (without garnishing parsley) for up to 2 months. To make it lighter, use reduced-sodium chicken broth and season to taste with black pepper only.