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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear golden broth, sautéed onion-carrot-celery base, and tender egg noodles. Shred the chicken after a simmer for juicy pieces, then return it to finish cooking and absorb flavor.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 1.5 lb chicken breast
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 8 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp celery seed optional
  • 8 oz egg noodles
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until glossy and slightly softened.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
Simmer the broth
  1. Pour in the chicken broth and add the dried thyme, garlic powder, onion powder, and celery seed, stirring to combine.
  2. Place the whole chicken breasts into the pot and bring the mixture to a boil.
  3. Reduce the heat to a simmer and cook for 18-20 minutes, until the chicken is fully cooked and no longer pink in the center.
Shred and cook noodles
  1. Remove the chicken from the pot and shred it with two forks until you have bite-size pieces.
  2. Bring the soup back to a boil, then add the egg noodles.
  3. Simmer for 6-8 minutes, until the noodles are tender, then return the shredded chicken to the pot.
Season and serve
  1. Season generously with salt and pepper to taste, stirring so the seasoning is evenly distributed.
  2. Ladle into bowls and garnish with fresh parsley and cracked black pepper, using a fresh herb finish on top.

Notes

For best flavor, slice the carrots and celery uniformly so they finish cooking at the same time as the onion. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop and add a splash of broth if it thickens. Freezing is not recommended because egg noodles can become soft after thawing. Dietary swap: use low-sodium chicken broth and adjust salt to taste for a lower-sodium version.