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Classic Homemade Chicken Noodle Soup

Close-up of a steaming bowl of chicken noodle soup featuring shredded chicken, bright orange carrots, and fresh parsley.
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Make a deeply flavorful, comforting chicken noodle soup using simple ingredients. This recipe focuses on creating a rich broth and tender chicken.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 8 ounces egg noodles
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth and water. Add the chicken pieces, thyme, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
  6. Increase the heat to medium and bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions until tender, usually 6 to 8 minutes.
  7. While the noodles cook, shred or dice the cooked chicken using two forks.
  8. Return the shredded chicken to the pot. Stir well.
  9. Season with salt and pepper to your taste.
  10. Stir in the fresh parsley just before serving.

Notes

  • For a deeper flavor, use high-quality, low-sodium chicken stock instead of broth.
  • If you use rotisserie chicken, skip steps 4 and 5; add the shredded rotisserie chicken in step 6 after the noodles are cooked.
  • To make this a quicker weeknight meal, chop all vegetables ahead of time.

Nutrition

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