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A close-up of a steaming bowl of homemade chicken noodle soup, featuring noodles, shredded chicken, carrots, and parsley.

Chicken Noodle Soup

A classic chicken noodle soup recipe that tastes like it came from your grandmother's kitchen. This recipe focuses on building deep flavor for a comforting and delicious meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 large onion chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 8 cups chicken broth low sodium recommended
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 4 ounces egg noodles
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Tongs
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken from the pot and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth. Add thyme, rosemary, black pepper, and salt. Bring the mixture to a boil.
  5. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
  6. Remove chicken from the pot using tongs. Shred the chicken with two forks, then return it to the pot.
  7. Add egg noodles to the simmering soup. Cook according to package directions, usually 8-10 minutes, until noodles are tender.
  8. Taste and adjust seasoning with salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley.

Notes

For a richer broth, you can use a combination of chicken broth and water, or add a chicken bouillon cube. If you prefer darker meat, chicken thighs work very well in this recipe.

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