This easy Chicken Noodle Soup recipe is made with tender chicken, fresh vegetables, and egg noodles simmered in a rich homemade broth. It's the ultimate comfort food for cold days or whenever you need a simple family dinner.
Why you'll love this recipe
- ✓Ready in about 50 min, mostly hands-off cooking time.
- ✓Made with everyday ingredients you likely already have.
- ✓Tested for accuracy and written the way you'd actually cook it.
Prep
15 min
Cook
35 min
Total
50 min
Yield
6
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 cups egg noodles
- Fresh parsley, chopped, for serving
Instructions
- 1Heat olive oil in a large pot over medium heat. Cook the onion, carrots, and celery until softened, about 7 minutes.
- 2Add the garlic and cook 1 minute, then pour in the chicken broth.
- 3Add the chicken breasts, bay leaves, and thyme. Bring to a simmer and cook for 20 minutes until the chicken is cooked through.
- 4Remove the chicken, shred with two forks, and return it to the pot.
- 5Add the egg noodles and cook according to package directions, about 6-8 minutes, until tender.
- 6Season with salt and pepper, remove the bay leaves, and top with fresh parsley before serving.
Notes & Tips
- Poaching the chicken directly in the broth adds flavor to both at once.
- If making ahead, cook the noodles separately and add them to each bowl — they soften if left sitting in the broth too long.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, skip poaching and just add shredded rotisserie chicken along with the noodles.
Can I freeze this soup?
Freeze the broth and chicken without the noodles for up to 3 months; add freshly cooked noodles when reheating.
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