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Bowl of chicken noodle soup recipe with shredded chicken, carrots, and egg noodles, ready to eat
Jonas Mitchell

Classic Chicken Noodle Soup

Homemade chicken noodle soup made with a flavorful mirepoix broth, tender shredded chicken, and egg noodles cooked just until al dente — a comforting, made-from-scratch classic ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: lunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 carrots peeled and sliced
  • 2 celery ribs diced
  • 3 garlic clove minced
  • 8 cups chicken broth
  • 2 bone-in skinless chicken breasts (or 1 1/2 lbs boneless)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 6 oz egg noodles
  • 2 tablespoons fresh parsley, chopped

Equipment

  • 1 large soup pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-6 minutes until softened.
  2. Add the garlic and cook for another 30 seconds, until fragrant.
  3. Pour in the broth, then add the chicken breasts, thyme, bay leaf, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, until the chicken is cooked through.
  5. Remove the chicken, shred it with two forks, and return it to the pot.
  6. Add the egg noodles and simmer for 6-8 minutes, until just tender — don't overcook them.
  7. Remove the bay leaf, stir in fresh parsley, and taste for seasoning before serving.

Notes

Doubles easily for a bigger batch. Store in an airtight container in the fridge for 3-4 days — for the best texture, store noodles separately and add fresh to each bowl when reheating. Freezes well for up to 3 months; for best results, freeze just the broth and chicken, then cook fresh noodles when reheating.