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Bowl of homemade chicken noodle soup with egg noodles, carrots and celery

Easy Homemade Chicken Noodle Soup

A cozy one-pot chicken noodle soup with tender shredded chicken, carrots, celery and egg noodles. Ready in 45 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1¼ pounds boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 6 ounces wide egg noodles about 3 cups
  • 2 tablespoons fresh parsley chopped, optional

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5–6 minutes, stirring now and then, until the onion is soft.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the broth, chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 15–18 minutes, until the chicken reaches 165°F in the thickest part.
  4. Move the chicken to a cutting board and shred it with two forks.
  5. Bring the soup back to a boil. Add the noodles and cook for 6–8 minutes, until tender.
  6. Return the chicken to the pot and remove the bay leaf. Taste and add more salt and pepper if needed.
  7. Sprinkle with parsley and serve hot.

Notes

  • Boneless, skinless chicken thighs work too and stay very tender.
  • Any small pasta can replace the egg noodles. Check the package for the cooking time.
  • A squeeze of lemon juice at the end brightens the flavor.
  • Regular broth is saltier than low-sodium. If you use it, start with ½ teaspoon salt.