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A close-up of a rustic bowl filled with homemade chicken noodle soup, featuring shredded chicken, carrots, and parsley.

Hearty Homemade Chicken Noodle Soup

A classic, comforting chicken noodle soup brimming with tender chicken, wholesome vegetables, and chewy egg noodles in a rich, savory broth. Perfect for a cozy meal or a comforting remedy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive Oil
  • 1 Yellow Onion medium, diced
  • 2 Carrots medium, peeled and sliced
  • 2 Celery Stalks sliced
  • 3 cloves Garlic minced
For the Chicken & Broth
  • 1.5 lbs Boneless, Skinless Chicken Breasts or 3-4 thighs
  • 8 cups Chicken Broth low sodium
  • 1 Bay Leaf
  • 1 tsp Dried Thyme
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
For the Noodles & Finish
  • 6 oz Egg Noodles wide or medium
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Pot (Dutch oven recommended)
  • Cutting Board
  • Chef’s Knife
  • Measuring Cups
  • Measuring Spoons
  • Tongs or Slotted Spoon

Method
 

Prepare Ingredients
  1. Chop all vegetables as directed: dice onion, slice carrots and celery, mince garlic. Set aside.
Sauté Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 7-8 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add minced garlic and cook for another 1 minute until fragrant.
Cook Chicken & Broth
  1. Add chicken breasts (or thighs) to the pot along with the chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.
  2. Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then set aside. Discard the bay leaf from the broth.
Cook Noodles & Combine
  1. Increase the heat of the broth to medium-high and bring it back to a gentle boil. Add the egg noodles to the simmering broth and cook according to package directions, usually 7-10 minutes, or until al dente.
  2. Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine. Taste and adjust seasoning with more salt and pepper if desired.
Serve
  1. Ladle the hot chicken noodle soup into bowls. Garnish each serving with fresh chopped parsley. Serve immediately.

Notes

For a richer flavor, you can use homemade chicken stock. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth or water when reheating.