Classic Chicken Noodle Soup

★ 4.5 · Easy

This is the soup everyone reaches for when they need comfort - tender chicken, soft carrots and celery, and egg noodles in a golden homemade-tasting broth. It comes together in one pot in under an hour.

15 minPrep Time

35 minCook Time

50 minTotal Time

6 servings (about 3 quarts)Yield

Why You'll Love This

One pot, ready in under an hour
Foolproof for beginners with clear doneness cues
Classic comfort food that reheats well (noodles aside)

Ingredients

2 tablespoonsolive oil
1 mediumyellow onion, diced
3 mediumcarrots, peeled and sliced into coins
3 stalkscelery, sliced
3 clovesgarlic, minced
8 cupslow-sodium chicken broth
1.5 poundsboneless skinless chicken breasts
2bay leaves
1 teaspoondried thyme
1.5 teaspoonssalt, plus more to taste
0.5 teaspoonblack pepper
6 ounceswide egg noodles
0.25 cupchopped fresh parsley

Nutrition (estimated per serving)

280Calories

27gProtein

7gFat

27gCarbs

2gFiber

680mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large 6-quart pot or Dutch oven, heat the olive oil over medium heat until it shimmers, about 1 minute.
Add the onion, carrots, and celery and cook, stirring occasionally, for 6 to 8 minutes, until the onion turns translucent and the vegetables start to soften.
Stir in the garlic and cook for 30 seconds, just until fragrant, so it does not brown or turn bitter.
Pour in the chicken broth and add the whole chicken breasts, bay leaves, thyme, salt, and pepper.
Raise the heat to high and bring the pot to a boil, then reduce the heat to low so the liquid is at a gentle simmer with small bubbles breaking the surface.
Cover partially and simmer for 20 minutes, until the chicken reaches 165 F on an instant-read thermometer and is no longer pink in the center.
Use tongs to transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces with two forks.
While the chicken rests, raise the soup back to a gentle boil and add the egg noodles, stirring so they do not clump or stick to the bottom.
Cook the noodles for 6 to 8 minutes, or according to the package time, until tender but still slightly firm to the bite.
Return the shredded chicken to the pot and stir to combine, letting it warm through for 1 to 2 minutes.
Remove the bay leaves and discard them.
Taste the broth and add more salt and pepper as needed - the broth should taste well seasoned, not flat.
Stir in the chopped parsley just before serving so it stays bright green and fresh.

Tips

Add the noodles at the very end and only cook the amount you will eat that meal - noodles left sitting in leftover soup soak up broth and turn mushy.
If you want extra-rich flavor, use bone-in chicken thighs instead of breasts and simmer 5 minutes longer, then shred and discard the bones.