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A close-up of a bowl of homemade chicken noodle soup, featuring tender chicken pieces, sliced carrots, and thin noodles in a savory broth, garnished with fresh parsley.

Chicken Noodle Soup

A classic chicken noodle soup recipe that tastes like it was made from scratch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup Chopped carrots
  • 1 cup Chopped celery
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 8 cups Chicken broth
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 cup Egg noodles
  • 1/4 cup Fresh parsley chopped

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides.
  2. Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth. Add thyme, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 15 minutes, or until chicken is cooked through and vegetables are tender.
  6. Add egg noodles and cook according to package directions, usually about 8-10 minutes.
  7. Stir in fresh parsley just before serving.

Notes

For a richer flavor, you can use rotisserie chicken instead of cooking raw chicken. Shred the rotisserie chicken and add it in the last 10 minutes of simmering.

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