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Chicken Noodle Soup Recipe

Classic homemade chicken noodle soup made with tender chicken, carrots, celery, egg noodles, and a flavorful herb-seasoned broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced
  • 3 celery ribs sliced
  • 3 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces wide egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice optional

Instructions
 

  • Melt the butter in a large Dutch oven or soup pot over medium heat.
  • Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
  • Add the minced garlic and cook for about 30 seconds.
  • Pour in the chicken broth. Add the chicken, thyme, poultry seasoning, bay leaf, salt, and black pepper.
  • Bring the soup to a gentle boil, then reduce the heat to a steady simmer.
  • Partially cover and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Transfer the chicken to a cutting board and shred it into bite-sized pieces.
  • Add the egg noodles to the simmering broth and cook according to package directions, usually 6 to 8 minutes.
  • Return the shredded chicken to the pot during the final 2 minutes of cooking.
  • Remove and discard the bay leaf. Stir in the parsley and optional lemon juice.
  • Taste the broth and adjust the salt and pepper as needed.
  • Serve hot.

Notes

  • Chicken thighs produce slightly richer broth and stay especially tender.
  • Rotisserie chicken can replace raw chicken; use about 3 cups shredded cooked chicken.
  • Do not overcook the egg noodles. They continue softening as they sit in the hot broth.
  • For meal prep, cook and store the noodles separately.
  • If leftovers become too thick, add chicken broth while reheating.
  • For freezing, freeze the chicken, vegetables, and broth without noodles and cook fresh noodles after thawing.