Go Back
A comforting bowl of homemade chicken noodle soup with tender chicken, carrots, celery, onions, and egg noodles in a rich, savory golden broth, served piping hot.

Classic Chicken Noodle Soup

Classic homemade chicken noodle soup with tender chicken, carrots, celery, onion, and egg noodles in a savory herb-scented broth. Simple, comforting, and reliable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 2 cups water
  • 2 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • 2 cups egg noodles

Equipment

  • Large pot or Dutch oven, separate pot for noodles

Method
 

  1. Cut chicken into pieces if desired. Brown in a little oil over medium heat for about 5 minutes; remove and set aside.
  2. In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes until beginning to soften.
  3. Add chicken broth, water, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then simmer 20 minutes.
  4. Meanwhile, cook egg noodles separately according to package directions; drain.
  5. Return chicken to the pot and simmer 10 minutes more until fully cooked and tender.
  6. Remove bay leaf. Stir in cooked noodles and heat 1 minute.
  7. Taste and adjust seasoning. Serve hot.

Notes

Cooking noodles separately keeps the best texture. Taste and adjust salt at the end. Soup freezes well without noodles. Excellent for make-ahead meals and comforting weeknights.