Description

This Classic Chicken Noodle Soup is a comforting and hearty dish perfect for any day. Made from scratch with sautéed vegetables, tender shredded chicken, and egg noodles simmered in a flavorful homemade broth, it’s a timeless recipe that warms the soul. Ready in under an hour, this soup is ideal for family dinners or when you need a soothing, nourishing meal.

Ingredients

Scale

Vegetables

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced

Broth & Seasonings

8 cups chicken broth
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
Salt and freshly ground black pepper, to taste

Chicken & Pasta

2 bone-in, skin-on chicken breasts
2 cups egg noodles

Garnish (Optional)

Fresh parsley, chopped
Lemon wedges

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Instructions

Sauté the Vegetables: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, celery, and carrots and cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Then stir in the minced garlic and sauté for another minute until fragrant.
Build the Flavorful Broth: Pour in the chicken broth. Add the fresh thyme and bay leaves to the pot. Place the bone-in chicken breasts into the pot. Turn the heat up to bring the mixture to a gentle boil, then reduce the heat to a simmer. Partially cover the pot with a lid and let it cook for 25 minutes, or until the chicken is fully cooked through.
Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool slightly, then discard the skin and bones and shred the meat into bite-sized pieces. Return the shredded chicken back into the pot with the broth and vegetables.
Season and Add Noodles: Season the soup with salt and freshly ground black pepper to taste. Add the egg noodles to the pot and cook them following the package instructions, typically 6 to 8 minutes, until tender.
Finish and Serve: Remove the pot from heat. Discard the bay leaves and any thyme sprigs if using fresh thyme. Garnish the soup with chopped fresh parsley and serve warm with optional lemon wedges on the side to squeeze over for extra brightness.

Notes

Using bone-in, skin-on chicken adds extra flavor to the broth but you can use boneless, skinless breasts if preferred.
Fresh thyme is preferred, but dried thyme works well too; just adjust the quantity accordingly.
Egg noodles can be substituted with other pasta shapes like shells or rotini.
For a richer broth, you can add a splash of white wine after sautéing the vegetables and let it reduce before adding broth.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.