Chicken Noodle Soup Recipe

This Homemade Chicken Noodle Soup is loaded with tender chicken, vegetables and egg noodles in a flavorful, savory broth. With just 10 minutes of prep, it’s an easy one-pot comfort food dinner for chilly days.

this recipe!

Try my slow cooker beef barley soup and stovetop vegetable minestrone soup next!

Why You’ll Love This Recipe

• Easy one-pot dinner: Just 10 minutes of prep and everything cooks in one pot.
• Classic comfort food: Tender chicken, vegetables and egg noodles simmer in a savory homemade broth.
• Great for a crowd: This hearty soup makes 12 servings and is perfect for family dinners or meal prep.

Ingredients You’ll Need

• 4 tablespoons butter
• 1/2 cup onion, diced
• 1 cup celery chopped, 2 stalks
• 1 1/2 cups carrot chopped, 2-3 carrots
• 2 tablespoons garlic, minced, 3-4 bulbs
• 3 boneless, skinless chicken breast, 2 1/2 to 3 pounds
• 8 cups chicken broth
• 2 sprigs fresh thyme
• 3–4 sprigs fresh parsley, plus 2 tablespoons minced
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 10 ounces medium egg noodles

Step by step instructions on how to make chicken noodle soup

STEP ONE – In a 6–8-quart Dutch oven or pot, melt butter over medium heat.

STEP TWO – Add chopped onion, celery, carrot and ½ teaspoon of salt.  Cook, stirring occasionally, until onions are translucent, 8-10 minutes.  Stir in minced garlic, cook for 1 minute.

STEP THREE – Add broth, chicken breast, thyme, parsley, bay leaf, and the remaining teaspoon of salt.  Cover pot, turn heat up to high, once boiling, reduce heat to maintain a low simmer.  Cook chicken for 45 minutes.

STEP FOUR – Remove chicken breast, place on a plate, and set aside.  Discard parsley, thyme, and bay leaf.

STEP FIVE – Turn temperature back up to high, add egg noodles, cook for 6-7 minutes.  While noodles cook, shred the chicken breast into bit size pieces.

STEP SIX – Once noodles are done, reduce temperature to medium, add shredded chicken, pepper and 2 tablespoons minced parsley, stir until combined.  Continue to simmer for 5 minutes.  Serve warm.

Make-Ahead, Storage & Freezing Instructions

Make Ahead

Prepare the soup through cooking the chicken, but leave out the egg noodles. Cover and refrigerate. When ready to serve, bring the soup to a simmer, add the noodles and cook until tender.

Storage and Reheating

Store leftover Chicken Noodle Soup in an airtight container in the refrigerator for up to 5 days.

Reheat on the stovetop over medium heat until hot, or microwave individual portions until heated through.

Freezing

For best results, freeze the soup without the noodles, since they can soften after thawing. Store in a freezer-safe container, thaw overnight in the refrigerator and reheat on the stovetop. Add freshly cooked noodles when serving.