Chicken Noodle Soup
A comforting and simple chicken noodle soup recipe perfect for chilly evenings or when you're feeling under the weather, made with classic mirepoix veggies and egg noodles.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast or thighs for richer flavor
- 8 cups chicken broth homemade or low-sodium store-bought
- 2 cups egg noodles wide noodles, broken spaghetti, or gluten-free pasta as needed
- 2 whole carrots, sliced thin rounds cook faster
- 2 stalks celery, chopped
- 1 whole onion, chopped yellow or sweet
- 2 cloves garlic, minced
- to taste salt
- to taste pepper
- to garnish fresh parsley
Instructions
Preparation
- Pour the chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
- Add the chicken breasts, reduce heat to maintain a gentle simmer, and cook until no longer pink inside, about 18–22 minutes (internal temp 165°F/74°C). Transfer chicken to a plate and shred with two forks.
- Add the sliced carrots, chopped celery, onion, and minced garlic to the simmering broth. Cook until the vegetables are tender, about 5–7 minutes.
- Stir in the egg noodles and cook until al dente, usually about 8–10 minutes depending on the noodle size.
- Return the shredded chicken to the pot. Taste and season with salt and pepper. Warm through for a minute or two.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
Use rotisserie chicken for quicker prep, adding meat in the last 5 minutes. For a creamy version, check out techniques in another recipe. Store soup without noodles for up to 3 days in the fridge.