Classic Chicken Noodle Soup

A comforting homemade stovetop soup with tender chicken, carrots, celery, onion, egg noodles, and parsley simmered in a savory chicken broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 8 cups chicken broth
• 3 medium carrots
• 3 celery stalks
• 1 medium yellow onion
• 6 ounces wide egg noodles
• 0.25 cup fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme

Cooking instructions

1. Pat the chicken dry. Peel and slice the carrots, slice the celery, dice the onion, and chop the parsley. (about 10 min)
2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook until the onion softens, about 5 minutes. (about 5 min) — Medium heat
3. Add the chicken broth, chicken breasts, thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer until the chicken reaches 165°F in the thickest part, about 15 to 18 minutes. (about 18 min) — Simmer
4. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot. (about 5 min)
5. Stir in the egg noodles and simmer uncovered until tender according to the package directions, usually 6 to 8 minutes. (about 8 min) — Gentle simmer
6. Remove the pot from the heat and stir in the parsley. Taste and adjust the salt and pepper before serving. (about 2 min)