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Classic Chicken Noodle Soup

This chicken noodle soup combines tender shredded chicken, hearty egg noodles, and a fragrant vegetable broth, creating a comforting dish with a cozy, inviting appearance. The soup features colorful vegetables and fresh herbs, simmered to perfection for a warm, flavorful final texture. It’s a simple, soul-warming meal perfect for any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts skinless, boneless
  • 8 oz egg noodles or rice noodles for gluten-free
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 6 cups chicken broth preferably low-sodium
  • 1 bay leaf bay leaf
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • to taste salt and pepper
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 lemon lemon for squeezing, optional

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Gather your ingredients and set a large heavy-bottomed pot over medium heat. Add olive oil and let it warm until shimmering.
  2. Add diced onion, sliced carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. You'll notice the veggies turning slightly translucent and smelling sweet.
  3. Add minced garlic and cook for another 30 seconds, stirring constantly, until fragrant and slightly golden.
  4. Pour in the chicken broth, then add the bay leaf. Season with salt and pepper to taste. Bring the broth to a gentle simmer, watching for small bubbles and a fragrant aroma filling the kitchen.
  5. Meanwhile, season the chicken breasts with a little salt and pepper. In a separate pan, cook them over medium heat until just cooked through, about 10 minutes, turning once. The chicken should be opaque and firm when pierced.
  6. Remove the cooked chicken from the pan and let it rest for a few minutes. Then, shred the chicken into bite-sized pieces using two forks, keeping it juicy and tender.
  7. Add the egg noodles to the simmering broth. Cook for about 8 minutes, or until tender but still firm to the bite. Stir occasionally to prevent sticking.
  8. Stir in the shredded chicken into the soup. Let it heat through for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
  9. Remove the bay leaf and ladle the hot soup into bowls. Garnish with chopped parsley and a squeeze of fresh lemon juice for brightness if desired.
  10. Enjoy your comforting, hearty chicken noodle soup, perfect for cozy days or when you need a warm hug in a bowl.

Notes

For extra flavor, add a splash of hot sauce or swap in different herbs. Use homemade broth for richer taste or store-bought for convenience.