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Bowl of comforting Chicken Noodle Soup with visible noodles, chicken, and vegetables, perfect as a featured image.

Easy Chicken Noodle Soup

This classic chicken noodle soup recipe delivers comfort in a bowl. It features a rich, homemade chicken broth simmered with tender chicken, vegetables, and egg noodles for a satisfying and flavorful meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs
  • 12 cups water
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • fine mesh sieve
  • Large bowl
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Ladle

Method
 

  1. Prepare the Chicken Broth: In a large pot or Dutch oven, place the whole chicken, water, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours. The longer it simmers, the richer the broth will be.
  2. Remove the Chicken: Carefully remove the chicken from the pot and set aside to cool slightly.
  3. Strain the Broth: Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids.
  4. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat from the bones, discarding the skin and bones.
  5. Cook the Noodles: Return the strained broth to the pot and bring to a boil. Add the egg noodles and cook according to package directions, usually about 7-10 minutes, or until tender.
  6. Combine and Season: Add the shredded chicken back to the pot. Stir in the fresh parsley. Season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and serve immediately.

Notes

For a richer broth, sear the chicken and vegetables before simmering. To prevent mushy noodles, add them to the boiling broth and cook until al dente. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Consider adding other vegetables like parsnips or leeks for added flavor.