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Classic Chicken Noodle Soup

A timeless bowl of warmth, this Chicken Noodle Soup brings together tender chicken, aromatic vegetables, and silky noodles in a clear, comforting broth. Simple pantry staples become a nourishing lunch or dinner that’s easy to customize with your favorite herbs. Perfect for cozy nights, chilly days, or when you’re feeling under the weather, it’s a trustworthy recipe you’ll reach for again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 bone-in, skin-on chicken thighs (about 1 1/2 pounds) or boneless breasts
  • 1 tablespoon olive oil
  • 1 large carrot, diced small
  • 1 stalk celery, diced small
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken stock or low-sodium broth
  • 1 cup water (optional, for extra clarity)
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • Salt and pepper to taste
  • 1/2 pound egg noodles (or your preferred pasta shape)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken thighs (or breasts) and sear for 3–4 minutes, until lightly browned on one side. Flip and sear the other side for another 2–3 minutes. Remove the chicken to a plate and set aside.
  • In the same pot, add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften and the edges become slightly translucent. Add the garlic and cook for another 30 seconds, until fragrant.
  • Pour in the chicken stock and water, then scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, add the bay leaf and thyme, and season with a pinch of salt.
  • Bring the mixture to a gentle simmer. Reduce the heat to maintain a steady simmer and cook for 20–25 minutes, until the chicken is cooked through and tender.
  • Remove the chicken to a cutting board. Once cool enough to handle, shred or chop the meat into bite-sized pieces and discard the bones if you used bone-in thighs.
  • Return the shredded chicken to the pot. Increase the heat slightly and bring the broth to a simmer. Add the egg noodles and cook according to package directions, usually 6–8 minutes, until al dente.
  • Taste and adjust salt and pepper as needed. If you like a brighter finish, stir in a little chopped parsley just before serving.
  • Ladle into bowls and serve hot. This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage, though noodles may soften a bit after freezing.