Chicken Noodle Soup Recipe

Combine and simmer

In a large (4–6 quart) pot, pour in 8 cups chicken stock and 1 cup water. Add 2 bay leaves, 3 thyme sprigs, smashed garlic cloves, and 1 tsp freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Reduce heat to low so the liquid maintains a gentle simmer while you prepare the other components. This allows flavors to bloom without toughening the chicken.

Sauté aromatics

While the broth comes to a simmer, heat 2 tbs butter or olive oil in a skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and slightly softened.

Add the diced carrots and celery to the skillet. Cook, stirring occasionally, for another 5–7 minutes until the vegetables begin to soften but retain some bite. Season the vegetables lightly with a pinch of salt.

Transfer the softened aromatics and vegetables into the simmering broth. Stir to combine.

Cook the chicken

Add the 1 lb chicken breasts or thighs to the simmering broth and vegetables. Simmer gently (poaching) for 12–16 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Avoid a rolling boil to keep the meat tender.

Remove the chicken from the pot and set on a cutting board to rest for 5 minutes. Meanwhile, skim any foam from the surface of the broth and remove the bay leaves, thyme sprigs, and smashed garlic.

Shred the chicken

Using two forks (or your hands if cooled enough), shred the cooked chicken into bite-size pieces. Return the shredded chicken to the pot.

Cook the noodles

Bring the broth back to a gentle boil. Add 6 oz dried egg noodles and cook according to package instructions (typically 6–8 minutes) until al dente. Stir occasionally to prevent sticking and monitor doneness so noodles do not overcook.

Once noodles are cooked, reduce heat to low. Taste the soup and add 1 tsp kosher salt or more to taste. Stir in 1 tbs fresh lemon juice if using for brightness.

Stir in 1 tbs chopped fresh parsley into the soup. Ladle the soup into bowls and garnish with additional chopped parsley if desired.

Serve hot. Leftovers: refrigerate in a covered container for up to 3 days. To maintain noodle texture, you can store noodles separately and add to reheated broth when serving.