Chicken Noodle Soup Recipe

Prep vegetables and chicken

Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery into 1/4-inch pieces. Peel and quarter the onion. Mince the garlic. Pat the chicken dry and season lightly with 1/2 tsp of the salt and a pinch of pepper.

Build the broth

In a large stockpot (6 to 8 quarts), combine the chicken broth and water and bring to a gentle simmer over medium heat.

Add aromatics and chicken

Add the quartered onion, carrots, celery, bay leaves, thyme sprigs, minced garlic, and the seasoned chicken to the simmering broth. Reduce heat to low–medium so the liquid stays at a gentle simmer (not a rolling boil). Cover partially and simmer until the chicken is cooked through and vegetables are tender, about 18–22 minutes.

Remove and shred chicken

Using tongs, transfer the cooked chicken to a cutting board. Remove and discard the thyme sprigs and bay leaves from the pot. Let the chicken rest 2 minutes, then shred it into bite-sized pieces with two forks or chop finely. Taste the broth and add the remaining 1 tsp of salt and the 1/2 tsp of black pepper, adjusting to your preference.

Sauté aromatics (optional for deeper flavor)

In a medium skillet, heat the olive oil and butter over medium heat until butter melts and foam subsides. Add 1/2 cup of the sliced carrots and 1/2 cup of the sliced celery (reserve the rest for the broth) along with a pinch of salt, and sauté for 3–4 minutes until they begin to soften and gain color. This step is optional but adds depth; if skipped, proceed to next step and add vegetables directly to the soup.

Cook noodles

Bring the simmering broth back up to a gentle boil. Add the egg noodles to the pot and cook according to package directions until al dente (usually 6–8 minutes). If you sautéed vegetables separately, add them into the pot when you add the noodles so they cook together. Stir occasionally so noodles don't stick.

Finish with chicken and herbs

When noodles are tender, return the shredded chicken to the pot and stir to heat through for 2–3 minutes. Stir in 2 tablespoons chopped parsley and the optional 1 tsp lemon juice. Taste and adjust seasoning with more salt or pepper if needed.

Serve

Ladle the soup into bowls, garnish with the additional tablespoon of chopped parsley, and serve hot. Leftovers will keep covered in the refrigerator for 3–4 days; store noodles separately if you prefer to avoid softening.