Chicken Noodle Soup Recipe

Prepare vegetables and chicken

Peel and dice the onion. Trim and slice carrots into 1/4-inch rounds. Trim and slice celery into 1/4-inch pieces. Mince the garlic. Pat chicken dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add chicken and liquids

Push the vegetables to the side and add the seasoned chicken pieces to the pot. Sear for 1–2 minutes per side just to develop a little color (this step is optional but adds flavor). Pour in 8 cups chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Simmer with aromatics

Add bay leaves and thyme sprigs. Bring the soup to a gentle simmer over medium-high heat. Once simmering, reduce heat to low and maintain a bare simmer. Cover partially and cook until the chicken is cooked through and very tender, about 18–22 minutes (internal temperature 165°F/74°C). Stir in 1 tsp kosher salt (adjust later) and 1/2 tsp freshly ground pepper.

Shred the chicken

Remove the chicken pieces to a cutting board or bowl. Discard thyme sprigs and bay leaves from the pot. Using two forks or your hands once cool enough, shred the chicken into bite-size pieces. Return shredded chicken to the pot.

Cook noodles in soup

Bring the soup back to a gentle simmer. Add 8 oz (about 2 cups) wide egg noodles directly to the simmering broth. Cook according to package directions, usually 6–8 minutes, until just tender. Stir occasionally to prevent sticking. Taste broth and adjust seasoning with additional salt (up to 1 tsp more, as needed) and the remaining 1/2 tsp black pepper if desired.

Finish and serve

Once the noodles are cooked and tender, remove from heat. Stir in chopped parsley and 1 tsp lemon juice if using to brighten the flavors. Let the soup rest for 2 minutes, then ladle into bowls and serve hot. Leftovers: cool and refrigerate within 2 hours; noodles will absorb broth—store noodles separately if you prefer to keep them firmer.