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Chicken Noodle Soup

A comforting chicken noodle soup made with tender chicken, fresh vegetables, and hearty egg noodles in a rich broth.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 7 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken (3-4 lbs) 1 whole chicken (3-4 lbs) Free-range preferred for richer flavor; or substitute with 2 lbs chicken thighs
  • 12 cups 12 cups water Filtered water creates cleaner-tasting broth
  • 2 large 2 large carrots, diced Baby carrots work as a convenient alternative
  • 3 stalks 3 celery stalks, chopped Include leaves for extra flavor
  • 1 large 1 large yellow onion, diced White onion can substitute
  • 3 cloves 3 garlic cloves, minced Fresh garlic powder (1 tsp) works in a pinch
  • 8 oz 8 oz wide egg noodles Try whole wheat or gluten-free alternatives
  • 2 2 bay leaves Essential for authentic flavor depth
  • 1 tsp 1 tsp dried thyme Fresh thyme (1 tbsp) elevates the taste
  • 1/2 cup 1/2 cup fresh parsley, chopped Dried parsley (2 tbsp) as backup
  • Salt and black pepper to taste Sea salt recommended
  • 2 tbsp 2 tbsp olive oil For sautéing vegetables

Method
 

Preparation
  1. Place the whole chicken in a large stockpot and cover with 12 cups of water. Add bay leaves, half the diced onion, and 1 teaspoon of salt.
  2. Bring to a gentle boil, then reduce heat and simmer for 1 hour until chicken is tender and easily shredded.
Shred and Strain
  1. Remove the chicken carefully and set aside to cool.
  2. Strain the broth through a fine-mesh sieve, discarding solids. Return the clear broth to the pot.
  3. Once chicken is cool enough to handle, remove skin and bones, then shred meat into bite-sized pieces.
Sauté the Aromatics
  1. Heat olive oil in the same pot over medium heat.
  2. Add remaining onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
  3. Add minced garlic and thyme, cooking for another minute until fragrant.
Combine and Simmer
  1. Pour the strained broth back into the pot with sautéed vegetables.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper to taste.
Cook the Noodles
  1. Add egg noodles to the simmering soup and cook according to package directions, typically 6-8 minutes.
  2. Stir occasionally to prevent sticking. The noodles should be tender but still have a slight bite.
Final Assembly
  1. Return shredded chicken to the pot and stir gently.
  2. Remove bay leaves and add fresh parsley. Taste and adjust seasoning as needed.
  3. Let the soup rest for 5 minutes before serving.

Notes

Store soup in the refrigerator for up to 4 days in airtight containers. For best results, store noodles separately and add when reheating to prevent overcooking. The soup base freezes beautifully for up to 3 months.