Rustic Chicken Noodle Soup: My Classic Recipe (Print Version)

Learn my Classic Chicken Noodle Soup Recipe, a heartwarming bowl filled with tender chicken, rich broth, and simple veggies. Pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Dairy-Free (if broth is dairy-free)

# Ingredients:

→ Soup Base & Aromatics

01 - 1 tbsp olive oil
02 - 1 lb boneless, skinless chicken breasts or thighs
03 - 1 large yellow onion, chopped
04 - 2 medium carrots, chopped
05 - 2 stalks celery, chopped
06 - 4 cloves garlic, minced

→ Flavor Boosters & Noodles

07 - 8 cups (2 quarts) low-sodium chicken broth
08 - 1 tsp dried thyme
09 - 1 dried bay leaf
10 - 4-6 oz wide egg noodles

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - In a large pot or Dutch oven, drizzle a little olive oil over medium heat. Add your chopped onion, carrots, and celery. Stir them around until they start to soften, about 5-7 minutes. You'll begin to smell that sweet, earthy aroma filling your kitchen – that's when you know you're on the right track! I always take a deep breath here; it’s the unofficial start to making this dish. Don't rush this step, let them get happy.
02 - Toss in your minced garlic and cook for another minute until fragrant. Be careful not to burn it – that's a mistake I've made more times than I care to admit, and burnt garlic is just bitter, trust me. Now, add your chicken pieces to the pot. Give them a quick sear on all sides, just until they're no longer pink on the outside. This step isn't about cooking them through, but about building layers of flavor.
03 - Pour in the chicken broth, then add the dried thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This is where all those flavors really get to know each other. The chicken will get super tender, perfect for shredding later. The whole house will start to smell amazing – it's pure comfort in the making!
04 - Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While you're doing that, bring the soup back to a simmer and add your egg noodles. Cook according to package directions, usually 6-8 minutes, until they're al dente. Don't overcook them, or you'll end up with mushy noodles – I learned that the hard way, oops!
05 - Return the shredded chicken to the pot with the cooked noodles. Give everything a good stir. Taste the soup and season generously with salt and black pepper. This is your chance to adjust it to *your* liking. I always start with less and add more, because you can always add, but you can't take away! A well-seasoned soup makes all the difference.
06 - Ladle your warm, comforting soup into bowls. Sprinkle with fresh chopped parsley for a burst of color and freshness. What you should see is a rich, golden broth, tender chicken, soft noodles, and vibrant veggies. It smells like home, like warmth, like everything good. Grab a spoon, and maybe a crusty piece of bread, and just enjoy this bowl of goodness. It's genuinely a simple pleasure.

# Notes:

01 - Don't overcrowd the pot; it messes with the simmer.
02 - This soup tastes even better the next day, trust me on that.
03 - Swap out egg noodles for ditalini if you're feeling adventurous.
04 - A sprinkle of fresh parsley makes it feel fancy, honestly.

# Equipment Needed:

01 - Large Pot or Dutch Oven
02 - Cutting Board
03 - Knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 25g

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