Go Back

Classic Chicken Soup (Comforting & Easy)

Tender shredded chicken, carrots, celery, and egg noodles simmered in a golden herb-flecked broth — the ultimate cozy one-pot comfort food, ready in 50 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the Soup
  • 1 tbsp olive oil ​
  • 1 ​ medium yellow onion diced
  • 3 ​ carrots peeled and sliced into rounds (about 1 1/2 cups)
  • 3 ​ celery stalks sliced (about 1 1/2 cups)
  • 4 ​ garlic cloves minced
  • 1 1/2 lbs boneless, skinless chicken breasts (680g)
  • 8 cups low-sodium chicken broth ​
  • 2 ​ bay leaves ​
  • 1 tsp dried thyme ​
  • 1/2 tsp dried rosemary crushed
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper ​
  • 6 oz egg noodles 170g
For Serving
  • ​ ​ Fresh parsley chopped
  • ​ ​ Lemon wedges optional

Equipment

  • ​ Large Dutch oven or soup pot

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery; cook 5-6 minutes, stirring occasionally, until softened.
  2. Add the garlic, thyme, and rosemary; stir constantly for about 1 minute until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits. Add the bay leaves, salt, and pepper, then nestle in the chicken breasts. Bring to a gentle boil over high heat.
  4. Reduce to a gentle simmer. Simmer 20-25 minutes until chicken is cooked through (165°F/74°C). Skim foam for clear broth.
  5. Transfer chicken to a board and shred with two forks. Stir egg noodles into broth and cook 6-8 minutes until tender. Return chicken to pot.
  6. Discard bay leaves. Taste and adjust salt and pepper. Stir in half the parsley. Serve with remaining parsley and lemon wedges.