American · Easy

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 lb boneless, skinless chicken breasts; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 5 oz dry egg noodles; 1 tablespoon lemon juice; 2 tablespoons chopped parsley

A brothy chicken soup with egg noodles, carrots, celery, and a bright finish of lemon.

By Simple Home Dish Updated September 9, 2026

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6

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Golden chicken thighs over rice with lemon and herbs — Editorial kitchen image; not a photograph of this specific dish.

A little about this dish

A brothy chicken soup with egg noodles, carrots, celery, and a bright finish of lemon. Yes. Use about 3 cups shredded cooked chicken. Simmer the vegetables until tender, cook the noodles, then add chicken and heat the soup to 165°F.

Simple Home Dish

Chicken Noodle Soup

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
5 oz dry egg noodles
1 tablespoon lemon juice
2 tablespoons chopped parsley

Instructions

Warm oil in a large pot over medium heat. Cook onion, carrots, and celery for 6 minutes, stirring. Add garlic for 30 seconds.
Pour in broth and add chicken, thyme, salt, and pepper. Bring to a gentle simmer, then partially cover and cook for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
Move chicken to a clean plate. Add noodles to the simmering soup and cook according to their package, usually 6–8 minutes. Shred the chicken with two forks while the noodles cook.
Return the chicken and any juices to the pot. Stir in lemon and parsley, warm through, and taste for salt before serving.

Cooking tips

Keep the broth at a gentle simmer rather than a hard boil. For planned leftovers, cook noodles separately and add them to each bowl.

Storage & reheating

Cool in shallow containers and refrigerate within 2 hours for 3–4 days. Reheat to 165°F. Freeze the soup without noodles for up to 2 months for better texture.

Variations

Use boneless thighs instead of breasts, checking temperature rather than relying only on the clock. Add a handful of spinach at the end.

Frequently asked questions

Can I use cooked chicken?

Yes. Use about 3 cups shredded cooked chicken. Simmer the vegetables until tender, cook the noodles, then add chicken and heat the soup to 165°F.