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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles simmers tender chicken thighs and vegetables in a savory broth. Wide egg noodles and fresh parsley make this comforting one-pot soup hearty and flavorful.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz egg noodles wide
  • 0.25 cup parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the broth, chicken thighs, bay leaf, thyme, salt, and pepper.
  5. Bring the soup to a boil over high heat.
  6. Reduce the heat to maintain a gentle simmer, cover, and cook for 18-22 minutes, until the chicken reaches 165°F in its thickest part.
  7. Transfer the chicken to a cutting board and shred it with two forks.
  8. Remove and discard the bay leaf.
  9. Bring the broth back to a simmer.
  10. Add the egg noodles and cook uncovered for 6-8 minutes, until just tender.
  11. Stir the shredded chicken and parsley into the soup.
  12. Simmer for 1 minute before serving.

Notes

For tender chicken, keep the soup at a gentle simmer rather than a rolling boil. Refrigerate leftovers for 3-4 days; freeze yes, though the noodles may soften, so freeze without noodles for best texture. For a gluten-free option, use gluten-free noodles.