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a plain bowl of clear golden chicken soup with wide egg noodles, shredded chicken, carrot rounds and celery pieces
Melissa Hart

Classic Chicken Noodle Soup

A clear broth, tender chicken and noodles with some bite are enough for this bowl. Keep the simmer gentle so the chicken stays moist and the broth doesn't turn cloudy from a hard boil. The noodles go in after the meat comes out to be shredded. If you're saving half the pot, cook only the noodles you plan to eat now and keep the rest separate from the broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery ribs sliced
  • 2 garlic cloves minced
  • 1 1/2 lbs boneless skinless chicken thighs
  • 7 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 6 oz wide egg noodles

Method
 

  1. Heat oil in a large soup pot over medium heat. Cook onion, carrots and celery for 5 minutes, then stir in garlic for 30 seconds.
  2. Add chicken thighs, broth, bay leaf, thyme, salt and pepper. Bring to a gentle simmer and cook partly covered for 20 to 25 minutes until the chicken reaches 165°F.
  3. Lift the chicken onto a plate and remove the bay leaf. Add egg noodles to the broth and simmer for 6 to 8 minutes, or the package time, until just tender.
  4. Shred the chicken into bite-size pieces while the noodles cook, discarding any tough connective pieces.
  5. Return the chicken to the pot and heat for 1 minute. Serve promptly so the noodles keep their shape.