Chicken Noodle Soup
A classic comfort soup with tender chicken, egg noodles, and vegetables in a light, savory broth. Ready in under 40 minutes with straightforward one-pot cooking.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 medium carrots
- 2 stalks celery
- 1 small onion
- 2 cups egg noodles
- ½ tsp dried thyme
- 1 as needed salt and pepper to taste
Instructions
- 1
Dice the carrots, celery, and onion into 1/4-inch pieces.
- 2
Bring broth to a boil in a large pot over high heat.
- 3
Add chicken breast, carrots, celery, onion, and thyme. Reduce heat to medium.
- 4
Simmer uncovered for 15 minutes until chicken is cooked through.
- 5
Remove chicken and set aside on a cutting board to cool slightly.
- 6
Add noodles to the pot and stir occasionally until tender, about 6 minutes.
- 7
Shred the cooled chicken into bite-sized pieces with two forks.
- 8
Return chicken to the pot and stir. Season with salt and pepper to taste.
- 9
Serve hot in bowls.
Tools you’ll need
- large pot (6-quart)
- cutting board
- chef's knife
- wooden spoon
- ladle
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