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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with shredded chicken and egg noodles in a clear golden broth, built by simmering the chicken directly in seasoned broth. This classic American soup turns tender noodles in 6–8 minutes for an easy, comforting main-dish bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Use boneless, skinless for the most even shredding.
Vegetables & aromatics
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Soup base
  • 8 cup chicken broth Chicken broth for the clear, savory base.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp celery seed Optional; adds depth.
Noodles & seasoning
  • 8 oz egg noodles Cook until tender, not mushy.
  • 0.25 salt To taste; season generously before serving.
  • 0.25 pepper To taste; cracked black pepper works well.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until fragrant and slightly softened.
Build the broth
  1. Add the garlic and cook for 1 minute, then add the chicken broth, dried thyme, garlic powder, onion powder, and celery seed and stir to combine.
Simmer the chicken
  1. Add the whole chicken breasts and bring the soup to a boil, then reduce the heat to a gentle simmer and cook for 18–20 minutes until the chicken is fully cooked.
Shred and cook the noodles
  1. Remove the chicken from the pot and shred it with two forks.
  2. Bring the soup back to a boil, add the egg noodles, and cook for 6–8 minutes until tender.
  3. Return the shredded chicken to the pot and stir to warm through.
Season and serve
  1. Season generously with salt and pepper, then garnish with fresh parsley before serving.

Notes

Pro tip: keep the simmer gentle once the chicken is added so the broth stays clear and the chicken stays tender. Store leftovers in the fridge up to 4 days in a covered container; the noodles may soften further. Freeze for up to 2 months—freeze without garnishing parsley and consider undercooking noodles slightly if you plan to freeze. Dietary swap: use gluten-free egg noodles for a gluten-free version.