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This Stovetop Chicken Noodle Soup is a cozy, homemade classic featuring tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth. It’s nourishing, comforting, and ready in under an hour — perfect for cold days, quick dinners, or when you need a warm, soothing meal.

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, cubed or shredded
  • 6 cups chicken broth or stock
  • 2 cups egg noodles (or preferred pasta)
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil or butter
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil.
  5. Add chicken pieces and reduce heat to a simmer. Cook for 15–20 minutes until the chicken is cooked through and tender.
  6. Remove the chicken, shred with two forks, and return it to the pot.
  7. Add egg noodles and simmer for 6–8 minutes, or until noodles are tender.
  8. Taste and adjust seasoning as needed. Stir in lemon juice if desired.
  9. Remove bay leaf and serve hot with crusty bread or crackers.

Notes

  • Use rotisserie chicken for a faster version.
  • For a creamier soup, stir in ½ cup of heavy cream or milk before serving.
  • To keep noodles from becoming soggy, cook them separately and add before serving.
  • Freeze the soup without noodles for up to 3 months.
  • Add peas, corn, or spinach for extra nutrients and color.

Nutrition

Find it online: https://thefamilycooking.com/stovetop-chicken-noodle-soup/