← Recipes · Comfort · Chicken Noodle Soup
285 cal28g protein28g carbs6g fat920mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch50 min activeShortcut25 min active
Everyday 25nothing beyond the everyday cabinet
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Chicken Noodle Soup
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Comfort50 minBeginner friendly
Serves−6+· written for 6 — change it and the ingredients follow
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Ingredients
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chicken breasts1.5 lb
carrots3 medium
celery3 stalks
yellow onion1 medium
egg noodles8 oz
chicken broth8 cups
bay leaf2 leaves
dried thyme1 tsp
kosher salt1 tsp
black pepper0.5 tsp
butter1 tbsp
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Peel and chop carrots into thin rounds. Chop celery into half-moons. Dice the onion.
2Bring chicken broth to a boil in a large pot. Add chicken breasts whole.
3Reduce heat and simmer for 12–15 minutes until chicken is cooked through. Remove chicken and set aside to cool slightly.
4While chicken cools, add butter, carrots, celery, and onion to the pot. Stir in bay leaves and thyme. Simmer for 10 minutes until vegetables soften.
5Shred the cooled chicken with two forks and return it to the pot.
6Stir in egg noodles and bring back to a boil. Cook for 7–8 minutes until noodles are tender.
7Taste and season with salt and pepper. Remove bay leaves. Ladle into bowls and serve hot.