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Classic Homemade Chicken Noodle Soup – The Best Easy Starter

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This classic homemade chicken noodle soup is the perfect starter for any gathering. With simple ingredients and a few key techniques, you’ll get a clear, flavorful broth and perfectly cooked noodles every time.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil for a higher smoke point)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 8 ounces wide egg noodles
  • 1 tablespoon butter (optional)
  • ¼ cup fresh parsley, chopped
  • Fresh dill or chives (optional)
  • Lemon wedges

Instructions

  1. Dice the onion, carrots, and celery into uniform pieces—about ½-inch cubes. Mince the garlic and set it aside.
  2. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Pour in the chicken broth and water. Add the bay leaves, thyme, and rosemary. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, along with any accumulated juices.
  5. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes.
  6. After 30 minutes, remove the chicken from the pot using tongs. Place it on a cutting board and let it cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the pot. Bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually 8-10 minutes. Stir occasionally to prevent sticking. Taste the broth and adjust salt and pepper as needed.
  8. Remove the bay leaves and discard them. Stir in the butter if using. Ladle the soup into bowls and garnish with fresh parsley, dill, or chives. Serve with lemon wedges on the side.

Notes

For leftovers, cook noodles separately and add to individual bowls when serving to prevent mushiness. The broth gets better overnight, so make it a day ahead for deeper flavor. Skim foam from the broth as it simmers for a clearer soup.

Nutrition

Keywords: chicken noodle soup, homemade soup, easy starter, comfort food, dinner party soup

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