Clear golden chicken soup with tiny ring pasta, shredded chicken, diced carrot and celery, sprinkled with parsley in a white bowl — Photo: Hoyabird8 · CC BY-SA 3.0 · Wikimedia Commons

American · Lunch · Dinner

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tsp Olive oil; 1 medium Onion, diced; 3 medium Carrots, sliced; 3 stalks Celery, sliced; 2 cloves Garlic, minced; 4 cups Low-sodium chicken broth; 3 cups Water; 2 medium Boneless skinless chicken breast; 1 leaf Bay leaf; 1 tsp Dried thyme; 2 cups Dry egg noodles; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Fresh parsley, chopped; 1 tbsp Lemon juice

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A comforting clear broth with tender shredded chicken, soft egg noodles, sweet carrots and celery, lifted with fresh parsley and thyme. Light, warming and full of homemade flavour.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4

Easy
Dairy Free
High protein

16%

Per serving316kcal16% of a 2,000 kcal day

34gProtein

29gCarbs

7gFat

3gFiber

Calories come from: Carbs 38% · Fat 19% · Protein 43%

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Ingredients

For 4 servings

2 tsp9 gOlive oil
1 medium110 gOnion, diced
3 medium180 gCarrots, sliced
3 stalks120 gCelery, sliced
2 cloves6 gGarlic, minced
4 cups960 gLow-sodium chicken broth
3 cups720 gWater
2 medium450 gBoneless skinless chicken breast
1 leafBay leaf
1 tspDried thyme
2 cups110 gDry egg noodles
1/4 tspSalt
1/4 tspBlack pepper
1/4 cup15 gFresh parsley, chopped
1 tbsp15 gLemon juice (optional)

Steps

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, carrots and celery and cook for 5 minutes, stirring, until the onion softens.
3
Stir in the garlic and cook for 30 seconds until fragrant.
4
Pour in the broth and water, then add the bay leaf and thyme.
5
Bring to a boil, add the whole chicken breasts, and lower to a gentle simmer.
6
Simmer covered for 15 to 18 minutes, until the chicken reaches 74 °C / 165 °F in the thickest part.
7
Lift the chicken onto a board and shred it with two forks.
8
Bring the soup back to a boil, add the egg noodles and cook for 7 to 8 minutes until tender.
9
Remove the bay leaf and return the shredded chicken to the pot.
10
Season with the salt and pepper, then stir in the parsley and lemon juice if using.
11
Ladle into bowls and serve hot.

Swaps, storage and make-ahead

Swaps

Swap the egg noodles for rice noodles or a pasta labelled gluten-free, and use a broth labelled gluten-free, to make the soup gluten-free.
Use boneless skinless chicken thighs instead of breasts for richer, juicier meat that stays tender when reheated.
Use a rotisserie chicken, shredded and added at the end, to skip poaching and save time.
Stir in a couple of handfuls of baby spinach or kale with the noodles for extra greens.

Storage

Cool and refrigerate leftovers within 2 hours in a covered container for 3 to 4 days, and reheat until steaming hot. The noodles soak up broth and turn soft, so if you plan to freeze it, freeze the soup without noodles and cook fresh noodles when serving.

Make ahead

Make the broth with the vegetables and shredded chicken up to 3 days ahead and keep it refrigerated. Bring it back to a boil and cook the noodles just before serving so they stay tender, not mushy.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (671 g)	Per 100 g
Calories	316 kcal	47 kcal
Protein	33.7 g	5 g
Carbohydrates	29.3 g	4.4 g
of which sugars	4.8 g	0.7 g
Fiber	3.4 g	0.5 g
Fat	6.7 g	1 g
of which saturated	1.3 g	0.2 g
Sodium	822 mg	123 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.