Description
This Easy Stovetop Chicken Noodle Soup is a comforting and hearty homemade classic, perfect for chilly days or when you need a soothing meal. Tender chicken breasts are simmered with fresh vegetables and herbs in rich chicken broth, then combined with tender egg noodles for a satisfying soup that’s simple to prepare and full of flavor.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 2 split chicken breasts
- 1/2 teaspoon kosher salt (for seasoning chicken skin)
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 teaspoon minced garlic
- 8 cups (64 ounces) chicken broth/stock
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
Pasta
- 6 ounces egg noodles
Instructions
- Brown the Chicken: Heat a large Dutch oven or pot over medium-high heat and melt the unsalted butter. Season the chicken breasts with 1/2 teaspoon kosher salt on the skin side. Add the chicken breasts skin side down and cook for 4 to 5 minutes until the skin is nicely browned.
- Sauté Vegetables: Add diced onion, sliced celery, sliced carrots, and minced garlic around the chicken in the pot. Cook the vegetables, stirring occasionally, for 2 to 3 minutes to sweat them out and bring out their flavors.
- Add Broth and Herbs: Slowly pour the chicken broth into the pot, scraping the bottom to loosen any browned bits stuck to the bottom (this adds flavor). Add the bay leaves, dried parsley, and dried dill. Cover the pot and bring the soup to a boil. Once boiling, reduce heat and simmer for 30 minutes.
- Check Chicken Doneness: Ensure the chicken internal temperature reaches 165º F. If not fully cooked, continue to simmer until done. Remove the chicken from the pot and set aside to cool.
- Cook Egg Noodles: Add the egg noodles to the simmering soup and cook according to package instructions, usually about 7 to 8 minutes, until tender. Remove the pot from heat once noodles are done.
- Shred Chicken and Finish Soup: When the chicken is cool enough to handle, remove the skin and bones, then dice or shred the meat into bite-sized pieces. Return the chicken to the soup. Taste the soup and adjust seasoning with kosher salt as needed, depending on your broth’s saltiness. Remember to remove the bay leaves before serving.
Notes
- You can substitute boneless chicken breasts if preferred, adjusting cook time to avoid overcooking.
- For richer flavor, use homemade chicken broth or stock; low-sodium broth is best for controlling salt levels.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Leftover soup freezes well; store in freezer-safe containers for up to 3 months.
- For a gluten-free version, replace egg noodles with gluten-free pasta or rice noodles.
