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Homemade chicken noodle soup in a cream ceramic bowl with shredded chicken, wide egg noodles, carrots, celery and peas, garnished with fresh parsley.

Chicken Noodle Soup Recipe: 40-Minute Stovetop Comfort

A from-scratch chicken noodle soup that comes together in one pot in about 40 minutes, with shredded chicken, tender carrots and celery, and wide egg noodles in a thyme-scented broth. Easy enough for a weeknight and cozy enough for a cold night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 1/2 lb boneless skinless chicken breasts about 2 breasts
  • 1 tsp dried thyme
  • 6 oz wide egg noodles about 3 cups
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste

Method
 

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6-7 minutes, until softened. Add the garlic and thyme and cook for 1 minute more.
  2. Pour in the chicken broth and add the chicken breasts. Bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the chicken reaches 165 °F in the thickest part.
  3. Transfer the chicken to a cutting board and shred it with two forks. Keep the broth at a gentle simmer.
  4. Stir in the egg noodles and cook for 6-7 minutes, until tender.
  5. Return the shredded chicken to the pot, add the peas, and cook for 2 minutes. Season with salt and pepper to taste, stir in the parsley, and serve hot.