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Hearty Chicken Noodle Soup

Our family's favorite chicken noodle soup.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American


  • 2 tablespoon Olive Oil
  • 1 lb Chicken Breast
  • 1 tablespoon Butter
  • 1 Yellow Onion Diced
  • 2 Large Carrots peeled and diced
  • 4 Celery Stalks Chopped
  • 3 Garlic Cloves Minced
  • 8 Cups Chicken Stock
  • 2 Bay Leaves
  • 1 teaspoon Rosemary
  • ½ teaspoon Thyme
  • 1 teaspoon Salt
  • Pepper to Taste
  • ¼ Cup Fresh Parsley
  • 12 oz Egg Noodles


  • Take your chicken breasts and with a mallet flatten to about an inch thick. Season both sides with salt and pepper.
  • Heat the olive oil in a dutch oven over medium heat and add chicken. Cook one side for about 5 min and flip to the other cooking until it comes to temp of 165 degrees.
  • Remove from dutch oven and allow to cool for 5 min  before shredding. 
  • While chicken is cooling add the butter to the now empty pot and scrape the bottom with a wooden spoon as the butter melts. 
  • Once butter is melted add the onion and cook for about 3 minutes until they soften and become translucent.
  • Add in the carrots and celery and cook until they have softened. About 5-7 min. 
  • Add in the garlic for 30 seconds or until fragrant. 
  • Add in the chicken stock, shredded chicken  and remaining spices and bring to a boil. 
  • Once boiling  reduce to low heat and add in the egg noodles and simmer until the noodles are done. They do not take long to cook so watch carefully. 
  • Serve warm with a fresh slice of bread. 
Keyword Chicken Noodle Soup
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