Chicken Noodle Soup

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings
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1/2 medium onion, thinly sliced

1 small carrot, thinly sliced

2 stalks celery, thinly sliced

2 sprigs fresh thyme

2 sprigs flat-leaf parsley

6 cups chicken broth, homemade or low-sodium canned

1/2 cup water

Kosher salt and freshly ground black pepper

1/3 pound egg noodles (preferably wide ones)

1 1/4 cups shredded cooked chicken (meat from about 1 breast)

1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish


  1. Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.
  2. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.
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