How to Make Chicken Soup

Classic homemade chicken noodle soup in 45 minutes

⚡Quick Answer

Sauté veggies, add chicken + broth, simmer 25 min. Remove & shred chicken. Add noodles, cook 8 min. Return chicken, season, serve.

Sauté 1 diced onion, 3 carrots, 3 celery stalks in 2 tbsp butter for 5 minutes until softened.

💡Cut veggies uniform size for even cooking.

Add 1.5 lbs chicken (breast or thighs), 8 cups chicken broth, 2 bay leaves, and 1 tsp thyme. Bring to boil, then simmer.

💡Bone-in chicken = more flavorful broth. Boneless = faster.

Simmer 20-25 minutes until chicken reaches 165°F. Remove chicken, shred with forks, set aside.

💡Let chicken cool slightly before shredding - easier on your hands!

Add 2 cups egg noodles, cook 8 minutes. Return shredded chicken, add fresh parsley, season with salt and pepper.

💡Add noodles near the end so they don't get mushy.

Yes! Skip steps 2-3. Simmer broth with veggies, add shredded rotisserie chicken at the end.

Use less noodles, more veggies. Try zucchini noodles or skip pasta entirely.

Yes, but freeze without noodles (they get mushy). Add fresh noodles when reheating.

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