There’s something so comforting about chicken noodle soup. It’s a classic for a reason. This chicken noodle soup recipe is a bowl o’ health: celery, carrots, onion, garlic, herbs, and chicken, oh my!
It’s a huge pet peeve of mine when a chicken noodle soup recipe has too few of noodles. You can see my recipe does not have such a problem. *wink* Go heavy on the herbs too. I love herby chicken noodle soup!
I like to cut up my veggies first so they’re all ready to go: celery sliced, carrots peeled and sliced, and onions diced. I like to pop chicken in the oven about an hour before I want a bowl of soup. I start my veggies as soon as I pull the chicken out of the oven. Once the chicken is cooked, the soup takes maybe fifteen minutes to pull together. You could also use leftover chicken if you have some on hand.
I love my chicken noodle soup with parmesan cheese. It makes the broth so magical when you stir it in! Have you tried it with parmesan before? Comment and let me know!
2 Tbsp olive oil
1 cup sliced celery (2)
1 cup peeled, sliced carrots (2)
1 cup diced onions (1 small)
4 cloves garlic
3-5 sprigs thyme
8 cups (2 quarts) chicken stock
2.5 cups egg noodles
1 pound chicken breast (preferably skin-on)
2 Tbsp fresh Italian parsley
For serving: parmesan cheese
- Prepare chicken: drizzle each breast with a bit of olive oil and season with salt, pepper, and dried thyme. Roast at 350 degrees Fahrenheit for 30-45 minutes until an instant read thermometer inserted in the center reads 165 degrees. Remove from oven and let cool while you start your soup.
- In a Dutch oven, sauté onions, celery, and carrots in 2 Tbsp olive oil over medium heat for 4-5 minutes. Season with salt and pepper. Add garlic and sauté for another minute or two.
- Add fresh thyme leaves and chicken broth and bring to a boil. Reduce heat, add noodles, and let simmer for ten minutes, or until egg noodles are cooked. Shred or chop chicken while soup is simmering. You should have about two cups of cooked chicken.
- Stir in cooked chicken and fresh parsley. Taste and adjust season with salt and pepper to your liking. Serve with parmesan cheese.
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4 Comments Add yours
Hi, I’ve got confused on your wording.
On the ingredients it ask for chicken stock, but on step 3 it saids chicken broth so I’m wondering which one are you referring to and is there a difference between them. I’m a beginner in cooking but wanna get better at it. Thanks for the reply
Hi, Kevin! Thank you for catching that. It should read chicken stock in both places. I will update that shortly. Stock gives the soup more body but I’ve certainly used broth before in a pinch.
I just made this as a comfort food for my dad, who is in hospice care — and he loved it! My husband also was delighted by it and asked me if I followed the recipe exactly. When I said “yes” he responded with “Great! It’s perfect; don’t change a thing!”
Your cookbook has brought joy to my house. I know you spend a lot of time perfecting recipes, and it works out great for your followers, since there’s no need to tweak!
That is truly the highest compliment. Thank you so much for your kind words! Much love to your family. ❤️