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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup with a clear golden broth, tender egg noodles, and shredded chicken simmered right on the stove. Sautéed onion, carrots, and celery build flavor before the broth goes to a rolling boil.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 cup chicken broth
  • 2 tbsp olive oil
Seasonings and noodles
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp celery seed (optional but adds depth)
  • 8 oz egg noodles
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally until softened and glossy.
  2. Add the garlic and cook for 1 minute, stirring to prevent browning. The mixture should smell fragrant but not dark.
Simmer the chicken
  1. Add the chicken broth, dried thyme, garlic powder, onion powder, and celery seed to the pot. Bring the mixture to a boil.
  2. Add the whole chicken breasts to the boiling broth. Reduce the heat to a simmer.
  3. Simmer for 18-20 minutes until the chicken is fully cooked. You should see gentle bubbles and the chicken should reach doneness throughout.
  4. Remove the chicken and shred it with two forks. Keep the shredded chicken aside while you finish the soup.
Cook noodles and finish
  1. Bring the soup back to a boil. Add the egg noodles and stir to keep them from sticking.
  2. Cook for 6-8 minutes until the noodles are tender. Return to a steady simmer if needed to maintain gentle bubbling.
  3. Return the shredded chicken to the pot and stir to combine. Warm the chicken through for 1-2 minutes.
  4. Season generously with salt and pepper, to taste, then garnish with fresh parsley. Serve hot with freshly cracked black pepper on top.

Notes

Pro tip: for a clearer, lighter broth, skim any foam that rises during the boil before simmering. Store leftovers in the refrigerator up to 4 days; noodles may soften more over time—add extra noodles if you plan to reheat. Freezing is yes (freeze broth and chicken only if possible), up to 2 months; thaw and reheat, then cook fresh egg noodles. Dietary swap: use gluten-free egg noodles instead of regular egg noodles if needed.