Chicken Noodle Soup Recipe (Ready in 70 Min)

A comforting chicken built around carrots, celery and chicken broth — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.

You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Dice the onion, slice the carrots and celery, and mince the garlic. Heat the oil in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 7 minutes until softened.
Stir in the garlic, thyme, and bay leaf and cook for 1 minute until fragrant.
Pour in the chicken broth, season lightly with salt and pepper, and bring to a gentle boil.
Add the whole chicken breasts, lower to a simmer, and poach for 15 to 18 minutes until cooked through and an internal temperature of 74 C (165 F) is reached.
Remove the chicken to a plate, let it rest briefly, then shred it into bite-sized pieces with two forks.
Return the broth to a boil, add the egg noodles, and cook for 6 to 8 minutes until tender, then stir the shredded chicken back in to heat through.
Remove the bay leaf, stir in the parsley, taste and adjust the seasoning, and serve hot.

You'll use: Large pot · Saucepan

Tips & common questions

How long does Chicken Noodle Soup take to make?

About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.