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Top-down look at a bowl of chunky chicken noodle soup with broth and sliced carrots.

Chunky Chicken Noodle Soup

This chunky chicken noodle soup is super easy to make. Onion, carrots, celery, chicken breasts and egg noodles are combined and perfectly flavored with spices and herbs.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Recipe Makes: 6 servings

Equipment

  • 1 large, heavy-bottomed pot (with lid)
  • large wooden spoon
  • internal meat thermometer
  • tongs
  • cutting board
  • sharp knife

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (chopped, approximately 1 cup)
  • 2 cloves garlic (minced)
  • 2 stalks celery (chopped, approximately 1 cup)
  • ½ pound carrots (peeled, chopped; approximately 2 cups)
  • 2 medium boneless, skinless chicken breasts (approximately 6 ounces each)
  • 8 cups water
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 4 ounces medium egg noodles (uncooked)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • chopped fresh parsley (optional, to garnish)

Instructions

  • Heat large pot over medium-high heat. When pot is warm, add olive oil and heat until oil is shimmery, swirling pot occasionally to cover entire bottom surface in oil.
  • Once oil is hot, add chopped onions and minced garlic to pot. Stir to incorporate, then sauté aromatics 5 minutes or until onions are translucent.
    Olive oil, translucent onions, and softened garlic in a large soup pot with two handles on a marble countertop.
  • Add chopped celery and carrots to pot. Stir to incorporate, then sauté 2 to 3 minutes more.
    Olive oil, onions, garlic, chopped celery, and chopped carrots in a large soup pot with double handles and a wooden spoon.
  • Pour water into pot and add dried parsley and dried thyme. Stir well, making sure to scrape up any bits of onion or garlic that may be stuck to bottom of pot. Once ingredients are incorporated, add chicken breasts and cover pot with lid.
    Ingredients for chunky chicken noodle soup in a large soup pot with double handles on a marble countertop.
  • Bring water in pot to rolling boil. Once boiling, immediately reduce heat under pot to low and simmer, covered, 30 minutes or until chicken reaches internal temperature of 158° to 160° Fahrenheit.
  • Once chicken reaches desired temperature, carefully transfer chicken breasts from pot to cutting board. Set aside to rest 3 to 5 minutes.
  • While chicken rests, season broth in pot with salt and fresh black pepper. Taste broth and adjust spices as needed.
  • Carefully chop chicken breasts into medium-sized chunks, then return chicken to pot.
    Medium chicken breasts chopped into large chunks sitting on a white plate on a marble countertop.
  • Add egg noodles and stir to incorporate. Simmer 5 to 7 minutes or until egg noodles are just cooked through.
    Chunky chicken pieces and 3 balls of egg noodles in a large soup pot with broth and veggies.
  • Once egg noodles are ready, ladle soup into serving bowls. Garnish each bowl of soup with chopped parsley if desired and serve soup immediately.
    Prepared chunky chicken noodle soup in a large soup pot on a marble countertop.

Recipe Notes

  • Noodles: You can make this soup with any type of pasta you like best, but I recommend sticking with something that cooks in 7 minutes or less. Longer cook times will make the veggies mushy and overcook the chicken.
  • Make it Gluten Free: Use gluten-free egg noodles or another type of gluten-free pasta.
  • Leftovers: Refrigerate soup in an airtight container. Consume within 5 days of preparing.
  • Freezer Option: Let prepared soup cool completely, then transfer to food-safe freezer bags or other freezer-safe airtight container and place in freezer. Consume within 3 months of preparing. Note - if you're storing the soup in bags, lay them completely flat until they're frozen, and then you can store them wherever you want without taking up a ton of room.
  • To Reheat: Portion out desired amount of soup and warm in microwave or on stovetop until warmed through. For frozen soup, defrost in the fridge overnight before reheating.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 205kcal | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 123mg | Potassium: 449mg | Total Carbs: 19g | Fiber: 2g | Sugar: 3g | Net Carbs: 17g | Vitamin C: 5mg | Calcium: 38mg
Cheap Cheap Eats recipe developed by Cheryl Malik