Chicken noodle soup
Chicken, carrots and egg noodles in a clear, herby broth. This small-batch soup poaches the chicken directly in the pot for a simple, complete dinner.
Estimated calories and US ingredient costs.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftSoften the soup vegetables
~7 minSoften the soup vegetables.
Heat 1 tbsp oil in a saucepan over medium heat.
Add 3 oz onion, 4 oz carrots and 3 oz celery.
Cook for 6–7 minutes, stirring, until the onion softens.
Ingredients
- 1 tbspOlive oil
- 3 ozOnion
- 4 ozCarrots
- 3 ozCelery
Add the broth
~1 minAdd the broth.
Stir in 1 tsp garlic and 1/2 tsp thyme for 30 seconds.
Pour in 3 cups chicken broth and add 1/4 tsp salt and 1/8 tsp pepper.
Bring to a gentle simmer.
Ingredients
- 1 tspGarlic
- 3 cupsLow-sodium chicken broth
- 1/2 tspDried thyme
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Poach the chicken
~20 minPoach the chicken.
Lower 10 oz chicken into the broth.
Partly cover and simmer gently for about 15–20 minutes, turning once, until the center of the thickest part reaches 165°F.
Add water if needed to keep the chicken mostly submerged.
Ingredients
- 10 oz total for recipeBoneless chicken breast
Shred the cooked chicken
~4 minShred the cooked chicken.
Lift the fully cooked chicken onto a clean board.
Let it cool just enough to handle, then shred with two forks.
Keep the broth at a simmer.
Ingredients
- 10 oz total for recipeBoneless chicken breast
Cook the noodles
~4 minCook the noodles.
Add 3 oz egg noodles to the broth.
Simmer for the package cooking time until tender, stirring occasionally.
Add a splash of water if the noodles absorb too much broth.
Ingredients
- 3 ozDry egg noodles
Return the chicken
~4 minReturn the chicken.
Stir the shredded chicken back into the pot and heat through.
Stir in 1 tbsp lemon juice and taste the broth.
Ingredients
- 1 tbspLemon juice
Finish and serve
~3 minFinish
Let it cool slightly before eating.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Chicken noodle soup: serve.
Chicken noodle soup: Divide the soup between 2 bowls and scatter with 2 tbsp parsley.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 10 oz boneless chicken breast
- 1 tbsp olive oil
- 3 oz onion, diced
- 4 oz carrots, sliced thin
- 3 oz celery
- 1 tsp minced garlic
- 3 cups low-sodium chicken broth
- 3 oz dry egg noodles
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Method
- Soften the soup vegetablesHeat 1 tbsp oil in a saucepan over medium heat. Add 3 oz onion, 4 oz carrots and 3 oz celery. Cook for 6–7 minutes, stirring, until the onion softens.
- Add the brothStir in 1 tsp garlic and 1/2 tsp thyme for 30 seconds. Pour in 3 cups chicken broth and add 1/4 tsp salt and 1/8 tsp pepper. Bring to a gentle simmer.
- Poach the chickenLower 10 oz chicken into the broth. Partly cover and simmer gently for about 15–20 minutes, turning once, until the center of the thickest part reaches 165°F. Add water if needed to keep the chicken mostly submerged.
- Shred the cooked chickenLift the fully cooked chicken onto a clean board. Let it cool just enough to handle, then shred with two forks. Keep the broth at a simmer.
- Cook the noodlesAdd 3 oz egg noodles to the broth. Simmer for the package cooking time until tender, stirring occasionally. Add a splash of water if the noodles absorb too much broth.
- Return the chickenStir the shredded chicken back into the pot and heat through. Stir in 1 tbsp lemon juice and taste the broth.
- Finish and serveDivide the soup between 2 bowls and scatter with 2 tbsp parsley. Let it cool slightly before eating.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Have two forks ready for shredding and keep the noodles out until the chicken has been removed.
If something needs adjusting
Chicken is dry before noodles finish
Poach gently to 165°F, remove it, and return the shredded meat only after the noodles cook.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use leftover celery in a chickpea sandwich filling.
Next use for your ingredients: Chickpea salad sandwich →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
A gentle simmer keeps the breast tender and the broth clearer. Check the thermometer rather than boiling the chicken for a fixed time.
Make it work for you
Use cooked chicken if you have it. Add it after the noodles are almost tender and heat the chicken and soup to 165°F.
For another comforting chicken dinner, try chicken pot pie.
How do I keep the noodles from getting mushy?
If making the soup ahead, cook the noodles separately and add them to each bowl at serving time. Refrigerate the noodles and soup promptly in separate shallow containers.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.