Classic Chicken Noodle Soup
Chicken noodle soup
Anthony Quintano / TODAY
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(144 rated)


    • 1 tablespoon olive oil
    • 2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)
    • 1 large yellow onion, diced
    • 3 large carrots, peeled, cut in half lengthwise and sliced ¼-inch thick
    • 3 celery stalks, sliced ¼-inch thick
    • 2 quarts low-sodium chicken broth
    • 1 bay leaf
    • A few sprigs of thyme
    • 2 teaspoons salt
    • ½ teaspoon black pepper
    • 8 ounces egg noodles
    • 2 tablespoons chopped fresh flat-leaf parsley


Chicken noodle soup Anthony Quintano / TODAY

Heat olive oil in a medium Dutch oven or stock pot over medium high heat. 

Add chicken, skin side down and cook until browned, about 3 to 4 minutes.  Flip and cook another 2 minutes. Remove from pan and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.

Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. 

Chicken noodle soup Anthony Quintano / TODAY

Remove chicken. Remove and discard skin. Shred meat with a fork, add back to pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in parsley and serve.