Chicken Noodle Soup

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Chicken Noodle Soup


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 large carrot, peeled and sliced ¼-inch thick
  • 1 stalk celery, sliced ¼-inch thick
  • 2 quarts (8 cups) chicken stock
  • 2 to 2½ cups cooked and shredded chicken breast meat (about 2 chicken breasts)
  • 2 cups (3 ounces) egg noodles
  • ¼ cup minced fresh parsley
  • Salt and fresh ground black pepper, to taste


  1. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the chicken stock and shredded chicken meat. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are tender and the flavors meld, 10 to 15 minutes.
  2. Stir in the noodles and cook until just tender, about 8 minutes. Stir in the parsley and salt and pepper to taste. Serve immediately.

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(Recipe adapted from The Best Soups and Stews by America’s Test Kitchen)

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