By Simran Makkar
October 27, 2026
Chicken noodle soup is what most of us reach for when we’re tired, cold or just not feeling our best. The broth is mild and savoury, the noodles are soft, and the chicken pulls apart easily. It takes about 40 minutes and uses things you probably already have in the kitchen.
– 2 boneless chicken breasts – 1 tablespoon butter or oil – 1 onion, chopped – 2 carrots, sliced – 2 celery stalks, sliced – 4 cloves garlic, minced – 6 cups chicken stock – 2 cups water – 1 bay leaf – 1 teaspoon dried thyme – Salt and pepper, to taste – 2 cups egg noodles – 2 tablespoons fresh parsley, chopped – 1 tablespoon lemon juice (optional)
Heat the butter in a large pot over medium heat. Add the onion, carrots and celery, and cook for 5 minutes, until they start to soften.
Add the garlic and cook for another minute.
Pour in the stock and water, then add the bay leaf, thyme, salt and pepper. Bring to a boil.
Lower the heat, add the chicken breasts, and simmer for 15-20 minutes, until cooked through.
Take the chicken out, let it cool for a few minutes, and shred it with two forks.
Add the noodles to the pot and cook as per the pack instructions, usually 6-8 minutes
Return the shredded chicken to the pot and simmer for another 2 minutes.
Remove the bay leaf, stir in the lemon juice and parsley, and taste for seasoning.
Ladle into bowls and serve hot.