Chicken Noodle Soup | Twisted Tastes

Chicken Noodle Soup

Holly McCarthy
All white meat chicken, fresh vegetables, egg noodles, and a perfectly seasoned broth.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 12
Calories 127 kcal


  • 12 cups chicken broth
  • 1 onion diced
  • 2 chicken breasts cooked and chopped into bite-size pieces
  • 3 cups egg noodles
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 tbsp butter
  • 1 tbsp garlic minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf


  • In a stock pot, melt the 3 tbsp of butter at medium to low heat (butter burns quickly).
  • Add the chopped onions, garlic, and chicken breasts to the melted butter and saute until the chicken is fully cooked.
  • Remove chicken, garlic, and onions and set aside so as not to overcook the chicken. (optional: I typically skip this step since my family is always chomping at the bit.)
  • Into the same pot, add the broth, chopped carrots, and celery. Raise the heat to medium and bring to a covered boil.
  • Let broth, carrots, and celery boil for 10 minutes (until the carrots are tender), then add the chicken, onion, and garlic back into the pot.
  • Once it comes back to a covered simmer, add the bay leaf, thyme, pepper, and salt.
  • Let everything simmer for at least 5 minutes, then add the egg noodles and turn off the heat; replace lid.
  • Allow the noodles to cook in the residual heat for 10-15 minutes or until al dente. Remove the bay leaf and serve. Top with fresh parsley as a garnish.
Keyword chicken noodle soup