Classic Chicken Noodle Soup
34 minweeknight4 servingshigh-protein
Ingredients
- Chicken breast350 gOn hand
- Egg noodles150 gOn hand
- Carrot2, slicedOn hand
- Celery2 stalks, slicedOn hand
- Onion1, dicedOn hand
- Chicken stock1.5 literoptional
- Parsley1/4 cup, choppedoptional
- Olive oil1 tbspoptional
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Steps
- 1
Soften the onion, carrot, and celery in olive oil.
6 min
- 2
Pour in the stock and bring to a simmer.
2 min
- 3
Add the chicken and cook until no longer pink inside, 165°F / 74°C.
15 min
- 4
Lift the chicken onto a plate.
1 min
- 5
Shred the chicken with two forks.
2 min
- 6
Add the noodles to the broth and cook until tender.
5 min
- 7
Return the shredded chicken to the pot.
1 min
- 8
Season and top with the parsley.
2 min
Cook’s note. Poach the chicken at a bare simmer; boiling makes it squeaky and dry.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.