Soups
Soups
Chicken noodle soup
A gentle simmer keeps poached chicken tender.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Start the soup base
Warm oil in a saucepan. Cook onion, carrots, and celery over medium heat for 7–8 minutes until starting to soften.
Poach the chicken
Add stock and thyme and bring to a gentle simmer. Add chicken and poach for about 12–18 minutes, depending on thickness, until its thickest part reaches 165°F / 74°C.
Cook the noodles
Transfer the cooked chicken to a clean board. Add noodles to the simmering stock and cook according to the package. Shred the chicken with two forks.
Finish the soup
Return chicken to the pot and heat through. Taste before adding the measured salt, since stocks differ. Add lemon juice and serve.
A little kitchen wisdomA gentle simmer keeps poached chicken tender. Cooking the chicken whole and shredding it afterward gives the soup satisfying pieces.
Make it your own
Use small pasta instead of egg noodles. For leftover cooked chicken, add near the end and reheat throughout to 165°F / 74°C.
Build a skill while you cookBuild flavorful stocks and broths →
Keep this page open.
Refrigerate perishable leftovers promptly. Read our food storage guide.
Before you cook
The chicken weight is raw boneless breast. Cut carrots and celery evenly and use the noodle package timing. Keep raw-chicken utensils separate from the clean board used to shred cooked chicken.
Troubleshooting & doneness
Poach gently and confirm 165°F / 74°C in the thickest part before shredding. If noodles absorb too much stock, add liquid and retaste. For planned leftovers, consider cooking noodles separately so they do not become swollen in storage.
Substitution decisions
Already cooked chicken goes in near the end and must reheat throughout to 165°F / 74°C. Small pasta works but may have a different cook time. Vegetable stock alone does not make this chicken recipe vegetarian.
Safe handling and leftovers
Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.
Sources: safe cooking temperatures and safe food handling.
