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Chicken soup noodles with shredded chicken, egg noodles, vegetables, and golden broth in a bowl

Chicken Soup Noodles with Shredded Chicken and Vegetables

Chicken soup noodles are a comforting bowl of tender egg noodles, shredded chicken, and vegetables in a savory, lightly thickened broth. This hearty recipe is perfect when you want an easy, cozy meal with homemade flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 large carrots, peeled and thinly sliced
  • 3 celery stalks, thinly sliced
  • 3/4 cup chopped onion
  • 49 oz / 1390 g chicken broth
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1 lb (454 g) egg noodles
  • 2 tablespoons butter
  • 2 teaspoons thyme
  • 2 teaspoons parsley
  • 2 cups cooked shredded chicken
  • 3 to 4 green onions, thinly sliced
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium-high heat.
  2. Add the carrots, celery, and onion, then cook for 3 to 5 minutes until the vegetables are tender-crisp.
  3. Pour in the chicken broth and allow the soup to simmer gently for about 20 minutes.
  4. Mix the cornstarch and cold water together until smooth to make a slurry.
Cooking
  1. Add the cornstarch mixture to the simmering broth, stir well, and bring the soup to a boil.
  2. Add the egg noodles and cook until they are almost tender.
  3. Stir in the butter, thyme, and parsley until the butter has melted.
  4. Add the shredded chicken and continue heating until warmed through.
  5. Adjust the seasoning with salt and pepper.
  6. Stir in the green onions just before serving.

Notes

Add the egg noodles toward the end of cooking to help prevent them from becoming too soft.