In a large pot or Dutch oven, place the chicken breasts and cover them with about 8 cups of water. Add the chopped onion, carrots, and celery. Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool slightly. Shred the chicken using two forks.
While the chicken is cooling, strain the broth through a fine-mesh sieve to remove the cooked vegetables. Discard the vegetables or set them aside if you prefer to add them back later.
Return the strained broth to the pot. Add the shredded chicken and bring the broth to a gentle simmer. Stir in the uncooked egg noodles.
Cook the noodles according to the package directions, usually about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
Season the soup with salt and pepper to taste. If desired, add fresh herbs like parsley or dill. Stir well to combine all the flavors.
Ladle the chicken noodle soup into bowls and serve hot. Garnish with extra fresh herbs if desired. Enjoy!
This is a really good recipe! The flavors are great and it's easy to make. I'll definitely be making this again.
It was alright. A bit too basic for my taste, I'd add more herbs and spices next time to give it more character.
Very good. I added some extra vegetables like carrots and it was perfect. Will make it again for sure.
The soup was okay. It wasn't bad, but it wasn't particularly outstanding either. The flavor was a little muted.
This chicken noodle soup recipe is a winner! Easy to follow, and the taste is fantastic. I added a bay leaf as suggested, and it really enhanced the flavor.
