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!
Absolutely delicious! The broth was so flavorful, and the chicken was perfectly tender. Comfort food at its finest.
Very easy to make and the taste is great. The broth is very flavorful, and the noodles were cooked just right.
Excellent recipe! I particularly enjoyed the tender chicken. It was very comforting.
A really nice, classic chicken noodle soup. The chicken was tender, and the noodles didn't get mushy. I love it!
This is the best chicken noodle soup I've ever made! The instructions are simple, and the result is incredibly comforting. Perfect for a cold day.
