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!
Very tasty soup! The noodles were cooked perfectly, and the chicken was juicy. Would definitely make this again.
This recipe is a winner. The broth is so flavorful, and the chicken just melts in your mouth. Best chicken noodle soup recipe!
A decent soup. It could use more seasoning in my opinion. I added some garlic powder and it helped.
This chicken noodle soup is amazing! The broth is so rich and the chicken is perfectly tender. I highly recommend this recipe.
This chicken noodle soup is a great comfort food classic. I made it for a sick friend and they loved it. Easy to adapt with other herbs too.
