Nana's Chicken Noodle Soup with Herbs and Vegetables

Name: Nana's Chicken Noodle Soup with Herbs and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1.5 lb Boneless, skinless chicken breasts; 3 pieces Carrots; 2 pieces Celery stalks; 1 piece Yellow onion; 8 cups Chicken broth; 2 cups Egg noodles; 3 tbsp Fresh parsley; 1 tsp Fresh thyme; 1 piece Bay leaf; 1 tsp Salt; ½ tsp Black pepper; 1 tbsp Olive oil

Finished chicken noodle soup with herbs vegetables shredded chicken and crusty bread

Katherine Mitchell

Published: June 7, 2026

Categories: Vegetables, Chicken

Tags: Comfort Food, Soup, Homemade, Classic, Chicken, Family Recipe

Nana's Chicken Soup

Comforting homemade chicken noodle soup with tender chicken, egg noodles, and fresh vegetables. Pure comfort in a bowl.

Prep Time:15 minCook Time:45 minTotal Time:60 minServings:6Difficulty:Easy

There's something truly magical about a bowl of Nana's chicken noodle soup. This isn't fancy restaurant food—it's the kind of soup that wraps around you like a warm hug after a long day. With tender chicken, silky egg noodles, and a broth that tastes like it's been simmered with love, every spoonful feels like home.

What makes this recipe so special is its simplicity and soul. Unlike cream-heavy soups, this version lets the natural chicken flavour shine through, enriched with carrots, celery, and onion that add sweetness and depth. It's the ultimate comfort food that's been passed down through generations, and now you can bring that same warmth to your own table.

Nutrition (per serving)

Calories:280 kcal

Protein:28 g

Carbs:32 g

Fat:6 g

Directions

1

Heat olive oil in a large pot over medium-high heat. Season chicken breasts with salt and pepper, then place them in the pot and sear for 2 minutes on each side until lightly golden. Remove chicken and set aside.
2

Chop the carrots, celery, and onion into bite-sized pieces. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
3

Pour in the chicken broth and add the bay leaf and thyme. Return the chicken breasts to the pot and bring everything to a boil. Reduce heat and simmer for 20-25 minutes until chicken is cooked through.
4

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5

Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender. Stir occasionally to prevent sticking.
6

Season to taste with additional salt and pepper if needed. Stir in fresh parsley and remove the bay leaf before serving.
7

Ladle into bowls and serve hot with crusty bread on the side.

Ingredients

Boneless, skinless chicken breasts:1.5 lb
Carrots:3 pieces
Celery stalks:2 pieces
Yellow onion:1 piece
Chicken broth:8 cups
Egg noodles:2 cups
Fresh parsley:3 tbsp
Fresh thyme:1 tsp
Bay leaf:1 piece
Salt:1 tsp
Black pepper:½ tsp
Olive oil:1 tbsp

Tips & Notes

Make a double batch and freeze the cooled soup in portions—it's perfect for busy weeknights.
If your broth seems light, add a splash of chicken stock or simmer a bit longer to concentrate the flavours.
Don't overcook the noodles; they'll continue softening slightly as the soup sits.
Fresh herbs make a real difference here; dried herbs work, but use just ⅓ of the amount called for fresh.