1. Cook the chicken
Place the chicken breasts in a large soup pot. Pour in the chicken broth and enough water to comfortably cover the chicken. Bring to a gentle boil, then reduce the heat and simmer until the chicken is fully cooked and tender, about 20–25 minutes depending on thickness.
2. Remove and shred the chicken
Carefully remove the cooked chicken from the pot and place it on a plate. Allow it to cool slightly, then shred it into bite-sized pieces using two forks.
3. Cook the vegetables
Add the chopped carrots, celery, and red onion to the broth. Stir in the minced garlic and simmer for about 10–15 minutes, until the vegetables begin to soften.
4. Add the bouillon
Add the three chicken bouillon cubes and stir until completely dissolved. Taste the broth before adding additional salt because the bouillon can already be quite salty.
5. Return the chicken
Add the shredded chicken back into the pot and stir everything together.
6. Add the egg noodles
Add a few handfuls of egg noodles. Simmer according to the noodle package directions, usually about 7–10 minutes, until the noodles are tender.
7. Season the soup
Add black pepper generously if you love a peppery soup, along with salt if needed. Stir well and taste again.
8. Finish with fresh parsley
Turn off the heat and stir in a generous handful of freshly chopped parsley. Let the soup rest for a few minutes before serving.
9. Serve hot
Ladle the chicken noodle soup into bowls with plenty of chicken, vegetables, and noodles. Finish with another sprinkle of fresh parsley and freshly ground black pepper.
A warm bowl of this homemade soup with some crusty bread on the side makes a simple, comforting meal the whole family can enjoy. ❤️
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