Chicken Noodle Soup

Chicken Noodle Soup
Chef Brainy
What Started it all:
chicken noodle soup

Right, you lot. We're making a classic chicken noodle soup. Simple, hearty, and bloody delicious. Follow my instructions to the letter, and you might just make something edible. This recipe is for 4 people, so pay attention and don't muck it up.


  • 2 boneless skinless chicken breasts
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Don't burn them, for heaven's sake.
  3. Toss in the minced garlic, dried thyme, and dried parsley. Cook for another minute until fragrant. If you can't smell it, you're doing it wrong.
  4. Pour in the chicken broth and bring it to a boil. Add the egg noodles and cook according to the package instructions until al dente. Don't overcook the noodles, or you'll ruin the whole bloody thing.
  5. While the noodles are cooking, shred the chicken breasts using two forks. Once shredded, add the chicken back into the pot.
  6. Taste the soup and season with salt and pepper as needed. Reduce the heat and let it simmer for another 5-10 minutes to let the flavors meld together.
  7. Ladle the soup into bowls, garnish with fresh parsley if you're feeling fancy, and serve hot.

There you have it, a proper chicken noodle soup. If you followed my instructions, you should have a bowl of comfort that's perfect for any day. Don't mess it up next time, alright? Enjoy your meal.

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