Why You’ll Love This Recipe
This Classic Chicken Noodle Soup is the perfect blend of nourishing and delicious. It’s easy to make with everyday ingredients and is ready in under an hour. The balance of protein, veggies, and carbs makes it a complete meal, ideal for lunch or dinner. Whether you’re cooking for your family or meal-prepping for the week, this soup is a cozy, healthy staple you’ll return to again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (boneless, skinless)
carrots
celery
onion
garlic
egg noodles
chicken broth
olive oil
bay leaf
dried thyme
salt
pepper
fresh parsley (optional, for garnish)
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, then add bay leaf, thyme, salt, and pepper. Bring to a boil.
- Add the chicken breasts or thighs to the pot. Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the egg noodles and cook according to package instructions (usually 6–8 minutes), until tender.
- Adjust seasoning if needed. Remove bay leaf.
- Garnish with chopped parsley before serving, if desired.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
- Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save time. Add it during the last few minutes of cooking.
- Low-Carb Option: Replace noodles with zucchini noodles or omit them entirely.
- Herb Boost: Add fresh dill or rosemary for extra flavor.
- Spicy Kick: Stir in a pinch of red pepper flakes or a splash of hot sauce.
- Creamy Version: Add a splash of cream or milk at the end for a rich, creamy texture.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals until hot.
For longer storage, freeze the soup without the noodles for up to 3 months. When reheating frozen soup, cook fresh noodles separately and add them just before serving to prevent mushiness.
FAQs
How do I keep the noodles from getting mushy?
Cook the noodles separately and add them to individual bowls when serving, especially if planning to store leftovers.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add more flavor and remain juicy and tender, even after simmering.
Is this soup gluten-free?
Not by default, but you can make it gluten-free by using gluten-free noodles and checking that your broth is certified gluten-free.
Can I make this in a slow cooker?
Yes. Sauté the veggies first, then add all ingredients (except noodles) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add noodles during the last 30 minutes.
What kind of noodles should I use?
Traditional egg noodles are ideal, but you can substitute with rotini, fusilli, or even spaghetti broken into small pieces.
Can I use pre-cooked chicken?
Absolutely. Just skip the chicken cooking step and add the pre-cooked chicken when you add the noodles.
How do I make the soup more flavorful?
Use high-quality chicken broth and don’t skip the sautéing step. Adding fresh herbs at the end also enhances flavor.
Can I add other vegetables?
Yes, peas, corn, spinach, or green beans make great additions to boost nutrition and variety.
How long does homemade chicken noodle soup last?
It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months (without noodles).
Why is my broth cloudy?
Cloudy broth can result from boiling instead of simmering or not skimming foam off the top. It’s still perfectly safe to eat.
Conclusion
Classic Chicken Noodle Soup is a timeless dish that brings comfort and warmth with every spoonful. It’s easy to prepare, versatile, and full of nourishing ingredients. Whether you’re making it for a sick day, a cold night, or just a craving for something cozy, this soup will hit the spot every time.
PrintClassic Chicken Noodle Soup
Classic Chicken Noodle Soup is a comforting, homemade dish filled with tender chicken, hearty vegetables, egg noodles, and a flavorful broth—perfect for chilly days or when you’re feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 oz egg noodles
- 8 cups chicken broth
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, then add bay leaf, thyme, salt, and pepper. Bring to a boil.
- Add the chicken breasts or thighs to the pot. Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the egg noodles and cook according to package instructions (usually 6–8 minutes), until tender.
- Adjust seasoning if needed. Remove bay leaf.
- Garnish with chopped parsley before serving, if desired.
Notes
- For best results, cook noodles separately if you plan to store leftovers.
- Use rotisserie chicken as a shortcut to save time.
- Fresh herbs like dill or rosemary add extra flavor at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
