Classic Chicken Noodle Soup
Nothing beats a warm bowl of Classic Chicken Noodle Soup. Made with tender shredded chicken, hearty vegetables, egg noodles, and a flavorful homemade broth, this comforting soup is perfect for chilly days, meal prep, or whenever you need a nourishing meal.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Ingredients
For the Soup
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 8 cups (2 liters) low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 ounces (225 g) egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional, for brightness)
Garnish
- Fresh parsley, chopped
- Freshly ground black pepper
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil or butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook for 6–8 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Add the Broth
- Pour in the chicken broth.
- Add the thyme, parsley, oregano, bay leaf, salt, and pepper.
- Bring to a gentle boil.
Step 3: Simmer
- Reduce the heat and simmer for 15 minutes, allowing the vegetables to become tender.
Step 4: Cook the Noodles
- Add the egg noodles.
- Simmer for 6–8 minutes, or until the noodles are just tender.
Step 5: Add the Chicken
- Stir in the shredded chicken.
- Cook for another 3–5 minutes, until the chicken is heated through.
Step 6: Finish
- Remove the bay leaf.
- Stir in the lemon juice, if using.
- Taste and adjust the seasoning as needed.
Step 7: Serve
Ladle into bowls and garnish with fresh parsley and freshly ground black pepper. Serve with crusty bread or crackers if desired.
Tips for Success
- Cook the noodles just until tender to prevent them from becoming mushy.
- If making the soup ahead, cook and store the noodles separately, then add them when serving.
- Rotisserie chicken is a convenient and flavorful shortcut.
- Homemade chicken broth adds even more depth of flavor.
Variations
Creamy Chicken Noodle Soup
Stir in:
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
Extra Vegetable Soup
Add:
- Peas
- Corn
- Spinach
- Green beans
- Mushrooms
Low-Carb Version
Replace the egg noodles with:
- Zucchini noodles
- Cauliflower rice
- Hearts of palm noodles
Herb Lover’s Soup
Add fresh dill, rosemary, or extra parsley before serving.
Gluten-Free Version
Use your favorite gluten-free pasta or cooked rice instead of egg noodles.
Storage
Refrigerator
- Store in an airtight container for up to 4 days.
Freezer
- Freeze without the noodles for up to 3 months. Add freshly cooked noodles after reheating for the best texture.
Reheating
- Stovetop: Heat over medium-low until hot.
- Microwave: Heat individual portions for 2–3 minutes, stirring halfway through.
Estimated Nutrition (Per Serving, based on 8 servings)
- Calories: 255
- Protein: 20 g
- Carbohydrates: 20 g
- Fat: 10 g
- Saturated Fat: 2 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 620 mg
Nutrition values are approximate and will vary depending on the ingredients used.
Nut Information
This recipe is naturally peanut-free and tree nut-free.
Contains
- Wheat/Gluten (traditional egg noodles)
- Eggs (egg noodles)
Does Not Normally Contain
- Peanuts
- Tree nuts
- Milk
- Soy
- Fish
- Shellfish
- Sesame
Allergy Tips
- Use gluten-free noodles for a gluten-free version.
- Check the chicken broth and seasonings for hidden allergens if cooking for someone with severe food allergies.
Frequently Asked Questions (Q&A)
Q: Can I use raw chicken instead of cooked chicken?
Yes. Add about 1 pound (450 g) of boneless, skinless chicken breasts or thighs to the simmering broth. Cook for 15–20 minutes, remove and shred the chicken, then return it to the pot before adding the noodles.
Q: Which noodles are best?
Wide or extra-wide egg noodles are the traditional choice, but rotini, fusilli, ditalini, or small shells also work well.
Q: Why are my noodles mushy?
Noodles continue absorbing liquid after cooking. For leftovers, cook and store the noodles separately.
Q: Can I make this in a slow cooker?
Yes. Cook the vegetables, broth, seasonings, and raw chicken on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, then stir in cooked noodles just before serving.
Q: What can I serve with chicken noodle soup?
It pairs well with crusty bread, garlic bread, grilled cheese sandwiches, dinner rolls, biscuits, or a simple green salad.
Q: Can I add more vegetables?
Absolutely! Peas, spinach, kale, corn, zucchini, mushrooms, or green beans are all excellent additions.
Q: Can I freeze the soup?
Yes. For the best texture, freeze the soup without the noodles. Cook fresh noodles when you’re ready to reheat and serve.
This Classic Chicken Noodle Soup is warm, hearty, and full of tender chicken, wholesome vegetables, and comforting noodles in a rich, flavorful broth—making it the ultimate comfort food for any season.
