Classic Chicken Noodle Soup Recipe

Classic chicken noodle soup is the kind of bowl that feels like a warm blanket on a chilly day. Tender shredded chicken, soft yet sturdy egg noodles, and sweet carrots float in a golden, savory broth that’s richly flavored with onion, celery, garlic, and herbs. It’s simple, familiar, and deeply comforting, whether you’re under the weather or just craving something homemade and nourishing. This is the kind of recipe you can make on a quiet Sunday and enjoy all week, with cozy aromas filling the kitchen as it simmers.

This classic chicken noodle soup is perfect for family dinners, easy meal prep, or delivering to a friend who needs a little comfort in a bowl. Serve it with crusty bread, buttered toast, or simple crackers. You can keep it lighter with extra broth, or make it heartier by adding more noodles and chicken. It also adapts well to leftovers; just add a splash of broth when reheating to bring it back to its freshly made texture.

Ingredients

This soup uses simple pantry and fridge staples to build a flavorful, soothing broth with tender chicken and perfectly cooked noodles.

• Olive oil – 2 tablespoons
• Unsalted butter – 1 tablespoon
• Yellow onion, finely chopped – 1 medium
• Carrots, sliced – 3 medium
• Celery stalks, sliced – 3
• Garlic cloves, minced – 3
• Bone-in, skin-on chicken thighs (or breasts) – 1 to 1.25 kg (about 2–2.5 lb)
• Chicken broth or stock – 8 cups (2 liters)
• Bay leaves – 2
• Fresh thyme sprigs (or 1 teaspoon dried thyme) – 3–4 sprigs
• Dried oregano – 1 teaspoon
• Egg noodles – 3 cups (about 200 g)
• Fresh parsley, chopped – 2–3 tablespoons
• Lemon juice – 1–2 tablespoons (to taste)
• Salt – to taste
• Black pepper – to taste

Servings

This classic chicken noodle soup makes about 6 generous servings as a main course, or 8 smaller bowls if served with bread or a side salad. It’s ideal for a family meal with leftovers for lunches.

How to Make It

Sauté the aromatics

Heat the olive oil and butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.

Add chicken and broth

Nestle the chicken pieces into the vegetables. Pour in the chicken broth, then add bay leaves, thyme, and dried oregano. Bring the pot to a gentle boil over medium-high heat.

Simmer the soup base

Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 25–30 minutes. The chicken should be fully cooked and tender, and the broth will become rich and aromatic.

Shred the chicken

Using tongs, carefully remove the chicken to a plate or cutting board. Discard the skin and bones, then shred the meat into bite-sized pieces with two forks. Skim any excess fat from the surface of the broth if desired.

Cook the noodles

Return the shredded chicken to the pot. Bring the soup back to a simmer and add the egg noodles. Cook according to package directions, usually 6–8 minutes, until the noodles are tender but not mushy.

Finish and season

Stir in the chopped parsley and lemon juice. Taste and season generously with salt and black pepper. Remove the bay leaves and thyme stems. Let the soup rest for a few minutes, then ladle into warm bowls and serve.

Pro Tip

Cook the noodles directly in the broth for extra flavor, but if you plan leftovers, cook noodles separately and add to each bowl to prevent sogginess.

FAQs

Q1. Can I use rotisserie chicken instead of raw chicken?
A1. Yes. Simmer the broth with vegetables and herbs first, then add shredded rotisserie chicken in the last 5–10 minutes to warm through.

Q2. How can I make this soup ahead of time?
A2. Make the soup without the noodles, cool, and refrigerate for up to 3 days. Cook noodles separately and add to bowls when reheating.

Q3. How do I store leftovers?
A3. Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Add a splash of broth or water when reheating if it thickens.

Q4. Can I freeze chicken noodle soup?
A4. Yes, but it’s best to freeze without noodles. Freeze cooled soup in containers for up to 3 months, then add freshly cooked noodles when serving.

Q5. What noodles work best for this recipe?
A5. Traditional wide egg noodles are ideal, but you can use any short pasta like rotini, fusilli, or small shells. Adjust cooking time as needed.

Q6. How can I make this soup more flavorful?
A6. Use good-quality stock, brown the vegetables lightly for extra flavor, and don’t be shy with salt, pepper, and fresh herbs at the end.