There’s nothing quite like a steaming bowl of Classic Chicken Noodle Soup to bring comfort and warmth on a chilly day or when you’re feeling under the weather. This timeless recipe balances tender chicken, hearty vegetables, and slurp-worthy noodles in a savory broth that nourishes both body and soul. Whether you’re craving a hug in a bowl or sharing a meal with loved ones, this Classic Chicken Noodle Soup promises to be your go-to for simple, homemade coziness.

Classic Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic Chicken Noodle Soup lies in its humble, everyday ingredients—each one playing a crucial part in building layers of flavor, color, and heartiness. From aromatic veggies to tender chicken and those iconic egg noodles, every component works together for that signature soup experience.

Olive oil (1 tablespoon): Adds a subtle richness and helps soften the veggies without overpowering.
Onion (1 medium, diced): Brings gentle sweetness and depth to the broth.
Carrots (3, peeled and sliced): Add vibrant color and a natural, mellow sweetness.
Celery stalks (2, sliced): Classic for a reason—they provide crunch and that familiar savory note.
Garlic (3 cloves, minced): Infuses the soup with a comforting, aromatic kick.
Chicken broth (8 cups, low sodium): The flavorful base that ties everything together; low-sodium allows you to control the salt.
Cooked shredded chicken (2 cups): Rotisserie or poached chicken keeps things easy and adds protein-packed heartiness.
Dried parsley (2 teaspoons): Lends a gentle herbaceous touch for that classic soup flavor.
Dried thyme (1/2 teaspoon): Offers subtle earthiness and warmth to the broth.
Bay leaf (1): A hidden hero—adds a deep, savory aroma during simmering.
Salt (1/2 teaspoon, more to taste): Essential for seasoning and balancing flavors.
Black pepper (1/4 teaspoon): A gentle heat that brings brightness and depth.
Egg noodles (6 ounces, about 3 cups): The beloved noodle for this soup, they soak up flavor and provide satisfying texture.
Lemon juice (1 tablespoon, optional): A splash at the end wakes up all the flavors with a fresh lift.
Chopped fresh parsley (for garnish): Sprinkled on top for a pop of color and extra freshness.

How to Make Classic Chicken Noodle Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and let them sizzle gently for 5 to 6 minutes. You’re looking for the vegetables to soften slightly and begin releasing their sweet, savory aromas—this lays the perfect foundation for your Classic Chicken Noodle Soup.

Step 2: Add Garlic

Stir in the minced garlic and cook for about 30 seconds, just until it becomes fragrant. You want the garlic to mellow and infuse the oil without burning, so keep a close eye and savor that delicious smell wafting from the pot.

Step 3: Build the Broth

Pour in the chicken broth and add the shredded chicken, dried parsley, thyme, bay leaf, salt, and pepper. Give everything a good stir. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes. This is where the flavors mingle and deepen, creating that signature homemade taste you love in Classic Chicken Noodle Soup.

Step 4: Cook the Noodles

Add the egg noodles directly into the simmering soup. Cook them for 6 to 8 minutes, or until they’re just tender. The noodles will soak up some of that flavorful broth, making every spoonful hearty and satisfying.

Step 5: Finish and Season

Remove the bay leaf and stir in the lemon juice if you’re using it—it’s optional, but gives the soup a beautiful brightness. Taste and adjust the seasoning with more salt or pepper if needed. Ladle your Classic Chicken Noodle Soup into bowls and get ready for pure comfort.

How to Serve Classic Chicken Noodle Soup

Garnishes

A handful of fresh chopped parsley right before serving adds a burst of color and a hint of freshness to each bowl. If you’re looking for a little something extra, a sprinkle of cracked black pepper or even a few lemon zest curls can make your Classic Chicken Noodle Soup feel restaurant-worthy.

Side Dishes

Pairing your soup with a slice of crusty bread or a warm dinner roll is always a hit—the bread is perfect for soaking up all that flavorful broth. A crisp green salad with a light vinaigrette also makes a lovely, balanced companion without stealing the spotlight from your Classic Chicken Noodle Soup.

Creative Ways to Present

For family gatherings or cozy nights in, try serving the soup in large mugs for easy sipping. If you’re entertaining, ladle the Classic Chicken Noodle Soup into small bowls as a starter, or set up a DIY topping bar with fresh herbs, grated Parmesan, and crunchy croutons so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Allow leftover soup to cool to room temperature, then transfer it to an airtight container. It will keep beautifully in the fridge for up to 4 days. If you expect leftovers, consider storing the noodles separately to prevent them from soaking up too much broth and becoming overly soft.

Freezing

Classic Chicken Noodle Soup is freezer-friendly, but for best results, freeze the soup without the noodles. The broth, chicken, and veggies freeze well for up to 3 months—just add fresh-cooked noodles when you reheat for the best texture.

Reheating

Gently rewarm the soup in a saucepan over medium heat, stirring occasionally. If you’ve stored your noodles separately, add them in during the last few minutes of heating. For microwave reheating, use a microwave-safe bowl and heat in short bursts, stirring in between to ensure even warmth.

FAQs

Can I use uncooked chicken instead of cooked?

Absolutely! Add raw chicken breast or thighs right after sautéing the veggies and cook in the broth until fully cooked (about 20 minutes), then shred and return to the pot. It adds a homemade touch to your Classic Chicken Noodle Soup.

What type Soup

Egg noodles are traditional and their texture is perfect for soaking up broth, but you can use any noodles you have on hand. Try rotini, fusilli, or even broken spaghetti in a pinch.

How do I keep the noodles from getting mushy?

If you anticipate leftovers, cook the noodles separately and add them to each bowl when serving. This way, they won’t absorb too much broth and will maintain their bite, even after storing your Classic Chicken Noodle Soup.

Is this recipe gluten-free?

Classic Chicken Noodle Soup as written contains egg noodles, which are not gluten-free. However, you can easily swap in your favorite gluten-free pasta or even rice for a gluten-free version.

Can I add other vegetables?

Definitely! Feel free to toss in peas, corn, spinach, or green beans for extra color and nutrition. Classic Chicken Noodle Soup is wonderfully adaptable to whatever veggies you have on hand.

Final Thoughts

Classic Chicken Noodle Soup is a timeless staple that’s just as soothing to make as it is to eat. If you haven’t made it from scratch before, now’s the time—your kitchen will smell amazing and your family will thank you! Warm up your week and create new memories with this comforting favorite.

Classic Chicken Noodle Soup Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Classic Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender shredded chicken, vibrant vegetables, and perfectly cooked egg noodles simmered in a flavorful chicken broth. It’s an easy-to-make, nourishing meal ideal for chilly days or when you need a warm, satisfying dish.

Ingredients

Scale

Vegetables and Aromatics

1 medium onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced

Soup Base and Seasonings

1 tablespoon olive oil
8 cups chicken broth (low sodium)
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional)

Protein and Pasta

2 cups cooked shredded chicken (from rotisserie or poached)
6 ounces egg noodles (about 3 cups)

Garnish

Chopped fresh parsley

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are slightly softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add Broth and Seasonings: Pour in the chicken broth and add shredded chicken, dried parsley, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10–15 minutes to allow the flavors to meld together.
Cook Noodles: Add the egg noodles to the pot and cook for 6–8 minutes, or until the noodles are tender but still firm to the bite. Remove the bay leaf.
Finish and Serve: Stir in lemon juice if using and adjust seasoning to taste. Serve the soup hot, garnished with fresh chopped parsley.

Notes

You can use uncooked chicken breast or thighs by adding them at the beginning and simmering until fully cooked before shredding the meat.
Swap egg noodles for any pasta you have available for a different texture.
This soup is great for meal prep and freezes well, but for best texture, omit the noodles when freezing and add freshly cooked noodles when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American