There’s something undeniably comforting about a steaming bowl of Classic Chicken Noodle Soup. This soul-soothing dish is the kind of recipe that never goes out of style, with a rich, savory broth, tender shreds of chicken, and perfectly cooked noodles all mingling together with sweet carrots and aromatic herbs. Whether you’re whipping it up to chase away a cold or simply craving some nostalgia in a bowl, Classic Chicken Noodle Soup delivers every time with its homey flavor and heartwarming simplicity.
Ingredients You’ll Need
What I love most about Classic Chicken Noodle Soup is how it celebrates humble, everyday ingredients. Each component adds its own special touch—whether it’s the sweetness of the carrots, the savory depth of chicken broth, or the bright pop of fresh parsley at the very end. Here’s what you’ll need and why each item matters:
- Olive oil: Adds a subtle richness and helps sauté the vegetables for extra flavor.
- Onion (1 medium, diced): Brings a gentle sweetness and depth to the broth.
- Carrots (3, peeled and sliced): Offer natural sweetness and beautiful color to the soup.
- Celery stalks (2, sliced): Add an earthy crunch and classic soup aroma.
- Garlic (3 cloves, minced): Infuses the broth with irresistible fragrance and subtle bite.
- Chicken broth (8 cups, low sodium): The backbone of Classic Chicken Noodle Soup—choose a good-quality broth for best results.
- Cooked shredded chicken (2 cups): Using rotisserie or leftover chicken makes this recipe a breeze while keeping it hearty.
- Dried parsley (2 teaspoons): Adds a layer of herby freshness.
- Dried thyme (1/2 teaspoon): Gives a gentle, woodsy flavor that feels like a warm hug.
- Bay leaf (1): Subtly infuses the soup with extra savory notes—just remember to remove it before serving.
- Salt (1/2 teaspoon, more to taste): Enhances all the natural flavors—don’t be shy to adjust!
- Black pepper (1/4 teaspoon): Brings a touch of heat and complexity.
- Egg noodles (6 ounces, about 3 cups): The classic soup noodle—tender and satisfying.
- Lemon juice (1 tablespoon, optional): Brightens up the whole pot with a fresh, zesty finish.
- Chopped fresh parsley (for garnish): A sprinkle on top makes every bowl look and taste extra vibrant.
How to Make Classic Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery. Sauté for about 5–6 minutes, stirring occasionally. You’re looking for the veggies to become just a bit tender and the onion to turn translucent—this builds a sweet, savory base for your Classic Chicken Noodle Soup.
Step 2: Add the Garlic
Once your vegetables have softened, add the minced garlic to the pot. Stir for around 30 seconds, just until the garlic becomes fragrant. This little step packs a big punch, infusing the soup with that unmistakable homemade aroma.
Step 3: Build the Broth
Pour in the chicken broth and add the shredded chicken, dried parsley, dried thyme, bay leaf, salt, and black pepper. Give everything a good stir, then raise the heat and bring the pot to a gentle boil. As soon as it boils, reduce the heat to a simmer. Let it bubble away for 10–15 minutes so all the flavors can mingle and deepen.
Step 4: Cook the Noodles
Add the egg noodles directly into the simmering soup. Cook for 6–8 minutes, or until the noodles are perfectly tender but not mushy. Remember to fish out the bay leaf before the soup is done—it’s done its job by now!
Step 5: Brighten and Finish
If you’re using lemon juice, stir it in now for a bright, fresh finish. Taste and adjust the seasoning with more salt and pepper if needed. The result is a Classic Chicken Noodle Soup that’s brimming with flavor and ready for serving.
How to Serve Classic Chicken Noodle Soup
Garnishes
A generous sprinkle of chopped fresh parsley on each bowl adds a burst of color and a gentle, herby freshness that makes every spoonful pop. If you’re feeling fancy, a crack of black pepper or a squeeze of lemon juice on top brings it all together.
Side Dishes
Classic Chicken Noodle Soup is a meal in itself, but it loves some company. Try serving it with a slice of rustic bread, a warm baguette, or even a crisp green salad. Simple saltine crackers are a nostalgic favorite and perfect for dipping.
Creative Ways to Present
For a fun twist, serve the soup in oversized mugs for easy sipping, or ladle it into mini bowls for a cozy appetizer at gatherings. You can even set up a DIY soup bar with different toppings like grated Parmesan, red pepper flakes, or lemon wedges, letting everyone customize their own bowl of Classic Chicken Noodle Soup.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Classic Chicken Noodle Soup, simply let it cool to room temperature before transferring it to an airtight container. It’ll keep happily in the refrigerator for up to 4 days, making it perfect for weekday lunches or quick dinners.
Freezing
Classic Chicken Noodle Soup freezes beautifully—just leave out the noodles if you’re making it ahead. Freeze the soup base in containers or freezer bags for up to 3 months. When you’re ready to eat, cook up a fresh batch of noodles and add them to the reheated soup for best texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If the noodles have soaked up a lot of broth, add an extra splash of chicken broth or water to loosen it up. The microwave works well for single servings—just cover loosely and heat in 1-minute intervals, stirring in between.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Add uncooked chicken breasts or thighs right after sautéing the vegetables, then pour in the broth and simmer until the chicken is cooked through. Shred it with two forks, return it to the pot, and continue with the recipe.
What kind of noodles are best for Classic Chicken Noodle Soup?
Egg noodles are a classic choice for their tender texture and ability to soak up flavor. However, you can use any kind of pasta you have on hand—try rotini, fusilli, or even spaghetti broken into pieces.
How do I keep the noodles from getting mushy?
If you plan to store the soup for later, cook the noodles separately and add them to each bowl just before serving. This keeps them perfectly chewy and prevents them from absorbing too much broth.
Can I make Classic Chicken Noodle Soup gluten-free?
Totally! Swap out the egg noodles for your favorite gluten-free pasta. Just watch the cooking time, as gluten-free noodles can cook a bit faster or slower depending on the brand.
Is it okay to add more vegetables?
Go for it! Classic Chicken Noodle Soup is the perfect canvas for extra veggies like peas, corn, spinach, or even chopped zucchini. Just add them in with the other vegetables at the start or stir in leafy greens near the end.
Final Thoughts
If you’ve been searching for a tried-and-true comfort food, Classic Chicken Noodle Soup is the answer. It’s simple, wholesome, and never fails to bring warmth to the table. Give it a try—you might just find yourself making it on repeat, no matter the season!
Print
Classic Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and classic chicken noodle soup made with tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful homemade broth. Perfect for a cozy meal or soothing a cold.
Ingredients
Vegetables
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth & Seasoning
- 8 cups low sodium chicken broth
- 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 & Pasta
- 1 tablespoon olive oil
- 2 cups cooked shredded chicken (from rotisserie or poached)
- 6 ounces egg noodles (about 3 cups)
Garnish
- Chopped fresh parsley
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 the vegetables are slightly softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, then add the shredded chicken, dried parsley, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 10–15 minutes so the flavors meld together.
- Cook the Noodles: Add the egg noodles to the pot and cook for 6–8 minutes or until the noodles are tender. Remove the bay leaf. Stir in the lemon juice if using, then taste and adjust the seasoning with additional salt or pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for best flavor and warmth.
Notes
- You can use uncooked chicken breast or thighs instead of pre-cooked. Add them at the beginning and simmer until fully cooked before shredding.
- Swap egg noodles for any pasta you have available such as rotini or shells.
- This soup is great for meal prep and freezes well, just omit the noodles if freezing and add fresh when reheating.
- For a thicker broth, reduce the amount of chicken broth slightly or add a cornstarch slurry at the end.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
