This is the ultimate Chicken Noodle Soup recipe, a timeless classic that delivers pure comfort in a bowl. It’s defined by its rich, golden broth, perfectly tender chicken, and soft egg noodles. This isn’t just a meal; it’s the kind of simple, honest-to-goodness food that feels nourishing and warms you from the inside out. It’s everything a homemade soup should be.
You’ll love this recipe because it’s incredibly straightforward and relies on just a handful of simple, easy-to-find ingredients. It delivers that slow-simmered, comforting taste without needing hours on the stove, making it a foolproof choice for a cozy and satisfying meal. For a quick, reliable, and delicious bowl of comfort, this is the recipe you’ll turn to again and again.
Ingredients
- 2 tablespoon olive oil
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 cup onion, chopped
- 8 cups chicken broth
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon dried thyme
- 6 oz wide egg noodles
- 2 cups shredded cooked chicken
- salt and pepper, to taste
How to Make Classic Chicken Noodle Soup
This simple process builds layers of flavor, resulting in a perfect pot of soup every time.
Step 1: Sauté the Vegetables
To build the flavor base, heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5-7 minutes. This step is crucial for releasing the vegetables’ natural sweetness.
Step 2: Simmer the Broth
Pour in the chicken broth and stir in the dried thyme. Bring the liquid to a gentle simmer for about 10 minutes to allow the flavors to meld together.
Step 3: Cook the Noodles and Add Chicken
Increase the heat to bring the broth to a low boil and add the wide egg noodles. Cook them according to package directions. When the noodles are nearly tender, stir in the shredded cooked chicken and fresh parsley.
Step 4: Final Touches
Simmer for another 1-2 minutes to heat the chicken through. Taste the soup an
d season with salt and pepper as needed. Serve hot and enjoy immediately.
My Best Chicken Noodle Soup Tips
These small details make a big difference in the final result.
My Top Tip: Don’t Overcook the Noodles
Egg noodles cook fast and will continue to soften in the hot broth. Cook them just until al dente (with a slight bite) to prevent them from becoming mushy.
Use a High-Quality Chicken Broth
The broth is the star here. Using a quality, low-sodium broth gives you a richer flavor and more control over the saltiness of your finished soup.
Add Fresh Herbs at the End
Adding fresh parsley just before serving brightens the entire dish, adding a burst of clean, fresh flavor that complements the rich broth perfectly.
Variations of Chicken Noodle Soup
This classic recipe is wonderfully versatile. For a richer, creamier soup, stir in a splash of heavy cream at the very end, being careful not to let it boil. You can also make it heartier by adding more vegetables like frozen peas, corn, or sautéed mushrooms. To make this a gluten-free Chicken Noodle Soup, simply swap the egg noodles for your favorite gluten-free pasta and cook according to its package directions.
FAQs
What are the best noodles for chicken noodle soup?
Wide egg noodles are the classic choice because their tender texture is perfect for the broth. However, other pasta shapes like rotini or ditalini work well too.
Can I use rotisserie chicken for this recipe?
Yes! A store-bought rotisserie chicken is a fantastic time-saver. Just shred the meat and add it at the end to heat through.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop for the best texture.
Can you freeze chicken noodle soup?
It’s best to freeze the soup base (broth, chicken, and veggies) without the noodles, as they can get mushy. When ready to serve, thaw the soup and cook a fresh batch of noodles to add in.
Print
Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This is the ultimate Chicken Noodle Soup, a timeless classic that delivers pure comfort in a bowl. Defined by its rich, golden broth, tender shredded chicken, and soft egg noodles, this simple, honest-to-goodness recipe warms you from the inside out. It’s a foolproof choice for a cozy and satisfying meal that tastes like it simmered for hours, yet comes together in no time.
Ingredients
2 tablespoon olive oil
2 large carrots, chopped
2 large celery stalks, chopped
1 cup onion, chopped
8 cups chicken broth
1 teaspoon fresh parsley, chopped
½ teaspoon dried thyme
6 oz wide egg noodles
2 cups shredded cooked chicken
salt and pepper, to taste
Instructions
Sauté the Vegetables
To build the flavor base, heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. This step is crucial for releasing the vegetables’ natural sweetness.
Simmer the Broth
Pour in the chicken broth and stir in the dried thyme. Bring the liquid to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Cook the Noodles and Add Chicken
Increase the heat to bring the broth to a low boil and add the wide egg noodles. Cook them according to package directions until al dente. When the noodles are nearly tender, stir in the shredded cooked chicken and fresh parsley.
Final Touches
Simmer for another 1-2 minutes to heat the chicken through completely. Taste the soup and season with salt and pepper as needed. Serve hot and enjoy immediately.
Notes
Broth is Key: The flavor of your soup is heavily dependent on the broth. Use a high-quality, low-sodium chicken broth or stock for the best, richest taste.
Don’t Overcook Noodles: Egg noodles cook quickly and will continue to soften in the hot soup. To avoid mushy noodles, cook them just until they have a slight bite (al dente).
Time-Saving Tip: A store-bought rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it in at the end as instructed.
Freezing: For best results, freeze the soup base (broth, chicken, and vegetables) without the noodles. When ready to eat, thaw the soup, bring it to a simmer, and cook a fresh batch of noodles to add in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 312
- Sugar: 5
- Sodium: 945
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 23
- Cholesterol: 70
Keywords: chicken noodle soup, classic soup, comfort food, homemade soup, easy soup recipe, egg noodles, chicken soup
