Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: –
Total Time: 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American

Introduction

Chicken Noodle Soup is the definition of comfort in a bowl. With tender shredded chicken, hearty vegetables, and slurp-worthy egg noodles in a flavorful homemade broth, this soup warms you from the inside out.
Whether you’re nursing a cold or just need a cozy weeknight dinner, this classic recipe never lets you down. It’s wholesome, easy to make, and tastes even better the next day.

Why I Love This Chicken Noodle Soup Recipe

This soup hits all the right notes: nourishing, satisfying, and simple. It’s the kind of recipe you want to have in your back pocket year-round. Whether made from scratch or with a few shortcuts, it’s always a big hit with my family.

One-pot wonder – Easy cleanup and big flavor
Freezer-friendly – Make a big batch and freeze for later
Perfectly balanced – Tender chicken, al dente noodles, rich broth
Flexible ingredients – Works with rotisserie chicken or leftovers
Comfort food at its best – Warm, familiar, and always welcome

Key Ingredients

1 tbsp olive oil – For sautéing veggies and creating a flavor base
1 medium yellow onion, diced – Adds depth and sweetness
3 carrots, peeled and sliced – Classic soup veggie that softens beautifully
2 celery stalks, sliced – Adds aroma and a subtle crunch
3 cloves garlic, minced – Boosts overall flavor
8 cups chicken broth (low-sodium) – The heart of the soup—use good-quality broth
2½ cups cooked shredded chicken – Rotisserie or poached chicken works perfectly
1½ cups wide egg noodles – Traditional noodle that holds up well in soup
1 tsp dried thyme – Adds warmth and classic herbal flavor
½ tsp dried parsley or Italian seasoning – Optional, for extra depth
Salt and black pepper, to taste – To enhance all the flavors
2 tbsp fresh chopped parsley (optional) – For freshness and color before serving

How to Make This Chicken Noodle Soup

Step 1: Sauté the Aromatics
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften. Add the garlic and cook for 1 minute more until fragrant.

Step 2: Add the Broth and Herbs
Pour in the chicken broth. Stir in dried thyme and parsley or Italian seasoning. Bring the soup to a boil over medium-high heat.

Step 3: Simmer the Veggies
Once boiling, reduce heat to medium-low. Cover partially and let the soup simmer for about 10–12 minutes or until the carrots and celery are just tender.

Step 4: Add Chicken and Noodles
Stir in the shredded chicken and egg noodles. Continue simmering uncovered for 8–10 more minutes until the noodles are al dente and the chicken is warmed through.

Step 5: Season and Finish
Taste the soup and season with salt and black pepper as needed. Stir in fresh parsley if using, then remove from heat and let sit for 5 minutes before serving.

Step 6: Serve Warm
Ladle into bowls and serve hot with bread or crackers on the side.

Chef’s Tips & Variations

This soup is ultra-versatile and easily tailored to your needs. Here’s how to make it even better:

Use homemade broth if possible – For deeper, richer flavor
Skip the noodles for low-carb – Use zoodles or leave them out altogether
Add greens – A handful of spinach or kale stirred in at the end adds nutrition
Use raw chicken – Sauté it after the vegetables and simmer it in the broth before shredding
Double the recipe – It freezes beautifully in portioned containers
Add lemon juice – A splash before serving brightens the whole bowl

What to Serve With Chicken Noodle Soup

This classic soup pairs well with warm, comforting sides or fresh, crisp options to balance the meal.

Buttery crackers – Classic and simple
Toasted baguette or garlic bread – For dunking
Side salad – Adds freshness to the meal
Grilled cheese – Especially good with kids
Cornbread or biscuits – Southern twist that makes it hearty

WPRM Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Calories: ~270 per serving

Ingredients

1 tbsp olive oil – For sautéing the vegetables
1 medium yellow onion, diced – Adds sweet and savory base flavor
3 carrots, peeled and sliced – Classic veggie that softens and sweetens the broth
2 celery stalks, sliced – Aromatic and crisp, balances the soup
3 cloves garlic, minced – Essential for bold flavor
8 cups low-sodium chicken broth – The core of the soup—use quality broth for best taste
2½ cups cooked shredded chicken – Rotisserie chicken or leftovers both work well
1½ cups wide egg noodles – Holds texture without getting mushy
1 tsp dried thyme – Earthy and comforting
½ tsp dried parsley or Italian seasoning – Optional, for herbal depth
Salt and pepper, to taste – Added at the end to balance flavors
2 tbsp chopped fresh parsley (optional) – For garnish and freshness

Equipment

Large Dutch oven or soup pot – For cooking everything in one pot
Chef’s knife and cutting board – For prepping all the vegetables
Measuring cups and spoons – For accuracy in broth, noodles, and seasonings
Wooden spoon or spatula – For stirring aromatics and soup
Ladle – For serving directly from the pot

Method

Sauté the vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5–7 minutes until slightly softened. Add minced garlic and sauté for 1 more minute.
Add broth and herbs: Pour in the chicken broth and stir in thyme and dried parsley or Italian seasoning. Increase heat to bring the soup to a gentle boil.
Simmer the base: Once boiling, reduce heat to medium-low. Cover partially and simmer for 10–12 minutes until the carrots are fork-tender.
Add chicken and noodles: Stir in shredded chicken and egg noodles. Let simmer uncovered for 8–10 more minutes until noodles are just cooked through and chicken is heated.
Adjust seasoning: Taste and season the soup with salt and black pepper as needed. Stir in chopped fresh parsley if using.
Let rest and serve: Remove from heat and let rest for 5 minutes. Ladle soup into bowls and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days
To freeze, let the soup cool completely and transfer to freezer-safe containers without the noodles (add fresh noodles when reheating)
For richer broth, simmer with a parmesan rind or chicken bones and remove before serving
Feel free to swap egg noodles for rotini, ditalini, or even rice