Classic Chicken Noodle Soup

Quick Summary

When the temperatures drop and cold season is upon us, there’s nothing more comforting than a bowl of Classic Chicken Noodle Soup! Make a big pot in less than 30 minutes! It’s the best soup for a sick day or for someone who needs a bowl of comfort

classic chicken noodle soup

You can’t go wrong with a bowl of classic Chicken Noodle Soup. This is one of those recipes that just makes you feel better! It is the ultimate comfort food. 

Our Creamy Chicken Noodle Soup is VERY popular, but some of you requested a classic chicken noodle soup recipe and this is the best one out there. Make it on a cold day and feel warmed from the inside out. It is a staple in our home and I think you will love it too!

Chicken Noodle Soup from Scratch

It’s really easy to find premade varieties in the grocery store, but there’s something special about making a big pot of soup from scratch. And this recipe is SO easy and it tastes A LOT better than canned or premade soup. It’s worth the extra effort. 

I think the love you put in gives it extra healing power! In less than 30 minutes you can have a well-rounded meal in one pot.

chicken noodle soup in bowl

Ingredients

This ingredient list is filled with familiar flavors and spices! It’s an easy and straightforward bunch of ingredients that produces a warm, comforting, and classic bowl of soup.

  • Butter or Olive Oil– for cooking the veggies! 
  • Onion, Carrot, & Celery– the start of any good soup! 
  • Garlic– Use fresh garlic! 
  • Herbs– Bay leaves, thyme, and parsley add fantastic flavor! 
  • Chicken – We use  rotisserie chicken to keep the recipe super simple. You can also use leftover cooked chicken and shred it with two forks. Leftover turkey also works well. 
  • Chicken broth or stock – Make sure you use a good brand for the best flavor. 
  • Noodles – We prefer wide egg noodles.
  • Lemon Juice– Don’t skip the lemon! It really brightens the soup!

The Noodles

We like to use wide egg noodles. Egg noodles are made with more eggs and have a richer, softer, and lighter texture. They are slightly chewy and hold their wavy texture in the soup.  

I think wide egg noodles give the soup the most nostalgic feel. They’ll cook in the broth and spices and soak up all that delicious flavor! Of course, make sure you don’t overcook the noodles.  

You can find wide egg noodles at almost every grocery store in the pasta aisle.

If you want to use a different kind of noodle, go for it. There are no real noodle rules! Just make sure you cook according to package instructions because cooking times vary depending on the type of pasta.

If you are feeling ambitious, you can make noodles from scratch, but to keep things easy, we always go with store bought. 

chicken noodle soup in pot

How to Make Chicken Noodle Soup

One of the reasons Chicken Noodle Soup is a go-to for sick days and friends who need a dose of comfort is that it’s got a familiar, mild taste that won’t upset sensitive stomachs. Plus, chicken noodle soup is classic comfort food! Everyone loves this easy one pot meal!

  • In a large pot, melt the butter or oil over medium-high heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and stir in the bay leaves and thyme. 
  • Pour in the chicken broth and bring to a boil. Add the noodles and simmer until tender, but not all the way cooked. You don’t want them to get mushy. 
  • Stir in the shredded cooked chicken and simmer for a few minutes. If the soup is too thick for your liking, you can add more broth. 
  • Stir in the lemon juice, parsley, and season with salt and pepper, to taste.  
  • Ladle the soup into bowls and enjoy! Eating a bowl is like a big, warm hug!

Serving Suggestions

A bowl of chicken noodle soup is nourishing and comforting on it’s own, but if you want to serve something on the side, here are a few suggestions.

How to Store

Store chicken noodle soup in an airtight container in the refrigerator for up to 4 days. You can reheat the soup in the microwave or on the stovetop. If the noodles have absorbed too much liquid, add a little more broth when reheating. 


You can freeze chicken noodle soup, but if you freeze it with the noodles, the noodles will get a little mushy after the soup is defrosted. For best results when freezing, don’t add the noodles. Freeze the soup without the noodles and add after defrosting the soup. Simply, cook the noodles and stir them into the heated up soup.

You can freeze the soup in a freezer container for up to 3 months.

More Classic Soup Recipes

chicken noodle soup in bowl with spoon

Classic Chicken Noodle Soup

When the temperatures drop and cold season is upon us, there’s nothing more comforting than a bowl of Classic Chicken Noodle Soup! Make a big pot in less than 30 minutes! It’s the best soup for a sick day or for someone who needs a bowl of comfort
5 from 2 votes

Ingredients
  

  • 2 tablespoons unsalted butter or olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
  • 8 cups chicken broth or stock
  • 6 ounces wide egg noodles
  • 3 cups cooked shredded chicken (we use rotisserie chicken)
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 3 tablespoons chopped fresh Italian parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions
 

  • In a large pot, melt the butter or oil over medium-high heat. Add the onion, carrots, and celery and cook until tender, about 5 to 7 minutes. Add the garlic and cook for one minute. Stir in the bay leaves and thyme.
  • Pour in the chicken broth and bring to a boil. Add the noodles and simmer for 5 to 6 minutes or until tender, but not all the way cooked. You don’t want them to get mushy.
  • Stir in the shredded cooked chicken and simmer for 2 to 3 minutes. If the soup is too thick for your liking, you can add more broth.
  • Stir in the lemon juice, parsley, and season with salt and pepper, to taste.
  • Remove the bay leaves and ladle the soup into bowls. Serve warm.

Nutrition

Calories: 303kcal, Carbohydrates: 26g, Protein: 23g, Fat: 11g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 1222mg, Potassium: 588mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3474IU, Vitamin C: 27mg, Calcium: 54mg, Iron: 2mg

Have you tried this recipe?

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Photos by Olive & Mango

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love chicken soup. I make it the same way, sauteeing the veggies before the broth is added, but I usually use leftover rotisserie chicken for the meat.

  2. Looks healthy and comforting! I haven’t used my pressure cooker in ages… I should get it out and do something with it!

  3. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing!

  4. This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

  5. Oh, wow!!!! It tastes amazing!!! I knew that it would!!! Wouldn’t expect anything else from one of Tyler Florence’s recipes. It’s perfect this time of year when it’s cold outside.

  6. This is a wonderful recipe! I am a vegetarian, my hubby not so much….so I make a big pot as the recipe is written….I do a second pot using extra veggies and veggie broth.  The Hubby loves it and so do I! Happy family.  

  7. 5 stars
    I loved your chicken soup. Albeit basic the flavor in fresh is lively. The fresh parsley and bay leaves are delightful.

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