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4.69 from 22 votes

Classic Chicken Noodle Soup

Recipe from Two Peas and Their Pod

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
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Keyword: chicken
Servings: 6
Calories: 303kcal

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 1/2 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