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+ servings

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

Recipe from Two Peas & Their Pod

5 from 2 votes


  • 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


  • 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.


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