Classic Chicken Noodle Soup
A comforting, homemade Classic Chicken Noodle Soup made with tender chicken, fresh vegetables, herbs, and egg noodles. Perfect for chilly days, meal prep, or when you need a warm, nourishing bowl.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Soup
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast or thighs, shredded
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
Optional Add-Ins
- 1 cup frozen peas
- 1 cup corn kernels
- Baby spinach
- Fresh dill
- Parmesan cheese for serving
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat.
Add:
- Onion
- Carrots
- Celery
Cook for 6–8 minutes until softened.
Add garlic and cook for 1 minute.
Step 2: Build the Soup
Pour in the chicken broth.
Add:
- Thyme
- Parsley
- Bay leaf
- Salt
- Pepper
Bring to a gentle boil.
Step 3: Add Chicken
Stir in the shredded cooked chicken.
Reduce heat and simmer for 15 minutes so the flavors blend.
Step 4: Cook the Noodles
Add egg noodles directly to the soup.
Cook according to package directions (usually 6–8 minutes) until tender.
Step 5: Finish
Remove the bay leaf.
Stir in:
- Fresh parsley
- Lemon juice (optional)
Taste and adjust seasoning.
Serve hot.
Serving Suggestions
Serve with:
- Crusty bread
- Garlic bread
- Dinner rolls
- Saltine crackers
- Side salad
- Grated Parmesan cheese
Tips
- Rotisserie chicken works great for convenience.
- Cook noodles separately if making ahead to prevent them from becoming mushy.
- Add extra broth when reheating since noodles absorb liquid.
- Fresh herbs provide the best flavor.
- Chicken thighs create a richer soup than chicken breasts.
Storage
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 3 months. For best results, freeze without the noodles and add freshly cooked noodles when serving.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 28g
- Carbohydrates: 24g
- Fat: 10g
- Saturated Fat: 2.5g
- Fiber: 2g
- Sugar: 4g
- Sodium: 720mg
- Cholesterol: 70mg
Nut Information
This recipe is naturally nut-free.
However:
- Always check chicken broth labels, as some brands may be processed in facilities that handle tree nuts.
- Egg noodles are generally nut-free but verify the packaging if serving someone with severe allergies.
- If serving with bread or crackers, check for potential cross-contamination with nuts.
Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken?
Yes. Rotisserie chicken saves time and adds extra flavor.
2. Can I use raw chicken?
Yes. Simmer raw chicken breasts or thighs in the broth for about 20–25 minutes, then shred and return to the soup.
3. Can I make it gluten-free?
Yes. Use gluten-free noodles and ensure the chicken broth is certified gluten-free.
4. Can I make it dairy-free?
Yes. Use olive oil instead of butter. The soup is otherwise naturally dairy-free.
5. Can I use turkey instead?
Absolutely. Leftover turkey works wonderfully.
6. Why are my noodles mushy?
Overcooking or storing noodles in the soup causes them to soften. Cook them separately if preparing ahead.
7. Can I add more vegetables?
Yes. Peas, green beans, mushrooms, spinach, kale, or zucchini are all excellent additions.
8. What herbs work best?
Thyme, parsley, dill, rosemary, oregano, and a bay leaf all complement chicken soup.
9. Can I freeze the soup?
Yes, but it’s best to freeze without the noodles and add freshly cooked noodles after thawing.
10. How do I make it creamier?
Stir in ½ cup of heavy cream or a splash of whole milk at the end of cooking for a creamy version.
