A steaming bowl of chicken noodle soup with noodles, carrots, and celery, topped with fresh parsley and served with crackers.
Chicken noodle soup is cozy, comforting, and perfect for busy weeknights. You get a savory broth, tender chicken pieces, and noodles that make every spoonful feel like a hug. This chicken noodle soup recipe is simple, classic, and a total family favorite.
Introduction
The standout trick is building flavor by sautéing the veggies first, then simmering the broth gently. That gives you a richer taste without extra work.
Another tip: add the noodles near the end so they don’t get mushy. Trust me, that’s the difference between “okay soup” and “can’t stop eating it” soup.
This chicken noodle soup is meal prep friendly, freezer friendly (without the noodles), and always a reader favorite when the weather turns cool.
Why You’ll Love This Chicken Noodle Soup
- Ultimate comfort food: Warm broth and tender noodles.
- Easy weeknight dinner: Simple steps and quick simmer.
- Family-friendly: Classic flavors everyone likes.
- Meal prep friendly: Great for lunches all week.
- Cozy and soothing: Perfect when you want something gentle and filling.
Ingredients for Chicken Noodle Soup
- Olive oil (1 tablespoon): For sautéing.
- Onion, diced (1 medium): Sweet savory base.
- Carrots, sliced (1 1/2 cups): Adds sweetness and color.
- Celery, sliced (1 cup): Classic soup flavor.
- Garlic, minced (3 cloves): Big flavor.
- Chicken broth, low-sodium (8 cups): Low-sodium helps you control salt.
- Chicken pieces (1 1/2 pounds): Use boneless chicken cutlets or chicken tenders; they cook quickly.
- Bay leaf (1): Cozy broth flavor.
- Dried thyme (1/2 teaspoon): Classic herb note.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Adjust at the end.
- Egg noodles (8 ounces): Add near the end so they stay tender.
- Chopped parsley (2 tablespoons): Fresh finish.
- Lemon juice (1 tablespoon, optional): Brightens the broth.
Chicken Noodle Soup Recipe Step-by-Step
- 1. Sauté: Heat oil in a large pot over medium heat. Cook onion, carrots, and celery 6–8 minutes until softened.
- 2. Bloom: Add garlic and thyme. Stir 30 seconds until fragrant.
- 3. Simmer: Add broth and bay leaf. Add chicken pieces. Bring to a gentle simmer and cook 12–15 minutes until chicken is cooked through.
- 4. Shred: Transfer chicken to a board and shred. Return to the pot.
- 5. Noodles: Add egg noodles and simmer 6–8 minutes until tender.
- 6. Finish: Remove bay leaf. Stir in parsley and optional lemon juice. Taste and add more salt and pepper if needed.
- 7. Serve: Ladle into bowls. If it thickens as it sits, add a splash of broth until it’s the texture you like.
Tips for Perfect Chicken Noodle Soup
- Keep the simmer gentle for a clear, flavorful broth.
- Add noodles near the end so they don’t overcook.
- Shred chicken while it’s warm for easiest texture.
- Taste at the end—broth concentrates as it simmers.
- Add broth when reheating because noodles soak up liquid.
Variations & Substitutions
- More veggies: Add zucchini or spinach at the end.
- Rice version: Swap noodles for rice (cook separately if you want it freezer friendly).
- Extra herb: Add fresh dill or more parsley.
- Creamy: Stir in 1/3 cup half-and-half at the end (optional).
- Leftovers: Turn into a hearty bowl with extra veggies and a squeeze of lemon.
Storing & Reheating
Fridge: Store 3–4 days.
Reheat: Warm on the stove with a splash of broth.
Freezer: Freeze soup base up to 3 months (leave noodles out). Add fresh noodles after thawing.
Serving Suggestions & Pairings
- Crackers or crusty bread
- Simple green salad
- Roasted vegetables
- Grilled cheese for extra comfort
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: —
Reader Review: This tasted like the soup my grandma made. The noodles were perfect and the broth was so comforting.
If you make this chicken noodle soup, leave a rating and comment. Do you like extra noodles or extra veggies?