When life feels a little heavy or the weather decides to throw us a chilly curveball, nothing soothes quite like chicken noodle soup. It’s the recipe I grew up on in Texas—my mom always had a pot simmering when one of us came down with the sniffles. Now, as a mom of three myself, it’s my go-to “hug in a bowl” when little noses are runny or when I just need something simple, warm, and nourishing at the end of a long day.
This version is classic: tender chicken, hearty vegetables, and soft egg noodles floating in a flavorful broth. It’s the kind of dish that makes your kitchen smell like comfort itself.
Table of Contents
Why You’ll Love This Chicken Noodle Soup
- Quick & easy: Ready in under an hour, but tastes like it simmered all afternoon.
- Family-approved: Even picky eaters can’t resist slurping those noodles.
- Wholesome ingredients: Nothing fancy, just real food that feels good.
- Versatile: Perfect for sick days, cozy nights, or even a casual Sunday dinner.
What Does Chicken Noodle Soup Taste Like?
Imagine a steaming bowl with savory broth infused with garlic, thyme, and onions. The vegetables add a gentle sweetness, the noodles soak up the broth like sponges, and the shredded chicken ties it all together with hearty protein. Each spoonful is warm, soothing, and downright soul-healing.
Ingredients You’ll Need for Chicken Noodle Soup
One of the things I love most about making chicken noodle soup is how it uses such humble ingredients yet creates something so comforting and satisfying. These simple staples come together in the pot like old friends, each one playing its part in building flavor.
- Olive oil (2 tablespoons): This is the foundation of flavor. It helps soften the vegetables and gives a light richness to the broth. If you prefer, you can swap in butter for a creamier base.
- Onion (1 medium, diced): A key building block for almost every good soup. Onions add depth and a touch of natural sweetness once they cook down.
- Carrots (3 medium, sliced): These not only give color but also lend a subtle sweetness that balances the savory broth beautifully.
- Celery (2 stalks, sliced): A classic in any chicken noodle soup recipe—celery brings a fresh, earthy crunch that softens as it simmers.
- Garlic (3 cloves, minced): Garlic is the soul of the broth. It adds warmth and that cozy aroma we all associate with homemade cooking.
- Chicken broth (8 cups, low-sodium): The heart of the soup. I always recommend a good quality broth since it makes or breaks the flavor. For a richer option, you can even make your own (check out my Healing Chicken Soup Recipe for a homemade broth base).
- Cooked chicken (2 cups, shredded): Leftover rotisserie chicken works like a dream here. It’s tender, flavorful, and a great time saver for busy weeknights.
- Egg noodles (2 cups): The ultimate comfort ingredient! They soak up the broth while staying soft and hearty. Feel free to use wide egg noodles or even homemade if you want that rustic touch.
- Dried thyme (1 teaspoon): This little herb packs so much flavor. It adds that warm, cozy note we all crave in a bowl of chicken noodle soup.
- Salt and pepper (to taste): Simple but essential. Adjust to your family’s liking—I always start light since broth can vary in saltiness.
- Fresh parsley (2 tablespoons, chopped): Just before serving, this adds a pop of freshness and color, brightening up the whole bowl.
Every ingredient here has a job to do, and together they create the kind of chicken noodle soup that feels like home in a bowl.
(Want another comforting option? Try my Tortellini Soup with Chicken Broth after you master this one!)
Step-by-Step Instructions for Chicken Noodle Soup
Follow these simple steps to make a pot of cozy, classic Chicken Noodle Soup that tastes like it simmered all day (without actually doing that).
1) Sweat the veggies
Set a large heavy-bottomed pot over medium heat and add the olive oil. When it looks shimmery, add the diced onion, sliced carrots, and sliced celery. Cook, stirring now and then, for 5–6 minutes. You’re looking for the onion to turn translucent and the carrots to start softening around the edges. This gentle start builds the sweet, savory base every great Chicken Noodle Soup needs.
2) Bloom the aromatics
Stir in the minced garlic and dried thyme. Cook for about 1 minute, just until the garlic smells fragrant. Keep the heat at medium so the garlic doesn’t brown—golden is good, brown gets bitter. This quick step wakes up the herbs and infuses the oil with flavor.
3) Build the broth
Pour in the low-sodium chicken broth and scrape the bottom of the pot with your spoon to catch any flavorful bits. Bring everything up to a rolling boil, then drop the heat to a gentle simmer. Let it bubble softly for 15 minutes so the vegetables finish cooking and the flavors mingle. If you love deeper, from-scratch flavor, check out my Healing Chicken Soup Recipe for tips on homemade broth you can use here next time.
4) Add chicken and noodles
Stir in the shredded cooked chicken and the egg noodles. Keep the heat at a steady simmer and cook for 8–10 minutes, or until the noodles are tender. If you plan to save leftovers, you can boil the noodles separately and add them to each bowl as you serve—this keeps them from soaking up too much broth in the fridge.
5) Season and brighten
Taste the soup and add salt and pepper a little at a time until it tastes just right to you. Stir in the chopped fresh parsley. If you like a brighter finish, squeeze in a teaspoon or two of lemon juice—totally optional, but it adds a fresh pop that makes the whole pot sing.
6) Serve
Ladle your Chicken Noodle Soup into warm bowls (a quick rinse with hot water warms them right up). Add extra parsley on top if you’re feeling fancy. If your crew likes a heartier bowl, tuck a slice of crusty bread on the side for dipping.
7) Save for later (optional but handy)
Let leftovers cool, then store in airtight containers in the fridge for up to 4 days. If you cooked noodles in the pot, they’ll keep soaking up broth over time—just splash in a bit of water or extra stock when reheating to bring it back to the perfect, slurpable consistency. For the freezer, store the soup without noodles for up to 3 months and add freshly cooked noodles when you reheat.
That’s it—simple, soothing, and packed with flavor. This step-by-step method gives you Chicken Noodle Soup that tastes like home every single time.
Tips and Tricks for Perfect Chicken Noodle Soup
- Cook noodles separately if storing: Otherwise, they’ll soak up too much broth in the fridge.
- Use rotisserie chicken: A lifesaver for busy weeknights.
- Add lemon juice: Just a splash brightens up the whole pot.
- Freeze in portions: Leave noodles out and add them fresh later.
- Don’t overcook noodles: Mushy noodles = sad soup.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze broth + chicken + veggies (without noodles) for up to 3 months. Add noodles fresh when reheating.
FAQs
How long does chicken noodle soup take?
About 50 minutes start to finish—prep and cooking included.
Should I cook the noodles separately?
If you plan on storing leftovers, yes. It keeps them from getting mushy.
How long can chicken noodle soup sit out?
No longer than 2 hours—after that, refrigerate.
How do people make chicken noodle soup?
Some boil a whole chicken, some use leftovers or rotisserie. I keep it simple with cooked shredded chicken and flavorful broth.
Conclusion
At the end of the day, chicken noodle soup isn’t just food—it’s comfort in a pot. Whether you’re feeding sniffly little ones, winding down from a hectic workday, or simply craving something warm and familiar, this recipe delivers. I’d love to see your version—tag me on social media or drop a comment if you make it. Let’s keep the comfort food love going!
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Print
Best Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup / Dinner
- Method: Stovetop simmering
- Cuisine: American classic comfort food
Description
This classic homemade chicken noodle soup recipe brings together tender shredded chicken, hearty vegetables, and egg noodles in a savory broth. It’s the ultimate comfort food—perfect for chilly nights, family dinners, or when you need a soothing bowl of love.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1 – Sauté the base vegetables: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion is soft and the carrots begin to release their natural sweetness. This is the flavor foundation of your soup.
Step 2 – Add aromatics: Stir in the minced garlic and dried thyme. Cook for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn—this step releases that irresistible “homemade soup” aroma.
Step 3 – Simmer the broth: Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it bubble softly for 15 minutes so the vegetables cook through and the flavors blend together beautifully.
Step 4 – Add chicken and noodles: Stir in the shredded chicken and egg noodles. Continue simmering for 8–10 minutes, or until the noodles are tender but not mushy. (Tip: If you plan to store leftovers, consider cooking the noodles separately and adding them fresh when serving—this keeps them from soaking up all the broth.)
Step 5 – Season and finish: Taste the soup and season with salt and pepper as needed. Stir in the fresh parsley just before serving. For a little brightness, add a squeeze of fresh lemon juice—it takes the flavor to the next level.
Step 6 – Serve hot: Ladle the soup into bowls and garnish with extra parsley if desired. Pair it with warm crusty bread or crackers for the coziest dinner.
Notes
- Cook noodles separately if you plan to store leftovers—they’ll keep their texture better.
- A squeeze of lemon juice adds a fresh, bright flavor.
- Use rotisserie chicken to save time.
- Freeze without noodles for up to 3 months; add fresh noodles when reheating.
