Chicken Noodle soup

Chicken noodle soup is cozy, classic, and tastes like someone took care of you. ♡

This is the kind of soup you make when you want something simple that actually delivers: tender chicken, a flavorful broth, and noodles that don’t turn to mush the second you look away. The secret is timing. We cook the chicken gently, build the broth with aromatics, and add noodles at the end so they stay perfectly slurpable.

You can keep it traditional with carrots, celery, and dill, or add a squeeze of lemon to brighten everything up. Either way,

let’s make it together.

Ingredients

• 2 tablespoons olive oil (or butter)

• 1 medium onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 4 cloves garlic, grated or minced

• 8 cups chicken broth

• 1 1/2 pounds boneless skinless chicken breasts or thighs

• 1 teaspoon fine sea salt (plus more to taste)

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 bay leaf

• 8 ounces egg noodles (about 3 to 4 cups)

• 2 tablespoons chopped fresh parsley or dill (or both)

• 1 to 2 tablespoons lemon juice (optional, to finish)

Optional add ins

• 1 cup frozen peas

• 2 cups baby spinach

• pinch of red pepper flakes

Tips

• Simmer, don’t boil. A gentle simmer keeps the chicken tender and the broth clear.

• Pull the chicken early. Take it out as soon as it’s cooked through, shred it, then return it to the pot.

• Add noodles at the end. They soak up broth fast, so they should cook right before serving.

• Taste for salt at the end. Broths vary a lot, so final seasoning matters.

• Want extra flavor? Use thighs, add fresh herbs, and finish with lemon.

Variations

• Make it creamy: stir in 1/3 cup half and half at the end (low heat).

• Make it gluten free: use rice noodles or gluten free egg noodles.

• Add more veggies: mushrooms, green beans, or zucchini are great here.

• Use rotisserie chicken: add it after the noodles are cooked, just to warm through.

• Meal prep friendly: cook noodles separately and add to each bowl when serving.

FAQ

Chicken Noodle Soup

Classic chicken noodle soup with tender chicken, hearty vegetables, and egg noodles in a cozy, flavorful broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil (or butter)
• 1 mdium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, grated or minced
• 8 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 8 ounces egg noodles
• 2 tbsp chopped parsley or dill
• 1 to 2 tbsp lemon juice (optional)

Optional add ins

• peas, spinach, or red pepper flakes

Method

 

1. Sauté the veggies. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6 to 8 minutes until softened.
2. Add garlic. Stir in garlic and cook 30 seconds, just until fragrant.
3. Simmer the chicken. Add broth, salt, pepper, thyme, and bay leaf. Add chicken. Bring to a gentle simmer, then reduce heat to low and cook 12 to 15 minutes, until chicken is cooked through.
4. Shred. Remove chicken to a plate and shred or chop. Return it to the pot.
5. Cook the noodles. Bring soup back to a simmer. Add egg noodles and cook 6 to 8 minutes (or according to package) until tender.
6. Finish. Turn off heat. Stir in herbs and lemon juice if using. Taste and adjust salt and pepper.
7. Serve. Serve hot, with extra herbs on top if you want.

Notes

• If you plan on leftovers, cook noodles separately and add to each bowl so they don’t soak up all the broth.
• Thighs stay extra juicy and add richer flavor.
• Lemon at the end makes the whole pot taste brighter.

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