The Best Classic Chicken Noodle Soup

This recipe for the Best Classic Chicken Noodle Soup is pure comfort in a bowl, a timeless classic that’s guaranteed to soothe the soul. This simple, from-scratch recipe features tender shredded chicken, a savory mirepoix of carrots, celery, and onion, and soft egg noodles, all simmered in a rich, flavorful homemade chicken broth. It’s the ultimate remedy for a cold day, a sick day, or any day you’re craving a taste of home.

Forget the canned stuff; this one-pot wonder is surprisingly easy to make and the results are a world apart. The secret to a truly great soup is simmering the chicken directly in the broth, which creates a deep, savory flavor that you just can’t get from a box. It’s a nourishing, delicious, and heartwarming meal that the whole family will love.

this recipe

Why You’ll Love This Recipe

• The Ultimate Comfort Food: The perfect, soul-warming soup for a chilly or sick day.
• Incredibly Flavorful Broth: Simmering the chicken in the soup creates a rich, savory, homemade taste.
• Simple, Wholesome Ingredients: Made with a handful of fresh, nourishing ingredients.
• One-Pot Wonder: An easy-to-make recipe with minimal cleanup.

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs
• 8 cups Low-Sodium Chicken Broth
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 1 Yellow Onion, chopped
• 3 cloves Garlic, minced
• 6 oz Wide Egg Noodles
• 2 tablespoons Olive Oil
• 1/4 cup Fresh Parsley, chopped
• 1 teaspoon Dried Thyme
• 1 Bay Leaf
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened.
2. Add Aromatics: Stir in the minced garlic and cook for one more minute until fragrant.
3. Simmer the Soup: Add the whole chicken breasts, chicken broth, dried thyme, and the bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to a low simmer.
4. Cook the Chicken: Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. Shred the Chicken: Carefully remove the chicken breasts from the pot and use two forks to shred the meat.
6. Cook the Noodles: Return the soup to a simmer. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, until al dente.
7. Finish and Serve: Return the shredded chicken to the pot. Stir in the fresh parsley. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.

Tips & Variations

• Pro Tip: For the richest flavor, use a high-quality chicken broth or, even better, homemade chicken stock.
• Add Herbs: A sprig of fresh rosemary or a few sprigs of fresh dill added to the broth will add another layer of comforting flavor.
• Different Noodles: Feel free to use any pasta you like. Ditalini, orzo, or even broken spaghetti are great options.
• Shortcut: Use a pre-cooked rotisserie chicken for an even faster version. Shred the meat and add it at the end with the cooked noodles.

Frequently Asked Questions (FAQ)

• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Note that the noodles will continue to absorb broth and soften as they sit.
• Can I freeze chicken noodle soup?
  • Yes, but for the best texture, it’s recommended to freeze the soup before adding the noodles. The noodles can become mushy when thawed and reheated. Simply cook fresh noodles and add them to the reheated soup base.
• Can I make this gluten-free?
  • Absolutely. Just use your favorite gluten-free pasta and cook it according to its package directions.

Serving Suggestions

• This classic chicken noodle soup is a complete meal in a bowl. It’s best served steaming hot, garnished with a little extra fresh parsley. A side of crusty bread or some salty crackers for dipping is a must for the full comfort food experience.

Abby

Chicken Noodle Soup

Packed with tender chicken, noodles, and veggies, this chicken noodle soup is the ultimate cozy meal for any day of the week.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: Main, Soup

Cuisine: American

Calories: 508

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 8 cups chicken broth (preferably not low-sodium)
• 1 medium yellow onion, chopped
• 2 whole carrots, peeled and cut into ½-inch pieces
• 2 ribs celery, cut into ¼-inch pieces
• 4 sprigs fresh thyme
• 1 whole bay leaf
• 5 ounces wide egg noodles (about 3 cups)
• 2 tbsp fresh dill, minced

Equipment

• Dutch oven or large soup pot
• Wooden spoon
• Tongs
• Cutting Board
• Mixing Bowls

Method

 

1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Place chicken skin-side down and brown 4–5 minutes per side.
2. Add broth, onion, carrots, celery, thyme, and bay leaf. Scrape browned bits from pan. Bring to a boil, cover, and reduce to low. Simmer until chicken is cooked (15–20 minutes).
3. Discard thyme and bay leaf. Remove chicken to a cutting board, shred into bite-size pieces with forks, discarding skin and bones.
4. Bring soup back to a boil and add noodles. Cook uncovered until al dente, following package timing.
5. Return shredded chicken to the pot, cooking until warmed through. Adjust seasoning with salt and pepper. Stir in fresh dill before serving.

Notes

The soup can be made ahead through step 3 and refrigerated for up to 3 days or frozen for 3 months. Store noodles separately if you plan on reheating in portions.