This Classic Chicken Noodle Soup is a comforting, nourishing dish filled with tender chicken, hearty vegetables, and egg noodles in a rich, savory broth. Perfect for chilly days or when you’re craving something cozy, this homemade soup will quickly become a family favorite.
Why You’ll Love This Recipe
- Ultimate Comfort Food – Warm, soothing, and full of flavor.
- One-Pot Meal – Everything cooks in one pot for easy cleanup.
- Nutritious and Satisfying – A complete meal with protein, veggies, and carbs.
- Great for Meal Prep – Makes excellent leftovers and tastes even better the next day.
- Customizable – Easily adjust ingredients to suit your preferences.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 2 bay leaves
- 2 bone-in chicken breasts (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 6 oz wide egg noodles
- Chopped fresh parsley for garnish
- Lemon wedges for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Vegetables
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add onion, celery, and carrots, sauté for 5 minutes until softened.
- Stir in garlic and cook for another minute until fragrant.
-
Add Broth and Chicken
- Pour in chicken broth, thyme, and bay leaves. Stir to combine.
- Add the chicken breasts to the pot. Bring to a boil, reduce heat, and simmer for 25 minutes, or until chicken is fully cooked.
-
Shred the Chicken
- Remove the chicken from the pot, shred it with two forks, discarding the bones and skin.
- Return the shredded chicken to the soup.
-
Add the Noodles
- Season with salt and pepper to taste.
- Add egg noodles and cook for 6-8 minutes, until al dente.
-
Serve
- Discard the bay leaves and thyme sprigs.
- Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Variations
- Rotisserie Chicken – Use shredded rotisserie chicken to save time.
- Make it Creamy – Stir in ½ cup heavy cream for a creamier broth.
- Add More Veggies – Try mushrooms, peas, or zucchini for extra nutrients.
- Low-Carb Version – Swap egg noodles for zucchini noodles or cauliflower rice.
- Gluten-Free – Use gluten-free pasta instead of egg noodles.
Storage & Reheating
- Storage – Store leftovers in an airtight container for up to 4 days.
- Freezing – Freeze for up to 3 months without noodles (add fresh noodles when reheating).
- Reheating – Reheat on the stovetop or microwave, adding extra broth if needed.
FAQs
Can I use boneless, skinless chicken breasts?
Yes, boneless breasts cook faster—check for doneness after 15-20 minutes.
How do I keep noodles from getting mushy?
Cook the noodles separately and add them to each bowl just before serving.
Can I make this in a slow cooker?
Yes, cook on low for 6-7 hours or high for 3-4 hours, then shred the chicken and add noodles.
What can I serve with this soup?
Pair with crusty bread, crackers, or a fresh green salad.
Can I make this ahead of time?
Yes, it keeps well in the fridge for a few days. Just store the noodles separately to prevent them from soaking up too much broth.
Conclusion
Classic Chicken Noodle Soup is the ultimate cozy meal, perfect for warming up and nourishing the soul. With tender chicken, hearty vegetables, and delicious egg noodles in a savory broth, this homemade soup is a timeless favorite that’s easy to make and full of comforting flavors!
Print
Classic Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Classic Chicken Noodle Soup is a comforting and nourishing dish filled with tender chicken, hearty vegetables, and egg noodles in a savory broth. A perfect meal for chilly days, it’s easy to make, customizable, and sure to become a family favorite.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 2 bay leaves
- 2 bone-in chicken breasts (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 6 oz wide egg noodles
- Chopped fresh parsley for garnish
- Lemon wedges for serving (optional)
Instructions
-
Sauté the Vegetables:
Heat olive oil and butter in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant. -
Add Broth and Chicken:
Pour in the chicken broth and add the thyme and bay leaves. Stir to combine. Add the bone-in chicken breasts to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes or until the chicken is fully cooked. -
Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Discard the bones and skin, then return the shredded chicken to the soup. -
Add the Noodles:
Season the soup with salt and pepper to taste. Add the egg noodles and cook for 6-8 minutes, until the noodles are al dente. -
Serve:
Discard the bay leaves and thyme sprigs. Garnish the soup with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Notes
- To save time, use shredded rotisserie chicken.
- For a creamier soup, stir in ½ cup heavy cream after adding the noodles.
- Add extra vegetables like peas, mushrooms, or zucchini for more nutrients.
- For a low-carb version, swap the egg noodles for zucchini noodles or cauliflower rice.
- To make it gluten-free, use gluten-free pasta instead of egg noodles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
