Classic Chicken Noodle Soup
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I’ve been making this chicken noodle soup for years whenever someone in the house needs comfort — it’s quick, forgiving, and hits that nostalgia button every time. This version uses everyday pantry staples and leftover rotisserie chicken so you can have a warm, homemade bowl on the table in under 30–40 minutes. If you want more detailed notes and a printable card, see my full recipe and tips for a similar take.
Why you’ll love this dish
This is the kind of soup you turn to when you want something reliable: it’s fast, budget-friendly, and kid-approved. Using shredded cooked chicken and store-bought broth keeps the prep short, while a simple mirepoix (onion, carrot, celery) builds the flavor. It’s ideal for busy weeknights, cold-weather comfort, or for stretching leftovers into a wholesome meal.
“Simple, soothing, and exactly what I reached for when I needed something warm — the flavors are clean and the noodles finish perfectly.” — happy home cook
How this recipe comes together
Step-by-step overview:
- Sweat aromatics (onion, carrot, celery) in olive oil to build a flavor base.
- Add garlic, then pour in chicken broth and thyme; simmer to marry flavors.
- Stir in egg noodles and cook until tender.
- Fold in shredded cooked chicken to warm through.
- Season, garnish with parsley, and serve.
This quick flow helps you scan the process before diving into the ingredient list or detailed steps.
What you’ll need
- 1 tablespoon olive oil
- 1 onion, chopped (yellow or sweet)
- 2 carrots, sliced (about 1/2-inch rounds)
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (or use vegetable broth for a vegetarian option)
- 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
- 2 cups egg noodles (increase for a heartier soup)
- 1 teaspoon dried thyme (use 2 teaspoons fresh thyme)
- Salt and pepper, to taste
- Fresh parsley for garnish (dried herbs can substitute)
Note: If you prefer less salt, choose low-sodium broth and adjust at the end. For a richer base, simmer with a chicken carcass for homemade stock — see my shopping checklist and measurements for ideas on stock upgrades.
Step-by-step instructions
Preparation
- Chop the onion, slice the carrots and celery, and mince the garlic. Shred cooked chicken and measure the noodles and broth.
Cooking
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 5–7 minutes. Don’t brown them — you want sweat, not caramelization.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in 8 cups chicken broth and stir in 1 teaspoon dried thyme. Bring to a gentle boil, then reduce to a simmer.
- Add 2 cups egg noodles and cook according to package directions until al dente (usually 6–8 minutes).
- Stir in 2 cups shredded cooked chicken just to warm through, 1–2 minutes.
- Taste and season with salt and pepper. Finish with a handful of chopped fresh parsley before serving.
Quick safety tip: if you use raw chicken, simmer it in the broth until fully cooked (165°F/74°C internal temperature) before adding noodles.
Best ways to enjoy it
- Ladle the soup into deep bowls and top with more parsley and a squeeze of lemon for brightness.
- Serve with crusty bread, grilled cheese, or buttery saltine crackers for dipping.
- For a heartier meal, add a side salad or a simple roasted vegetable.
- For a bowl to-go, pack noodles separately and combine just before eating to avoid soggy pasta.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for 3–4 days.
- Reheating: Warm gently on the stovetop over low heat to avoid overcooking the noodles; add a splash of broth or water if it’s too thick.
- Freezing: Freeze the soup without the egg noodles for best texture (store for up to 3 months). Thaw overnight in the fridge, reheat, then cook fresh noodles and add just before serving.
- Food safety: Reheat leftovers to 165°F (74°C). Don’t leave soup at room temperature longer than 2 hours.
Pro chef tips
- Sweat the vegetables rather than brown them — that gives a clear, bright broth.
- If you like a deeper flavor, use a mix of store-bought broth and a small amount of homemade stock or simmer a meaty chicken bone for 20–30 minutes.
- Add noodles toward the end so they don’t overcook. If making ahead, cook noodles separately and combine when serving.
- A tiny squeeze of lemon or a splash of apple cider vinegar at the end lifts the whole soup.
- Taste and adjust salt at the end, especially if using store-bought broth. For more shortcuts and make-ahead tricks, check my slow-cooker and make-ahead tricks.
Creative twists
- Vegetarian version: Use vegetable broth and omit chicken, add cooked white beans for protein.
- Gluten-free: Swap egg noodles for gluten-free pasta or rice noodles.
- Instant Pot: Sauté aromatics in the pot, add broth, noodles, and cooked shredded chicken; use the sauté function to finish.
- Spicy kick: Add red pepper flakes or a diced jalapeño with the aromatics.
- Lemon-herb: Finish with lemon zest and extra fresh herbs (dill or tarragon work well).
- With dumplings: Skip noodles and drop biscuit-style dumplings into simmering broth; cook until fluffy.
Your questions answered
Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. Add raw chicken breasts or thighs to the simmering broth and cook until 165°F (74°C), then remove, shred, and return to the pot. Add noodles after the chicken is cooked.
Q: Will the noodles get soggy if I store the soup?
A: Yes — noodles absorb liquid over time. For best texture, store broth and solids separately or freeze the soup without noodles and cook fresh pasta when reheating.
Q: How long does this take from start to finish?
A: About 30–40 minutes if you use pre-cooked chicken and store-bought broth. Using raw chicken or homemade stock will add extra time.
Q: Can I make this dairy-free?
A: Absolutely — this recipe contains no dairy. If you want a creamier version, stir in a splash of cream at the end.
Conclusion
If you want a long-simmered, deeply savory version, try the Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch for inspiration. For a chef-tested classic, see the method at Classic Chicken Noodle Soup Recipe | Bon Appétit. And if you’re curious about another well-loved home-cook version, compare techniques on Homemade Chicken Noodle Soup Recipe (The Best EVER).
Enjoy the comforting bowl — and remember, it’s flexible. Small changes in stock, noodles, or herbs let you make this soup your family’s go-to.
Comforting Chicken Noodle Soup
Ingredients
Method
- Chop the onion, slice the carrots and celery, and mince the garlic. Shred cooked chicken and measure the noodles and broth.
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 5–7 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in 8 cups chicken broth and stir in 1 teaspoon dried thyme. Bring to a gentle boil, then reduce to a simmer.
- Add 2 cups egg noodles and cook according to package directions until al dente (usually 6–8 minutes).
- Stir in shredded cooked chicken just to warm through, 1–2 minutes.
- Taste and season with salt and pepper. Finish with a handful of chopped fresh parsley before serving.
