Print Options:

Classic Chicken Noodle Soup

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Classic Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you're under the weather. With tender shredded chicken, hearty egg noodles, and a savory broth, this soup is warm, nourishing, and incredibly easy to prepare.

Classic Chicken Noodle Soup

For the Soup Base
 1 tbsp olive oil
 1 medium onion (diced)
 3 carrots (sliced into rounds)
 3 celery stalks (sliced)
 3 cloves garlic (minced)
 8 cups chicken broth (low-sodium)
 2 cups cooked, shredded chicken (rotisserie chicken works well)
For the Noodles
 2 cups egg noodles (wide or medium)
 1 tsp salt (adjust to taste)
 ½ tsp ground black pepper
 ½ tsp dried thyme (optional)
 ¼ tsp dried oregano (optional)
 2 bay leaves
For Garnish
 2 tbsp fresh parsley (chopped)
 Lemon wedges (optional, for serving)
Sauté the Vegetables
1

 

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Cook the Aromatics:
    • Add diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Broth
2

 

  1. Add the Liquid:
    • Pour in the chicken broth, scraping up any bits from the bottom of the pot for added flavor.
  2. Season the Broth:
    • Add bay leaves, thyme, oregano, salt, and pepper. Stir well to combine.
Cook the Noodles
3

 

  1. Simmer:
    • Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer for 10 minutes.
  2. Add the Noodles:
    • Stir in the egg noodles and cook for an additional 6-8 minutes, or until the noodles are tender.
Add the Chicken
4

 

  1. Shred the Chicken:
    • If not already shredded, pull apart cooked chicken into bite-sized pieces.
  2. Combine with the Soup:
    • Add the shredded chicken to the pot and simmer for another 2-3 minutes to warm it through.
Serve
5

 

  1. Garnish:
    • Remove the bay leaves from the soup. Stir in freshly chopped parsley for brightness.
  2. Optional Lemon:
    • Serve with lemon wedges for a hint of acidity that brightens the flavors.
Pro Tips
6

 

  • Make It Ahead: Cook the soup base without the noodles and store it in the fridge for up to 3 days. Add noodles when reheating to avoid them becoming soggy.
  • Low-Carb Option: Swap egg noodles for spiralized zucchini or omit them entirely for a lighter version.
  • Extra Depth: Add a splash of white wine or a Parmesan rind to the broth while simmering for a richer flavor.
Serving Suggestions
7

 

  • Pair with crusty bread or crackers for a complete meal.
  • Add a fresh green salad on the side for a balanced meal.

Nutrition Facts

0 servings

Serving size