This timeless soup combines tender chunks of chicken, comforting egg noodles, and savory broth infused with carrots, celery, and herbs. Simple, soul-soothing, and universally loved, it’s the quintessential bowl of comfort.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Soup Base
2 tbsp olive oil or butter
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cloves chicken broth (preferably homemade or low-sodium)
2 cups cooked chicken, shredded (roast or poached)
2 cups wide egg noodles (or any noodle of your choice)
1 bay leaf
½ tsp dried thyme
Salt and freshly ground pepper, to taste
a squeeze of lemon juice or a pinch of turmeric for brightness
To Finish
2 tbsp chopped fresh parsley or dill
Crackers or crusty bread, for serving
Sauté Aromatics
1
In a large soup pot, heat olive oil or butter over medium heat.
Add onion , carrots , and celery . Sauté for 6–8 minutes until softened.
Stir in garlic , cooking for 1 minute until fragrant.
Build the Broth
2
Add chicken broth , bay leaf , and thyme .
Bring to a boil, then reduce heat and simmer for 10–15 minutes , allowing the vegetables to soften and flavors to meld.
Add Chicken & Noodles
3
Add shredded chicken and egg noodles to the simmering broth.
Cook for 6–8 minutes , or until noodles are tender.
Season to taste with salt , pepper , and lemon juice if using.
Serve & Garnish
Variations
5
Use rotisserie chicken for ease
Add a dash of cream or milk for a creamy twist
Stir in spinach or kale just before serving for extra greens
Pairing Suggestions
6 Drink:
Dry Riesling, Chardonnay, or sparkling cider
Non-alcoholic: herbal tea, lemon water, or ginger honey tonic
Ingredients For the Soup Base
2 tbsp olive oil or butter
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cloves chicken broth (preferably homemade or low-sodium)
2 cups cooked chicken, shredded (roast or poached)
2 cups wide egg noodles (or any noodle of your choice)
1 bay leaf
½ tsp dried thyme
Salt and freshly ground pepper, to taste
a squeeze of lemon juice or a pinch of turmeric for brightness
To Finish
2 tbsp chopped fresh parsley or dill
Crackers or crusty bread, for serving
Directions Sauté Aromatics
1
In a large soup pot, heat olive oil or butter over medium heat.
Add onion , carrots , and celery . Sauté for 6–8 minutes until softened.
Stir in garlic , cooking for 1 minute until fragrant.
Build the Broth
2
Add chicken broth , bay leaf , and thyme .
Bring to a boil, then reduce heat and simmer for 10–15 minutes , allowing the vegetables to soften and flavors to meld.
Add Chicken & Noodles
3
Add shredded chicken and egg noodles to the simmering broth.
Cook for 6–8 minutes , or until noodles are tender.
Season to taste with salt , pepper , and lemon juice if using.
Serve & Garnish
Variations
5
Use rotisserie chicken for ease
Add a dash of cream or milk for a creamy twist
Stir in spinach or kale just before serving for extra greens
Pairing Suggestions
6 Drink:
Dry Riesling, Chardonnay, or sparkling cider
Non-alcoholic: herbal tea, lemon water, or ginger honey tonic
Classic Chicken Noodle Soup
