There is nothing quite like a bowl of Classic Chicken Noodle Soup to warm you from the inside out. This beloved dish brings together tender chicken, hearty noodles, and a medley of colorful vegetables in a perfectly seasoned broth. It’s the soup I turn to when I crave nostalgia and comfort, whether I’m under the weather or simply want to share something wholesome with loved ones. Simple ingredients and a quick cooking time make this recipe a go-to for busy weeknights, lazy Sundays, or any moment that calls for a little extra coziness.
Ingredients You’ll Need
You don’t need anything fancy to create incredible Classic Chicken Noodle Soup. Each ingredient has a job to do, from building a flavorful base to adding freshness and color. Here’s what you’ll need and why it matters:
- Olive oil: A drizzle to start everything off, helping the vegetables soften and deepen in flavor.
- Yellow onion (1 medium, diced): Brings sweetness and a subtle bite that’s essential for a rich broth.
- Carrots (3, peeled and sliced): Add vibrant color and gentle sweetness to every spoonful.
- Celery (2 stalks, sliced): Lends a savory, earthy note and a pleasing crunch.
- Garlic (3 cloves, minced): Delivers irresistible aroma and a layer of depth to the soup.
- Chicken broth (8 cups): The heart of the soup, providing a savory, soothing base—homemade or store-bought both work!
- Bay leaves (2): Infuse the soup with subtle herbal notes, making the broth taste slow-cooked.
- Dried thyme (1 teaspoon): Brings warmth and a classic herby flavor that pairs beautifully with chicken.
- Salt (1 teaspoon): Essential for balancing and enhancing all the other flavors.
- Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
- Cooked shredded chicken (2 cups): Juicy and tender, this is the protein star of Classic Chicken Noodle Soup.
- Egg noodles (2 cups): Soft and slurpy, they soak up the broth and make the soup extra satisfying.
- Fresh parsley (2 tablespoons, chopped): Sprinkled at the end for a pop of green and fresh flavor.
- Lemon juice (from 1/2 lemon): A bright finish that wakes up all the flavors.
How to Make Classic Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add your diced onion, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened and their natural sweetness is coaxed out. This simple step builds a savory base for your Classic Chicken Noodle Soup.
Step 2: Add the Garlic
Stir in the minced garlic and cook for another minute. You’ll instantly smell that irresistible aroma. Garlic burns quickly, so keep a close eye and stir constantly to avoid any bitterness. This step makes all the difference in creating a deeply flavorful broth.
Step 3: Build the Broth
Pour in the chicken broth, then add the bay leaves, dried thyme, salt, and black pepper. Give everything a big stir to combine. Turn up the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes. This gives the herbs and veggies time to infuse the broth with their goodness.
Step 4: Add Chicken and Noodles
Stir in your shredded chicken and egg noodles. Let the soup simmer for another 8 to 10 minutes, or until the noodles are tender but not mushy. The chicken gets perfectly warmed through and mingles with the flavors in the pot, while the noodles soak up just the right amount of broth.
Step 5: Finish with Freshness
Remove the bay leaves and stir in the chopped parsley and a squeeze of lemon juice. Taste and adjust the seasoning if needed—a little extra salt or pepper can make all the flavors pop. The parsley and lemon juice add a fresh, zippy note that lifts the entire Classic Chicken Noodle Soup to new heights.
How to Serve Classic Chicken Noodle Soup
Garnishes
Top each steaming bowl with extra chopped parsley, a few grinds of black pepper, or even a sprinkle of grated Parmesan if you like a cheesy touch. A thin lemon slice perched on the rim looks lovely and adds a little extra brightness to the aroma and taste.
Side Dishes
Classic Chicken Noodle Soup pairs beautifully with a hunk of warm, crusty bread—perfect for dunking. You can also serve it with a simple green salad, buttery crackers, or even a grilled cheese sandwich for the ultimate comfort meal.
Creative Ways to Present
If you’re serving guests or just want to make things special, ladle the soup into wide, shallow bowls and sprinkle with microgreens or thinly sliced scallions. For a rustic touch, use vintage soup mugs or serve alongside a mini loaf of homemade bread on a wooden board.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken Noodle Soup keeps well in the refrigerator for up to three days. Store it in an airtight container, and don’t worry if the noodles soak up a bit of the broth—just add a splash of extra stock or water when you reheat.
Freezing
For maximum freshness, freeze the soup without the noodles—this prevents them from turning mushy. Simply cook and cool the soup, ladle it into freezer-safe containers, and freeze for up to three months. When ready to enjoy, reheat the soup and add freshly cooked noodles just before serving.
Reheating
Gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the broth has thickened, add a bit more chicken broth or water to loosen it up. You can also reheat single servings in the microwave for a speedy lunch or dinner.
FAQs
Can I use rotisserie chicken in Classic Chicken Noodle Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut—just shred or chop the meat and stir it in when the recipe calls for cooked chicken. It adds great flavor and saves you time.
What type Soup, Main Course
Egg noodles are traditional and soak up the broth beautifully, but you can swap in any short pasta you have on hand. Just keep an eye on the cooking time so the noodles don’t get too soft.
How can I make the soup gluten-free?
Simply use your favorite gluten-free pasta instead of egg noodles. Everything else in Classic Chicken Noodle Soup is naturally gluten-free, so it’s an easy swap!
Can I add extra vegetables?
Of course! Feel free to toss in peas, corn, green beans, or even spinach for more color and nutrition. Just add them in the last few minutes of cooking so they stay vibrant.
Is it okay to make Classic Chicken Noodle Soup ahead of time?
Yes, this soup is perfect for making ahead. The flavors only get better as they meld together. Just add a splash of broth when reheating to keep everything soupy and delicious.
Final Thoughts
There’s a reason Classic Chicken Noodle Soup is a time-honored favorite—it’s simple, nourishing, and always hits the spot. Whether you’re making it for a crowd, a friend in need, or just for yourself, give it a try and savor every cozy spoonful. I can’t wait for you to experience the comfort and joy this homemade classic brings!
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Classic Chicken Noodle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Classic Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender shredded chicken, egg noodles, and a medley of fresh vegetables simmered in a savory chicken broth. Perfect for chilly days or when you need a soothing meal, this recipe is easy to prepare on the stovetop and delivers warm flavors that remind you of home.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups egg noodles
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Add Garlic: Stir in the minced garlic and cook for another minute until the garlic is fragrant but not browned.
- Simmer Soup Base: Pour in the chicken broth and add the bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes. This allows the flavors to meld together.
- Add Chicken and Noodles: Stir in the cooked shredded chicken and the egg noodles. Continue cooking for 8 to 10 minutes until the noodles are tender and the chicken is heated through.
- Final Seasoning: Remove and discard the bay leaves. Stir in the chopped fresh parsley and the juice of half a lemon. Taste and adjust seasoning if necessary. Serve the soup warm for the best comfort.
Notes
- For richer flavor, use homemade chicken stock instead of store-bought broth.
- You can add other vegetables like peas, corn, or green beans for extra nutrition and color.
- Leftovers keep well refrigerated for up to 3 days; add a splash of broth while reheating to loosen the noodles as they tend to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
