There are few dishes as universally comforting as classic chicken noodle soup. It’s the meal we crave when we’re sick, cold, overwhelmed, or simply in need of something warm and familiar. This soup isn’t flashy or complicated—and that’s exactly why it works. Clear, golden broth. Tender chicken. Soft noodles. Simple vegetables. Every spoonful feels nourishing, grounding, and nostalgic.
This version of classic chicken noodle soup is built on simple ingredients and traditional technique, focusing on deep flavor without heaviness. Whether you’re making it for your family, meal-prepping for the week, or simmering a pot on a quiet Sunday afternoon, this recipe delivers a timeless bowl of comfort.
Why This Soup Never Goes Out of Style
Chicken noodle soup has been made in kitchens around the world for generations. Every culture has its own variation, but the heart of the dish remains the same: a flavorful broth, protein, vegetables, and starch coming together to create something greater than the sum of its parts.
What makes this soup special is its balance. The broth is rich but light. The vegetables are tender but not mushy. The noodles soak up flavor without overpowering the soup. It’s satisfying without being heavy, which is why it’s just as welcome when you’re under the weather as it is on a normal weeknight.
Ingredients
Soup Base
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1 tablespoon olive oil
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1 medium onion, chopped
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
Broth & Seasoning
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8 cups chicken broth (low-sodium preferred)
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1 bay leaf
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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½ teaspoon dried parsley
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Salt and black pepper, to taste
Main Ingredients
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2 cups cooked chicken, shredded or diced
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2 cups egg noodles
Optional Finishing Touches
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Fresh parsley, chopped
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A squeeze of lemon juice
Ingredient Notes & Substitutions
Chicken:
Rotisserie chicken is a fantastic shortcut and adds great flavor. You can also use leftover roasted chicken or poached chicken breasts or thighs. Dark meat adds more richness, while white meat keeps the soup lighter.
Broth:
A good-quality chicken broth makes a noticeable difference. Homemade stock is ideal, but store-bought works perfectly. Low-sodium broth allows better control over seasoning.
Noodles:
Egg noodles are classic, but you can substitute with ditalini, rotini, or even broken spaghetti. Just be mindful of cooking times.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Once warm, add the chopped onion, carrots, and celery. Stir occasionally and cook for about 5–7 minutes, until the vegetables begin to soften and the onions turn translucent.
This step builds the foundation of flavor. Cooking the vegetables slowly allows their natural sweetness to develop, creating depth in the broth.
Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it—burnt garlic can turn bitter.
Step 2: Build the Broth
Pour in the chicken broth and stir to combine. Add the bay leaf, thyme, parsley, salt, and black pepper. Increase the heat and bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer. Let the soup simmer uncovered for 10–15 minutes. This allows the flavors to meld and the vegetables to become perfectly tender.
Step 3: Cook the Noodles
Add the egg noodles directly to the pot and stir. Let them cook according to package instructions, usually 6–8 minutes, until just tender.
Keep an eye on the noodles—overcooking them can make them mushy, especially if you plan to store leftovers.
Step 4: Add the Chicken
Once the noodles are tender, stir in the cooked chicken. Simmer for an additional 2–3 minutes, just until the chicken is heated through.
Because the chicken is already cooked, it only needs enough time to warm up and absorb some of the broth’s flavor.
Step 5: Taste and Finish
Remove the bay leaf and taste the soup. Adjust salt and pepper as needed. For extra brightness, add a small squeeze of fresh lemon juice—this subtle touch enhances the broth without making it taste lemony.
Ladle into bowls and finish with freshly chopped parsley if desired.
What Makes This Soup So Comforting?
The magic of chicken noodle soup lies in its simplicity. The broth is warm and soothing. The vegetables provide gentle sweetness. The noodles make it filling without heaviness. Together, they create a dish that feels restorative.
It’s also incredibly adaptable. You can adjust ingredients based on what you have, making it a reliable go-to recipe year after year.
Tips for the Best Chicken Noodle Soup
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Season gradually: Broth reduces slightly as it simmers, so adjust seasoning at the end.
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Don’t overcook noodles: Especially if storing leftovers.
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Use fresh herbs if possible: They add brightness and aroma.
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Let it rest: Soup often tastes even better after sitting for 10–15 minutes.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
If you plan to store it longer, consider keeping the noodles separate to prevent them from absorbing too much broth.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Variations to Try
Creamy Chicken Noodle Soup
Stir in ½ cup of cream or half-and-half at the end for a richer version.
Lemon Chicken Noodle Soup
Add extra lemon juice and fresh dill for a bright, fresh twist.
Vegetable-Heavy Version
Add peas, corn, green beans, or spinach during the last few minutes of cooking.
Slow Cooker Version
Add everything except noodles to a slow cooker. Cook on low for 6–8 hours. Add noodles during the last 20–30 minutes.
Why You’ll Keep Coming Back to This Recipe
This classic chicken noodle soup isn’t just a meal—it’s a feeling. It’s the kind of food that reminds you of home, care, and warmth. It doesn’t rely on fancy ingredients or complicated steps. Instead, it honors the basics and does them well.
Whether you’re feeling under the weather, cooking for someone you love, or just craving something simple and satisfying, this soup delivers every time. One pot, minimal effort, and endless comfort.