Classic Chicken Noodle Soup

By Maria Lichty

Updated April 06, 2021

View RecipePin Recipe4.6766

You can’t go wrong with a bowl of classic Chicken Noodle Soup. This is one of those recipes that just makes you feel better! It is the ultimate comfort food. 

Our Creamy Chicken Noodle Soup is VERY popular, but some of you requested a classic chicken noodle soup recipe and this is the best one out there. Make it on a cold day and feel warmed from the inside out. It is a staple in our home and I think you will love it too!

Chicken Noodle Soup from Scratch

It’s really easy to find premade varieties in the grocery store, but there’s something special about making a big pot of soup from scratch. And this recipe is SO easy and it tastes A LOT better than canned or premade soup. It’s worth the extra effort. 

I think the love you put in gives it extra healing power! In less than 30 minutes you can have a well-rounded meal in one pot.

Ingredients

This ingredient list is filled with familiar flavors and spices! It’s an easy and straightforward bunch of ingredients that produces a warm, comforting, and classic bowl of soup.

• Butter or Olive Oil– for cooking the veggies! 
• Onion, Carrot, & Celery– the start of any good soup! 
• Garlic– Use fresh garlic! 
• Herbs– Bay leaves, thyme, and parsley add fantastic flavor! 
• Chicken – We use  rotisserie chicken to keep the recipe super simple. You can also use leftover cooked chicken and shred it with two forks. Leftover turkey also works well. 
• Chicken broth or stock – Make sure you use a good brand for the best flavor. 
• Noodles – We prefer wide egg noodles.
• Lemon Juice– Don’t skip the lemon! It really brightens the soup!

The Noodles

We like to use wide egg noodles. Egg noodles are made with more eggs and have a richer, softer, and lighter texture. They are slightly chewy and hold their wavy texture in the soup.  

I think wide egg noodles give the soup the most nostalgic feel. They’ll cook in the broth and spices and soak up all that delicious flavor! Of course, make sure you don’t overcook the noodles.  

You can find wide egg noodles at almost every grocery store in the pasta aisle.

If you want to use a different kind of noodle, go for it. There are no real noodle rules! Just make sure you cook according to package instructions because cooking times vary depending on the type of pasta.

If you are feeling ambitious, you can make noodles from scratch, but to keep things easy, we always go with store bought. 

How to Make Chicken Noodle Soup

One of the reasons Chicken Noodle Soup is a go-to for sick days and friends who need a dose of comfort is that it’s got a familiar, mild taste that won’t upset sensitive stomachs. Plus, chicken noodle soup is classic comfort food! Everyone loves this easy one pot meal!

• In a large pot, melt the butter or oil over medium-high heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and stir in the bay leaves and thyme. 
• Pour in the chicken broth and bring to a boil. Add the noodles and simmer until tender, but not all the way cooked. You don’t want them to get mushy. 
• Stir in the shredded cooked chicken and simmer for a few minutes. If the soup is too thick for your liking, you can add more broth. 
• Stir in the lemon juice, parsley, and season with salt and pepper, to taste.  
• Ladle the soup into bowls and enjoy! Eating a bowl is like a big, warm hug!

Serving Suggestions

A bowl of chicken noodle soup is nourishing and comforting on it’s own, but if you want to serve something on the side, here are a few suggestions.

• Buttermilk Drop Biscuits
• Parker House Rolls
• Easy Green Salad
• Crackers- my boys love Saltine crackers with their soup!

How to Store

Store chicken noodle soup in an airtight container in the refrigerator for up to 4 days. You can reheat the soup in the microwave or on the stovetop. If the noodles have absorbed too much liquid, add a little more broth when reheating. 

You can freeze chicken noodle soup, but if you freeze it with the noodles, the noodles will get a little mushy after the soup is defrosted. For best results when freezing, don’t add the noodles. Freeze the soup without the noodles and add after defrosting the soup. Simply, cook the noodles and stir them into the heated up soup.

You can freeze the soup in a freezer container for up to 3 months.

More Classic Soup Recipes

• Easy Minestrone Soup
• Easy Chicken and Rice Soup
• Creamy Chicken Noodle Soup
• Split Pea Soup
• Pasta Fagioli
• Black Bean Soup
• Lentil Soup
• Vegetable Soup

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Soup

Classic Chicken Noodle Soup

When the temperatures drop and cold season is upon us, there’s nothing more comforting than a bowl of Classic Chicken Noodle Soup! Make a big pot in less than 30 minutes! It’s the best soup for a sick day or for someone who needs a bowl of comfort. 

4.67 from 24 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 tablespoons unsalted butter or olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
• 8 cups chicken broth or stock
• 6 ounces wide egg noodles
• 3 cups cooked shredded chicken (we use rotisserie chicken)
• 1 tablespoon freshly squeezed lemon juice, or more, to taste
• 3 tablespoons chopped fresh Italian parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

 

• In a large pot, melt the butter or oil over medium-high heat. Add the onion, carrots, and celery and cook until tender, about 5 to 7 minutes. Add the garlic and cook for one minute. Stir in the bay leaves and thyme.
  
• Pour in the chicken broth and bring to a boil. Add the noodles and simmer for 5 to 6 minutes or until tender, but not all the way cooked. You don’t want them to get mushy.
  
• Stir in the shredded cooked chicken and simmer for 2 to 3 minutes. If the soup is too thick for your liking, you can add more broth.
  
• Stir in the lemon juice, parsley, and season with salt and pepper, to taste.
• Remove the bay leaves and ladle the soup into bowls. Serve warm.

Nutrition

Calories: 303kcal, Carbohydrates: 26g, Protein: 23g, Fat: 11g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 1222mg, Potassium: 588mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3474IU, Vitamin C: 27mg, Calcium: 54mg, Iron: 2mg

Keywords chicken

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Photos by Olive & Mango