Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe delivers tender chicken, slurpable egg noodles, and a rich, savory broth with bright herb notes. It suits busy families, cozy nights, or anyone nursing a sniffle, and you can get it on the table in about 45 minutes. I kept a pot simmering through my rookie Midwest winter and still reach for it whenever the forecast looks moody.

Why You Should Try This Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe brings comfort in a bowl with clear, full-flavored broth and springy noodles. You get classic soup-shop vibes at home with simple steps and reliable ingredients. The broth tastes clean and hearty, not muddy or salty.

This version works on weeknights and still impresses on a Sunday. You can use rotisserie chicken for speed or simmer fresh chicken for extra depth. The noodles cook right in the pot, so everything finishes hot and cozy at the same time.

Ingredients You’ll Need

• Olive oil, 2 tablespoons
• Unsalted butter, 1 tablespoon, optional for richness
• Yellow onion, 1 medium, diced
• Carrots, 3 medium, sliced
• Celery, 3 ribs, sliced
• Garlic, 4 cloves, minced
• Turmeric, 1/2 teaspoon, optional for color and warmth
• Chicken thighs, 1.25 to 1.5 pounds, boneless skinless (thighs give richer flavor; use breasts if you prefer leaner)
• Chicken broth or stock, 8 cups, low sodium preferred
• Bay leaf, 1
• Fresh thyme, 3 to 4 sprigs, or 1 teaspoon dried
• Egg noodles, 6 to 8 ounces, wide style works great
• Fresh parsley, 1/4 cup, chopped
• Fresh dill, 1 to 2 tablespoons, chopped, optional for deli-style flavor
• Lemon juice, 1 to 2 tablespoons, to finish
• Salt and black pepper, to taste

Pantry shortcuts and swaps:

• Use rotisserie chicken, shredded, about 3 cups, and skip the raw chicken step.
• Keep a jar of Better Than Bouillon or broth concentrate for boosting mild store broth.
• Sub gluten-free noodles or small rice pasta. For low carb, add zucchini noodles at the end and heat just until tender.
• No fresh herbs on hand? Use 1 teaspoon dried parsley and 1 teaspoon dried dill.

Equipment:

• Large Dutch oven or soup pot, 5 to 7 quarts
• Cutting board and sharp knife
• Tongs and wooden spoon
• Ladle and measuring cups

How to Make Chicken Noodle Soup

• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

1. Warm the pot over medium heat. Add olive oil and butter, then add onion, carrots, and celery. Cook 5 to 6 minutes until the veggies start to soften. Stir in garlic and turmeric, and cook 30 seconds until fragrant.
2. Season the chicken with salt and pepper. Nestle it into the pot with the veggies. Pour in the broth, add the bay leaf and thyme, and bring to a gentle boil.
3. Lower heat to maintain a steady simmer. Cook 12 to 15 minutes until the chicken reaches 165 F and feels tender. Pull the chicken out with tongs and set it on a board.
4. Add the egg noodles to the simmering broth and cook according to package time, usually 6 to 8 minutes. While the noodles cook, chop or shred the chicken into bite-size pieces.
5. Return the chicken to the pot. Stir in parsley, dill, and lemon juice. Taste and adjust salt and pepper. Fish out the bay leaf and thyme stems, then ladle into bowls while steaming hot.

Tips & Tricks

• Use thighs for deeper flavor and juicier meat, breasts for a lighter bowl.
• Salt in layers, not just at the end, for a balanced broth.
• Keep noodles al dente to avoid mushy leftovers.
• Cook noodles separately if you plan to store the soup, then add to bowls before serving.
• Add a pinch of turmeric for color that says comfort without turning the flavor loud.
• Brighten the pot with lemon juice or a splash of apple cider vinegar at the end.
• Stir in frozen peas or corn during the last 2 minutes for extra veg.
• Skim any foam or excess fat to keep the broth clean and clear.

What to Serve with Chicken Noodle Soup

Crusty bread or warm dinner rolls make perfect dunking partners. A crisp green salad with a simple lemon vinaigrette adds freshness and crunch. Crackers, cheddar biscuits, or a grilled cheese keep things cozy on a chilly night. For a sip, pour iced tea, sparkling water with lemon, or a light white wine.

Make-Ahead and Storage

Let the soup cool until steam fades, then pack it into airtight containers. Store in the fridge for 3 to 4 days or freeze for up to 3 months. If you plan to store leftovers, hold the noodles separately and add them to bowls as you reheat.

Reheat on the stove over medium heat until hot, adding a splash of broth or water if it thickens. For frozen portions, thaw in the fridge overnight when possible, then warm gently. Heat noodles in the hot broth right before serving to keep the texture springy.

Nutrition Information

Per serving, about 1.5 cups: 320 calories, 24 g protein, 10 g fat, 32 g carbohydrates, 3 g fiber, 780 mg sodium. Values vary by brand, broth concentration, and noodle choice.

Ally Sanders

Chicken Noodle Soup Recipe

A warm and comforting chicken noodle soup perfect for cold days or when feeling under the weather.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced carrots, sliced
• 2 stalks celery, sliced
• 8 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, minced garlic, sliced carrots, and celery; sauté until vegetables are tender.
3. Pour in chicken broth and bring to a boil.
4. Add shredded cooked chicken and dried thyme; reduce heat and simmer for 15 minutes.
5. Add egg noodles and cook until tender, about 7-8 minutes.
6. Season with salt and black pepper to taste.
7. Serve hot and enjoy your comforting chicken noodle soup.

Notes

Use homemade or high-quality chicken broth for best flavor. You can substitute egg noodles with other pasta types if desired. Add fresh parsley for garnish if preferred.