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Chicken Noodle Soup Recipe

This classic Chicken Noodle Soup Recipe is like a cozy warm hug for your soul!! One of the ultimate comfort foods to fight off a cold or to warm up on a cold day. The combination of the tender chicken in a savory broth, all seasoned to perfection makes the best chicken soup recipe!!

So easy to make in one pot with just 10 minutes of prep!! You can also try my convenient crockpot chicken noodle soup, potato soup, white chicken chilli, and amazing taco soup.


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Homemade Chicken Noodle Soup

When you make a homemade chicken soup you realize the act of preparing it is a large part of its appeal because the aromas invoke feelings of coziness and well-being. For me it brings back memories of my mom and grandma making soup as we watched them and feeling so content.

This and my ramen soup bowl are the only soup recipes my picky-eating teenagers will eat. Which is great as it is budget-friendly dish for meal planning to make in advance that the whole family will enjoy.

Chicken noodel soup in a white bowl with crackers.

We enjoy this soup with cheese and crackers, dinner rolls, bread, quiche and salads. Try my easy lemon chicken orzo soup, broccoli cheddar soup and hearty Texas cowboy stew next!!

Chicken noodle soup in a white bowl with a slice of bread on the side.

What you’ll love about this recipe:


  • QUICK AND EASY – takes just 10 minutes of prep time!!
  • HEARTY SOUP – one of the most satisfying soups for a side or main dish
  • MAKE AHEAD – great to make in advance for meal planning
  • INEXPENSIVE – tasty soup that is easy on the budget with 12 servings

Chicken Noodle Soup Ingredients

Be sure to check out the full recipe and ingredient list below in the recipe card

Labelled ingredients for chicken noodle soup.
  • Butter
  • Onion
  • Celery – chopped
  • Carrot – chopped
  • Garlic Cloves – 3 – 4 bulbs minced
  • Chicken Breast – 3 skinless bonless chicken breasts
  • Chicken Broth – use my wonderful homemade chicken broth recipe or your favorite store bought chicken broth for convenience
  • Thyme – 2 sprigs of fresh thyme
  • Parsley – 3 – 4 sprigs of fresh parsley, plus 2 tablespoons minced
  • Bay Leaf
  • Egg Noodles – 10 ounces of medium size egg noodles

Chicken Noodle Soup With Egg Noodles

Egg noodles are the classic pasta shape, and the best noodle to use in chicken soup. With a long history of being used in chicken soup for its texture, appearance, and the great way they absorb the flavors of the soup!!

Substitutions and additions

Wider egg noodles will also work in this recipe but increase the cooking time by 2 – 3 minutes for the noodles. Almost any type of pasta can be substituted for the egg noodles like macaroni or rotini just adjust the cooking time according to the package directions.

If using died herbs substitute 1/2 teaspoon of dried thyme and 2 tablespoons of dried parsley instead of the fresh herbs. Other herbs to use in chicken soup are rosemary, dill, oregano and basil.

Other cuts of chicken can be used in this soup like boneless skinless chicken thighs, chicken legs or split breast. If using bone-in cuts of chicken increase the cooking time in step 3 to 1 hour.

Chicken bouillon or vegetable broth can be used in this recipe.

Step by step instructions on how to make chicken noodle soup

Step by step process images for how to make chicken noodle soup.

STEP ONE – In a 6–8-quart Dutch oven or pot, melt butter over medium heat.

STEP TWO – Add chopped onion, celery, carrot and ½ teaspoon of salt.  Cook, stirring occasionally, until onions are translucent, 8-10 minutes.  Stir in minced garlic, cook for 1 minute.

STEP THREE – Add broth, chicken breast, thyme, parsley, bay leaf, and the remaining teaspoon of salt.  Cover pot, turn heat up to high, once boiling, reduce heat to maintain a low simmer.  Cook chicken for 45 minutes.

STEP FOUR – Remove chicken breast, place on a plate, and set aside.  Discard parsley, thyme, and bay leaf.

STEP FIVE – Turn temperature back up to high, add egg noodles, cook for 6-7 minutes.  While noodles cook, shred the chicken breast into bit size pieces.

STEP SIX – Once noodles are done, reduce temperature to medium, add shredded chicken, pepper and 2 tablespoons minced parsley, stir until combined.  Continue to simmer for 5 minutes.  Serve warm.

Chicken noodle soup in a white bowl.

Variations

Add some heat to your soup by using spicy Ingredients like jalapeños, crushed red pepper flakes, cayenne pepper or a dash of hot sauce depending on your tastes!!

Sandra’s Top Tips

  • Use the freshest quality ingredients for the best chicken soup flavor
  • My high quality homemade chicken broth is amazing in this soup recipe adding extra flavor
  • Chop the vegetables to roughly the same size (1/4 inch) to ensure even cooking and texture
  • Our FAVORITE TIP is to use grated parmesan cheese sprinkled on top of your soup adding another layer of flavor that pairs so well with the seasonings and noodles
  • Allow the soup to rest for a few minutes before serving to allow all the flavors to meld together

Can I make this chicken noodle soup ahead of time?

Yes you can make this soup in advance. Prepare the soup up to step 4 (that does not add in the egg noodles yet) and store in the fridge until ready to finish. To finish the soup bring to a broil on the stove and add in the egg noodles to cook for 6 – 7 minutes. Further season by stirring in pepper and parsley, then it is ready to enjoy and serve!!

Chicken noodle soup scooped up on a spoon with crackers on the side.

Storage and reheating instructions

Leftover soup can be stored in the fridge using an airtight container for up to 5 days.

To reheat the soup place your portion in a pot and warm up over a medium heat on the stove stirring occasionally for 10 – 12 minutes or until heated through.

Microwave a single serving of soup using a microwave-safe dish for 2 – 3 minutes stirring once halfway through the cooking time or until heated through.

To freeze use a freezer-safe container making sure the contents are completely covered in broth for up to 4 to 6 months.

To reheat frozen soup thaw overnight in the fridge or allow it to sit at room temperature for an hour to thaw (make sure it does not sit out longer than two hours at room temperature for safe eating). Heat up on the stove on medium heat until bubbly and heated through.

Print
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Chicken noodle soup in a white bowl.

Chicken Noodle Soup Recipe


  • Author: Sandra Flegg
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

This classic Chicken Noodle Soup Recipe is like a cozy warm hug for your soul!! One of the ultimate comfort foods to fight off a cold or to warm up on a cold day. The combination of the tender chicken in a savory broth all seasoned to perfection makes the best chicken soup recipe!!


Ingredients

4 tablespoons butter

1/2 cup onion, diced

1 cup celery chopped, 2 stalks

1 1/2 cups carrot chopped, 2-3 carrots

2 tablespoons garlic, minced, 3-4 bulbs

3 boneless, skinless chicken breast, 2 1/2 to 3 pounds

8 cups chicken broth

2 sprigs fresh thyme

34 sprigs fresh parsley, plus 2 tablespoons minced

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon black pepper

10 ounces medium egg noodles


Instructions

  1. In a 6–8-quart Dutch oven or pot, melt butter over medium heat.
  2. Add chopped onion, celery, carrot and ½ teaspoon of salt.  Cook, stirring occasionally, until onions are translucent, 8-10 minutes.  Stir in minced garlic, cook for 1 minute.
  3. Add broth, chicken breast, thyme, parsley, bay leaf, and the remaining teaspoon of salt.  Cover pot, turn heat up to high, once boiling, reduce heat to maintain a low simmer.  Cook chicken for 45 minutes.
  4. Remove chicken breast, place on a plate, and set aside.  Discard parsley, thyme, and bay leaf.
  5. Turn temperature back up to high, add egg noodles, cook for 6-7 minutes.  While noodles cook, shred the chicken breast into bit size pieces.
  6. Once noodles are done, reduce temperature to medium, add shredded chicken, pepper and 2 tablespoons minced parsley, stir until combined.  Continue to simmer for 5 minutes.  Serve warm.

Notes

Storage and reheating instructions:

Leftover soup can be stored in the fridge using an airtight container for up to 5 days.

To reheat the soup place your portion in a pot and warm up over a medium heat on the stove stirring occasionally for 10 – 12 minutes or until heated through. 

Microwave a single serving of soup using a microwave-safe dish for 2 – 3 minutes stirring once halfway through the cooking time or until heated through.

To freeze use a freezer-safe container making sure the contents are completely covered in broth for up to 4 to 6 months.

To reheat frozen soup thaw overnight in the fridge or allow it to sit at room temperature for an hour to thaw (make sure it does not sit out longer than two hours at room temperature for safe eating). Heat up on the stove until bubbly and heated through.

  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: chicken noodle soup recipe, easy chicken noodle soup, homemade chicken noodle soup, chicken noodle soup with egg noodles

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