There’s nothing quite like a steaming bowl of Classic Chicken Noodle Soup to warm both body and soul. This beloved comfort food brings together tender chicken, hearty vegetables, and slurp-worthy egg noodles in a rich, savory broth. Whether you’re making it for a cozy night in, nursing a cold, or feeding a hungry group, Classic Chicken Noodle Soup offers pure, nostalgic satisfaction in every spoonful. With simple ingredients and a straightforward method, you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
The magic of Classic Chicken Noodle Soup lies in its simplicity. Each ingredient plays an important role, adding flavor, texture, or color to create that iconic bowl of comfort everyone loves.
- Olive Oil: A little drizzle helps soften the vegetables and starts your soup off on a flavorful note.
- Yellow Onion (diced): Brings a subtle sweetness and depth to the broth as it cooks down.
- Garlic (minced): Just a few cloves add a fragrant, savory punch that makes the soup irresistible.
- Carrots (peeled and sliced): Their bright color and gentle sweetness are a must for any classic chicken noodle soup.
- Celery Stalks (sliced): Lends crunch and a hint of earthiness to balance the flavors.
- Low-Sodium Chicken Broth: Forms the soul of the soup—choose a good-quality broth for the richest flavor.
- Shredded Cooked Chicken: Rotisserie or leftover chicken keeps things easy and adds plenty of protein.
- Dried Thyme: A small amount infuses the soup with classic herbal notes.
- Dried Parsley: Enhances color and brings a mild freshness to the background.
- Salt: Season to taste—start with a little and adjust at the end.
- Black Pepper: Offers a gentle, warming heat that ties everything together.
- Egg Noodles: The signature noodle—tender, slightly chewy, and perfect for soaking up broth.
- Lemon Juice (optional): Just a squeeze brightens the flavors and adds a subtle zing.
- Chopped Fresh Parsley (optional): A sprinkle on top gives a fresh, vibrant finish.
How to Make Classic Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, then sauté for about 5 to 6 minutes. You’ll know it’s ready when the vegetables begin to soften and the kitchen fills with their sweet aroma. This step lays the flavor foundation for your Classic Chicken Noodle Soup.
Step 2: Add the Garlic
Stir in the minced garlic and let it cook for just 30 seconds, until it turns fragrant. Be careful not to let it brown—this quick addition brings out the very best in the soup’s flavor and makes the house smell amazing.
Step 3: Pour in the Broth
Next, pour in the low-sodium chicken broth. Bring everything to a gentle boil over medium-high heat. The broth will start to pick up all those lovely flavors from the sautéed vegetables and aromatics.
Step 4: Add Chicken and Seasonings
Once the broth is simmering, stir in your shredded cooked chicken, thyme, parsley, salt, and black pepper. Reduce the heat to low and let it all simmer together for about 10 minutes—this is where the flavors really meld and develop that signature Classic Chicken Noodle Soup taste.
Step 5: Cook the Noodles
Add the egg noodles to the pot and cook for 6 to 8 minutes, or until they’re perfectly tender. The noodles will soak up some of the broth, making each bite full of comforting flavor.
Step 6: Finish and Taste
If you like a little brightness, stir in the juice of half a lemon at the very end. Taste and adjust the seasoning if needed—sometimes a pinch more salt or a twist of pepper makes all the difference. Serve your Classic Chicken Noodle Soup hot, garnished with fresh parsley if desired.
How to Serve Classic Chicken Noodle Soup
Garnishes
A sprinkle of chopped fresh parsley is the classic choice, but you can also try a dash of cracked black pepper or even a pinch of red chili flakes for a little heat. A few thin lemon slices on the side add both a pop of color and a bright, zesty aroma that lifts the whole bowl.
Side Dishes
Nothing pairs better with Classic Chicken Noodle Soup than a hunk of crusty bread or a warm, buttery biscuit. If you’re feeling fancy, a light green salad dressed with a tangy vinaigrette is a wonderful complement, balancing the rich, cozy flavors of the soup.
Creative Ways to Present
Try serving the soup in rustic mugs for a playful, handheld meal—perfect for curling up on the couch. For a dinner party, ladle the soup into shallow bowls and top with a swirl of crème fraîche or a few homemade croutons for a gourmet touch. Classic Chicken Noodle Soup also shines as part of a soup-and-sandwich lunch spread.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken Noodle Soup stores beautifully in the fridge. Let it cool completely, then transfer to an airtight container. It’ll keep for up to 4 days, making it perfect for quick lunches or easy dinners throughout the week.
Freezing
If you want to freeze your soup, consider leaving out the noodles—they can become mushy when thawed and reheated. Freeze the broth, chicken, and veggies in airtight containers or freezer bags for up to 2 months. When ready to enjoy, just cook up some fresh noodles and add them in.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the noodles have soaked up extra broth, add a splash of water or more chicken stock to thin it out to your liking. Microwave reheating works well, too—just cover and heat in short intervals, stirring in between.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! You can simmer uncooked chicken breasts directly in the broth for about 20 minutes, then remove, shred, and return them to the pot. This method adds even more chicken flavor to your soup.
Is Classic Chicken Noodle Soup gluten-free?
Traditional egg noodles contain gluten, but you can easily substitute gluten-free noodles or even cooked brown rice. Be sure to check your broth and other ingredients for hidden gluten as well.
What vegetables can I add?
Feel free to get creative! Peas, corn, or diced potatoes are all tasty additions. Just keep the classic base of carrots, celery, and onion for that familiar flavor profile.
How do I prevent soggy noodles?
If you plan to store leftovers, consider cooking the noodles separately and adding them to each bowl just before serving. This helps them stay firm and prevents them from soaking up too much broth.
Can I make Classic Chicken Noodle Soup in a slow cooker?
Yes! Sauté the vegetables first, then add everything (except the noodles and lemon juice) to your slow cooker. Cook on low for 4 to 6 hours. Add the noodles during the last 30 minutes, and finish with lemon juice if desired.
Final Thoughts
If you’re searching for a meal that guarantees comfort and happy faces around the table, don’t hesitate to try this Classic Chicken Noodle Soup. It’s a recipe that’s as reliable as it is delicious, and I hope it becomes a staple in your kitchen, just as it has in mine. Enjoy every cozy spoonful!
Print
Classic Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A warm and comforting Classic Chicken Noodle Soup made with tender shredded chicken, fresh vegetables, and flavorful herbs simmered in a savory chicken broth, perfect for a cozy meal or to soothe the soul.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Chicken and Seasoning
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Finishing Touches
- 2 cups egg noodles
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté for 5–6 minutes, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Simmer Broth and Chicken: Pour in the chicken broth and bring to a boil. Add shredded chicken, thyme, parsley, salt, and pepper. Reduce heat to a simmer and cook for 10 minutes to develop flavors.
- Cook Noodles: Add the egg noodles and cook for 6–8 minutes, or until noodles are tender.
- Finish Soup: Stir in lemon juice if using. Taste and adjust seasoning if needed.
- Serve: Serve hot, garnished with fresh parsley if desired.
Notes
- For a homemade chicken option, uncooked chicken breasts can be simmered in the broth for 20 minutes, then removed, shredded, and added back to the soup.
- Use gluten-free noodles or brown rice noodles as a substitution if desired.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
