Chicken Noodle Soup Recipe

Today, I’m bringing you the ultimate hug in a bowl: a Chicken Noodle Soup Recipe that is ready in a flash but tastes like it simmered all day. There’s truly nothing better than a steamy bowl of homemade chicken noodle soup to warm your soul, soothe a sniffle, or simply end a long day. This version keeps it classic, cozy, and perfectly balanced, leaning on fresh herbs and a little squeeze of lemon to deliver that bright, irresistible flavor you just can’t get from a can. Trust me, once you realize how simple it is to whip up this flavorful batch, it will become your go-to comfort food game-changer!

Why You’ll Love This Recipe

• Ultimate Comfort Food: It’s the quintessential feel-good meal. A spoonful of the savory broth, tender chicken, and soft noodles is pure, nostalgic bliss.
• Ready in 35 Minutes: Seriously! By using pre-cooked shredded chicken, we slash the cook time without sacrificing any of that rich flavor.
• Built-in Flavor Boosters: From sautéing the aromatics (onion and garlic—the foundation of all good things!) to finishing with fresh lemon, every step is designed to maximize flavor.
• The Best Leftovers: This soup tastes even better the next day once all those herbs and veggies have truly mingled. It’s fantastic for meal prep!

Ingredients

All you need for this classic Chicken Noodle Soup Recipe are a few fresh veggies and pantry staples. It’s a super simple list, but when these ingredients work together, the result is UNREAL. First, gather up these essentials:

• Olive Oil: A bit of healthy fat to sauté our aromatics and start building a rich base of flavor.
• Onion: Sautéing this until translucent is the first step to a savory, complex broth—it’s the unsung hero of flavor!
• Garlic: Adds a warm, pungent depth that makes the entire soup feel cozy and complex. Don’t skip this!
• Carrots & Celery (Mirepoix): The classic duo of “soup veggies.”¹ They add essential flavor, a little natural sweetness, and a lovely textural bite.
• Chicken Broth: This is the heart of our soup! Use a good-quality, low-sodium broth for the best flavor, since we’ll be concentrating it.
• Cooked Shredded Chicken Breast: Our secret to speed! This adds satisfying protein and makes the soup weeknight-friendly.
• Egg Noodles: These are the traditional choice—they get beautifully soft and absorb all that delicious broth.²
• Dried Thyme & Dried Parsley: These herbs are what give chicken soup its signature savory, warm, and earthy aroma.
• Bay Leaf: A little aromatic secret weapon! It infuses the broth with a subtle, woodsy note that takes the flavor up a notch.
• Salt and Black Pepper: Essential for seasoning and balancing all the lovely flavors we’ve built.
• Fresh Parsley: An absolute must for garnish! It adds a pop of color and a fresh, bright finish to every bowl.
• Lemon Wedges: Optional, but highly recommended. A little squeeze of fresh lemon juice at the end brightens the entire soup and makes the flavor sing!

Note: The specific ingredient measurements will be listed right under this article in the printable recipe card!

How to Make the Chicken Noodle Soup

Making this soup is incredibly straightforward, which is why it’s so perfect for any day of the week!

Step 1: Start the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and sauté for about 3–4 minutes, stirring, until it becomes soft and translucent. You’re building your flavor base right here!

Step 2: Build the Vegetable Base

Toss in the minced garlic, sliced carrots, and celery. Cook for another 3–4 minutes, stirring occasionally. This step lets the vegetables soften a bit and bloom the garlic, deepening the overall flavor.

Step 3: Simmer the Broth and Herbs

Pour in the chicken broth and add the dried thyme, dried parsley, and the bay leaf. Give it a good stir to combine all that goodness and bring the mixture up to a full boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until your carrots and celery are tender-crisp.

Step 4: Add the Chicken and Noodles

Now for the hearty parts! Stir in the shredded chicken and the egg noodles. Continue to simmer gently for another 8–10 minutes. Keep an eye on the noodles; they should be cooked through but still have a pleasant chew.

Step 5: Final Seasoning and Serve

Carefully remove and discard the bay leaf (its job is done!). Taste the soup and adjust the seasoning with salt and pepper until the flavor is absolutely perfect to your liking. Ladle the soup into cozy bowls, garnish generously with fresh parsley, and serve warm with those refreshing lemon wedges on the side. Enjoy!

Pro Tips for Making the Recipe

• Don’t Overcook the Noodles: This is the most crucial tip! Cook the noodles just until they are tender. If you know you’ll have leftovers, only add noodles to the portion you plan to eat immediately and cook fresh noodles when reheating the rest.
• Add Acid at the End: That squeeze of fresh lemon juice in the final step is non-negotiable! It brightens the soup and balances the savory, rich broth—it truly makes the dish pop.
• Use Quality Broth: Since the broth is the biggest component of this recipe, using a high-quality chicken broth (or homemade stock!) will make a massive difference in the final taste.
• Make it Your Own: Feel free to swap the dried herbs for fresh! Use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs listed in the recipe.

How to Serve

This classic soup is a meal in itself, but a great side dish can take it to the next level of comfort!

• The Classic Pairing: Nothing beats a Grilled Cheese Sandwich or a thick slice of Texas Toast for dipping. The cheesy, crunchy contrast is just delightful.
• Keep it Light: Serve alongside a simple Green Salad with a light vinaigrette to balance the hearty warmth of the soup.
• A Crunchy Topping: Offer oyster crackers or saltine crackers on the side for that wonderful, salty crunch!
• Brighten it Up: Always keep the lemon wedges out! The brightness they add is magical.

Make Ahead and Storage

Chicken Noodle Soup is fantastic for making ahead, but a few quick tricks will ensure your leftovers taste just as amazing as the first day!

Storing Leftovers

Allow the soup to cool completely (within two hours of cooking) before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.

Freezing

For the best results when freezing, I recommend freezing the soup without the noodles. They can get mushy when thawed and reheated. Pour the broth, chicken, and veggies into a freezer-safe container, leaving some headspace for expansion. Freeze for up to 3 months.

Reheating

Thaw frozen soup overnight in the refrigerator. Reheat large portions gently on the stovetop over medium-low heat until simmering. If you stored the soup without noodles, add fresh noodles at this point and cook them right in the hot broth until tender!

FAQs

1. Can I use raw chicken instead of cooked chicken in this recipe?

Yes, you absolutely can! If you use raw chicken (like boneless, skinless chicken breast or thighs), cube the meat and add it to the simmering broth (Step 4) right after the vegetables have cooked. Simmer until the chicken is cooked through (internal temperature of $165^\circ F$), then add the noodles and continue with the recipe. Keep in mind this will increase your total cooking time by about 10–15 minutes.

2. How can I make my chicken broth richer and more flavorful?

The easiest way to boost the flavor is to use a high-quality, low-sodium stock or homemade bone broth. Another great trick is to add a small amount of Parmesan rind to the simmering broth in Step 3—just remove it before serving. The rind melts and adds a lovely depth of salty, savory umami!

3. My noodles are swelling up and getting mushy! What did I do wrong?

This is a super common soup issue! Noodles continue to absorb liquid even after the heat is off. To prevent this, always follow the Pro Tip and only cook the noodles into the amount of soup you plan to eat right now. For the leftover portion, let the soup cool without noodles, store it, and then cook a small fresh batch of noodles when you reheat the next day.

4. What other vegetables can I add to this soup?

This recipe is super customizable! You can easily add quick-cooking veggies like frozen peas or corn kernels in the last 5 minutes of cooking. If you want heartier additions like sliced parsnips or diced potatoes, you should add them earlier, at the same time as the carrots and celery, to ensure they have enough time to become fully tender.