Chicken Noodle Soup Recipe – Classic Comfort, Made Simple

There’s something about a warm bowl of chicken noodle soup that just makes everything feel okay. It’s cozy, familiar, and surprisingly easy to make at home. This version keeps things classic: tender chicken, soft noodles, and a rich, aromatic broth.

It’s the kind of meal you can cook on a weeknight but also special enough for a lazy Sunday. If you’re feeling under the weather, or just want something soothing, this is the recipe to keep in your back pocket.

What Makes This Special

This chicken noodle soup stays true to the flavors you grew up with, but it’s built for weeknight cooking. The broth gets a boost from simple techniques like sautéing the vegetables until fragrant and simmering with fresh herbs.

We keep the ingredients accessible, but use a few smart tricks for depth. – Homemade taste without fuss: No long simmer required to get a rich, comforting broth. – Balanced texture: Tender chicken, just-right noodles, and vegetables that keep their bite. – Flexible: Works with rotisserie chicken, leftover roast, or quick-cooked chicken breasts. – Freezer-friendly: Great for make-ahead meals just keep the noodles separate.

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (1 tablespoon, optional for richness)
• Yellow onion (1 medium, diced)
• Carrots (3 medium, peeled and sliced)
• Celery (3 ribs, sliced)
• Garlic (3 cloves, minced)
• Bay leaf (1)
• Fresh thyme (3–4 sprigs) or 1 teaspoon dried thyme
• Chicken broth or stock (8 cups; low-sodium preferred)
• Chicken (1.5–2 pounds cooked, shredded; rotisserie works great) or raw boneless skinless breasts/thighs
• Egg noodles (6–8 ounces; wide or medium)
• Fresh parsley (1/4 cup, chopped)
• Lemon juice (1–2 teaspoons, to brighten)
• Salt and black pepper (to taste)
• Optional boosters: 1 teaspoon poultry seasoning, a splash of soy sauce, or 1 teaspoon fish sauce for umami

Instructions

1. Sauté the aromatics. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and fragrant.Add garlic and cook 30 seconds more.
2. Add herbs and broth. Stir in bay leaf and thyme. Pour in the chicken broth. If you’re using raw chicken, nestle it into the pot now.Bring to a gentle boil, then reduce to a simmer.
3. Simmer for flavor. Let the soup simmer 15–20 minutes. If you added raw chicken, simmer until it’s cooked through (internal temp 165°F), then remove and shred it.
4. Cook the noodles. Add egg noodles to the simmering broth and cook according to package directions, usually 6–8 minutes, until just tender. Avoid overcooking they’ll soften more as they sit.
5. Add the chicken. Stir in shredded cooked chicken (or the chicken you just shredded).Heat through for 2–3 minutes.
6. Season and brighten. Remove the bay leaf and thyme stems. Stir in parsley and lemon juice. Taste and adjust with salt and pepper.For extra depth, add a small splash of soy sauce or fish sauce just enough to enhance, not to taste “soy.”
7. Rest briefly. Turn off the heat and let the soup sit 3–5 minutes. This helps the flavors settle and the noodles finish gently.
8. Serve. Ladle into bowls and garnish with extra parsley or a crack of black pepper. Add more lemon if you like a brighter finish.

How to Store

– Refrigerator: Store in airtight containers for 3–4 days.

For best texture, store the noodles separately so they don’t soak up all the broth. – Freezer: Freeze the soup without noodles for up to 3 months. Cook fresh noodles when reheating. – Reheating: Warm gently on the stove over medium-low heat. If the broth reduced, add a splash of water or extra stock.

Taste and re-season after warming.

Why This is Good for You

Chicken noodle soup offers a comforting mix of protein, carbs, and hydration. The broth helps keep you fluid and warm, which can feel soothing when you’re run down. Aromatics like garlic, onion, and herbs bring antioxidants and flavor without heavy ingredients.

Carrots and celery add fiber and vitamins, while lemon brightens the dish without extra salt. It’s satisfying but light, making it easy on the stomach.

Pitfalls to Watch Out For

– Mushy noodles: Overcooking or storing noodles in the soup leads to soggy results. Cook to al dente and store separately. – Flat flavor: If it tastes bland, add salt in small increments and a squeeze of lemon.

A tiny splash of soy sauce or fish sauce can deepen the broth. – Greasy broth: If using rotisserie chicken, remove the skin and extra fat before adding. Skim any visible fat off the top as it simmers. – Overcooked veggies: Keep the simmer gentle. A rolling boil can break down vegetables and turn the broth cloudy. – Dry chicken: If cooking raw chicken in the broth, simmer gently and pull it as soon as it hits 165°F.

Overcooking makes it stringy.

Recipe Variations

– Creamy Chicken Noodle: Stir in 1/2 cup heavy cream or evaporated milk at the end. Add a knob of butter for silkiness. – Herby Lemon: Add extra lemon juice and zest, plus dill and parsley. Bright, fresh, and great in spring. – Ginger-Garlic Boost: Add 1 tablespoon grated fresh ginger and an extra clove of garlic with the aromatics.

A splash of soy sauce ties it together. – Vegetable-Heavy: Add peas, spinach, or diced zucchini in the last 5 minutes. Keep the pot colorful and nutrient-packed. – Gluten-Free: Use gluten-free noodles or cooked rice. If using rice, add it cooked at the end to avoid clouding the broth. – Turkey Noodle: Swap chicken for leftover turkey and use turkey stock if you have it.

Perfect after the holidays. – Slow Cooker: Add everything except noodles and parsley to the slow cooker and cook on Low 6–7 hours (or High 3–4). Shred chicken, add noodles on High until tender, then finish with parsley and lemon.

FAQ

Can I use water instead of chicken broth?

You can, but you’ll need to boost flavor. Add extra aromatics, a bay leaf, thyme, and more salt to taste.

A teaspoon of poultry seasoning or a bouillon cube helps if that’s what you have.

What’s the best chicken to use?

Rotisserie chicken is quick and flavorful. For the most tender bite, boneless skinless thighs simmered in the broth work beautifully. Breasts are lean and work well too just avoid overcooking.

How do I keep noodles from getting soggy?

Cook them to just al dente and store separately from the broth.

When reheating, add noodles to each bowl and pour hot soup over the top.

Can I make this ahead?

Yes. Make the soup without noodles and refrigerate or freeze. Cook fresh noodles right before serving and combine in the bowl.

How do I thicken the soup?

For a slightly thicker body, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup.

Or add a small handful of instant mashed potato flakes. Keep it subtle to maintain the classic feel.

Is there a dairy-free version?

Yes. The base recipe is dairy-free if you skip the butter.

Use just olive oil and keep the finish bright with lemon and herbs.

Can I use leftover cooked noodles?

You can. Add them at the very end, just long enough to warm through. Don’t simmer them or they’ll get mushy.

Wrapping Up

This chicken noodle soup recipe brings comfort with simple steps and everyday ingredients.

With a few smart choices good seasoning, gentle simmering, and fresh herbs you get a pot that tastes like it cooked all day. Keep the noodles separate for the best leftovers, and don’t skip the lemon at the end. Make it once and you’ll have a go-to bowl of warmth whenever you need it.