Classic Chicken Noodle Soup

Why You’ll Love This Recipe

This chicken noodle soup is both nourishing and satisfying, perfect for any season. It uses simple ingredients you probably already have in your kitchen and can be easily customized to suit your taste. The balance of vegetables, tender chicken, and perfectly cooked noodles creates a meal that feels homemade and wholesome. It’s also freezer-friendly, so you can make a big batch and enjoy it later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter

• 1/2 yellow onion, chopped

• 2 cloves garlic, minced

• 2 stalks celery, sliced thinly

• 1 teaspoon kosher salt

• 1/2 teaspoon coarse ground black pepper

• 4 cups chicken broth

• 2 boneless, skinless chicken breasts

• 2 carrots, sliced

• 1 teaspoon fresh thyme

• 8 ounces egg noodles, cooked 1 minute shy of directions

Directions

1. In a large Dutch oven, melt the butter over medium heat.

2. Add the onions, garlic, celery, salt, and pepper. Cook for 3–4 minutes until the vegetables are soft and translucent.

3. Pour in the chicken broth, then add the chicken breasts, carrots, and thyme. Bring to a boil.

4. Reduce the heat to a simmer and cook for 20 minutes.

5. Remove the chicken breasts, shred them with two forks, and return the meat to the pot.

6. Stir in the cooked egg noodles and serve hot.

Servings and timing

• Yield: 8 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Use rotisserie chicken instead of raw chicken breasts to cut down on cooking time.

• Add extra vegetables such as peas, green beans, or mushrooms for more flavor and nutrition.

• Substitute egg noodles with rice or gluten-free pasta for dietary needs.

• For a richer broth, use a mix of chicken broth and chicken stock.

• Add a splash of lemon juice or fresh parsley before serving for brightness.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm on the stovetop over medium heat. If the noodles absorbed too much broth, add a splash of chicken broth or water.

FAQs

Can I make chicken noodle soup ahead of time?

Yes, you can prepare the soup a day ahead and refrigerate it. Just keep the noodles separate and add them when reheating to avoid sogginess.

What type of chicken works best for this recipe?

Boneless, skinless chicken breasts are used here, but thighs or rotisserie chicken also work well.

Can I use dried herbs instead of fresh thyme?

Yes, substitute 1 teaspoon of dried thyme for fresh thyme.

How do I prevent the noodles from becoming mushy?

Cook the noodles 1 minute shy of the package instructions and add them at the end. Avoid prolonged simmering once they’re added.

Can I make this soup in a slow cooker?

Yes, add all ingredients except the noodles to the slow cooker and cook on low for 6–7 hours. Add cooked noodles just before serving.

What kind of broth should I use?

Low-sodium chicken broth is recommended so you can control the seasoning, but regular broth or homemade broth also work.

How can I make this soup creamier?

Stir in a splash of heavy cream or half-and-half at the end for a creamy version.

Can I add potatoes to this soup?

Yes, diced potatoes can be added with the carrots for a heartier soup.

Is this soup freezer-friendly?

Yes, but it’s best to freeze without the noodles. Add freshly cooked noodles when reheating.

What can I serve with chicken noodle soup?

It pairs well with crusty bread, biscuits, or a light salad.

Conclusion

Classic chicken noodle soup is a timeless recipe that’s simple, hearty, and delicious. With tender chicken, flavorful broth, and perfectly cooked noodles, it’s the ultimate comfort food. Whether you’re making it for a family dinner, meal prep, or when someone needs a little extra comfort, this recipe is sure to become a household favorite.

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