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This is literally the BEST chicken noodle soup! It’s full of chicken, sliced carrots, celery, and tender wide noodles. This classic homemade soup is seasoned and cooked to perfection. It’s the perfect warm and comforting soup for the winter!
Reasons You’ll Love This Recipe
- Comfort Food: I don’t think there is a comfort food that is literally more comforting than a bowl of homemade chicken noodle soup. It’s perfect to warm up to on a cold day or when you are feeling under the weather.
- Easy to Make: This soup is ready in less than 30 minutes. It’s so quick and easy and the flavors just get better if you have any leftovers.
- Family Friendly: When I make this soup, my entire family loves it, and I know yours will, too! Pair this soup with easy no-knead bread, my Grandma’s homemade bread, or these rolls.
Ingredients to Make Chicken Noodle Soup
This chicken noodle soup is just what you need this winter season. Everything is so simple to throw together and perfect for that leftover chicken! See the recipe card at the bottom of the post for exact ingredient measurements.
- Chicken: You can use leftover chicken, or you can make it easy on yourself and grab a rotisserie chicken from the store and shred it to put in this recipe!
- Olive Oil: Olive oil is great for sautéing your vegetables.
- Carrots: Slice these up as thick as you prefer.
- Celery: Depending on your preference, you can cut these up into larger or smaller slices. My kids always like all the vegetables chopped up into tiny pieces!
- Onion: Adds a wonderful, savory, sweet flavor.
- Garlic Cloves: If you don’t have any fresh garlic cloves on hand, you can use minced garlic. Half a teaspoon equals about one clove of garlic.
- Thyme: Fresh thyme stems really add a deep flavor to the broth.
- Salt and Black Pepper: You only need a pinch to have these make an impact.
- Chicken broth: The chicken broth adds a lot of depth and flavor to the base of the soup.
- Egg Noodles: These are great for soaking up the broth and texture.
- Parsley: The parsley pairs well with the thyme, creating a very flavorful seasoning.
How to Make Chicken Noodle Soup
Chicken noodle soup comes together quickly and effortlessly with these few steps. Simply sauté your vegetables, add broth and noodles, and simmer with your leftover chicken—it is that simple! You will have a quick and easy dinner within 20 minutes.
- Sauté Vegetables and Seasonings: In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
- Add Broth and Noodles: Add the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add Chicken and Simmer Until Ready to Serve: Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.
Variations to Try
I love my chicken noodle soup with just a few simple ingredients and flavorings. But here are more adventurous ways of making chicken noodle soup recipes! Substitute or add in to make this chicken noodle soup recipe your own.
- Oil: Instead of oil, you can use butter to sauté the vegetables.
- Vegetables: Try spinach, green beans, peas, zucchini, canned tomatoes, corn, or even potatoes.
- Seasoning: Try adding or substituting any herbs for fresh or dry.
- Meat: Leftover meat is always best, and trying turkey, variations of chicken, or shredded ham is always great.
- Broth: Switch your chicken broth for turkey or bone broth for different variations.
- Noodles: If you don’t have egg noodles on hand, pasta such as tortellini, bowtie, small shell, or even spaghetti is great.
Cooking Tips
This chicken noodle soup recipe is simple and easy to make. Here are a few tips I’ve compiled to help make this easier and turn out just how you want.
- Cut Veggies In Advance: To plan ahead, cut up your vegetables the night before or the morning before cooking. That way, it just takes minutes to put everything in the pot.
- Larger Slices: Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker.
- Use a Slow Cooker: Cook your chicken noodle soup in a slow cooker. Follow the recipe, but leave out the noodles until just before you are ready to serve.
- Thicker Soup: To thicken your soup, add starch like flour or cornstarch. In a separate bowl, add about one tablespoon mixed with water and then continue to add more depending on the thickness and consistency you are looking for. If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It will clump up and won’t work to thicken the broth.
- Add More Broth: As your noodles sit in the broth, they will continue to absorb it, and you will need to add more when warming up again.
Storing Leftover Soup
I love to double my chicken noodle soup recipe for now and then store it in the freezer. It’s perfect for warming up on cold winter days or when I know someone is not feeling well.
- In the Refrigerator: Follow the recipe and let cool completely. Once your chicken noodle soup is cooled, place it in an airtight container and store it in the refrigerator for 3 to 4 days. When reheating, you may need to add more broth.
- In the Freezer: Yes, this chicken noodle soup will freeze well. Follow the directions for making the chicken noodle soup except skip adding in the noodles. Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the freezer. Make sure that you label the bag with the date! This will last in the freezer for about one month. When ready to warm up you can thaw it overnight in the refrigerator.
- To Reheat: When you are ready to eat, you can reheat the broth on the stove or in the microwave and add the noodles at this time. As your noodles sit in the broth, they will continue to absorb the broth, and you will need to add more when warming up again.
More Delicious and Hearty Soup Recipes
I love to make sure I have a lot of soup recipes on hand for those long winter months! If you need some more ideas for new soups to try then you must try these other amazing recipes! They are favorites in our family and requested again and again. Plus, soups can last a few days in the refrigerator and make fantastic leftovers for lunch or dinner the next day!
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Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 4 large carrots sliced
- 4 celery stalks sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 Tablespoons fresh thyme stems removed
- salt and pepper
- 10 cups chicken broth
- 12 ounce wide egg noodles
- 2 cups shredded chicken
- 2 Tablespoons fresh parsley
Instructions
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband prefers dumplings so I used a little less broth and thickened th soup a little bit. Dropped the biscuit dough dumplings in and it was way better than my chicken and dumpling recipe! It was so very yummy! Recipe Critic is my go-to. I blend your basics with mine and always a win. Thank you!
Simply delicious and so easy to make. Thank you for this recipe. I do admit that I add in couple shakes of tarragon just bc I love the flavor of it, but again your recipe is so good.
Just a private comment because I’m confused, and old. In your calorie count you always list kcal. In America that would mean Kilocalories, which is 1000 calories. Your Chicken Noodle Soup, which is Great, would have 290,000 calories! This term obviously means something different to where you live. I would like to know what that term means.
Thanks for all the good recipes.
Mark
Flavor was good, but way too many noodles. It was more like a pasta than a soup. Next time, I will cut noodles by half.
My kids literally loved this chicken noodle soup! It was delicious! I used Better Than Boullion chicken broth (it’s more like a paste) along with regular vegetable broth.
I will definitely be making this recipe again! Thank you!
So GOOD! I just never have parsley on hand in the cooler months, so sub chopped up celery heart leaves 😉
Thank you!
Whenever I buy parsley or celery as well I cut them up fine and put them in the freezer ready to use for my next batch of soup. Typically these things get wasted I find by not using them when they’re at their best. Problem solved.
The chicken noodle soup recipe seems kind of fast I thought it’s always best to let it cook for a long time on low
Fresh tarragon is delicious in chicken noodle soups.
I also cook the noodles separately and add them to each bowl as they tend to get
Mushy if left in the pot too long
Cooking the noodles separately reduces the starch, and keeps the broth clearer.
did I see cheese listed somewhere?
No cheese in this recipe! But feel free to add that if it’s something that you love!
I pretty much only use your recipes for most meals. My husband loves this recipe for your soup and my other favorite soup recipe is your tomato soup.