There’s nothing quite like a warm bowl of chicken noodle soup—especially when you’re feeling under the weather, craving a cozy meal, or just need something soul-soothing and simple. This recipe has been my go-to for years, inspired by my grandmother’s version, with a few small tweaks to make it even more flavorful and nourishing.
I first started making chicken noodle soup regularly in my early twenties when I moved into my apartment. Whenever cold weather hit or I felt the slightest sniffle, I’d pull out a big pot and let the aroma of garlic, herbs, and simmering chicken fill the kitchen. Over time, I’ve perfected the balance of broth, noodles, and tender chicken, and learned a few tricks that elevate the flavor.
This version is classic, no-frills, and packed with everything you love—juicy shredded chicken, soft noodles, and a rich, herb-infused broth. It’s the kind of recipe you’ll make once and keep forever.
Why You’ll Love This Recipe
- Soothing and nourishing the ultimate comfort food
- Simple pantry staples no fancy ingredients required
- Perfect for make-ahead freezes and reheats beautifully
- Customizable use leftover chicken, rotisserie, or make it from scratch
- Kid- and family-friendly mild flavors everyone enjoys
Ingredients You’ll Need
Main Ingredients
- Chicken (1.5 lbs) – Boneless, skinless chicken thighs or breasts work well. Thighs offer more flavor and stay juicier.
- Egg noodles (8 oz) – Wide egg noodles are traditional, but any pasta shape will do.
- Carrots (3 medium, diced) – Adds natural sweetness and color.
- Celery (3 stalks, diced) – Classic in any chicken soup for crunch and depth.
- Onion (1 medium, chopped) – Provides the flavor base.
- Garlic (4 cloves, minced) – Adds savory richness.
- Chicken broth (8 cups) – Use low-sodium for better control of seasoning.
- Olive oil or butter (2 tablespoons) – For sautéing the vegetables.
- Bay leaves (2) – Essential for flavor layering.
- Fresh thyme (1 teaspoon) – Or use ½ tsp dried thyme.
- Salt and pepper (to taste)
Optional Additions
- Lemon juice (1 tablespoon) – Brightens the soup and adds a fresh finish.
- Parsley (¼ cup, chopped) – For garnish and herby flavor.
- Red pepper flakes (pinch) – If you like a little heat.
- Parmesan rind – Adds incredible umami if simmered in the broth.
How to Make Chicken Noodle Soup
Step 1: Sauté the Aromatics
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5–7 minutes until the vegetables begin to soften.
Add the garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Why this matters: Sautéing the aromatics first develops deep flavor, setting the tone for the entire soup.
Step 2: Add Chicken and Broth
Place the chicken pieces into the pot and pour in the chicken broth. Add bay leaves, thyme, and a generous pinch of salt and pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes until the chicken is tender and fully cooked.
Step 3: Shred the Chicken
Remove the chicken from the pot and transfer it to a cutting board. Let it cool slightly, then shred it using two forks. Discard any fat or gristle.
Return the shredded chicken to the pot.
Step 4: Cook the Noodles
Add the egg noodles to the pot and cook uncovered for 6–8 minutes until tender. Stir occasionally to prevent sticking.
Pro tip: If you plan to store leftovers, cook the noodles separately to avoid them becoming mushy.
Step 5: Finish and Taste
Add parsley and lemon juice if using. Taste and adjust salt and pepper as needed.
Remove bay leaves before serving.
Expert Tips for the Best Results
- Use chicken thighs for the juiciest, most flavorful meat.
- Don’t overcook the noodles in the soup. They’ll continue to absorb broth as they sit.
- Build flavor with layers – sauté your vegetables well, season generously, and add fresh herbs at the end.
- Double the broth if you like your soup extra soupy or if serving with bread.
- Simmer gently – avoid boiling aggressively once chicken is added to keep it tender.
Variations and Substitutions
- Use rotisserie chicken for an even faster version—just skip the simmering step and add it, shredded, at the end.
- Swap the noodles for rice, orzo, or gluten-free pasta.
- Add leafy greens like spinach or kale in the last 5 minutes of cooking for extra nutrients.
- Use turkey – perfect for post-holiday leftovers.
- Spice it up with chili oil, cayenne, or a spoonful of curry paste for a fusion twist.
Serving Suggestions
This hearty soup is satisfying on its own, but here are a few pairing ideas:
- Crusty bread or dinner rolls
- Grilled cheese sandwiches
- Side salad with vinaigrette
- Crackers or garlic toast
Perfect for cold evenings, sick days, or cozy weekends with the family.
Storage and Reheating
Fridge: Put it in a tight, sealed box for up to four days. If you put noodles in the soup, they might get a bit soft.
Fridge: Put it in a tight, sealed box for up to four days. If you put noodles in the soup, they might get a bit soft.
To heat again: Warm it on the stove at medium heat until it’s hot. If needed, add extra broth to loosen the soup.
Recipe FAQs
Can I use pre-cooked chicken?
Yes! Rotisserie or leftover roasted chicken works perfectly. Just shred and stir it in after the broth and vegetables simmer.
How do I stop the noodles from turning soft?
If you’re storing leftovers, cook the noodles separately and add them just before serving. This stops them from taking in too much soup.
Can I cook chicken noodle soup in a slow cooker?
Yes! Add all ingredients except noodles to the slow cooker and cook on low for 6–7 hours. Shred the chicken, then add noodles during the last 20–30 minutes.
Is this soup gluten-free?
Not by default, but you can easily make it gluten-free by using gluten-free pasta and checking that your broth is certified gluten-free.
What’s the best cut of chicken for soup?
Use chicken thighs with no bone or skin—they’re good for taste and soft. Chicken breasts also work, but may be slightly drier.
Nutrition Information (Approximate, per serving – based on 6 servings)
- Sugar: 4g
- Calories: 320
- Protein: 25g
- Carbohydrates: 28g
- Fat: 12g
- Sodium: 850mg
- Fiber: 2g
There’s a reason chicken noodle soup is a time-honored classic—it’s warm, nourishing, and packed with feel-good flavor. Whether you’re making it from scratch or using shortcuts for a quick meal, this recipe is one you’ll return to over and over again.
I want to know if you like the soup. Leave a comment below, rate the recipe, or share it with a friend who could use a bowl of comfort today.
Chicken Noodle Soup
Ingredients
- 1 ½ lbs chicken thighs bone-in, skinless
- 8 cups chicken broth homemade or store-bought
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 oz egg noodles or any pasta of your choice
- 2 tbsp fresh parsley chopped
- Juice of 1 lemon optional, for brightness
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Add chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Cook the Aromatics: In the same pot, add diced onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
- Simmer the Broth: Add the chicken back to the pot. Pour in the chicken broth, and add thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes, or until chicken is cooked through.
- Shred the Chicken: Remove chicken thighs and shred the meat with two forks. Discard the bones and return the shredded chicken to the pot.
- Add the Noodles: Add egg noodles and cook according to package instructions (usually about 6-8 minutes). Stir occasionally to prevent sticking.
- Finish with Fresh Herbs: Stir in parsley and lemon juice. Taste and adjust seasoning as needed
Notes
- Chicken Tips: Use rotisserie chicken or leftovers for convenience. Chicken thighs add extra juiciness and flavor!
- Noodle Choice: Egg noodles are traditional, but you can swap for rotini, or even gluten-free pasta.
- Broth Boost: Add a dash of turmeric or ginger for extra warmth and immune support.
- Make Ahead: Store leftovers in the fridge for up to 4 days. Reheat gently, adding more broth if needed, as noodles absorb liquid over time.
- Freezer-Friendly: Freeze without noodles for up to 3 months — add fresh noodles when reheating for best texture.