Name: Classic Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or chopped); 6 oz egg noodles; 3 carrots, sliced; 2 celery stalks, sliced; 1 small onion, chopped; 2 cloves garlic, minced; 8 cups chicken broth or stock; 1 bay leaf; 1/2 tsp dried thyme; 1 tbsp olive oil or butter; Salt, to taste; Black pepper, to taste; Fresh parsley (optional, for garnish)

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This Classic Chicken Noodle Soup is the kind of soul-warming dish I turn to when I need something cozy, nourishing, and comforting. With tender chunks of chicken, soft egg noodles, and aromatic vegetables in a flavorful broth, it’s the kind of meal that feels like a warm hug from the inside out. Whether I’m fighting off a cold or just need a quick, wholesome dinner, this soup never disappoints.

Why You’ll Love This Recipe

I love this recipe because it’s timeless, easy to make, and incredibly versatile. It uses simple ingredients I usually have on hand, and I can make a big batch to enjoy throughout the week. The broth is savory and full of depth, while the noodles and chicken make it hearty enough for a full meal. It’s also a great way to use leftover chicken or rotisserie chicken for a quicker prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or chopped)
Egg noodles
Carrots, sliced
Celery, sliced
Onion, chopped
Garlic, minced
Chicken broth or stock
Bay leaf
Dried thyme
Olive oil or butter
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I add the chopped onion, sliced carrots, and celery, sautéing until they begin to soften, about 5–7 minutes.
I stir in the minced garlic and cook for another minute until fragrant.
I pour in the chicken broth, then add the bay leaf and thyme. I bring it to a boil.
Once boiling, I reduce the heat and let the soup simmer for 15–20 minutes so the vegetables get nice and tender and the flavors come together.
I add the egg noodles and let them cook according to package directions—usually about 6–8 minutes.
When the noodles are almost done, I stir in the cooked chicken and season the soup with salt and pepper to taste. I let it simmer just a few minutes more to warm the chicken through.
I remove the bay leaf, sprinkle fresh parsley on top if I have it, and serve hot.

Servings and timing

This recipe makes about 6 servings and takes around 40–45 minutes from start to finish. It’s great for a weeknight dinner or a weekend lunch that warms me up without taking too much time.

Variations

Sometimes I use rotisserie chicken for added flavor and ease. If I want to make it heartier, I add diced potatoes or use wide egg noodles. For a low-carb option, I skip the noodles entirely and toss in extra veggies like zucchini or spinach. When I’m feeling adventurous, I’ll add a splash of lemon juice or a pinch of red pepper flakes for a little kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it on the stove, I sometimes need to add a splash of broth or water since the noodles tend to soak up liquid. It also microwaves well in a bowl, covered loosely, in 1–2 minute bursts. If I want to freeze it, I cook the noodles separately and add them in after thawing, so they don’t get mushy.

FAQs

Can I use uncooked chicken in the soup?

Yes, I can add raw chicken breasts or thighs to the broth and simmer until fully cooked, then shred them before serving. It just adds a bit more time, but the flavor is even richer.

What type of noodles works best?

I like using classic egg noodles for their texture, but I’ve also used rotini, bowtie, or even broken spaghetti in a pinch.

Can I make it in a slow cooker?

Definitely. I just add all the ingredients except the noodles and cook on low for 6–7 hours. Then I stir in the noodles in the last 20–30 minutes so they don’t overcook.

How do I keep the noodles from getting soggy?

If I’m making the soup ahead of time, I cook the noodles separately and add them to individual bowls when serving. This keeps them from absorbing too much broth.

Is this soup gluten-free?

It can be! I just use gluten-free noodles and double-check that my broth doesn’t contain any hidden gluten.

Conclusion

This Classic Chicken Noodle Soup is a timeless favorite that I keep coming back to. It’s warm, filling, and full of familiar flavors that make me feel instantly at home. Whether I’m serving it to family, taking it to someone under the weather, or just enjoying a quiet night in, this soup always hits the spot.