A comforting and timeless bowl of chicken noodle soup always hits the spot. This version brings together tender shredded chicken, soft egg noodles, and hearty vegetables in a savory broth that feels like a warm hug. Whether I’m battling a cold or just craving something cozy, this soup is always my go-to.
Why You’ll Love This Recipe
I love how easy this recipe is to throw together, especially when I have leftover or rotisserie chicken on hand. It’s perfect for a wholesome weeknight dinner or a quick lunch. The flavors are classic, the ingredients are simple, and it’s one of those meals that just makes everything feel better. Plus, it stores and reheats beautifully, which makes it even more convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
2 tablespoons fresh parsley, chopped (optional)
Directions
I start by heating the olive oil in a large pot over medium heat.
I add the onion and garlic and sauté for about 2–3 minutes until they’re softened and fragrant.
Next, I stir in the carrots and celery and let them cook for about 5 minutes.
I pour in the chicken broth and add the shredded chicken, thyme, bay leaf, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer for 15 minutes.
I add the egg noodles and cook for another 8–10 minutes, until the noodles are perfectly tender.
Once it’s done, I remove the bay leaf and stir in some fresh parsley for a bright finish.
I serve it hot, and it’s always a hit.
Servings and timing
This recipe yields about 6 servings, with each serving being approximately 1.5 cups.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
When I want to switch things up, I try these variations:
Swap the egg noodles with rice or small pasta like orzo.
Add a handful of spinach or kale at the end for extra greens.
Use bone broth instead of regular broth for an even richer flavor.
Spice it up with a pinch of red pepper flakes if I’m in the mood for heat.
Storage/Reheating
I store leftover chicken noodle soup in an airtight container in the fridge for up to 4 days. When I reheat it on the stovetop or in the microwave, I add a splash of broth or water to loosen it up, as the noodles tend to soak up the liquid. For longer storage, I freeze the soup without the noodles and add fresh ones when reheating to avoid mushiness.
FAQs
How can I make this chicken noodle soup gluten-free?
I simply use gluten-free noodles and make sure the broth I’m using doesn’t contain any hidden gluten.
Can I use raw chicken instead of cooked?
Yes, I can add raw diced chicken along with the broth and let it cook fully during the simmering stage, about 20 minutes or until cooked through.
What’s the best way to make it more filling?
I like adding a can of drained white beans or a diced potato for extra heartiness.
Can I freeze this soup?
Yes, but I recommend freezing it without the noodles. I add them fresh when reheating so they don’t turn mushy.
What herbs can I use besides thyme?
I sometimes use Italian seasoning, rosemary, or a mix of parsley and dill for a different flavor twist.
Conclusion
This classic chicken noodle soup is everything I want in a cozy, comforting meal. It’s warm, satisfying, and packed with wholesome ingredients. Whether I’m making it for a sick day or just to enjoy a nostalgic bowl of comfort, this recipe never disappoints.
