Classic Chicken Noodle Soup
A timeless, healing soup loaded with tender chicken, egg noodles, and vegetables. Perfect for cold days or when you need a comforting meal. Stores well in the fridge for up to 4 days.
About This Soup Recipe
About This Recipe
Classic Chicken Noodle Soup is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A timeless, healing soup loaded with tender chicken, egg noodles, and vegetables. Perfect for cold days or when you need a comforting meal. Stores well in the fridge for up to 4 days. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Classic Chicken Noodle Soup is the kind of dish that rewards care and always feels worth repeating.
Classic Chicken Noodle Soup Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
How to Make Classic Chicken Noodle Soup
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. This sweats the vegetables, releasing their natural sugars for a sweeter base.
- 2
Add minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic, or it will taste bitter.
- 3
Pour in the chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
- 4
While the broth simmers, cook the egg noodles separately in a pot of salted boiling water according to package instructions. Drain and set aside. This prevents the noodles from absorbing all the soup broth.
- 5
Stir the shredded chicken into the soup and cook for 5 minutes until heated through.
- 6
Remove the bay leaf. Stir in the cooked noodles just before serving. Season with salt and pepper to taste. Garnish with fresh parsley.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Classic Chicken Noodle Soup.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
280
Calories
25g
Protein
10g
Fat
22g
Carbs
Serving Suggestions
Serve Classic Chicken Noodle Soup with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Classic Chicken Noodle Soup
A timeless, healing soup loaded with tender chicken, egg noodles, and vegetables. Perfect for cold days or when you need a comforting meal. Stores well in the fridge for up to 4 days.
Prep
15 min
Cook
45 min
Total
60 min
Servings
6 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. This sweats the vegetables, releasing their natural sugars for a sweeter base.
- Add minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic, or it will taste bitter.
- Pour in the chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
- While the broth simmers, cook the egg noodles separately in a pot of salted boiling water according to package instructions. Drain and set aside. This prevents the noodles from absorbing all the soup broth.
- Stir the shredded chicken into the soup and cook for 5 minutes until heated through.
- Remove the bay leaf. Stir in the cooked noodles just before serving. Season with salt and pepper to taste. Garnish with fresh parsley.
Reviews
No reviews yet. Be the first!