This chicken noodle soup recipe is the kind of pot you’ll want to make again and again. It has tender shredded chicken, soft carrots and celery, and wide egg noodles in a savory, well-seasoned broth. It comes together in about 45 minutes, and most of that is hands-off simmering.
You don’t need anything fancy. A few vegetables, chicken, broth and noodles are all it takes, and you can change it up easily with what you have in the kitchen.
Why You’ll Love This Chicken Noodle Soup
- Made from scratch in 45 minutes. No long simmering or bones to deal with.
- One pot for the soup. Fewer dishes to wash.
- Easy to adapt. Swap the noodles, add vegetables or use leftover chicken.
- Great for leftovers. It reheats well and makes an easy lunch.
Ingredients for Chicken Noodle Soup
You’ll find the full list with amounts in the recipe card below. Here’s what to know about the main ingredients.
- Chicken: Boneless breasts or thighs both work. Thighs stay a little juicier, while breasts are leaner.
- Broth: Low-sodium chicken broth lets you control the salt. The broth is the base of the soup, so use one you like the taste of.
- Vegetables: Onion, carrots and celery are the classic trio. Cook them in oil first so they soften and sweeten before the broth goes in.
- Herbs: Bay leaves and dried thyme give the broth a savory, homemade flavor. Fresh parsley at the end keeps it bright.
- Noodles: Wide egg noodles are the traditional choice because they stay soft and hold up in hot broth.
How to Make Chicken Noodle Soup
1. Soften the vegetables
Cook the onion, carrots and celery in olive oil over medium heat until they start to soften, then add the garlic for just 30 seconds. This step builds flavor that you can’t get by dumping everything in the pot at once.
2. Simmer the chicken in the broth
Add the broth, whole chicken, bay leaves, thyme, salt and pepper. Keep the heat at a gentle simmer so the chicken stays tender. It’s done when it reaches 165°F (74°C).
3. Shred the chicken
Lift the chicken onto a plate and pull it apart with two forks. Throw out the bay leaves while you’re at it.
4. Cook the noodles in the soup
Bring the broth back to a boil and add the noodles. Cooking them right in the soup lets them pick up flavor, and the starch slightly thickens the broth. Follow the package time and start checking a minute early.
5. Finish with chicken, parsley and lemon
Stir the chicken back in with the parsley and a squeeze of lemon. Taste and adjust the salt, since broths vary a lot.
Tips for the Best Chicken Noodle Soup
- Don’t overcook the noodles. They keep softening in the hot broth, so pull the pot off the heat when they’re just tender.
- Cook noodles separately for leftovers. Noodles soak up broth as the soup sits. Keep them apart and add them to each bowl.
- Season at the end. Taste after the noodles are in, because they and the broth both affect the salt level.
- Check the temperature. Chicken is safe at 165°F (74°C). The safe minimum cooking temperatures chart lists other meats.
Chicken Noodle Soup Variations
- Use rotisserie chicken: Skip step two. Simmer the vegetables in the broth for 10 minutes, then add about 3 cups of shredded chicken with the noodles.
- Add more vegetables: Peas, corn, spinach or diced potatoes all work well.
- Swap the noodles: Small pasta, rice or gluten-free noodles can replace egg noodles. Adjust the cooking time to the package.
- Make it creamy: Stir in a splash of cream at the end.
What to Serve With Chicken Noodle Soup
Crusty bread, a grilled cheese sandwich or a simple green salad all go well with it. For more quick meals, browse our easy dinner recipes.
How to Store and Reheat
Keep the soup in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium heat, adding a splash of broth or water if it has thickened. For the freezer, leave out the noodles and freeze for up to 3 months, then add fresh noodles when you reheat.
Chicken Noodle Soup FAQ
Can I use chicken breasts or thighs?
Both work. Thighs stay juicier, and breasts are leaner. Cook either one to 165°F (74°C).
How do I keep the noodles from getting mushy?
Cook them only until just tender, and serve right away. If you want leftovers, boil the noodles separately and add them to each bowl.
Can I make chicken noodle soup ahead of time?
Yes. Make the soup through step three, refrigerate it, then bring it back to a boil and add the noodles when you’re ready to serve.
Chicken Noodle Soup Recipe Card
Chicken Noodle Soup
Ingredients
Method
- Soften the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes, stirring now and then, until they start to soften. Stir in the garlic and cook for 30 seconds.
- Simmer the chicken. Pour in the broth and add the chicken, bay leaves, thyme, salt and pepper. Bring to a boil, then lower the heat to a gentle simmer and cook for 15 to 20 minutes, until the chicken reaches 165°F (74°C).
- Shred the chicken. Lift the chicken out onto a plate and shred it with two forks. Fish out and discard the bay leaves.
- Cook the noodles. Bring the soup back to a boil, add the noodles and cook according to the package directions, usually 6 to 8 minutes, until tender.
- Finish and serve. Stir the shredded chicken back in along with the parsley and lemon juice. Taste and add more salt or pepper if needed. Serve hot.
