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Chicken noodle soup in a white bowl styled for recipe card presentation.

Classic Chicken Noodle Soup

This Classic Chicken Noodle Soup is cozy, quick, and packed with flavor. With tender chicken, hearty noodles, and a rich broth, it's perfect for any chilly evening or when you need a comforting boost.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tbsp olive oil adds depth of flavor
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
For the Broth
  • 8 cups chicken stock low sodium preferred
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and pepper to taste
For the Protein & Noodles
  • 2 cups cooked chicken shredded; rotisserie chicken works too
  • 2 cups egg noodles
For Garnish
  • fresh parsley chopped
  • lemon wedges optional, for brightness

Equipment

  • Large Pot
  • Ladle
  • Knife
  • Cutting Board

Method
 

  1. Dice onion, slice carrots, chop celery, and mince garlic.
  2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add chicken stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add the shredded chicken and stir to heat through.
  6. Add egg noodles and cook for about 8 minutes until tender.
  7. Remove bay leaves. Taste broth and season with salt and pepper as needed.
  8. Ladle soup into bowls and garnish with fresh parsley and lemon wedges if desired.

Notes

For best results, use rotisserie chicken. Cook noodles separately if freezing. Add extra veggies for variety. Simmer broth longer for richer flavor.