If you’re searching for the ultimate comfort food, look no further than Classic Chicken Noodle Soup. This timeless recipe brings together tender chicken, hearty vegetables, and slurpable egg noodles in a savory broth that warms you from the inside out. Whether you’re feeling under the weather or just craving something soothing and nostalgic, this soup will fill your kitchen with irresistible aromas and your bowl with pure joy.
Ingredients You’ll Need
The beauty of Classic Chicken Noodle Soup is just how simple and wholesome the ingredients are. Each one plays a special role in creating that signature flavor and texture, so don’t skip the basics—this is where magic happens!
- Olive oil: Adds a subtle richness and helps soften the aromatic veggies right at the start.
- Yellow onion: Brings a gentle sweetness and depth to the broth as it simmers.
- Garlic: Just two cloves give this soup a lovely, comforting aroma and an extra layer of flavor.
- Carrots: Classic for a reason; they add color, sweetness, and a tender bite.
- Celery: Delivers a fresh, savory crunch and rounds out the veggie base beautifully.
- Low-sodium chicken broth: Acts as the flavorful backbone of the soup—homemade or store-bought both work well.
- Shredded cooked chicken: Rotisserie or leftover chicken makes this recipe both quick and delicious.
- Wide egg noodles: These are the true comfort ingredient, absorbing the broth and adding heartiness.
- Dried thyme: Infuses the soup with a subtle, earthy herb flavor that’s classic in chicken soup.
- Dried parsley: Gives a gentle herbal brightness and a hint of green.
- Salt: Enhances all the flavors—taste and adjust as you go.
- Black pepper: Adds warmth and a gentle kick to the broth.
- Lemon juice (optional): A splash at the end lifts the soup, making all the flavors pop.
- Chopped fresh parsley: The perfect garnish for a fresh, vibrant finish.
How to Make Classic Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, stirring occasionally for about 5–6 minutes, until the vegetables begin to soften and the kitchen smells incredible. This step builds the foundation of flavor for your Classic Chicken Noodle Soup, so don’t rush it!
Step 2: Add the Garlic
Next, toss in the minced garlic and stir for about 30 seconds. You want the garlic to release its aroma but not brown—just enough time to let it mingle with the veggies and oil, creating a mouthwatering base.
Step 3: Pour in the Broth and Seasonings
Carefully pour in the chicken broth, then bring it up to a boil. Once bubbling, sprinkle in the dried thyme, dried parsley, salt, and black pepper. Give everything a good stir—this is when the soup truly starts to come together, with all those savory, herby notes infusing the broth.
Step 4: Cook the Noodles
Now it’s time for those beloved wide egg noodles! Stir them into the pot and let them cook, uncovered, for 8–10 minutes, or until they’re just tender. The noodles will soak up some of the broth and add that classic texture we all crave in a chicken noodle soup.
Step 5: Add the Chicken
Gently stir in the shredded cooked chicken and let everything simmer for another 3–4 minutes. This step ensures the chicken is heated through and picks up all the wonderful flavors simmering in the pot. If you love a little zing, this is the perfect moment to squeeze in the juice of half a lemon.
Step 6: Taste and Finish
Give your Classic Chicken Noodle Soup a taste and adjust the seasoning if needed. Once you’re happy with the balance, remove the soup from heat. Ladle it into bowls and sprinkle with plenty of chopped fresh parsley for a burst of color and freshness. Serve hot and enjoy!
How to Serve Classic Chicken Noodle Soup
Garnishes
Fresh chopped parsley is a must for a bright finish, but you can also add a sprinkle of cracked black pepper, a squeeze of extra lemon juice, or even a pinch of red pepper flakes for a gentle heat. If you love a bit of crunch, try topping your soup with homemade croutons or a handful of crispy fried onions.
Side Dishes
Classic Chicken Noodle Soup pairs beautifully with a slice of crusty sourdough or a warm baguette—perfect for dunking. For a lighter touch, consider a simple green salad dressed with a tangy vinaigrette. If you’re feeling indulgent, a gooey grilled cheese sandwich is a match made in comfort food heaven.
Creative Ways to Present
For a cozy dinner party, serve your Classic Chicken Noodle Soup in rustic mugs or mini cocottes, garnished generously with fresh herbs. For a fun twist, set up a soup bar with toppings like grated Parmesan, lemon wedges, fresh dill, or even a swirl of chili oil so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Stored in the fridge, Classic Chicken Noodle Soup will stay fresh and delicious for up to 4 days. The flavors often deepen overnight, making it even tastier the next day!
Freezing
If you want to freeze your soup, it’s best to do so before adding the noodles, as they can become mushy after thawing. Simply freeze the broth, vegetables, and chicken in freezer-safe containers for up to 3 months. When you’re ready to eat, cook up some fresh noodles and stir them in after reheating.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat until steaming hot. If the noodles have absorbed a lot of broth, add a splash of extra chicken stock to loosen things up. Microwaving works in a pinch, but stovetop reheating gives you more control for even heating.
FAQs
Can I use homemade chicken broth?
Absolutely! Homemade broth adds incredible depth and richness to Classic Chicken Noodle Soup. If you have time to make your own, you’ll be rewarded with even more flavor, but a good-quality store-bought broth works perfectly for busy days.
What can I use instead of egg noodles?
If you’re out of egg noodles or want to mix things up, try using small pasta shapes like ditalini, rotini, or even broken spaghetti. Gluten-free noodles or rice also make great alternatives without sacrificing the comforting character of the soup.
How do I keep the noodles from getting soggy?
The best trick is to cook the noodles separately and add them just before serving, especially if you’re making the soup ahead of time. This way, the noodles stay perfectly tender and don’t soak up too much broth.
Can I make Classic Chicken Noodle Soup in a slow cooker?
Definitely! Simply sauté your vegetables in a skillet, then transfer everything except the noodles to your slow cooker. Cook on low for 4–6 hours, add the noodles in the last 30 minutes, and you’ll have a wonderfully flavorful soup ready with minimal fuss.
What’s the best way to add more vegetables?
Feel free to toss in extra veggies like peas, corn, spinach, or green beans for added nutrition and color. Just add them a few minutes before the soup is done so they stay bright and fresh.
Final Thoughts
If you’ve never made Classic Chicken Noodle Soup from scratch, you’re in for a treat. There’s something so rewarding about building those layers of flavor and watching a pot of soup come together before your eyes. Give it a try soon—your future self (and anyone lucky enough to share a bowl) will thank you!
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Classic Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Classic Chicken Noodle Soup is a comforting, homemade soup featuring tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables in a flavorful low-sodium chicken broth. This easy stovetop recipe is perfect for a cozy meal any day of the year.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Broth & Seasonings
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional)
Protein & Pasta
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups wide egg noodles
Garnish
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 6 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn.
- Add Broth and Seasonings: Pour in the chicken broth and bring it to a boil. Add the dried thyme, dried parsley, salt, and black pepper, stirring to combine well.
- Cook Noodles: Add the wide egg noodles to the pot and cook for 8 to 10 minutes until they are tender but not mushy.
- Add Chicken and Simmer: Stir in the shredded cooked chicken and simmer for another 3 to 4 minutes until the chicken is heated through thoroughly.
- Finish and Serve: Optional: Stir in the juice of half a lemon to brighten the flavors. Adjust seasoning to taste. Garnish with chopped fresh parsley and serve hot.
Notes
- Use homemade chicken broth if possible for a richer and more authentic flavor.
- To prevent soggy noodles when making soup ahead, cook noodles separately and add them just before serving when reheating.
- A pinch of red pepper flakes can be added for a subtle warmth and added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 3g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
