A comforting and hearty soup featuring tender chicken, flavorful vegetables, and egg noodles simmered in a savory broth. This timeless recipe is perfect for warming up on chilly days and nourishing the soul with its rich flavors and wholesome ingredients.

Why You’ll Love This Recipe

Ultimate Comfort Food – Warm, soothing, and packed with flavor.
One-Pot Meal – Everything cooks in a single pot for easy cleanup.
Nutritious and Satisfying – A balanced meal with protein, veggies, and carbs.
Great for Meal Prep – Tastes even better the next day.
Customizable – Easily adjust ingredients to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, diced
3 celery stalks, thinly sliced
2 medium carrots, thinly sliced
6 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
2 bay leaves
2 bone-in chicken breasts (about 1.5 pounds)
Salt and freshly ground black pepper to taste
6 ounces wide egg noodles
Chopped fresh parsley for garnish
Lemon wedges for serving (optional)

Directions

1. Sauté the Vegetables

In a large Dutch oven or soup pot, heat the olive oil and butter over medium heat until the butter melts.
Add the diced onion, sliced celery, and carrots. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add the Broth and Chicken

Pour in the chicken broth and add the dried thyme (or fresh thyme sprigs) and bay leaves. Stir to combine.
Place the bone-in chicken breasts into the pot.
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover the pot partially and let it cook for 25 minutes, or until the chicken is fully cooked.

3. Shred the Chicken

Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board.
Let them cool slightly before shredding the meat with two forks, discarding the bones and skin.

4. Add the Noodles

Return the shredded chicken to the pot.
Season the soup with salt and freshly ground black pepper to taste.
Add the egg noodles and cook according to the package instructions until al dente (usually 6-8 minutes).

5. Serve

Remove the pot from heat and discard the bay leaves and thyme sprigs if used.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side if desired.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: Approximately 250 kcal per serving

Variations

Use Rotisserie Chicken: Save time by using pre-cooked shredded rotisserie chicken.
Make It Creamy: Stir in ½ cup heavy cream or a splash of milk for a richer broth.
Add More Veggies: Try mushrooms, peas, or zucchini for extra nutrients.
Low-Carb Version: Swap egg noodles for zucchini noodles or cauliflower rice.
Gluten-Free: Use gluten-free pasta or rice instead of egg noodles.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second bursts until heated through. Add extra broth if needed.

FAQs

1. Can I use boneless, skinless chicken breasts?

Yes! They cook faster—check for doneness after 15-20 minutes.

2. What’s the best way to keep noodles from getting mushy?

Cook them separately and add them to each bowl before serving.

3. Can I use chicken thighs instead?

Absolutely! Boneless or bone-in thighs work great and add extra flavor.

4. How do I make this soup even more flavorful?

Sauté the veggies longer, add a Parmesan rind while simmering, or use homemade chicken broth.

5. Can I use dried parsley instead of fresh?

Yes, but fresh parsley adds a brighter flavor—use 1 teaspoon dried parsley as a substitute.

6. Can I make this soup in a slow cooker?

Yes! Cook on low for 6-7 hours or high for 3-4 hours, then shred the chicken and add the noodles.

7. What can I serve with this soup?

Pair it with crusty bread, biscuits, or a fresh green salad.

8. Is this soup good for colds?

Yes! It’s packed with nourishing ingredients like garlic, broth, and veggies to help soothe symptoms.

9. Can I make this ahead of time?

Yes! Just store the noodles separately to prevent them from soaking up too much broth.

10. How do I make the soup spicier?

Add red pepper flakes, cayenne pepper, or a splash of hot sauce for extra heat.

Conclusion

Classic Chicken Noodle Soup is the ultimate comfort food—warming, nourishing, and incredibly flavorful. Whether you’re feeling under the weather or just craving a cozy bowl of homemade soup, this recipe delivers every time. Make a batch today and enjoy a timeless favorite!

Classic Chicken Noodle Soup

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Author: sara
Total Time: 55 minutes
Yield: 6 servings

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Description

This Classic Chicken Noodle Soup is a comforting and nourishing dish made with tender shredded chicken, hearty vegetables, and egg noodles simmered in a rich, savory broth. Perfect for chilly days, flu season, or when you need a warm and cozy meal!

Ingredients

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Instructions

1️⃣ Sauté the Vegetables

Heat olive oil and butter in a large Dutch oven or soup pot over medium heat.
Add onion, celery, and carrots; cook for 5 minutes until softened.
Stir in the garlic and sauté for 1 minute until fragrant.

2️⃣ Build the Flavorful Broth

Pour in chicken broth, then add thyme and bay leaves.
Place the bone-in chicken breasts into the pot.
Increase heat to bring to a gentle boil, then reduce to a simmer.
Cover partially with a lid and cook for 25 minutes until the chicken is fully cooked.

3️⃣ Shred the Chicken

Remove the cooked chicken from the pot and transfer to a cutting board.
Let cool slightly, then shred the meat, discarding bones and skin.
Return the shredded chicken to the pot.

4️⃣ Cook the Noodles

Season soup with salt & pepper to taste.
Add egg noodles and cook according to package instructions (6-8 minutes).

5️⃣ Final Touches & Serve

Remove pot from heat and discard bay leaves & thyme sprigs (if used).
Garnish with fresh parsley and serve with lemon wedges (optional).
Enjoy warm!

Notes

✅ Serving Suggestion: Pair with crusty bread, crackers, or a side salad.
✅ Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
✅ Freezing: Freeze soup without noodles for up to 3 months (add fresh noodles when reheating).
✅ Reheating: Warm over medium heat on the stove or microwave in 30-second intervals.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup, Comfort Food, One-Pot Meal
Method: Stovetop, Dutch Oven
Cuisine: American, Classic