Classic Chicken Noodle Soup | SaraTasty

Classic Chicken Noodle Soup

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!

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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup


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

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


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
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