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Classic Chicken Noodle Soup

A warm, comforting homemade chicken noodle soup made with fresh vegetables, flavorful herbs, shredded chicken, and tender egg noodles. Perfect for cozy nights or fighting off a cold.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 large onion chopped fine
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced thin
  • 3 garlic cloves minced
  • 8 cups chicken broth
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley chopped
Optional Add Ins
  • Lemon juice for added zest
  • A pinch of red pepper flakes
  • Spinach or kale

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add chopped onion, carrots, and celery. Cook for about 5 minutes until vegetables begin to soften.
  3. Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 minute, stirring to combine.
  4. Pour in the chicken broth and stir. Bring to a boil, then reduce heat to a simmer.
  5. Simmer the soup for 15 minutes to allow flavors to meld.
  6. Add the shredded cooked chicken to the pot and cook for an additional 5 minutes to heat through.
  7. Add the egg noodles and cook according to package instructions, usually 7 to 8 minutes, until tender.
  8. Season the soup with salt and pepper to taste.
  9. Remove the bay leaf from the pot and discard.
  10. Stir in chopped fresh parsley and, if desired, a splash of lemon juice for brightness.
  11. Serve hot with crusty bread if desired.

Notes

For best flavor, use homemade chicken broth if available. Leftover rotisserie chicken is a convenient shortcut. To freeze the soup, cook the noodles separately and add them when reheating to avoid sogginess. Customize with spinach, kale, or a touch of red pepper flakes for extra depth.