Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 6 oz egg noodles; 3 carrots, sliced; 3 celery stalks, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 8 cups chicken broth or stock; 1 tbsp olive oil or butter; 1 bay leaf; 1/2 tsp dried thyme; Salt to taste; Black pepper to taste; 2 tbsp chopped fresh parsley (optional)

This Chicken Noodle Soup is my classic go-to recipe whenever I need something warm, wholesome, and healing. It’s a bowl full of tender chicken, soft noodles, and comforting broth that always brings me a sense of home. Whether I’m making it for a cozy dinner or to help get through a cold, this soup always does the trick.

Why You’ll Love This Recipe

I love how simple and satisfying this soup is. It’s made with basic, everyday ingredients, but the flavor is rich and comforting. I can make it quickly on the stove or let it simmer for a deeper taste. It’s great for meal prep, freezes well, and always leaves me feeling nourished and full.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Egg noodles
Carrots
Celery
Onion
Garlic
Chicken broth or stock
Olive oil or butter
Bay leaf
Dried thyme
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I heat olive oil or butter in a large pot over medium heat.
I sauté the chopped onion, carrots, and celery until softened, then add garlic and cook for another minute.
I add the chicken pieces, pour in the chicken broth, and stir in the bay leaf, thyme, salt, and pepper.
I bring it to a boil, then reduce the heat and let it simmer for 20 minutes or until the chicken is fully cooked.
I remove the chicken, shred it with two forks, and return it to the pot.
I add the egg noodles and cook until they’re tender, usually about 7–8 minutes.
I taste and adjust the seasoning if needed, then finish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Sometimes I use leftover rotisserie chicken to save time. I’ve also substituted rice or orzo instead of noodles. When I want to boost the nutrition, I add spinach or kale near the end of cooking. A little lemon juice stirred in right before serving adds a fresh, tangy finish I enjoy.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stove over medium heat or microwave a bowl for 2–3 minutes. If I’m planning to freeze it, I cook the noodles separately and add them when reheating to avoid mushiness.

FAQs

Can I make this with pre-cooked chicken?

Yes, I often use pre-cooked or rotisserie chicken. I add it after the veggies have simmered and just heat it through before adding the noodles.

What noodles work best?

I like using egg noodles for their texture and traditional feel, but ditalini, rotini, or even spaghetti broken into pieces work well too.

Can I use a slow cooker?

Yes, I place all the ingredients except the noodles into the slow cooker and cook on low for 6–7 hours. I add the noodles in the last 30 minutes.

How do I keep the noodles from getting soggy?

If I’m storing the soup, I cook the noodles separately and add them just before serving or reheating. That keeps them firm.

Can I freeze chicken noodle soup?

Absolutely. I freeze the broth and chicken/veggie base, then add fresh-cooked noodles when I’m ready to eat. This keeps the texture just right.

Conclusion

Chicken Noodle Soup is one of those timeless recipes I always come back to. It’s warm, hearty, and endlessly comforting—just the kind of meal that brings comfort with every bite. Whether I’m feeling under the weather or just want a taste of home, this soup always delivers.