Chicken Noodle Soup

Nothing says comfort quite like a steaming bowl of homemade chicken noodle soup. This classic recipe combines tender chunks of chicken, perfectly cooked egg noodles, and fresh vegetables in a flavorful broth that warms you from the inside out.

Whether you’re fighting off a cold or just craving something wholesome, this soup delivers that nostalgic taste we all remember from childhood, but with a flavor that’s far superior to anything from a can.

Why You’ll Love This

• Ready in just 45 minutes from start to finish
• Uses simple ingredients you likely have on hand
• Perfect for meal prep and freezes beautifully
• Easily customizable to your taste preferences
• Naturally healthy and nutritious

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups egg noodles
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken pieces and cook until golden, about 5 minutes.
3. Add carrots, celery, and onion. Cook until vegetables soften, about 5 minutes.
4. Stir in garlic and cook for 30 seconds.
5. Pour in chicken broth, add bay leaf and thyme.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Add egg noodles and cook until tender, about 6-8 minutes.
8. Season with salt and pepper, garnish with parsley before serving.

Tips & Variations

• Use rotisserie chicken for an even quicker prep time
• Swap egg noodles for rice or other pasta shapes
• Add extra vegetables like peas or corn in the last few minutes
• Make the noodles separately if planning to freeze portions
• For richer flavor, use homemade chicken stock

Serving Suggestions

Serve this comforting soup with crusty bread or crackers for dipping. A simple green salad makes the perfect side dish for a complete meal. For extra warmth, add a sprinkle of red pepper flakes or a squeeze of lemon juice to brighten the flavors.

Notes

• Stores well in the refrigerator for up to 4 days
• Freeze without noodles for up to 3 months
• Soup is ready when vegetables are tender but still hold their shape

FAQs

• Can I use frozen vegetables? Yes, frozen vegetables work well. Add them in the last 5 minutes of cooking.
• How do I prevent mushy noodles? Cook noodles separately or add them just before serving if you plan to have leftovers.
• Can I make this in a slow cooker? Yes, cook on low for 6-8 hours, adding noodles in the last 30 minutes.
• Is this soup gluten-free? Replace regular egg noodles with gluten-free pasta and verify your broth is gluten-free.

Chicken Noodle Soup

Recipe by Full Recipe

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Nothing says comfort quite like a steaming bowl of homemade chicken noodle soup. This classic recipe combines tender chunks of chicken, perfectly cooked egg

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups egg noodles
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add chicken pieces and cook until golden, about 5 minutes.
3. Add carrots, celery, and onion. Cook until vegetables soften, about 5 minutes.
4. Stir in garlic and cook for 30 seconds.
5. Pour in chicken broth, add bay leaf and thyme.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Add egg noodles and cook until tender, about 6-8 minutes.
8. Season with salt and pepper, garnish with parsley before serving.

Notes

• Stores well in the refrigerator for up to 4 days
• Freeze without noodles for up to 3 months
• Soup is ready when vegetables are tender but still hold their shape