There’s nothing quite as comforting as a steaming bowl of homemade chicken noodle soup. This classic recipe brings together tender chunks of chicken, perfectly cooked egg noodles, and fresh vegetables in a rich, flavorful broth that warms you from the inside out.
Whether you’re fighting off a cold or just craving something wholesome, this soup delivers all the comfort of grandma’s cooking with minimal effort. It’s the perfect balance of protein, carbs, and vegetables in every spoonful.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple pantry ingredients you likely have on hand
- Perfect for meal prep and freezes beautifully
- Easily customizable to your taste preferences
- Kid-friendly and great for picky eaters
Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 8 cups chicken broth
- 2 tablespoons olive oil
- 4 celery stalks chopped
- 4 whole carrots chopped
- 1/2 onion diced
- 1/4 teaspoon thyme
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Bay Leaves
- 1 cup Egg noodles
- 2 cup water
Instructions
- Heat olive oil in a large pot over medium heat
- Sauté onion, carrots, and celery until softened, about 5 minutes
- Add garlic and cook for 1 minute until fragrant
- Pour in chicken broth, add thyme and bay leaves
- Bring to a boil, then reduce heat and simmer for 10 minutes
- Add egg noodles and cook for 6-8 minutes
- Stir in cooked chicken and heat through
- Season with salt and pepper
- Garnish with fresh parsley before serving
Tips & Variations
- Use rotisserie chicken for a quick shortcut
- Swap egg noodles for any pasta shape you prefer
- Add a squeeze of lemon juice for brightness
- Make it gluten-free by using rice noodles
- Add extra vegetables like peas or corn if desired
Serving Suggestions
Serve this comforting soup with crusty bread or oyster crackers for dipping. A simple green salad makes the perfect side dish for a complete meal.
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze without noodles for best results
- Reheat gently on stovetop or in microwave
FAQs
Can I use raw chicken instead of cooked? Yes, cut raw chicken into small pieces and cook it in the broth before adding the noodles.
Why did my noodles get mushy? Avoid overcooking the noodles and store them separately if making ahead.
Can I make this in a slow cooker? Yes, add all ingredients except noodles and cook on low for 6-8 hours. Add noodles in the last 30 minutes.
Is this soup freezer-friendly? Yes, but freeze without noodles and add fresh ones when reheating.
Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 8 cups chicken broth
- 2 tablespoons olive oil
- 4 celery stalks chopped
- 4 whole carrots chopped
- 1/2 onion diced
- 1/4 teaspoon thyme
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Bay Leaves
- 1 cup Egg noodles
- 2 cup water
Steps
- Heat olive oil in a large pot over medium heat
- Sauté onion, carrots, and celery until softened, about 5 minutes
- Add garlic and cook for 1 minute until fragrant
- Pour in chicken broth, add thyme and bay leaves
- Bring to a boil, then reduce heat and simmer for 10 minutes
- Add egg noodles and cook for 6-8 minutes
- Stir in cooked chicken and heat through
- Season with salt and pepper
- Garnish with fresh parsley before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze without noodles for best results
- Reheat gently on stovetop or in microwave
