The Ultimate Chicken Noodle Soup Recipe

There’s something magical about chicken noodle soup. Whether it’s the comforting aroma wafting through your kitchen, the nourishing warmth it brings on a cold day, or the way it soothes your soul when you’re under the weather, this classic recipe has stood the test of time for a reason.
In my home, chicken noodle soup is more than just a meal—it’s a tradition. I remember my mom making it every winter, adding a sprinkle of love to every ingredient. Now, as the days grow colder, I find myself reaching for my pot, ready to recreate that same cozy feeling for my own family.
This recipe is simple yet packed with flavor, combining tender chicken, hearty noodles, and a rich, savory broth. It’s the perfect dish to make on a lazy Sunday or when you need a quick dinner that everyone will love. Plus, it’s a lifesaver during flu season—comforting and packed with nutrients to help you feel better in no time.
So, grab your favorite pot, and let’s get cooking. Trust me, one spoonful of this chicken noodle soup, and you’ll be hooked!
Why You’ll Love It
- Simple and Quick: This recipe takes just about 30 minutes to prepare, making it perfect for busy weeknights or last-minute meal prep.
- Customizable: Would you prefer more veggies? Want to use gluten-free noodles? This soup is incredibly versatile and can be tailored to your preferences.
- Comfort in a Bowl: There’s nothing quite like the soothing combination of tender chicken, flavorful broth, and soft noodles to warm you up from the inside out.
- Healthy and Nutritious: Packed with protein, vitamins, and minerals, this soup is not just tasty but also nourishing.
Ingredient List
Here’s everything you’ll need to make this delicious chicken noodle soup.
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (low-sodium or homemade for best results)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
For the Protein
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
For the Noodles
- 2 cups egg noodles (or any pasta of your choice)
Seasonings
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Optional Sides
- Crusty bread or homemade garlic bread for dipping
More Recipes >>>>> Tasty Buffalo Chicken Wings
Kitchen Tools Needed
Before you start cooking, gather these kitchen essentials to make the process smooth and enjoyable:
- Large pot or Dutch oven: For simmering the soup.
- Wooden spoon: To stir the ingredients as they cook.
- Knife and cutting board: For chopping vegetables and shredding chicken.
- Measuring cups and spoons: For precise ingredient measurements.
- Ladle: For serving the soup.
Cooking Instructions
Follow these simple steps to create a comforting pot of chicken noodle soup:
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 2: Build the Flavor
- Pour in the chicken broth and add the thyme, oregano, and bay leaf. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 10 minutes to allow the flavors to meld.
Step 3: Add the Chicken and Noodles
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
Step 4: Finish and Serve
- Remove the bay leaf and stir in freshly chopped parsley if desired.
- Ladle the soup into bowls and serve hot, with crusty bread on the side if you like.
More Recipes >>>>>>> Marry Me Chicken Pasta

Tips and Tricks for Success
- Use Homemade Broth: If you have the time, homemade chicken broth will elevate the flavor of your soup significantly. It’s worth the effort!
- Don’t Overcook the Noodles: To avoid mushy noodles, add them toward the end of cooking and monitor them closely. Alternatively, cook the noodles separately and add them to individual bowls when serving.
- Rotisserie Chicken Saves Time: For a quick shortcut, use store-bought rotisserie chicken. It’s flavorful and saves you time cooking chicken from scratch.
- Make It Ahead: This soup tastes even better the next day. Leftovers can be stored in the fridge for up to 3 days, but keep the noodles separate to maintain their texture.
- Freeze for Later: Chicken noodle soup freezes well. For the best texture, leave out the noodles when freezing and add fresh ones when reheating.
- Add a Twist: For extra nutrition, feel free to add your favorite vegetables, like spinach or peas. You can also spice it up with a pinch of red pepper flakes.
With these tips and the simple recipe, your chicken noodle soup will be a heartwarming success every time. Enjoy!
Ingredient Substitutions and Variations
- Chicken: Swap shredded chicken with turkey, leftover roast chicken, or cooked tofu for a vegetarian option.
- Broth: Use vegetable broth instead of chicken broth for a lighter or vegetarian soup. Bone broth adds extra nutrients and flavor.
- Noodles: Egg noodles are traditional, but you can use gluten-free pasta, rice, or even zucchini noodles (zoodles) for a low-carb version.
- Herbs: Don’t have thyme or oregano? Use Italian seasoning or fresh herbs like rosemary or dill.
- Vegetables: Add your favorite veggies, like mushrooms, spinach, peas, or corn, to make the soup heartier.
- Creamy Version: Stir in 1/2 cup of heavy cream or a dollop of sour cream for a rich, creamy chicken noodle soup.
Serving Suggestions
- With Bread: Pair the soup with crusty bread, garlic bread, or buttery dinner rolls for dipping.
- Salads: For a complete meal, serve alongside a light salad, like a Caesar salad or a mixed greens salad.
- Toppings: For added flavor, garnish with fresh parsley, a sprinkle of grated Parmesan, or a drizzle of lemon juice.
- Comfort Meal: Add a side of roasted veggies or mashed potatoes for a cozy, satisfying dinner.
More Recipes >>>>>>> Cajun Shrimp And Rice Skillet
Storage and Reheating Instructions
- Storage:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- If freezing, let the soup cool completely. Transfer to a freezer-safe container and store for up to 3 months. To avoid soggy noodles, freeze the soup without the noodles and add freshly cooked ones when reheating.
- Reheating:
- On the stovetop: Warm the soup over medium heat, stirring occasionally, until heated.
- In the microwave: Transfer a portion to a microwave-safe bowl and heat in 1-minute intervals, stirring in between.
- If frozen: Thaw the soup in the refrigerator overnight before reheating.

FAQ
1. Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then transfer them to the slow cooker. Add the broth, seasonings, and raw chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, add the noodles, and cook for an additional 20-30 minutes.
2. Can I use raw chicken in this recipe?
Absolutely! When simmering, add raw chicken breasts or thighs directly to the broth. Cook for about 20 minutes, then remove, shred, and return to the soup.
3. How do I prevent mushy noodles?
Cook the noodles separately and add them to each serving just before eating. This keeps them from absorbing too much broth during storage.
4. Is this soup gluten-free?
It can be! Use gluten-free noodles and ensure your broth is certified gluten-free.
5. How can I thicken the broth?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water for a thicker broth to make a slurry. Stir it into the soup and simmer for a few minutes. Alternatively, blend a portion of the soup and stir it back in.
With these tips, variations, and serving ideas, you’ll create a chicken noodle soup everyone will rave about!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

The Ultimate Chicken Noodle Soup Recipe
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Knife and Cutting Board
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth low-sodium or homemade for best results
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
For the Protein
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
For the Noodles
- 2 cups egg noodles or any pasta of your choice
Seasonings
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Optional Sides
- Crusty bread or homemade garlic bread for dipping
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 2: Build the Flavor
- Pour in the chicken broth and add the thyme, oregano, and bay leaf. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 10 minutes to allow the flavors to meld.
Step 3: Add the Chicken and Noodles
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
Step 4: Finish and Serve
- Remove the bay leaf and stir in freshly chopped parsley if desired.
- Ladle the soup into bowls and serve hot, with crusty bread on the side if you like.
Notes
Nutritional Value (Per Serving)
(Note: These values are approximate and may vary based on specific ingredients used.)- Calories: ~250-300 kcal
- Protein: 20-25 grams
- Carbohydrates: 25-30 grams
- Fiber: 3-5 grams
- Sugar: 3-5 grams
- Fat: 8-10 grams
- Saturated fat: 1-2 grams
- Cholesterol: 40-50 mg
- Sodium: 600-800 mg (depends on broth and salt added)
- Potassium: 400-500 mg
- Vitamin A: 100-150% of daily value (from carrots)
- Vitamin C: 10-20% of daily value (from celery and herbs)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This recipe looks so yummy!
It is!