Easy Classic Chicken Noodle Soup

Chicken noodle soup is that friend who shows up with a messy bun and a big, cozy sweatshirt and says, hey, I’ve got you. This version is the classic: tender chicken, soft onions and carrots, good broth, and noodles that make the whole bowl feel like a hug. It’s simple on purpose—fewer moving parts, more comfort—because weeknights don’t need drama, they need dinner that tastes like you actually care.

My husband calls this “the fix-it soup.” Long day? Headache? Weird kid meltdown about the wrong socks? I pull a pot onto the stove and we all calm down a little. The first time I made it, I over-simmered and the noodles went full mush—still got thumbs up from the whole table. Now it’s a Sunday habit: big pot, leftovers for lunch, a little extra broth for the freezer because future-me is tired and deserves nice things.

Kitchen Talk

I’m heavy-handed with celery because I love that clean, green bite—it keeps the soup from tipping into bland. If I’ve got a rogue parsnip, it goes in. I’ve definitely burned garlic trying to “just quickly toast it,” so now I add it after the onions soften, not before. If the broth tastes fine but not thrilling, a tiny splash of apple cider vinegar wakes it up like magic. My laziest trick: toss in a Parmesan rind while it simmers, fish it out before serving. Instant depth, zero effort. Also, I’ve added too many noodles more times than I will admit on the internet—go light, they expand like a spongey little army.

Shopping Tips

– Chicken: Bone-in thighs or a whole chicken give richer flavor. Boneless breast works if you want it leaner.
– Vegetables: Fresh carrots, celery, and onion are the base. Grab firm, bright ones for the best flavor.
– Noodles: Wide egg noodles are classic. Dried store-bought are fine, but fresh cook faster.
– Broth: Low-sodium chicken broth lets you control the seasoning. Homemade if you’ve got it, otherwise boxed works.
– Herbs: Fresh parsley and thyme brighten the soup. Dried thyme is fine too if that’s what’s in the pantry.
– Budget swaps: Use rotisserie chicken for a shortcut. Frozen mixed veggies work if you’re in a pinch.

Prep Ahead Ideas

– Chop onions, carrots, and celery the night before and stash in a lidded container so you can just dump-and-sizzle after work.
– Shred cooked chicken ahead—rotisserie is a hero here. Keep it in a separate container so it doesn’t dry out in the soup.
– Cook noodles separately and store them plain with a little olive oil to prevent sticking. Add to bowls as you serve.
– Freeze extra broth in mason jars or silicone trays. Morning you boils it; evening you eats peacefully.

Time-Saving Tricks

– Use rotisserie chicken and pre-chopped mirepoix from the store when life is, uh, lifing.
– Frozen peas or mixed veg go straight in at the end—no need to thaw.
– Heat your broth separately in a kettle or microwave to bring the pot to a simmer faster.
– Don’t rush the onion stage—give it a couple mellow minutes. That’s where the flavor starts.

Common Mistakes

– Overcooking noodles in the soup. They keep sipping broth, then boom: mush. Cook them separate or add near the end.
– Under-salting. Soup is a big batch—taste, season, taste again. It should taste bright, not salty.
– Boiling the chicken to death. If you’re using cooked chicken, just warm it through at the end.
– I once tossed in raw garlic late and it tasted sharp. If that happens, simmer a few extra minutes or add a knob of butter—it smooths it out.

What to Serve It With

– Buttered sourdough or garlic bread for dunking.
– A simple green salad with lemony dressing and shaved Parmesan.
– Grilled cheese if you’re leaning into cozy.
– Saltine or oyster crackers for the classic crunch.

✔Tips & Mistakes

– Start with medium heat; if it’s sputtering, back off.
– Use a big pot so stirring is peaceful, not splashy.
– Add herbs at the end for fresh flavor; dried can go earlier.
– If it tastes flat, add acid (lemon, vinegar) before more salt.
– Too thick? More broth. Too thin? Simmer uncovered for a few minutes.

✔Storage Tips

Leftover soup goes in the fridge in airtight containers and is even better the next day. Keep noodles separate if you can so they don’t puff up like tiny water balloons. Freezes like a dream—again, minus the noodles, which get weird. If you eat it cold straight from the container while hiding in the fridge light? No judgment. Breakfast soup is also a mood.

✔Variations and Substitutions

– Gluten-free: swap in GF noodles or rice. Cook them separate, add per bowl.
– Protein: chicken thighs for richness, breast for lean, or leftover turkey post-holiday.
– Broth: homemade if you’ve got it; boxed works. Boost store-bought with a splash of soy sauce or a Parmesan rind.
– Veggies: add peas, corn, spinach, or kale at the end. Mushrooms if you’re feeling fancy.
– Flavor boosts: squeeze of lemon, fresh dill or parsley, pinch of chili flakes, or a swirl of cream for a cozy vibe.
– No noodles? Try rice, orzo, or diced potatoes. Same rule: add late so they don’t hog the broth.

Frequently Asked Questions

Easy Classic Chicken Noodle Soup

Comforting and wholesome chicken noodle soup made with tender chicken, hearty vegetables, and classic egg noodles in a rich, savory broth—ready in under an hour.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp olive oil
• ▢ 1.5 lb boneless skinless chicken breasts cut into large chunks
• ▢ 1 cup yellow onion diced
• ▢ 1 cup carrots thinly sliced
• ▢ 1 cup celery thinly sliced
• ▢ 2 tsp garlic minced
• ▢ 8 cups low-sodium chicken broth
• ▢ 0.5 tsp dried thyme
• ▢ 1 tsp dried parsley
• ▢ 8 oz wide egg noodles dry
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tbsp lemon juice optional, for brightness
• ▢ 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 to 7 minutes.
• Stir in garlic and cook until fragrant, about 0.5 to 1 minute.
• Add chicken, chicken broth, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer and cook until the chicken is cooked through, about 15 to 18 minutes.
• Transfer chicken to a board, shred or chop into bite-size pieces, and return to the pot.
• Stir in egg noodles and simmer until tender, about 6 to 8 minutes.
• Finish with lemon juice and parsley. Taste and adjust salt and pepper as needed, then serve warm.

Notes

For richer flavor, simmer the broth with a parmesan rind or add a splash of chicken base. Use low-sodium broth and season at the end for better control. Leftovers thicken as noodles absorb broth—add a little water or broth when reheating.