Categories: Food

Literally the BEST Chicken Noodle Soup

Nothing beats a warm bowl of homemade chicken noodle soup, especially on a cold day! Tender chicken, tender noodles, and fresh veggies simmer in a flavorful broth. It’s cozy, comforting, and tastes just like home. Plus, it’s ready in under 30 minutes!

Why This Soup Is Always a Favorite

The Ultimate Comfort Food: Whether you’re feeling under the weather or just need something warm and cozy, a big bowl of chicken noodle soup always hits the spot!
Ready in Under 30 Minutes: Using leftover or rotisserie chicken makes this a quick dinner without giving up that delicious flavor.
A Family Favorite: Everyone loves a classic! Serve it with my no knead bread, Grandma’s bread, or these rolls for a meal the whole family will love!

Chicken Noodle Soup Ingredients

Switch Up the Cooked Chicken: Rotisserie chicken is my favorite shortcut, but leftover chicken or turkey works great, too!
Try Different Noodles: No egg noodles? Use rotini, small shells, or another short pasta. Just adjust the cooking time as needed.
Add More Veggies: Toss in peas, corn, spinach, or green beans to make the soup your own!
Like It Brothier? Egg noodles soak up quite a bit of liquid. If you prefer a soup with more broth, keep some extra chicken broth handy to add as needed.

How to Make Chicken Noodle Soup

Feeling under the weather? This easy chicken noodle soup is quick to make and seriously soul soothing. Just simmer veggies, broth, noodles, and chicken. Best part, it’s ready in 20 minutes! Pair it with my Copycat Starbucks Medicine Ball for the ultimate sick day comfort.

Sauté the Vegetables: Heat the olive oil in a large pot over medium-high heat, then add the carrots, celery, and onion. Cook for 4-5 minutes until tender, then stir in the garlic and thyme, and cook for 1 more minute.
Add the Broth and Noodles: Pour in the chicken broth and add the egg noodles. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the noodles are al dente.
Add the Chicken: Stir in the shredded chicken and parsley, then simmer until the chicken is heated through, then season with salt and black pepper to taste.

Alyssa’s Pro Tip

Don’t Overcook the Noodles! Cook the egg noodles just until al dente. They’ll continue to soften in the rich broth, and nobody wants mushy noodles! If you’re making the chicken noodle soup ahead of time, cook and store the noodles separately, then add them when you’re ready to serve.

Must Have Kitchen Tools

Large Pot or Dutch Oven: Plenty of room for all that delicious broth, chicken, and noodles!
Sharp Chef’s Knife: Makes chopping the carrots, celery, and onion a breeze.
Ladle: Perfect for scooping up big bowls of cozy chicken noodle soup!

Chicken Noodle Soup

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Tender chicken, hearty egg noodles, and fresh veggies simmered in a flavorful broth. The ultimate comfort food!

Course Dinner, Main Course, Side Dish, Soup

Cuisine American

Keyword chicken noodle soup, chicken noodle soup recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 302kcal

Author Alyssa Rivers

Ingredients

2 tablespoons olive oil
2 cups sliced carrots about 2-3 large carrots
1 ½ cups diced celery about 3-4 ribs
1 ½ cups diced onion about 1 medium onion
3 teaspoons minced garlic about 3 cloves
2 tablespoons fresh thyme stems removed
10 cups chicken broth
12 ounces wide egg noodles
2 cups shredded chicken
2 tablespoons fresh parsley
salt to taste
ground black pepper to taste

Instructions

In a large pot over medium-high heat, add 2 tablespoons olive oil, 2 cups sliced carrots, 1 ½ cups diced celery, and 1 ½ cups diced onion. Cook for 4-5 minutes, until tender. Add 3 teaspoons minced garlic and 2 tablespoons fresh thyme, then cook for 1 minute more.
Pour in 10 cups chicken broth and add 12 ounces wide egg noodles, then bring to a boil over high heat. Reduce to a simmer and cook the noodles for about 10 minutes, until they are al dente.
Add in 2 cups shredded chickenand 2 tablespoons fresh parsley right before serving, and continue to simmer until the chicken is heated through. Season with salt and ground black pepper to taste.

Video

Notes

Leftover Instructions

In the Refrigerator: Store cooled soup in an airtight container for 3-4 days.
In the Freezer: Freeze the soup without the noodles for up to 1 month. Let it cool, then store it in a freezer-safe container or bag.
To Reheat: Warm on the stovetop or in the microwave, adding more broth as needed. If frozen without noodles, thaw overnight in the fridge and cook the noodles in the soup when reheating.