Chicken Noodle Soup

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Chicken Noodle Soup to the rescue! This classic recipe comes together in a hurry, and is the perfect thing to make with leftover chicken. That means you can have a big pot of homemade soup whenever the doctor orders.

Chicken noodle soup in white bowls.

Recipe ingredients:

Labeled chicken noodle soup ingredients in bowls.

Ingredient notes:

Step-by-step instructions:

  1. To start, find your biggest soup pot. A Dutch oven or a stock pot with a heavy bottom is best. Heat some olive oil over medium high heat, then sauté the onion, carrots, and celery. Cook, stirring often, until the onions and celery soften.
    Chopped vegetables cooking in a silver pot with a wooden spoon.
  2. Next, pour in the broth, shredded chicken, thyme, and the bay leaf. Bring the soup to a simmer, and continue to cook until the vegetables are fork-tender. It should only take about 15 minutes!
    Chicken noodle soup cooking in a silver pot.
  3. Time for the noodles. Add them in dry, and keep simmering until they’re tender. Like extra noodles? Add some, but not too many, otherwise the noodles will soak up all the liquid in the pot. No one wants that.
    Chicken noodle soup cooking in a silver pot.
  4. Once the noodles are tender, give the soup a final taste, then season with salt and pepper.
  5. Garnish each bowl with fresh parsley before serving.

Recipe tips and variations:

  • Leftovers: Cool completely, then store in the fridge and eat within 4 days.
  • Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
  • Slow cooker: This takes a lot longer than the stove-top, but I don’t mind if you don’t. Add the broth, chicken, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in the egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.

More delicious soups:

 

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Chicken noodle soup in a white bowl.

Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup is easy and delicious, and it comes together fast with leftover chicken or turkey.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings (2 cups each)
Course Main Course, Soup
Cuisine American
Calories 249
5 from 12 votes

Ingredients 

Instructions 

  • In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  • Stir in broth, chicken, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
  • Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Recipe Video

Notes

  1. Chicken: Leftover chicken torn into bite-sized pieces works perfectly here, or you can poach a chicken (and make broth at the same time). Cooked turkey is delicious too.
  2. Chicken broth: Homemade chicken broth is ideal or you can make broth with chicken bouillon. Better than Bouillon chicken base paste is my personal preference if I'm not using homemade broth.
  3. Yield: This recipe makes about 16 cups of soup, enough for 8 servings, 2 cups each.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cupsCalories: 249kcalCarbohydrates: 24gProtein: 18gFat: 9gSaturated Fat: 2gCholesterol: 63mgSodium: 921mgPotassium: 436mgFiber: 2gSugar: 2gVitamin A: 1359IUVitamin C: 19mgCalcium: 40mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Good recipe. I made my own broth…so worth the extra step. I’m not a noodle fan, so added extra carrots and celery. Delicious5 stars

  2. Just made this for lunch with some leftover shredded chicken. The kids even loved it! Delicious and easy! Thanks for the inspiration!5 stars

  3. This is the recipe that I use… I’ve recently stumbled upon frozen egg noodles by Reames that REALLY step up the game on chicken noodle soup!5 stars