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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:

Chicken noodle soup in a white bowl.

Chicken Noodle Soup

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.
5 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 servings
Course Main Course, Soup
Cuisine American
Calories 249

Ingredients 

  • 2 tablespoons olive oil or butter
  • 1 onion finely chopped
  • 1 carrot peeled and chopped
  • 1 celery rib chopped
  • 8 cups (2 quarts) chicken broth (see note 1)
  • 3 cups cooked chicken chopped or shredded (see note 2)
  • 2 teaspoons fresh thyme minced, or ½ teaspoon dried
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • Salt and freshly ground black pepper
  • fresh parsley minced, for garnish

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.

Notes

  1. Chicken broth: Use store bought or make your own broth.
  2. Chicken: Leftover chicken works perfectly here, or you can poach a chicken (and make broth at the same time).
  3. Leftovers: Cool completely, then store in the fridge and eat within 4 days.
  4. Freezer: Freeze for up to 3 months to have on hand for soup emergencies.
  5. 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.

Nutrition

Calories: 249kcalCarbohydrates: 24gProtein: 18gFat: 9gSaturated Fat: 2gCholesterol: 63mgSodium: 921mgPotassium: 436mgFiber: 2gSugar: 2gVitamin A: 1359IUVitamin C: 19mgCalcium: 40mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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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