Chicken Noodle Soup

This post may contain affiliate links. For more information, please see our affiliate policy.

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:

 

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
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 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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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