There’s something about a steaming bowl of chicken noodle soup that pulls you into the present: the warm, savory aroma of chicken and herbs, the gentle slurp of tender egg noodles, and the soft bite of carrots and celery that gives way to comforting broth. Close your eyes and you can almost feel a blanket around your shoulders and hear the quiet hush that comes with home. This recipe delivers that exact comfort—bright, nourishing, and endlessly forgiving.
Perfect for chilly evenings, slow weekend mornings, when someone’s under the weather, or as the centerpiece of a cozy family dinner, this chicken noodle soup is both practical and sentimental. It’s simple enough for a weeknight meal yet hearty enough for guests. If you like noodle-forward chicken dishes, you might also enjoy a quick comparison with this one-pan chicken buttered noodles recipe, which shares the same nostalgic noodle appeal in a different format.
At a Glance
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 6 bowls
- Difficulty level: Easy — great for cooks of all levels
Nutrition Highlights
Estimated nutrition per serving (based on 6 servings). Values are approximations calculated from standard ingredient nutrient data (USDA FoodData Central) and typical product labels; individual results will vary based on exact brands and broth sodium levels. For general sodium and dietary guidance, see resources from the CDC and Mayo Clinic.
- Calories: ~260 kcal
- Protein: ~18 g
- Carbohydrates: ~27 g
- Fat: ~8 g
- Fiber: ~2 g
- Sodium: variable — typically 400–1,100 mg per serving depending on broth choice (use low-sodium broth to reduce this)
Notes:
- Using low-sodium or homemade broth can dramatically lower sodium per bowl. The CDC recommends keeping daily sodium under 2,300 mg for most adults.
- Protein comes mainly from the cooked chicken; increasing the chicken increases protein proportionally.
Why You’ll Love It
This recipe is a trifecta of comfort, convenience, and nutrition. The aroma alone—rich chicken notes brightened with thyme and parsley—signals warmth and care. It evokes family memories for many of us, while also being a reliable weeknight fix: quick to assemble, forgiving if you tweak quantities, and flexible with substitutions. It’s light enough when you want something soothing and substantial enough when you need real fuel. Seasonally, it’s a champion for cold-weather dinners and a gentle cure-all when someone needs a bowl of familiarity.
Step-by-Step Instructions
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded (about 2 cups ≈ 280 g cooked)
- 6 ounces (170 g) egg noodles (dry)
- 8 cups (2 L) chicken broth (use low-sodium if preferred)
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Optional ingredients and substitutions
- Use rotisserie chicken, leftover roasted chicken, or poached chicken breasts.
- Swap egg noodles for gluten-free noodles or rice for a gluten-free version.
- Add a squeeze of lemon or a splash of white wine for a bright finish.
- For a richer broth, add 1/2 cup dry white wine when adding the broth or a chicken bone broth in place of regular broth.
- For extra vegetables: add diced potatoes, parsnips, or a handful of spinach near the end.
Method
- Place a large pot over medium heat and add the olive oil.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and translucent—don’t rush this step; it builds the base flavor.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth, then add the bay leaf and thyme. Bring to a gentle boil.
- Add the shredded cooked chicken and the egg noodles. Stir well to distribute.
- Reduce heat and simmer for 10–12 minutes until the noodles are tender and the flavors meld. Taste and season with salt and pepper.
- Stir in the chopped parsley and remove the bay leaf. Ladle into bowls and serve hot.
Practical tips
- Avoid overcooking the noodles: start checking doneness at 8 minutes—egg noodles can go soft quickly.
- If you expect leftovers, undercook noodles by 1–2 minutes and finish them when reheating to avoid mushy texture.
- If using leftover chicken that’s cool, add it near the end so it warms through without drying.
- For a richer mouthfeel, finish each bowl with a drizzle of extra-virgin olive oil or a pat of butter.
If you like experimenting with noodle textures, try this Asian-inspired option for inspiration: sticky garlic chicken noodles.
Best Pairings
- Classic: crusty bread or buttered toast to soak up the broth.
- Light sides: simple green salad with a lemon vinaigrette or steamed green beans.
- Cozy beverage: hot tea, warm apple cider, or a light-bodied white wine (e.g., Pinot Grigio).
- Garnish ideas: extra parsley, cracked black pepper, a little grated Parmesan, or a splash of fresh lemon juice for brightness.
Storing Leftovers
- Room temperature: Do not leave soup out at room temperature for more than 2 hours (food safety guideline).
- Refrigerator: Store in airtight containers for 3–4 days. If noodles have been cooked in the soup, they will continue to absorb broth and soften—reheat gently and consider adding a splash of broth or water when reheating.
- Freezer: Freeze for up to 3 months. For best texture, freeze the broth and chicken together, but store noodles separately in a freezer-safe container if you want them to retain more texture. Thaw in the refrigerator overnight before reheating.
Chef’s Advice
- Use low-sodium broth as your blank canvas: you can always add salt later but you can’t remove it once added.
- For a depth of flavor, roast onion halves and carrot chunks briefly before sautéing.
- If making from scratch with raw chicken and bones, simmer the bones for 2–4 hours to make a richer homemade broth; strain well before proceeding.
- Watch cooking times for your chosen noodle type—rice noodles or gluten-free pasta have different cook times and textures.
- Fresh herbs at the end add a bright, immediate lift; dried herbs are better added during simmering.
Creative Twists
- Immune-boosting version: add sliced ginger and a touch of turmeric; finish with lemon and extra garlic for a warming, anti-inflammatory spin.
- Creamy variation: swirl in 1/2 cup of plain Greek yogurt or a splash of cream at the end for richness (temper the yogurt by adding a few spoonfuls of hot broth first to prevent curdling).
- Gluten-free / grain-free: replace egg noodles with spiralized zucchini (add at the last 2 minutes), rice noodles, or cooked quinoa to keep it hearty and GF-friendly.
- Mediterranean flavor: swap thyme for oregano, add diced tomatoes and a squeeze of lemon, and finish with olives or feta on the side.
Common Questions & Answers
Q: Can I use raw chicken instead of cooked chicken?
A: Yes—if using raw chicken, add it with the broth and simmer until fully cooked (internal temp 165°F / 74°C). Remove, shred, and return to the pot.
Q: How do I keep the noodles from getting mushy when storing leftovers?
A: Store noodles separately from the broth when possible, or undercook them slightly and finish cooking when reheating.
Q: Can I make this vegetarian?
A: Replace chicken with firm tofu or chickpeas, and use vegetable broth. Add mushrooms or extra root vegetables for a savory base.
Q: How can I lower sodium?
A: Use low-sodium or homemade broth and avoid pre-seasoned bouillon. Season with herbs and lemon for flavor instead of extra salt.
Q: What’s the best way to thicken the broth if I want a heartier soup?
A: Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water; stir into simmering soup and cook until slightly thickened. Alternatively, blend a cup of cooked vegetables into the broth for natural body.
Conclusion
I hope this recipe invites you to slow down, ladle a warm bowl, and share it with someone you love. If you’d like another from-scratch approach for comparison, check out Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch for a slightly different technique, and for a budget-friendly spin see Chicken Noodle Soup (from scratch) – Budget Bytes. Try the recipe, leave a note about your tweaks, and join our community around warmth, good food, and simple pleasures.
Print
Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option Available
Description
A warm and comforting chicken noodle soup that’s perfect for chilly evenings and cozy family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 6 ounces (170 g) egg noodles (dry)
- 8 cups (2 L) chicken broth (use low-sodium if preferred)
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large pot over medium heat and add the olive oil.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and translucent.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth, then add the bay leaf and thyme. Bring to a gentle boil.
- Add the shredded cooked chicken and the egg noodles. Stir well to distribute.
- Reduce heat and simmer for 10–12 minutes until the noodles are tender and flavors meld. Season with salt and pepper.
- Stir in the chopped parsley and remove the bay leaf. Ladle into bowls and serve hot.
Notes
For a lighter soup, use low-sodium or homemade broth. Consider adding fresh herbs at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg
