Classic Chicken Noodle Soup Recipe: Easy One-Pot Comfort Food

This classic chicken noodle soup recipe is the one I make on repeat all winter: a big pot of real chicken broth, tender shredded chicken, soft vegetables and egg noodles that never turn mushy. It comes together in about 50 minutes with a handful of pantry staples, no fancy technique required. Whether you’re feeding a cold, a picky family, or just craving something warm, this is the version that always gets finished.

Why this classic chicken noodle soup recipe works

There’s a reason chicken noodle soup shows up on repeat in so many kitchens: it’s simple, it’s forgiving, and it tastes like someone took care of you. This version keeps things classic on purpose: a real chicken broth built from scratch, tender shredded chicken, soft carrots and celery, and wide egg noodles that soak up just enough broth without turning the pot into mush.

I make this whenever someone in the house is under the weather or the fridge just needs using up. The first time I tested it, I added the noodles right at the start to save a step. By dinner time they had swollen up and gone soft, and the broth had turned cloudy and starchy. Cooking the noodles separately in the last few minutes fixed both problems, and it’s the one step I won’t skip anymore.

If your family loves comforting one-pot dinners as much as mine does, you might also want to try our chicken taco soup, it is another one-pot favorite that comes together just as easily.

Ingredient notes and substitutions

Chicken: I used boneless, skinless chicken thighs here because they stay juicy through the full simmer and shred easily. Chicken breasts work fine too, just keep an eye on the timing since they dry out faster if left in too long.

Broth: A good low sodium chicken broth is the backbone of this soup, so use the best one you can find, or make your own if you have time. Store bought broths vary a lot in saltiness, so taste before adding extra salt.

Noodles: Wide egg noodles are the classic choice here, but ditalini, elbow macaroni or another small pasta shape all work if that is what you have. Homemade egg noodles are also a nice touch if you want to make them from scratch, just check the cook time on your batch since it can run shorter than store bought noodles.

Already have cooked chicken: Rotisserie or leftover roast chicken is a great shortcut. Skip simmering raw chicken in step two, simmer the vegetables in the broth on their own for about 15 minutes instead, then stir in about 3 cups of shredded cooked chicken along with the noodles in step four.

Classic chicken noodle soup recipe

Classic Chicken Noodle Soup

Recipe by Mounalisa

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

50

minutes

A classic chicken noodle soup recipe made with real chicken broth, tender shredded chicken, soft vegetables and wide egg noodles that stay firm, not mushy. Ready in about 50 minutes.

Ingredients

• 2 tablespoons olive oil or butter

• 1 medium yellow onion, diced

• 3 large carrots, sliced

• 3 celery stalks, diced

• 3 garlic cloves, minced

• 8 cups low sodium chicken broth

• 1.5 lbs boneless, skinless chicken thighs

• 2 bay leaves

• 1 teaspoon dried thyme (or 3 fresh thyme sprigs)

• 8 oz wide egg noodles

• Salt and black pepper, to taste

• 1/4 cup fresh parsley, chopped, plus a squeeze of lemon juice (optional)

Directions

• Saute the vegetables: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute, until fragrant.
• Simmer the chicken: Pour in the chicken broth and add the chicken thighs, bay leaves and thyme. Bring to a boil, then reduce the heat, cover partially, and simmer for 20 to 25 minutes, until the chicken is cooked through and tender.
• Shred the chicken: Transfer the chicken to a plate and shred it with two forks once it’s cool enough to handle. Discard the bay leaves and return the shredded chicken to the pot.
• Cook the noodles: Bring the soup back to a gentle boil and add the egg noodles. Cook for 6 to 8 minutes, until the noodles are tender but not mushy. Season with salt and pepper to taste.
• Finish and serve: Stir in the fresh parsley and a squeeze of lemon juice, if using. Ladle the soup into bowls while it’s hot.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version.

Storage and reheating

Leftover soup keeps well in the refrigerator for up to 4 days in an airtight container. The noodles keep absorbing broth as they sit, so don’t be surprised if the soup looks thicker the next day. Add a splash of water or extra broth when you reheat it on the stove or in the microwave.

To freeze, leave the noodles out and freeze just the broth, chicken and vegetables in a freezer safe container for up to 3 months, then cook a fresh batch of noodles when you are ready to eat. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (about 1 3/4 cups, based on 6 servings): approximately 260 to 300 calories, 22 to 25g protein, 25 to 30g carbohydrates, 7 to 9g fat, and 700 to 900mg sodium (this varies a lot with your broth).

Frequently asked questions