Classic Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup

Wide egg noodles, tender chicken, carrot coins, and celery fill a clear, golden broth in this stovetop chicken noodle soup. Cooked chicken keeps preparation quick, while softened onion, garlic, and thyme give the broth a flavorful base. The noodles go in only after the carrots are nearly tender, and the chicken goes in last. That sequence keeps the soup brothy and the chicken tender. Finish each bowl with fresh parsley.

Ingredients for Chicken Noodle Soup

• 1 tablespoon olive oil or unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 3 medium carrots, sliced into 1/4-inch coins (about 1 1/2 cups or 180g)
• 3 celery ribs, sliced (about 1 1/2 cups or 150g)
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth or stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 8 ounces dry wide egg noodles (about 225g)
• 3 cups cooked shredded or chopped chicken, such as rotisserie chicken (about 375g)
• Kosher salt to taste, starting with 1/4 teaspoon if needed
• 1/4 cup finely chopped fresh parsley (about 15g), plus more for serving

Optional: Add a pinch to 1/4 teaspoon crushed red pepper flakes with the garlic, or scatter a few over the finished bowls. Low-sodium broth makes it easier to adjust the salt, especially when using seasoned rotisserie chicken.

How to Make Chicken Noodle Soup

Prep: 15 minutes. Cook: about 20 minutes. Total: about 35 minutes. Serves: 6.

1. Soften the vegetables: Heat the oil or butter in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and a small pinch of salt. Cook uncovered, stirring occasionally, for 5 to 7 minutes, until the onion is translucent and the vegetables begin to soften without browning. Stir in the garlic and optional red pepper flakes for the last 30 seconds.
2. Simmer the broth: Add the broth, bay leaf, thyme, and black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook mostly uncovered, or with the lid slightly ajar, for 8 to 10 minutes. The carrots should be nearly tender but still hold their shape. Keep the bubbles small and steady rather than boiling hard, which can break up the vegetables and reduce the broth too quickly.
3. Cook the noodles: Add the egg noodles and stir to separate them. Simmer gently, stirring once or twice, until just tender, about 5 to 7 minutes depending on the brand. Start checking 2 minutes before the earliest package cook time. The noodles should no longer taste chalky but can retain a little firmness at the center.
4. Warm the chicken: Stir in the cooked chicken and parsley. Simmer over low to medium-low heat for 2 to 3 minutes, just until the chicken is hot. Remove the bay leaf. Taste the broth before adding salt, then adjust the salt and pepper as needed.
5. Serve: Ladle into deep bowls, distributing the noodles, chicken, carrots, and celery evenly. Top with more parsley and optional red pepper flakes. Serve promptly while the soup is loose and brothy.

How to Keep Chicken Noodle Soup Brothy

Egg noodles absorb broth while they cook and continue absorbing it as the soup sits. Use the full 8 cups of broth, stop cooking when the noodles are just tender, and serve right away. If the soup thickens, add more chicken broth until it ladles easily. For meals made ahead, keep the noodles separate or cook them fresh when reheating the soup base.

Chicken Options

Rotisserie chicken, leftover roast chicken, and poached chicken all work. Shred or chop the cooked meat into bite-size pieces and add it near the end so it heats through without a long simmer.

If using raw boneless chicken instead, simmer it gently in the broth until it reaches 165°F (75°C). Remove and shred it before cooking the noodles, then return it to the soup near the end. This takes longer than the cooked-chicken method. Bone-in chicken calls for a separate, longer broth-building method.

Serving and Variations

Serve with crusty bread, dinner rolls, or a simple green salad. For a gluten-free version, use gluten-free noodles and follow their package directions; cooking them separately can help protect their texture.

If the finished broth tastes flat, stir in 1 to 2 teaspoons lemon juice or 1/2 to 1 teaspoon chicken base. Taste first and add salt cautiously, particularly if using chicken base.

This soup is deliberately clear and brothy. For a distinct creamy egg-noodle soup, see Creamy Turkey Soup with Spinach and Egg Noodles. For a different chicken soup seasoning profile, try Anti-Inflammatory Turmeric Chicken Soup.

Make-Ahead, Storage, and Reheating

For the best make-ahead texture, prepare the broth, vegetables, and chicken without the noodles. Cool promptly and refrigerate the soup base in an airtight container for up to 3 to 4 days. Bring it to a simmer and cook the noodles just before serving. If you cook noodles ahead, refrigerate them separately from the base.

Reheat leftovers gently on the stovetop or in the microwave until hot. Noodles stored in the broth will soften and absorb liquid; add more chicken broth as needed. Avoid prolonged boiling, which can soften the noodles further and toughen the chicken.

Freeze cooled soup base without noodles in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat, and cook fresh noodles before serving.

Nutrition

Approximate nutrition per serving (1/6 of the recipe): 330 calories, 29g protein, 10g fat, and 34g carbohydrates. Approximate values per 100g: 70 calories, 6g protein, 2g fat, and 7g carbohydrates. Values vary with the broth, chicken, and noodles used.