If there’s one dish that instantly conjures up feelings of comfort and warmth, it has to be Classic Chicken Noodle Soup. This is the ultimate bowl for chilly nights, nursing a cold, or just craving something absolutely soul-satisfying. Tender chicken, savory broth, sweet carrots, celery, and just the right amount of noodles all come together in perfect harmony. The flavors are simple but timeless, making it a recipe you’ll want to keep close at hand for years to come.
Ingredients You’ll Need
The beauty of Classic Chicken Noodle Soup lies in its uncomplicated, honest ingredients. Each component brings its own magic, whether that’s body and depth from the broth, sweetness from the carrots, or freshness from the herbs. Here’s why you’ll want to give every ingredient the spotlight it deserves:
- Olive oil: Adds a velvety base for sautéing and lends a lovely, subtle richness without overpowering the other flavors.
- Onion (diced): Brings a gentle sweetness and depth to the soup, making the broth more aromatic.
- Garlic (minced): A little garlic goes a long way—its warmth and fragrance infuse each spoonful with comfort.
- Carrots (peeled and sliced): These give a burst of color and a natural sweetness that balances the savory chicken and broth.
- Celery (sliced): Classic for a reason—celery adds crunch and that unmistakable herbal note to the soup.
- Chicken broth: The heart and soul of this dish, using a good-quality broth is key to achieving a deep, nourishing flavor.
- Cooked shredded chicken: Rotisserie chicken or homemade boiled chicken keeps this soup hearty and satisfying, while making it a breeze to toss together.
- Dried thyme: Earthy and floral, thyme brings warmth and complexity without being overpowering.
- Dried parsley: Offers a fresh vegetal flavor that brightens the broth.
- Bay leaf: Infuses the soup with subtle depth and that classic homemade taste.
- Salt and black pepper: Essential for coaxing out every bit of flavor—don’t hesitate to adjust these to your liking!
- Egg noodles (uncooked): Tender and slurpable, the noodles make this soup a true classic comfort food.
- Chopped fresh parsley or dill for garnish (optional): A sprinkle of fresh herbs on top brings a pop of color and a final layer of brightness.
How to Make Classic Chicken Noodle Soup
Step 1: Build the Flavors
In a large soup pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and let it soften for 3 to 4 minutes. This is the base you want—aromatic and slightly sweet. It’s the little details that set up deep flavors later. Stir in the garlic, carrots, and celery, cooking together for another 5 minutes. The kitchen fills with comforting, homey smells at this point, and you’ll see the vegetables start to sweat and soften.
Step 2: Add the Broth and Chicken
Pour in your chicken broth, then pile in the cooked, shredded chicken. Sprinkle in the dried thyme, dried parsley, and add the bay leaf. Season generously with salt and pepper, but remember, you can always adjust to taste at the end. Stir everything together, increase the heat, and let the soup come just to a gentle boil. Once it’s bubbling, reduce the heat to low and allow it to simmer for about 15 minutes. This time is crucial for melding the flavors and letting the herbs work their magic.
Step 3: Noodles Go In
After the simmer, remove the lid and add your egg noodles. Stir gently, making sure the noodles are nicely submerged. Let the soup simmer for another 8 to 10 minutes, until the noodles are perfectly tender but not mushy. Check for seasoning now—sometimes the noodles will soak up a little more flavor, and you might want to add an extra pinch of salt or pepper.
Step 4: Finish and Serve
Remove the bay leaf, ladle the soup into bowls, and give it a tiny taste to be sure it’s seasoned just right. If you have fresh parsley or dill on hand, scatter a generous handful over each bowl. This not only adds a burst of freshness but also a beautiful, inviting touch that says “welcome home” with every spoonful.
How to Serve Classic Chicken Noodle Soup
Garnishes
A sprinkle of chopped fresh parsley or dill is classic, but don’t be afraid to get creative. A squeeze of lemon, a twist of black pepper, or even a little grated Parmesan can wake up the flavors. These simple extras make each bowl of Classic Chicken Noodle Soup feel extra special and personalized.
Side Dishes
This soup is hearty enough to enjoy all on its own, but if you’re wanting a meal, it pairs beautifully with crusty bread or a soft dinner roll for dunking. For something lighter, a crisp green salad with a lemony vinaigrette does wonders alongside the savory broth and noodles.
Creative Ways to Present
For a fun twist, serve Classic Chicken Noodle Soup in large mugs for easy sipping. If hosting, arrange a mini “topping bar” with bowls of chopped herbs, croutons, shredded cheese, and lemon wedges, so everyone can customize their own bowl. For lunches on the go, pack the soup in a thermos to keep it piping hot wherever you are!
Make Ahead and Storage
Storing Leftovers
Transfer cooled soup into airtight containers and refrigerate for up to 4 days. If you’re planning ahead, consider storing the noodles and soup separately so the noodles don’t soak up too much broth and become overly soft.
Freezing
Classic Chicken Noodle Soup freezes wonderfully, but for the best texture, skip adding the noodles before freezing. Freeze the soup base in freezer-safe containers for up to 3 months, then add freshly cooked noodles when you’re ready to enjoy.
Reheating
Gently reheat soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If noodles have soaked up too much broth, you can add a splash of water or more broth to restore the soup’s perfect consistency.
FAQs
Can I use homemade chicken broth?
Absolutely! Homemade chicken broth will give your Classic Chicken Noodle Soup an even richer, deeper flavor. If you have the time, it’s well worth the extra step. Store-bought broth is a great, quick alternative too.
Which type Soup
Egg noodles are the traditional choice for Classic Chicken Noodle Soup—they cook quickly and soak up all that delicious broth. You can substitute other small pasta shapes, but egg noodles truly make the soup comforting and classic.
How can I make the soup gluten-free?
Simply swap regular egg noodles for your favorite gluten-free pasta. Keep an eye on the cooking time, as gluten-free noodles can cook a bit faster and you’ll want to avoid overcooking them.
Can I use uncooked chicken instead?
Yes, you can! Add uncooked, diced chicken breast or thighs after the veggies have softened, then pour in the broth. Simmer until the chicken is cooked through before proceeding. This can add an extra depth of freshness to the broth.
What can I do if the soup tastes bland?
If your Classic Chicken Noodle Soup needs a flavor boost, don’t hesitate to add more salt, pepper, or a splash of extra chicken broth. Sometimes a dash of lemon juice or a pinch more herbs can brighten things up beautifully.
Final Thoughts
If you haven’t made Classic Chicken Noodle Soup from scratch before, now’s your moment. It’s easy, heartwarming, and fills your home with the best kind of cozy aroma. Give this recipe a try—the results are everything you love about comfort food, and then some. Your family, your friends, and your taste buds will thank you!
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Classic Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and classic recipe for homemade chicken noodle soup that is perfect for chilly days or when you’re feeling under the weather. This soup is hearty, flavorful, and easy to make.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (from rotisserie or boiled chicken)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups egg noodles, uncooked
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and add the shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Add the egg noodles and cook for another 8–10 minutes until the noodles are tender.
- Remove the bay leaf and taste the soup, adjusting seasoning if needed. Garnish with fresh parsley or dill and serve warm.
Notes
- For richer flavor, use a mix of chicken broth and a bit of bone broth.
- If making ahead, cook the noodles separately and add them just before serving to prevent them from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
