Check out my brand new cookbook! Available NOW! Check out my brand new cookbook! Available NOW! Home › Soup › Literally the BEST Chicken Noodle Soup This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy . This is literally the BEST chicken noodle soup! It’s full of chicken, sliced carrots, celery, and tender wide noodles . This classic homemade soup is seasoned and cooked to perfection. It’s the perfect warm and comforting soup for the winter! Reasons You’ll Love This Recipe Comfort Food: I don’t think there is a comfort food that is literally more comforting than a bowl of homemade chicken noodle soup. It’s perfect to warm up to on a cold day or when you are feeling under the weather. Easy to Make : This soup is ready in less than 30 minutes. It’s so quick and easy and the flavors just get better if you have any leftovers. Family Friendly: When I make this soup, my entire family loves it, and I know yours will, too! Pair this soup with easy no-knead bread, my Grandma’s homemade bread , or these rolls . Ingredients to Make Chicken Noodle Soup This chicken noodle soup is just what you need this winter season. Everything is so simple to throw together and perfect for that leftover chicken! See the recipe card at the bottom of the post for exact ingredient measurements. Want a creamy version? Try my creamy chicken noodle soup ! Or a beef version? Make my beef noodle soup ! Chicken: You can use leftover chicken, or you can make it easy on yourself and grab a rotisserie chicken from the store and shred it to put in this recipe! Olive Oil: Olive oil is great for sautéing your vegetables. Carrots: Slice these up as thick as you prefer. Celery: Depending on your preference, you can cut these up into larger or smaller slices. My kids always like all the vegetables chopped up into tiny pieces! Onion: Adds a wonderful, savory, sweet flavor. Garlic Cloves: If you don’t have any fresh garlic cloves on hand, you can use minced garlic. Half a teaspoon equals about one clove of garlic. Thyme: Fresh thyme stems really add a deep flavor to the broth. Salt and Black Pepper: You only need a pinch to have these make an impact. Chicken broth: The chicken broth adds a lot of depth and flavor to the base of the soup. Want more protein? Use bone broth instead. Egg Noodles: These are great for soaking up the broth and texture. Parsley: The parsley pairs well with the thyme, creating a very flavorful seasoning. How to Make Chicken Noodle Soup Feeling under the weather? This chicken noodle soup is quick to make and seriously soul-soothing. Just simmer veggies, broth, noodles, and chicken. Best part, it’s ready in 20 minutes! Pair it with my Copycat Starbucks Medicine Ball for the ultimate sick day comfort. Sauté Vegetables and Seasonings: In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more. Add Broth and Noodles: Add the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes. Add Chicken and Simmer Until Ready to Serve: Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste. Variations to Try I love my chicken noodle soup with just a few simple ingredients and flavorings. But here are more adventurous ways of making chicken noodle soup recipes! Substitute or add in to make this chicken noodle soup recipe your own. Oil : Instead of oil, you can use butter to sauté the vegetables. Vegetables : Try spinach, green beans, peas, zucchini, canned tomatoes, corn, or even potatoes. Seasoning: Try adding or substituting any herbs for fresh or dry. Meat: Leftover meat is always best, and trying turkey, variations of chicken, or shredded ham is always great. Broth: Switch your chicken broth for turkey or bone broth for different variations. Noodles : If you don’t have egg noodles on hand, pasta such as tortellini, bowtie, small shell, or even spaghetti is great. This chicken noodle soup recipe is simple and easy to make. Here are a few tips I’ve compiled to help make this easier and turn out just how you want. Cut Veggies In Advance: To plan ahead, cut up your vegetables the night before or the morning before cooking. That way, it just takes minutes to put everything in the pot. Larger Slices: Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker. Use a Slow Cooker : Cook your chicken noodle soup in a slow cooker. Follow the recipe, but leave out the noodles until just before you are ready to serve. Thicker Soup: To thicken your soup, add starch like flour or cornstarch. In a separate bowl, add about one tablespoon mixed with water and then continue to add more depending on the thickness and consistency you are looking for. If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It will clump up and won’t work to thicken the broth. Add More Broth: As your noodles sit in the broth, they will continue to absorb it, and you will need to add more when warming up again. Storing Leftover Soup I love to double my chicken noodle soup recipe for now and then store it in the freezer. It’s perfect for warming up on cold winter days or when I know someone is not feeling well. In the Refrigerator: Follow the recipe and let cool completely. Once your chicken noodle soup is cooled, place it in an airtight container and store it in the refrigerator for 3 to 4 days. When reheating, you may need to add more broth. In the Freezer: Yes, this chicken noodle soup will freeze well. Follow the directions for making the chicken noodle soup except skip adding in the noodles. Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the freezer. Make sure that you label the bag with the date! This will last in the freezer for about one month. When ready to warm up you can thaw it overnight in the refrigerator. To Reheat: When you are ready to eat, you can reheat the broth on the stove or in the microwave and add the noodles at this time. As your noodles sit in the broth, they will continue to absorb the broth, and you will need to add more when warming up again. Award Winning Cheeseburger Soup Creamy Sausage Tortellini Soup

Slow Cooker Loaded Baked Potato Soup 6 hours 20 minutes Slow Cooker Pasta e Fagioli Soup 7 hours 10 minutes Pin this now to find it later Chicken Noodle Soup Recipe Ingredients 1x 2x 3x ▢ 2 tablespoons olive oil ▢ 2 cups sliced carrots about 2-3 large carrots ▢ 1 ½ cups diced celery about 3-4 ribs ▢ 1 ½ cups diced onion about 1 medium onion ▢ 3 teaspoons minced garlic about 3 cloves ▢ 2 tablespoons fresh thyme stems removed ▢ 10 cups chicken broth ▢ 12 ounces wide egg noodles ▢ 2 cups shredded chicken ▢ 2 tablespoons fresh parsley ▢ salt to taste ▢ ground black pepper to taste In a large pot over medium-high heat, add 2 tablespoons olive oil , 2 cups sliced carrots , 1 ½ cups diced celery , and 1 ½ cups diced onion . Cook for 4-5 minutes, until tender. Add 3 teaspoons minced garlic , 2 tablespoons fresh thyme and cook for 1 minute more. Pour in 10 cups chicken broth and add 12 ounces wide egg noodles , then bring to a boil over high heat. Reduce to a simmer and let the noodles cook for about 10 minutes, until they are al dente. Add in 2 cups shredded chicken and 2 tablespoons fresh parsley right before serving, and continue to simmer until the chicken is heated throughout. Season with salt and ground black pepper to taste. Nutrition information is automatically calculated, so should only be used as an approximation. Additional Info Categorized as: Chicken , Dinner , Easy , Recipe Skill Levels , Soup About Alyssa Rivers Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more. Shepherd’s Pie Soup New Orleans Gumbo 1 hour 50 minutes Leave a comment Cancel reply Making this recipe per the directions given does not work. Needed a lot more chicken broth for 12 ounces of egg noodles among other things. Basic ingredients are good but the recipe should have given cup amounts for celery & carrots. I finally got it to where it needed to be with many, many adjustments. I appreciate the basic ingredients given but the recipe needed a lot of work to perfect it which I did. It is delicious. Reply That is odd that 10 cups of broth wasn’t enough? It was been plenty for me. I did go in and add cup amounts for the veggies. Thanks for the comment. Reply It wasn’t nearly enough for me either and I automatically reduce egg noodles anyways because I like a very brothy chicken noodle. I did about 8oz and of noodles and 12 oz of broth and it was about where most people would like it, still a bit thick for personal preference though. I added a bunch of Mrs. Dash because I was out of pepper so idk about without that but I’ll say I think it’s a good flavor and after that I think texture vs. broth is person preference. Making this recipe per the directions given does not work. Needed a lot more chicken broth for 12 ounces of egg noodles among other things. Basic ingredients are good but the recipe should have given cup amounts for celery & carrots. I finally got it to where it needed to be with many, many adjustments. I appreciate the basic ingredients given but the recipe needed a lot of work to perfect it which I did. It is delicious. That is odd that 10 cups of broth wasn’t enough? It was been plenty for me. I did go in and add cup amounts for the veggies. Thanks for the comment. Reply It wasn’t nearly enough for me either and I automatically reduce egg noodles anyways because I like a very brothy chicken noodle. I did about 8oz and of noodles and 12 oz of broth and it was about where most people would like it, still a bit thick for personal preference though. I added a bunch of Mrs. Dash because I was out of pepper so idk about without that but I’ll say I think it’s a good flavor and after that I think texture vs. broth is person preference. That is odd that 10 cups of broth wasn’t enough? It was been plenty for me. I did go in and add cup amounts for the veggies. Thanks for the comment. It wasn’t nearly enough for me either and I automatically reduce egg noodles anyways because I like a very brothy chicken noodle. I did about 8oz and of noodles and 12 oz of broth and it was about where most people would like it, still a bit thick for personal preference though. I added a bunch of Mrs. Dash because I was out of pepper so idk about without that but I’ll say I think it’s a good flavor and after that I think texture vs. broth is person preference. It wasn’t nearly enough for me either and I automatically reduce egg noodles anyways because I like a very brothy chicken noodle. I did about 8oz and of noodles and 12 oz of broth and it was about where most people would like it, still a bit thick for personal preference though. I added a bunch of Mrs. Dash because I was out of pepper so idk about without that but I’ll say I think it’s a good flavor and after that I think texture vs. broth is person preference. Easy had fun making it, it turned out fantastic. The dark meat was the great cal. Thank you , make it a great day. Reply Easy had fun making it, it turned out fantastic. The dark meat was the great cal. Thank you , make it a great day. thanks for writing this blog really help me in past but i did not left response earlier so here i am Reply thanks for writing this blog really help me in past but i did not left response earlier so here i am My daughter in law who is pretty much a vegetarian ate 2 bowls. It is the best!! Reply My daughter in law who is pretty much a vegetarian ate 2 bowls. It is the best!! There’s no such thing as too many noodles! I omitted the onion (due to a digestive “allergy”) and used 1/4 of the broth as spicy chicken broth and it’s phenomenal. Saving to make again soon! Reply There’s no such thing as too many noodles! I omitted the onion (due to a digestive “allergy”) and used 1/4 of the broth as spicy chicken broth and it’s phenomenal. Saving to make again soon! ©2026 The Recipe Critic. All rights reserved. Privacy Policy • Powered by CultivateWP .