Chicken Noodle Soup

There’s nothing quite like a bowl of homemade Chicken Noodle Soup to warm you up on a chilly day or soothe you when you’re feeling under the weather. It’s the ultimate comfort food—simple, nourishing, and packed with flavor.
This recipe is my go-to for busy weeknights, meal prep, or anytime I need a little extra TLC. It’s easy to make, uses pantry staples, and is totally customizable. Plus, it’s a hit with the whole family.
Why You’ll Love This Chicken Noodle Soup
Let’s be honest—Chicken Noodle Soup is a classic for a reason. Here’s why you’ll love this version:
1. It’s comforting and nourishing. Warm broth, tender chicken, and hearty noodles—it’s like a hug in a bowl.
2. Easy to make. With simple ingredients and straightforward steps, this soup comes together in no time.
3. Perfect for meal prep. Make a big batch and enjoy it all week long.
4. Totally customizable. Add your favorite veggies, swap the noodles, or make it gluten-free.
5. Family-friendly. Kids and adults alike will love this soup.
How to Make It
Making Chicken Noodle Soup is as easy as 1-2-3. Here’s a step-by-step guide:
Step 1: Cook the chicken.
In a large pot, sauté diced onions, carrots, and celery in a little olive oil until softened. Add minced garlic and cook for another minute.
Step 2: Simmer the broth.
Add chicken broth, bay leaves, and thyme to the pot. Bring to a simmer, then add chicken breasts or thighs. Cook until the chicken is tender and cooked through.
Step 3: Shred the chicken and add noodles.
Remove the chicken from the pot, shred it, and return it to the soup. Add egg noodles and cook until tender.
Step 4: Season and serve.
Stir in fresh parsley, season with salt and pepper, and serve hot.

Make Ahead Method
Want to prep this soup ahead of time? Here’s how:
1. Cook the soup without the noodles.
Noodles can get mushy if stored in the broth, so it’s best to cook them separately when you’re ready to serve.
2. Store the soup and noodles separately.
Keep the soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Cook the noodles fresh when you’re ready to eat.
3. Reheat and combine.
Reheat the soup on the stove, cook the noodles, and add them to the soup just before serving.
Pro Tips
- Use homemade broth if possible. It adds incredible flavor, but store-bought works great too.
- Don’t overcook the noodles. Cook them just until al dente, as they’ll continue to soften in the hot soup.
- Add extra veggies. Try spinach, zucchini, or peas for a boost of nutrition.
- Season as you go. Taste the soup before serving and adjust the seasoning with salt, pepper, or a squeeze of lemon juice.
- Use rotisserie chicken. For a shortcut, use pre-cooked rotisserie chicken instead of cooking raw chicken.

Storage Options
Store leftover soup (without noodles) in an airtight container in the fridge for up to 4 days.
Freeze the soup (without noodles) for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Cook fresh noodles when you’re ready to serve.
Tools For This Recipe
- Large pot or Dutch oven. Perfect for cooking the soup.
- Wooden spoon or spatula. For stirring the ingredients.
- Knife and cutting board. For chopping veggies and shredding chicken.
- Measuring cups and spoons. For accurate ingredient measurements.
FAQs!
Can I use a different type of noodle?
Absolutely! Try rice noodles, gluten-free noodles, or even small pasta like orzo.
Can I make this in a slow cooker?
Yes! Sauté the veggies first, then add everything except the noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked noodles before serving.
Can I use frozen veggies?
Yes! Frozen carrots, celery, and peas work great. Just add them directly to the pot.
Can I make this vegetarian?
Yes! Use vegetable broth and skip the chicken. Add extra veggies or tofu for protein.
Why did my noodles get mushy?
Noodles absorb liquid as they sit. To prevent this, store the soup and noodles separately and combine them just before serving.
Variations and Substitutions
- Gluten-free: Use gluten-free noodles or rice.
- Low-carb: Swap the noodles for zucchini noodles or cauliflower rice.
- Extra protein: Add cooked beans, lentils, or shredded turkey.
- Creamy version: Stir in a splash of cream or coconut milk for a richer soup.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.

Conclusion
This Chicken Noodle Soup is the ultimate comfort food—simple, nourishing, and totally delicious. It’s perfect for busy weeknights, meal prep, or anytime you need a little extra warmth.
Give it a try and let me know how it turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

The Best Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb boneless skinless chicken breasts or thighs
- 2 cups egg noodles
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
- Add the garlic and cook for 1 minute, or until fragrant.
- Pour in the chicken broth, then add the bay leaves and thyme. Bring to a simmer.
- Add the chicken breasts or thighs to the pot. Cook for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add the egg noodles to the pot and cook for 8-10 minutes, or until tender.
- Stir in the fresh parsley and season with salt and pepper to taste.
- Serve hot and enjoy!