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Chicken Noodle Soup

Warm, comforting chicken noodle soup made with tender chicken, hearty vegetables, and slurpy noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil (or butter for a richer flavor)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 stalks celery, sliced (about 1 cup)
  • 3 cloves garlic, minced (more if you love garlic!)
  • 8 cups low-sodium chicken broth (homemade if possible)
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
  • 1/2 teaspoon freshly ground black pepper (adjust to taste)
  • 1 teaspoon kosher salt (start with less and adjust after simmering)
For the main filling
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
  • 2 cups wide egg noodles (or other noodles you love)
  • 1 tablespoon lemon juice (optional — brightens the broth)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 pinch crushed red pepper flakes (optional for heat)

Method
 

Preheat & Prepare the Base
  1. Heat the olive oil (or butter) in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the onion is translucent and the vegetables begin to soften (about 6–8 minutes).
  3. Add the minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the chicken broth, add bay leaves, thyme, dried parsley, salt, and pepper. Bring to a gentle simmer.
Make the Main Filling
  1. If using raw chicken, add it whole to the simmering broth and poach gently for 12–18 minutes until cooked through.
  2. Remove, shred with two forks, and return the shredded meat to the pot.
  3. If using leftover or rotisserie chicken, add it during the final stages so it warms through.
  4. In a separate pot, bring salted water to a boil and cook noodles just shy of package directions. Drain and rinse briefly if not adding immediately.
Assemble and Simmer
  1. Add shredded chicken and noodles to the pot with the simmered vegetables and broth.
  2. Taste and adjust seasoning — you might want more salt or a squeeze of lemon juice to lift the flavors.
  3. Simmer gently for 3–5 minutes to let the flavors marry and the noodles finish cooking. Remove bay leaves.
  4. Stir in fresh parsley and serve warm with crusty bread or crackers.

Notes

Use a good-quality broth for the best flavor. Don't overcook the noodles to maintain their texture.