Chicken Noodle Soup

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Author: yumenjoy
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Comments: 10
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Overall Rating: 4.7 / 5.0
Chicken Noodle Soup
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Warm, soothing classic chicken noodle soup loaded with tender chicken, soft egg noodles, and savory veggies, perfect for chasing chills and feeding the whole family.

Ingredients

Boneless, skinless chicken breast 450 grams
Wide egg noodles 225 grams
Low-sodium chicken broth 1900 ml (8 cups)
Carrots 150 grams (2 medium, diced)
Celery 120 grams (2 stalks, diced)
Yellow onion 100 grams (1 small, diced)
Garlic 9 grams (3 cloves, minced)
Olive oil 30 ml (2 tablespoons)
Dried thyme 1 teaspoon (1 gram)
Dried parsley 1 tablespoon (2 grams)
Bay leaf 1 whole leaf
Kosher salt 1 teaspoon (5 grams)
Ground black pepper ½ teaspoon (1 gram)
Fresh lemon juice 15 ml (1 tablespoon)

Steps

1

Heat Oil and Sauté Vegetables

Heat 30ml (2 tablespoons) of olive oil in a 5-liter stock pot over medium stovetop heat (175°C/350°F). Add diced onion, carrots, and celery, then sauté for 5 minutes, stirring occasionally, until vegetables soften slightly and onion turns translucent.

Step 1
step1：Heat Oil and Sauté Vegetables
2

Add Garlic and Chicken Broth

Add minced garlic to the pot and sauté for 30 seconds until fragrant, taking care not to let the garlic brown or burn. Pour in 1900ml (8 cups) of low-sodium chicken broth, then stir in 1 teaspoon dried thyme, 1 whole bay leaf, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper to combine evenly.

Step 2
step2：Add Garlic and Chicken Broth
3

Simmer Chicken in Broth

Turn heat to medium-high to bring the broth mixture to a rolling boil, then add the whole 450g boneless, skinless chicken breasts. Reduce heat to medium-low to maintain a gentle, steady simmer, cover the pot, and cook for 12 minutes until chicken reaches a safe internal temperature of 74°C/165°F.

Step 3
step3：Simmer Chicken in Broth
4

Remove and Shred Chicken

Use metal tongs to carefully lift the cooked chicken breasts out of the pot and transfer them to a clean wooden cutting board. Let the chicken rest for 5 minutes to retain juices, then shred it into uniform bite-sized pieces using two forks, discarding any tough or rubbery bits.

Step 4
step4：Remove and Shred Chicken
5

Cook Egg Noodles in Soup

Return all shredded chicken to the simmering broth, then turn heat up to medium to bring the liquid back to a low boil. Add 225g of wide egg noodles, stir gently to prevent noodles from sticking to the pot bottom, and cook uncovered for 8 minutes until noodles are tender but retain a slight firm bite (al dente).

Step 5
step5：Cook Egg Noodles in Soup
6

Season and Serve Soup

Turn off the stovetop heat, then fish out and discard the bay leaf. Stir in 1 tablespoon dried parsley and 15ml (1 tablespoon) of fresh lemon juice, taste and adjust salt or pepper as preferred. Ladle soup into wide bowls and serve immediately.

Step 6
step6：Season and Serve Soup

Tips

1.Avoid overcooking egg noodles—they will continue to soften in the hot residual broth after the heat is off, so stopping at al dente prevents mushy, bloated noodles.
2.For a richer, deeper flavor, swap boneless chicken breasts for bone-in, skin-on chicken thighs; add 3 minutes to the simmer time to ensure thighs reach a safe internal temperature.
3.Add fresh lemon juice only after turning off the heat, as prolonged high heat will break down the bright citrus flavor that balances the soup’s savory, salty notes.

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Chicken Noodle Soup:Frequently Asked Questions

1.Can I use chicken thighs instead of boneless, skinless chicken breast for this soup? ▾
Absolutely! Boneless, skinless chicken thighs work beautifully here, and they add a richer, juicier, more deeply savory flavor than breast if you prefer dark meat. Keep the cook time nearly identical, and shred them the same way you would breast once they reach a safe 165°F internal temperature.
2.How do I keep my wide egg noodles from getting mushy in leftover soup? ▾
Great question! To avoid soggy, oversoft noodles, cook them separately to al dente instead of simmering them directly in the broth, and add a portion of noodles to each bowl right before serving. If you do cook noodles in the soup, store leftover noodles and broth in separate airtight containers in the fridge for up to 3 days.
3.Why does the recipe call for low-sodium chicken broth instead of regular? ▾
Low-sodium broth gives you full control over the salt level of your soup, so you don’t end up with an overly salty final dish after adding veggies, chicken, and standard seasonings like black pepper, thyme, or parsley. You can always add a pinch of salt to taste at the end, but you can’t remove excess salt once it’s mixed in.
4.How long should I simmer carrots and celery to get the perfect texture? ▾
Aim to simmer your uniformly diced carrots and celery for 8 to 10 minutes over medium-low heat before adding your cooked chicken and pre-cooked noodles. That leaves them tender with a slight, pleasant bite, not crunchy raw or mushy enough to dissolve into the broth as the soup sits.
5.Can I make this chicken noodle soup ahead of time for meal prep or sick days? ▾
Definitely! This soup stores and reheats beautifully, which makes it perfect for meal prep or caring for someone under the weather. Keep cooled soup (stored separately from noodles if possible) in a sealed airtight container in the fridge for up to 4 days, or freeze it for up to 3 months for quick, cozy meals.
6.How do I get tender, shreddable chicken breast without it turning out dry? ▾
The trick is to not overcook your chicken breast! Poach it gently in the simmering broth for 12 to 15 minutes, just until it reaches 165°F internally, then pull it out to rest for 5 minutes before shredding with two forks. This locks in moisture so you don’t end up with tough, dry chicken bits.
7.What can I use as a substitute if I don’t have wide egg noodles on hand? ▾
You absolutely can swap in other noodles! Wide egg noodles are classic for that soft, slurpable, comforting bite, but you can use other short pasta shapes like rotini, elbow macaroni, or even gluten-free noodles if needed. Just cook whichever noodle you choose to al dente so it holds up well in hot broth.
8.What simple seasonings work best without ruining the classic soup flavor? ▾
Stick to mild, aromatic seasonings to keep that familiar cozy profile: a pinch of dried thyme, a couple of bay leaves (removed before serving), fresh chopped parsley, a crack of black pepper, and a tiny squeeze of lemon juice at the end to brighten the broth. Skip heavy, bold spices like curry or chili powder here.
9.My soup turned out bland—what’s the quickest way to fix it? ▾
If your soup tastes flat, start with a small pinch of kosher salt, tasting as you go, since salt amplifies all the other existing flavors. If it still needs a boost, add a tiny splash of soy sauce or sprinkle of poultry seasoning to deepen savoriness, or a spoonful of stirred-in butter for a smooth, rich mouthfeel.
10.Do I need to sauté the carrots and celery first, or can I boil them directly in broth? ▾
Sautéing diced carrots and celery in a little olive oil or butter for 3 to 4 minutes before adding broth builds a deeper, sweeter, more rounded vegetable flavor than boiling them straight in liquid. If you’re short on time, though, you can simmer them directly in broth for a lighter, cleaner-tasting soup that’s still delicious.

Comments (10)

2 weeks ago

Made this for our Sunday family dinner last weekend and it was a total hit! Even my super picky 7 year old who swears he hates soup ate two full bowls. I used egg noodles like the recipe suggested and they held up perfectly, no mushy mess. SO cozy for the first cold snap we had here.

30 minutes ago

Wait, has anyone tried making this for meal prep? I’m trying to stock my freezer for busy work weeks and I’m worried the noodles will get weird if I freeze it. Any tips?

5 minutes ago

Great question! If you’re prepping this for the freezer, I recommend cooking the noodles separately and adding them when you reheat the soup, that way they stay perfectly chewy instead of getting mushy! It freezes great for up to 3 months that way.

5 days ago

Game changer! I was skeptical a chicken noodle soup could be this flavorful in only 40 minutes, but wow. I added a little extra black pepper and a pinch of cayenne for a tiny kick, and my whole crew at the neighborhood potluck was asking for the recipe. Absolute banger.

3 days ago

Ooh the pinch of cayenne sounds genius! I’m making this for my book club this week, I’m totally stealing that hack. Did you put the cayenne in while it was simmering or sprinkle on top?

2 days ago

Love that spicy twist! Adding a pinch of cayenne while simmering helps the flavor meld perfectly with the broth, but a little sprinkle on top works great too if you want more of a punch with each bite.

yesterday

First time ever making soup from scratch instead of opening a can, and this was so easy! I was worried I’d mess it up since I’m still learning to cook, but the steps were super straightforward. Turned out way better than the canned stuff, my roommates are obsessed.

2 hours ago

Same! I made this last month when I had that brutal campus flu, and it was way cheaper than ordering takeout soup every day. Pro tip: keep a carton of extra broth on hand if you like your soup less noodle-heavy!

1 week ago

This is solid! I swapped the regular egg noodles for whole wheat ones to add a little extra fiber, and it still tasted amazing. The broth is so rich even without cooking a whole chicken for hours, I’m shocked. Perfect weeknight meal.

2 hours ago

Has anyone made this with leftover roasted chicken? I have a ton of leftover chicken from last night’s dinner and I don’t want it to go to waste, would that work instead of cooking chicken fresh?

30 minutes ago

I did that last week! I just shredded the leftover roasted chicken and tossed it in during the last 5 minutes of cooking so it heated through, it added such a nice deep roasted flavor. Highly recommend!

5 minutes ago

Leftover roasted chicken works perfectly here! Like @UpstateHiker said, just toss the shredded chicken in during the last few minutes of simmering to warm it through, you don’t want it to get tough from overcooking. Great way to cut down on cook time even more!

3 days ago

Can confirm, this soup cures whatever ails you. I had the worst sinus cold this week and made a big pot, and I swear I felt better after one bowl. The warm broth was so soothing for my sore throat, and it didn’t feel heavy like a lot of creamy soups do.

2 days ago

So glad it helped you feel better! There’s a reason classic chicken noodle soup is the ultimate sick day comfort food, we make a big pot at my house the second anyone starts sniffling.

5 minutes ago

Made this gluten free for my kid with celiac by swapping in GF egg noodles, and it was such a hit! Only thing I will say is I wish the recipe noted to salt the broth to taste, I undersalted at first and it was a little bland until I added more. Once I fixed that though, chef’s kiss.

just now

Oh good call on the GF noodles! I also undersalted my first batch, I think I was being too cautious. Now I taste as I go and add a little extra garlic powder too, it’s perfect.

just now

Thanks so much for the feedback, Gigi! I just updated the recipe notes to call out salting to taste as you go, that’s such an important step I’m glad you mentioned it. So glad the GF noodle swap worked out for your family!

2 days ago

Brought this to my office potluck earlier this week and people were literally scraping the pot clean. I added a little chopped fresh dill on top for garnish and it made it feel so fancy, no one believed it only took 40 minutes to make. Will absolutely be adding this to my regular rotation.

just now

My kids loved it! I was worried the veggies would be too crunchy for my toddlers, but since they simmer for a bit they got nice and soft, perfect for little kids to eat without complaining. I cut the carrots and celery extra small just to be safe, and it worked like a charm.

just now

I have two super fussy toddlers too! Cutting the veggies tiny is such a pro move, they don’t even notice they’re eating carrots when they’re all mixed in with the noodles and chicken. I’m making this tonight now that I saw your review!