Name: Classic Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoon unsalted butter; 1/2 yellow onion, chopped; 2 cloves garlic, minced; 2 stalks celery, sliced thinly; 1 teaspoon kosher salt; 1/2 teaspoon coarse ground black pepper; 4 cups chicken broth; 2 chicken breasts, boneless skinless; 2 carrots, sliced; 1 teaspoon fresh thyme; 8 ounces egg noodles, cooked 1 minute shy of directions

Jump to Recipe· 4.3 from 4 reviews

I absolutely love sharing my Classic Chicken Noodle Soup Recipe with friends and family because it combines comforting flavors with simple, wholesome ingredients that always warm the soul. This recipe is my go-to whenever I crave a rich, savory broth filled with tender chicken, perfectly cooked noodles, and just the right balance of herbs and vegetables. It’s not only hearty and delicious but also incredibly easy to prepare, making it ideal for those busy weeknights or lazy weekends when you want something nourishing without hassle. Once you try this Classic Chicken Noodle Soup Recipe, I’m confident it will become a cherished staple in your kitchen as well.

Why You’ll Love This Classic Chicken Noodle Soup Recipe

From my perspective, what really makes this Classic Chicken Noodle Soup Recipe stand out is its beautifully balanced flavor profile. I love how the buttery sautéed onions, garlic, and celery add a subtle sweetness and depth to the broth, while fresh thyme brings in a fragrant, earthy note. The tender chicken breasts soak up all those flavors, and the egg noodles add just the right amount of chewiness to complete each spoonful. The seasoning with kosher salt and freshly cracked black pepper rounds out the taste perfectly without overpowering the natural goodness of the chicken and veggies.

Another thing I adore about this recipe is how effortless it is to pull together, even on a busy day. It’s truly stress-free cooking—I start by gently cooking the veggies in butter to build that foundational flavor, then add the broth and herbs to simmer while shredding the chicken. The egg noodles, cooked just shy of recommended time, stay delightfully al dente once combined with the soup. This soup is amazing for cozy family dinners, serving guests during chilly evenings, or even as a soothing remedy when you’re feeling a bit under the weather. Trust me, it’s that kind of recipe you’ll want to reach for again and again.

Ingredients You’ll Need

A whole raw chicken placed in the center of a white plate, surrounded by fresh green sage leaves and thyme sprigs beneath and around it. On the left side, there is a glass jar filled with bright yellow dry egg noodles, with some spilling out onto the surface. Below the jar, there are fresh whole celery stalks and two whole carrots, both vibrant in color. Above the plate, clear glass salt and pepper shakers sit next to some fresh herbs scattered on a white marbled surface, creating a fresh and natural cooking scene. Photo taken with an iphone --ar 4:5 --v 7

This Classic Chicken Noodle Soup Recipe relies on wholesome, straightforward ingredients that come together to create magic in your pot. Each element plays an essential role, from the rich butter used for sautéing to the fresh thyme bursting with herbal aroma, ensuring every bite is layered with flavor, texture, and color.

Unsalted butter: Adds a rich base to sauté the vegetables and infuse the broth with silky depth.
Yellow onion (chopped): Brings a mild sweetness and helps build the soup’s savory foundation.
Garlic (minced): Introduces a subtle pungency that enhances the overall flavor complexity.
Celery (sliced thinly): Provides crunch and aromatic freshness balancing the soup.
Kosher salt: Crucial for seasoning and drawing out the natural flavors of the ingredients.
Coarse ground black pepper: Adds a gentle heat and sharpness to brighten the broth.
Chicken broth (4 cups): The heart of the soup, delivering savory warmth and moisture.
Chicken breasts (boneless, skinless): Tender protein that soaks up all the herbs and broth flavors.
Carrots (sliced): Lend sweetness and vibrant color for visual appeal and taste.
Fresh thyme: Offers an earthy, herbal note that elevates the soup’s aroma.
Egg noodles (8 ounces, cooked slightly less than package instructions): Perfect for texture, absorbing broth but remaining springy.

Directions

Step 1: Start by melting 2 tablespoons of unsalted butter in a large Dutch oven over medium heat. Once melted and shimmering, add the chopped yellow onion, minced garlic, sliced celery, kosher salt, and black pepper. Cook this mixture for about 3 to 4 minutes until the onions are translucent and the veggies are soft but not browned, stirring occasionally to prevent sticking.

Step 2: Pour in 4 cups of chicken broth, then add the boneless, skinless chicken breasts, sliced carrots, and 1 teaspoon of fresh thyme. Bring everything to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it simmer for 20 minutes to allow all the flavors to meld and the chicken to cook through completely.

Step 3: Carefully remove the cooked chicken breasts from the pot and set them aside on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Step 4: Return the shredded chicken to the pot along with the egg noodles, which you should have cooked separately but pulled out about 1 minute before they were fully done to maintain that perfect firmness. Stir the noodles into the soup and allow everything to heat through for about 2 to 3 minutes.

Step 5: Give the soup a final taste and adjust seasoning as needed with salt and pepper. Ladle generously into bowls and serve steaming hot for the ultimate comfort experience.

Servings and Timing

This Classic Chicken Noodle Soup Recipe yields about 8 generous servings, making it perfect for sharing with family or friends. The prep time is a quick 10 minutes, mostly used to chop and get your ingredients ready. Cooking takes about 30 minutes, including simmering the chicken and vegetables until tender. Altogether, you’re looking at about 40 minutes from start to finish, which is fantastic for a homemade meal that feels like it took much longer to make. No additional resting or cooling time is necessary, so you can dive in as soon as it’s ready.

How to Serve This Classic Chicken Noodle Soup Recipe

The image shows a dark metal pot filled with clear broth and several large pieces of cooked chicken, including one big piece and two smaller ones, all lightly browned and sitting near the center. Inside the broth, there are bright orange carrot chunks, celery sticks, and translucent onion layers scattered around the chicken. The broth has small bubbles and a light oily sheen on the surface, giving it a fresh cooked look. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love to serve this soup piping hot because the warmth really highlights its comforting qualities. It pairs beautifully with a slice of crusty bread or buttery garlic toast, which you can use to soak up that flavorful broth. For a fresh contrast, I sometimes add a crisp green salad with a light vinaigrette to the side, balancing the richness of the soup with zingy brightness. Garnishing with a sprinkle of fresh parsley or a dash of cracked pepper makes it look inviting and adds a lovely herbal freshness right at the end.

When it comes to beverages, I enjoy offering chilled white wine like a Sauvignon Blanc or a dry Riesling to accompany this meal during casual dinners. For something non-alcoholic, a chilled glass of sparkling water with a hint of lemon or a warm cup of herbal tea complements the flavors wonderfully. This recipe is incredibly versatile, perfect for a cozy solo lunch, a nurturing family dinner, or even an informal gathering where you want to serve something tasty and universally loved.

For plating, I find moderate bowls work best because they keep the soup at the ideal temperature longer and make serving portions feel generous without overwhelming the appetite. I usually stick to one bowl per person and recommend keeping the soup hot so that every spoonful delivers that satisfying warmth I treasure in this Classic Chicken Noodle Soup Recipe.

Variations

I’m always experimenting with this Classic Chicken Noodle Soup Recipe to keep it exciting, and I encourage you to tweak it to your taste. For example, if you want a bit more bite, you can swap out the yellow onion for shallots or add a pinch of red chili flakes. If you prefer richer flavor, try finishing with a splash of cream or a knob of butter stirred in at the end. Want a heartier option? Add diced potatoes or even corn for sweetness and texture.

If dietary needs are a concern, this recipe can be easily adapted. Use gluten-free noodles or spiralized zucchini noodles for a low-carb twist. To make it vegan, substitute vegetable broth for chicken broth and add firm tofu or chickpeas in place of the chicken. Just sauté your veggies in olive oil instead of butter, and you’ll still get plenty of flavor and comfort without any animal products.

I also love trying different cooking methods depending on my schedule. Sometimes, I make this soup in a slow cooker by layering the ingredients on low for 4 to 6 hours or use an instant pot to speed up the cooking while maintaining that rich flavor. These variations keep my Classic Chicken Noodle Soup Recipe fresh and adaptable no matter the occasion or mood.

Storage and Reheating

Storing Leftovers

I usually store leftover soup in airtight containers once it has cooled slightly, but never for more than two hours at room temperature. Glass containers with secure lids work best because they don’t absorb odors and reheat evenly. When kept in the refrigerator, this soup stays delicious for up to 3 to 4 days. Always give it a good stir before reheating, as the noodles can settle at the bottom or soak up extra broth.

Freezing

Freezing this Classic Chicken Noodle Soup Recipe is absolutely possible but I recommend freezing it without noodles to maintain the best texture. Freeze the broth, chicken, and vegetables in freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. It should keep well frozen for 2 to 3 months. When ready to enjoy, thaw overnight in the fridge and cook your egg noodles fresh, then combine before serving.

Reheating

The best way I’ve found to reheat the soup is on the stovetop over medium heat, stirring occasionally so it warms evenly and the noodles don’t get mushy. Avoid reheating in the microwave multiple times, as that can dry out the chicken and make the noodles gummy. Adding a splash of chicken broth while reheating helps revive the soup’s original texture and flavor, making it taste just like freshly made.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time. Just shred the cooked chicken and add it to your broth after the vegetables have simmered. This way, you get all the flavor without waiting for the chicken to cook in the pot. It’s a great option when you’re pressed for time but still want a homemade feeling soup.

How can I make the noodles less soggy in this soup?

I recommend cooking the egg noodles separately and removing them just shy of the package’s cooking time, usually about a minute earlier, then adding them to the soup at the very end. This prevents the noodles from soaking up too much broth and turning mushy as the soup sits. If you’re storing leftovers, consider keeping the noodles separate and combining them right before serving.

Is it better to use fresh or dried herbs in this recipe?

While you can use dried herbs in a pinch, I prefer fresh thyme for its vibrant fragrance and brighter flavor. Fresh herbs elevate the soup with subtle complexity that dried herbs can sometimes lack. If you only have dried thyme, use about one-third the amount called for fresh and add it earlier in the cooking process to allow the flavors to infuse fully.

Can I make this soup in a slow cooker?

Yes! This soup is perfectly suited for slow cooking. Simply place all your ingredients except the noodles in a slow cooker and cook on low for 4 to 6 hours. Add the noodles during the last 20 to 30 minutes to avoid them becoming too soft. Slow cooking mellows the flavors beautifully and makes it an easy set-it-and-forget-it meal.

What is the best way to thicken the soup if I want a heartier texture?

If you prefer a thicker soup, I like to add a small slurry of flour or cornstarch mixed with cold water towards the end of cooking, stirring until the soup thickens slightly. Alternatively, you can mash a few cooked carrots or potatoes into the broth for natural thickness and extra creaminess without altering the flavor too much.

Conclusion

I sincerely hope you give this Classic Chicken Noodle Soup Recipe a try because it’s truly one of those dishes that feels like a hug in a bowl. It’s simple enough for any home cook but rich in flavor and warmth, guaranteed to satisfy and comfort. Whether you’re serving it for a family dinner, a chilly night in, or when someone needs a little extra care, this soup always delivers. I can’t wait to hear how it becomes a beloved part of your kitchen traditions.