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    Chicken Noodle Soup

    Updated September 5, 2024 / By Holly Erickson & Natalie Mortimer

    Once you make this quick and easy classic chicken noodle soup recipe for yourself, you’ll be saying goodbye to the canned stuff for good.

    a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread
    Photography by Gayle McLeod

    An Easy Chicken Noodle Soup Recipe

    Everyone needs a great recipe for chicken noodle soup. Egg noodles floating in a rich, soothing broth, our homemade chicken noodle soup will make you feel like the ultimate chef, and help you kick any sickness to the curb. If you can make Poached Chicken (and therefore Shredded Chicken) you can pull off this yummy, classic easy chicken noodle soup that’ll blow those cans of Campbell’s out of the water.

    Serve it with warm, fresh Herby Rhodes Rolls or buttery Parker House Rolls.

    onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles, salt, parsley and pepper in prep bowls

    Chicken Noodle Soup Ingredients

    • Extra-virgin olive oil

    • Onion

    • Celery

    • Carrots

    • Garlic

    • Chicken stock

    • Bay leaves

    • Shredded chicken breast

    • Egg noodles

    • Parsley

    • Salt

    • Black pepper

    onion, celery and carrots being cooked in olive oil in a skillet
    chicken broth being poured into a pot with cooked carrots, onion and celery
    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt
    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    How To Make Chicken Noodle Soup

    1. Slice and dice. A great chefs knife and a good cutting board are your friend.

    2. Start your soup engines! Like with all the best soup recipes, in a large (6 quart) soup pot or Dutch oven, heat the butter or olive oil. Cook the onion, celery and carrots until the onions are translucent for a few minutes and then add garlic.

    3. Broth-ify. Pour in the stock and bay leaves, and get that gorgeous simmering for about 10 minutes.

    4. Soup-ify. Add the chicken, egg noodles, parsley, salt and pepper. Simmer until the noodles are cooked.

    5. Want to give your chicken soup even more flavor? You could add a squeeze of lemon juice, fresh dill, or more fresh parsley sprinkled on each bowl of soup.

    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    How To Store + Chicken Noodle Soup Tips

    • A note about leftover chicken noodle soup: The egg noodles will soak up the chicken broth. You might need to add more broth. Homemade noodles are amazing in this soup.

    • Need this to be a gluten free chicken noodle soup? No problem! Just use gluten free noodles.

    • Need your easy chicken noodle soup to be even easier? Make it a rotisserie chicken noodle soup! Yes, just go ahead and use a rotisserie chicken from the grocery store for the chicken meat in the soup.

    • What are the best noodles for chicken noodle soup? We like egg noodles or fresh noodles from the grocery store (find them in the refrigerated section) or homemade noodles (though using homemade noodles does make this a slightly less quick and easy chicken noodle soup recipe.)

    a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread

    More Cold Weather Classic Recipes

    The Best Chicken Soup Recipes

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    Chicken Noodle Soup Recipe

    Updated September 5, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  35 min
    • Calories:  138
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    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 small yellow onion, chopped
    • 2 celery ribs, chopped
    • 2 large carrots, cut into ¼ inch-thick slices
    • 4 cloves garlic, minced
    • 8 cups chicken stock
    • 2 bay leaves
    • 3 cups shredded chicken breast
    • 8 ounces egg noodles
    • 1 tablespoon minced flat leaf parsley, plus more for serving
    • 1 teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper, plus more for serving

    Method

    1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

      onion, celery and carrots being cooked in olive oil in a skillet

    2. Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the carrots and celery are tender, about 10 minutes.

      chicken broth being poured into a pot with cooked carrots, onion and celery

    3. Stir in the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer cook, stirring occasionally, until the chicken is warmed through and the noodles are tender, about 10 minutes.

      a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    4. Ladle the soup into bowls and serve with additional parsley and pepper if desired.

      a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 138
    • Protein 13 g
    • Carbohydrates 12 g
    • Total Fat 4 g
    • Dietary Fiber 1 g
    • Cholesterol 26 mg
    • Sodium 437 mg
    • Total Sugars 5 g

    Chicken Noodle Soup

    Questions & Reviews

    Join the discussion below.

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    • Gina

      Hi - I'm making this soup tomorrow, if I'm using the dry egg noodles, is it the same amount, I think the recipe calls for 12 oz?

      Fresh noodles weigh about twice as much as dried so you could be fine using 4-6 oz dried egg noodles. Hope you enjoy!

    • Barb

      Does the chicken need to be cooked first?

      Yes. Hope you enjoy Barb!

    • Lauren

      Hi I just made this and was wondering if it could be frozen?

      Yes. Just be sure to thaw it out before gently reheating it.

    • Alexandra

      This is random but I am going to making this recipe and the bread shown in your pictures looks yummy! Was wondering if you made this and have a recipe? Thank you!

      No, sorry. Thats just a crusty loaf of bread from the grocery store.

    • Monay

      Can this be made in a crockpot?

      Yes! Cook on low or high until the vegetables are nearly tender, then put the noodles and chicken in until cooked.

    • Diane

      TMP is my absolute favorite "go to" for any recipe and it ALWAYS turns out so delicious! Thank you for such tasty recipes!!!

      This is so kind, thanks so much Diane!! We are so happy to hear you love our recipes.

    • Whitney

      Always a crowd pleaser!

      YAY! Thanks Whitney!

    • Sarah

      I added some tumeric because we are sick. I also added some knorr chicken bouillon. The tumeric is healthy, bouillon, not so much. Thank you so much for this recipe.

      Thanks so much, we are so happy you loved it Sarah!

    • Samuel

      Love this recipe! Just used it for the first time and I'm definitely going to be using it again. I substituted the chicken stock with "Better than bouillon" (1 tsp per cup of water) and it was perfect! Also I used RecipeTin's oven baked chicken breast recipe for the shredded chicken, and it turned out great.

      Thanks Samuel, so happy you loved it!

    • Louise

      I’ve already made this recipe once before. Used my usual thin spaghetti noodles because that’s the only pasta I have on hand besides no bake lasagna noodle package. Gonna do it again today, once again with the spag lol. Came out great before! Thank you for the recipe!

      Thanks Louise, so glad you like it!