Soups
Classic Chicken Noodle Soup
Tender chicken, wide egg noodles, carrots, and celery in a clear golden broth brightened with parsley and lemon.
Inspired by Home-style chicken noodle soup
Prep
25 min
Cook
45 min
Serves
6 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 2 tablespoons extra-virgin olive oil
- • 1 medium yellow onion, diced
- • 3 medium carrots, sliced 1/4 inch thick
- • 3 celery ribs, sliced 1/4 inch thick
- • 3 garlic cloves, minced
- • 8 cups low-sodium chicken broth
- • 1 teaspoon dried thyme
- • 1 bay leaf
- • 1 1/2 pounds boneless skinless chicken thighs
- • 6 ounces wide egg noodles
- • 1/2 teaspoon freshly ground black pepper
- • 2 tablespoons chopped fresh parsley
- • 1 tablespoon fresh lemon juice
View ingredient-by-ingredient match
- 2 tablespoons extra-virgin olive oilMissing
- 1 medium yellow onion, dicedMissing
- 3 medium carrots, sliced 1/4 inch thickMissing
- 3 celery ribs, sliced 1/4 inch thickMissing
- 3 garlic cloves, mincedMissing
- 8 cups low-sodium chicken brothMissing
- 1 teaspoon dried thymeMissing
- 1 bay leafMissing
- 1 1/2 pounds boneless skinless chicken thighsMissing
- 6 ounces wide egg noodlesMissing
- 1/2 teaspoon freshly ground black pepperMissing
- 2 tablespoons chopped fresh parsleyMissing
- 1 tablespoon fresh lemon juiceMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
A gentle simmer keeps the broth clear and the chicken tender. Egg noodles continue absorbing liquid after cooking, so stop when they are just tender and use the make-ahead method when storing the soup for more than a day.
Planning, storage, and serving
Storage and reheating
Cool promptly and refrigerate in a covered container for up to 4 days. Reheat only the portion needed to 165°F, adding a splash of broth if the noodles have absorbed liquid.
Make-ahead tips
Prepare the soup through shredding the chicken up to 2 days ahead. For the best texture, cook the noodles separately, refrigerate them with a little oil, and add them to each portion while reheating.
What to serve with it
- - Crusty whole-grain bread
- - Simple green salad
- - Roasted green beans
Equipment needed
- - Large Dutch oven
- - Instant-read thermometer
- - Cutting board and chef's knife
Difficulty explained
The method uses straightforward chopping and simmering; keeping the broth below a hard boil is the main detail that protects the chicken and broth texture.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Boneless skinless chicken breasts
Use the same weight of chicken breasts when a leaner cut is preferred.
Small dried pasta
Use the same weight of ditalini, small shells, or another compact dried pasta.
Vegetable broth
Use the same amount of a full-flavored low-sodium vegetable broth.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Boiling the chicken aggressively makes it tough and emulsifies impurities into the broth; maintain small, lazy bubbles.
- Adding the noodles too early leaves them swollen and soft by serving time; cook them only after the chicken comes out.
- Salting heavily before the broth reduces can make the finished soup too salty, especially with regular broth.
Nutrition Context
- Chicken supplies substantial protein, while carrots, celery, and onion add vegetables without making the broth heavy.
- Low-sodium broth keeps the salt level adjustable; sodium varies considerably among packaged broths.
FAQ
Can I use rotisserie chicken?
Yes. Simmer the vegetables and broth first, cook the noodles, then stir in about 3 cups shredded rotisserie chicken for the final 3 to 4 minutes.
How do I keep the noodles from getting mushy?
Cook them only until just tender and serve promptly. For planned leftovers, cook and store the noodles separately.
Why is my broth cloudy?
A hard boil or frequent stirring can cloud broth. Keep the pot at a gentle simmer and skim any foam that rises around the chicken.
Can I freeze chicken noodle soup?
Freeze the soup without noodles for up to 3 months, then cook fresh noodles in the reheated broth so their texture stays firm.
How can I make the broth taste richer?
Use good chicken broth, brown the vegetables very lightly, and finish with lemon and parsley. A Parmesan rind may simmer with the broth if dairy is suitable.
What sides pair best with this dish?
Crusty bread, a green salad, or roasted green beans make a simple balanced meal without overpowering the soup.