This chicken noodle soup recipe is the dinner people ask for when they’re not feeling well — and the one everyone else wants too, sick or not. A golden, savoury broth loaded with tender chicken, soft carrots and egg noodles, it takes about 45 minutes from a cold stove to a full bowl.
This is a straightforward stovetop version built on real chicken stock and a classic mirepoix of onion, carrot and celery, with no shortcuts that leave the broth watery or bland.
Why You’ll Love This Chicken Noodle Soup Recipe
- One pot, about 45 minutes, and genuinely restorative on a cold or under-the-weather day.
- Works with raw chicken thighs or breasts, or leftover rotisserie chicken to save time.
- Freezes well (without the noodles) for an easy future meal.
- Easily doubled for a crowd or to stock the freezer.
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken stock
- 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 6 ounces (170g) egg noodles
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped, to serve
How to Make Chicken Noodle Soup
- Cook the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery, and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds more.
- Add the stock and chicken. Pour in the chicken stock, then add the chicken breasts, bay leaves and thyme. Bring to a gentle boil, then reduce to a simmer and cook for 15 to 18 minutes, until the chicken is cooked through.
- Shred the chicken. Remove the chicken to a plate, shred it with two forks, and set aside. Discard the bay leaves.
- Cook the noodles. Bring the soup back to a gentle boil and add the egg noodles. Cook according to the packet instructions, usually 6 to 8 minutes, until tender.
- Finish the soup. Return the shredded chicken to the pot and season with salt and pepper. Simmer for 2 minutes to heat through, then stir in fresh parsley or dill before serving.
Tips for the Best Chicken Noodle Soup
- Simmer, don’t boil the chicken. A gentle simmer keeps the chicken tender; a hard boil can make it tough and stringy.
- Cook noodles separately for leftovers. If you’re planning to freeze or store this for several days, cook the noodles in a separate pot and add them to individual bowls — noodles left in the broth get soft and soak up liquid over time.
- Taste before serving. Stock brands vary a lot in saltiness, so taste and adjust seasoning right at the end.
- Skim the fat. If using bone-in chicken thighs, skim any excess fat from the surface of the broth for a cleaner-tasting soup.
Variations
- Rotisserie chicken shortcut: Skip poaching the chicken — simmer the vegetables in stock, then stir in shredded rotisserie chicken with the noodles at the end.
- Rice instead of noodles: Swap the egg noodles for cooked rice for a gluten-free option.
- Extra vegetables: Stir in sliced mushrooms, peas or corn with the noodles for more texture and colour.
- Lemon chicken soup: Finish with a squeeze of fresh lemon juice for a brighter, tangier broth.
Storage and Freezing
Refrigerate leftover soup in an airtight container for up to 4 days. To freeze, leave out the noodles (they turn mushy when frozen and thawed) and freeze the broth, chicken and vegetables for up to 3 months; cook fresh noodles to add when reheating. Reheat gently on the stovetop until the chicken is heated through to a safe internal temperature — see the USDA’s safe minimum internal temperature chart for reference.
Frequently Asked Questions
Can I use bone-in chicken for more flavour?
Yes — bone-in, skin-on chicken thighs or a whole cut-up chicken add extra richness to the broth. Simmer a little longer, about 25 to 30 minutes, until the chicken is fully cooked and falling off the bone.
Why did my noodles turn mushy?
Noodles keep absorbing broth the longer they sit, so they can go soft quickly, especially in leftovers. Cooking them separately and adding them to each bowl just before serving keeps them from overcooking.
Can I make this soup in a slow cooker?
Yes. Add the stock, vegetables, raw chicken, bay leaves and thyme to a slow cooker and cook on low for 6 to 7 hours. Shred the chicken, stir it back in, then cook the noodles separately and add them just before serving.
Pairs perfectly with our cheesy garlic bread recipe for dunking, or browse more of our comfort food recipes for other cold-weather dinners.