Best Classic Chicken Noodle Soup Recipe – Easy, Homemade

There’s nothing quite as comforting as a warm bowl of Classic Chicken Noodle Soup. This timeless dish is packed with tender chicken, wholesome vegetables, and perfectly cooked noodles, making it a favorite for all ages. Whether you’re feeling under the weather or simply craving a cozy meal, this homemade chicken noodle soup is a go-to recipe. It’s simple to make, incredibly flavorful, and far better than anything from a can.

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In this detailed guide, you’ll find everything you need to make the perfect bowl of Classic Chicken Noodle Soup Recipe, including nutrition facts, cooking instructions, and essential equipment.

Nutrition Information (Per Serving)

• Calories: 250 kcal
• Protein: 20g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 3g
• Sodium: 600mg
• Sugar: 4g

Recipe Details

• Prep Time: 15 minutes
• Active Cooking Time: 30 minutes
• Resting Time: 5 minutes
• Total Time: 50 minutes
• Cuisine: American, Comfort Food
• Course: Main Course, Soup
• Servings: 6

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Strainer (optional)

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth (homemade or store-bought)
• 2 cups cooked, shredded chicken (rotisserie or boiled)
• 2 cups egg noodles
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 bay leaf
• ¼ cup fresh parsley, chopped (for garnish)
• Juice of ½ lemon (optional, for added brightness)

Instructions

Step 1: Sauté the Vegetables

1. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften slightly.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 2: Add the Broth and Seasonings

4. Pour in chicken broth and bring it to a gentle boil.
5. Add the bay leaf, dried thyme, dried oregano, salt, and black pepper.
6. Reduce the heat to low and let the broth simmer for about 10 minutes, allowing the flavors to develop.

Step 3: Add the Chicken and Noodles

7. Stir in the cooked, shredded chicken and let it warm up in the soup.
8. Add egg noodles and cook according to package instructions, usually about 6-8 minutes, until tender but not overcooked.

Step 4: Final Touches

9. Taste the soup and adjust seasoning if needed.
10. Remove the bay leaf and discard it.
11. Stir in chopped parsley and squeeze in lemon juice for a fresh, bright flavor.
12. Let the soup sit for 5 minutes before serving.

Step 5: Serve and Enjoy!

13. Ladle the soup into bowls and serve warm.
14. Pair it with crusty bread or crackers for an even more satisfying meal.

Tips for the Best Chicken Noodle Soup

• Use Homemade Chicken Broth: If possible, make your own broth for richer flavor.
• Don’t Overcook the Noodles: Cook them until just tender to prevent mushy soup.
• Rotisserie Chicken Shortcut: Using rotisserie chicken saves time and adds great flavor.
• Make It Ahead: The soup tastes even better the next day as the flavors meld together.
• Freeze for Later: Store in an airtight container and freeze for up to 3 months.

Conclusion

This Classic Chicken Noodle Soup Recipe is a must-have in every home cook’s collection. It’s nourishing, heartwarming, and easy to prepare, making it the ultimate comfort food. Whether you’re making it for a cozy dinner, meal prepping for the week, or soothing a cold, this soup never disappoints. Try it today and enjoy a homemade classic that’s both healthy and delicious!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.