Classic Chicken Noodle Soup

A timeless chicken noodle soup with vegetables, shredded chicken, and good chicken broth. Balanced, clean, and deeply comforting.

Why You'll Love Classic Chicken Noodle Soup

It's restorative and familiar. Broth carries the depth, vegetables bring sweetness, and noodles keep it hearty. A dish made for any season of need.

Tips and Tricks

• Use rotisserie chicken for speed.
• Cook noodles directly in the broth for flavor, or separately to keep them firm.
• Skim broth if needed for clarity.

Variations

• Add spinach or kale at the end for greens.
• Swap egg noodles for orzo or rice.
• Stir in a squeeze of lemon juice for brightness.

Substitutions

• Chicken broth → low-sodium chicken broth.
• Olive oil → butter.
• Egg noodles → gluten-free pasta.

Best served with

• Saltine crackers or buttered bread
• Side salad
• A mug of hot tea

How to Store Leftovers

Cool and refrigerate up to 4 days. Reheat gently on the stove. Noodles may absorb broth - add extra chicken broth when reheating. Freeze without noodles up to 3 months.

Common Questions

Classic Chicken Noodle Soup

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A timeless chicken noodle soup with carrots, celery, and shredded chicken in chicken broth, finished with egg noodles and fresh parsley.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner, Poultry, Seasonal, Soup

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

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• 2 tablespoon olive oil
• 1 leek diced
• 3 carrots sliced
• 3 celery stalks sliced
• 1 teaspoon ginger grated fresh
• 3 garlic cloves minced
• 8 cups Chicken Broth
• 2 bay leaves
• 2 sprigs thyme
• 2 cups cooked shredded chicken from rotisserie or poached
• 6 oz noodles
• Sea salt to taste
• Black pepper to taste
• 2 tablespoon Fresh parsley

Equipment

• Large stockpot
• Chefs knife
• Wooden Spoon
• Ladle
• Mixing Bowls

Method

 

Cook the noodles.

1. Add noodles to boiling seasoned water and cook about 80% of the way, removing while still very al dente. This lets the noodle finish cooking in the hot soup instead of overcooking. Drain and set aside.

Build the Base

1. Heat olive oil in a stockpot over medium heat.
2. Add leek, carrots, and celery. Cook 6-8 minutes until softened.
3. Stir in garlic and ginger; cook 1 minute until fragrant.

Simmer the Soup

1. Pour in the chicken broth. Add bay leaves and thyme.
2. Bring to a boil, then reduce to a gentle simmer for 20 minutes. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
3. Stir in the shredded chicken and warm through. Add the drained noodles to each bowl and ladle the hot soup over the top.
4. Season with salt and pepper to taste.

To Plate

1. Ladle soup into warm bowls.
2. Garnish with parsley.
3. Serve with bread or crackers.

Notes

Storage: cover and refrigerate for up to 4 days, or freeze for up to 3 months. The noodles soak up broth as they sit, so add a splash of stock when reheating.

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