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A bowl of chicken noodle soup with wide noodles, shredded chicken, carrots, and celery sits on a dark surface next to a carton of classic chicken bone broth.

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
Cook Time 20 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Poultry, Seasonal, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 leek diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 1 tsp 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 tbsp 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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