This post may contain affiliate links. Please read our disclosure policy.
Vegetables, chicken, stock, noodles, and spices are combined to create this cozy classic chicken noodle soup. Full of flavor, this warm and comforting dish is one the whole family will love!
A good homemade chicken noodle soup recipe is a must in every person’s kitchen! If you don’t have one, look no further because this one is full of nutritious ingredients that bring on the flavor. It is also very easy to follow and prepare! With only a few steps and one pot, you can have a satisfying and filling dinner ready in about 30 minutes.
I love how the different textures in this soup combine perfectly to create a balanced, hearty, and flavorful dish. The savory flavors make this soup warm and cozy, which means everyone will come back for seconds. Once you make this recipe, you’ll want to have it as part of your regular dinner rotation, especially in the fall and winter months!
Why You’ll Love This Recipe
- Filled with hearty, flavorful ingredients.
- The perfect cozy meal for a chilly night.
- Comes together in under an hour!
Recipe Ingredients
- Chicken Breast—Cut into small pieces.
- Chicken Stock—The savory base of your soup. Vegetable stock will also work.
- Egg Noodles—These thick noodles will provide a nice texture and hold up well as the soup cooks.
- Olive Oil—To cook the vegetables, you can also use a bit of butter or avocado oil.
- Onion—White or yellow.
- Celery—Chopped. For a mild earthy taste and soft crunch.
- Carrots—Peeled and chopped.
- Garlic— Minced. You can also use garlic powder if you don’t have fresh garlic.
- Dried Parsley—To bring a savory flavor to this cozy soup.
- Salt and Pepper—To taste. Measure with your heart!
See the recipe card for full information on ingredients and quantities.
How to Make Classic Chicken Noodle Soup
Step #1. In a large pot, warm the oil. Add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent. Add the garlic and chicken, and cook until the garlic is fragrant.
Step #2. Pour in the chicken stock. Bring the mixture to a boil, then reduce to a simmer.
Step #3. Add the parsley and continue to simmer until the vegetables are tender. Add the noodles and cook until they are done.
Step #4. Remove the soup from heat. Add salt and pepper to taste. Serve and enjoy!
Recipe FAQs
I would recommend any type of thick noodles! They will soak up the broth nicely and add an amazing texture to the soup. Egg noodles are my favorite for the texture, so you can use regular egg noodles, thicker egg noodles, or even homemade. If you don’t have egg noodles, then any will work great in this recipe! Just try to opt for a noodle that is on the thicker side so that they hold up well in the soup as they cook.
You don’t need to but you can, either way will work. If you have chicken breast you can go ahead and leave it uncooked, chop it up, then add it to the soup. As the chicken simmers in the chicken stock, it will cook and become tender and juicy. If you already have pre-cooked and shredded chicken or turkey, that will also work just as well! This recipe is very flexible, so use whatever you have on hand.
Chicken noodle soup is traditionally more on the thinner side. The soup will naturally thicken a bit as the vegetables and noodles cook, but it will not be as thick as a chowder or stew. If you prefer the broth to be a bit thicker, you can add flour or cornstarch to the stock. Mix a few tablespoons in a bowl with a spoonful or two of the stock. Whisk it well to ensure there are no clumps. Once smooth, stir it into the rest of the broth and allow it to thicken. Another option is to add some heavy cream if you want a more creamy soup!
How to Store Classic Chicken Noodle Soup
This chicken noodle soup can be stored in the fridge for up to 3-5 days, in an airtight container. Alternatively, you can make a batch and store it in the freezer for later! Simply allow the soup to cool, transfer it to a freezer-safe container, and keep it frozen for up to 3-5 months. You can reheat the soup in the microwave or on the stove-top and enjoy!
Expert Tips
- If you don’t have dried parsley, you can use fresh instead. Make sure it is finely chopped and increase the amount to 3 tablespoons.
- You will want your soup to simmer for about 10-15 minutes before you add the noodles to allow the vegetables to become tender and the soup to thicken!
- To cut down on preparation time, you can cut the onion, celery, and carrots ahead of time and store them in the fridge until you are ready to make the soup!
- You can thicken your chicken noodle soup by creating a cornstarch slurry. Simply mix together a tablespoon of cornstarch and water and then whisk it into the soup until it begins to thicken.
- Other veggies you can add include spinach, kale, and peas.
Classic Chicken Noodle Soup
Ingredients
- 3 tablespoons olive oil
- 1e large onion, chopped
- 2 large ribs of celery, chopped
- 4 large carrots, peeled and chopped
- 2 chicken breast, cut into bite-sized pieces OR 2-3 cups shredded cooked chicken or turkey
- 4-6 cloves garlic, minced
- 6 cups chicken stock
- 1 tablespoon dried parsley, or 3 tablespoons fresh, finely chopped
- 2 cups egg noodles
- Salt and pepper to taste, at least 1 teaspoon each
Instructions
- In a large Dutch oven or stock pot over medium high heat, warm the oil. When the oil is hot and shimmering. add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent and the other veggies are starting to get tender, 6-8 minutes.
- Add the garlic and the chicken (raw or cooked) and cook until the garlic is fragrant, about 1 minute. Add the vegetable stock. Bring the mixture to a boil and then reduce the heat so that it simmers. Add the parsley. Simmer until the vegetables are tender, 10-15 minutes. Add the noodles and cook just until the noodles are al dente (the time will depend on the type you use), stirring often. Remove the soup from the heat and add additional herbs and salt and pepper to taste.
This soup was so good!! Can’t wait to try it with your pumpkin noodles!
You’ll love them! They’re really pretty too!
This is now my favorite and go-to chicken noodle soup! I am making it tonight because I’m sick and CRAVING the warmth to warm up my chest.
I need to get on top of it and try your pumpkin noodles! I love chicken noodle soup, and this looks delicious!!!
You can even skip the pumpkin and just do egg noodles, they are all fun to make. My kids and I just made some this week before they went back to school and it was a lot of fun on a cold day inside! And delicious…