Chicken Noodle Soup Recipe

This classic chicken noodle soup recipe is a cozy, comforting staple made with tender chicken thighs, egg noodles, aromatic vegetables, and flavorful broth. Whether made on the stovetop or in a crock pot, it's perfect for cold nights, sick days, or easy meal prep. Rotisserie shortcut included!

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Course: Main Course, Soup

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 320kcal

Author: Abby Pinkmann

Cost: $12

Equipment

1 Large soup pot Or Dutch oven, 6-quart minimum
1 Cutting board For vegetables and chicken
1 Chef's knife Sharp blade for safe chopping
1 Ladle For serving soup cleanly
1 Measuring cups Dry and liquid recommended

Ingredients

1 tbsp Olive oil Or butter for richer flavor
1 Onion Medium diced
3 Carrots Peeled and sliced
3 Celery stalks Sliced
2 cloves Garlic Minced
1.5 lbs Chicken thighs Boneless skinless
8 cups Chicken broth Low sodium preferred
1 Bay leaf Optional but adds flavor
0.5 tsp Dried thyme Or 1 tsp fresh
To taste Salt & black pepper Taste and adjust as needed
2.5 cups Egg noodles Wide classic type
2 tbsp Fresh parsley Chopped optional garnish
1 Lemon Optional for brightness

Instructions

Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute more.
Place chicken thighs into the pot and pour in the chicken broth.
Add bay leaf, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes.
Remove chicken, shred with two forks, and return it to the pot.
Add egg noodles and simmer for 6–8 minutes until tender.
Stir in parsley, adjust seasoning, and serve with a squeeze of lemon.

Notes

For faster prep, use rotisserie chicken and reduce simmer time to 10 minutes.

Store noodles separately if meal prepping to avoid sogginess.

Freeze broth base without noodles for best texture upon reheating.

Add spinach, white beans, or lemon zest for fresh variations.

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