Classic Chicken Noodle Soup (Homestyle, Easy)

A dependable, cozy bowl of chicken noodle soup — made from scratch or sped up with rotisserie chicken. Clear, warming broth, tender chicken, vegetables, and soft egg noodles. Perfect for weeknights, sick days, or anytime you want comfort food.

Recipe yield and time

• Serves: 4–6
• Active time: 20 minutes (if using leftover/rotisserie chicken) or 40 minutes (if cooking raw chicken)
• Total time: 30–50 minutes

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced (about 1 cup / 150 g)
• 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup / 120 g)
• 2 celery stalks, sliced (about 3/4 cup / 90 g)
• 3 garlic cloves, minced
• 8 cups (2 liters) low-sodium chicken stock or broth (see note for homemade)
• 2 bay leaves
• 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked shredded chicken (about 12 ounces / 350 g) — see options below
• 6 ounces (about 170 g) egg noodles or small pasta (or 2 cups cooked rice)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice (optional, brightens the soup)

Equipment

• Large pot or Dutch oven (5–6 quarts)
• Cutting board and knife
• Ladle
• Measuring cups and spoons

Quick note on the chicken

• For the fastest route use 2 cups shredded rotisserie chicken.
• To cook from raw: add 2 boneless, skinless chicken breasts (about 12 ounces / 350 g) to simmering stock for 12–15 minutes until cooked through, then remove, shred, and return to pot.

Instructions

1. Prepare the base

1. Heat the large pot over medium heat and add the olive oil or butter.
2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.
3. Stir in the minced garlic and cook 30–60 seconds until fragrant.

2. Build the broth

1. Pour in the chicken stock and add the bay leaves and thyme. Bring to a gentle simmer.
2. If cooking raw chicken in the pot, add the raw breasts now, reduce heat to maintain a simmer, and cook 12–15 minutes until no longer pink inside. Remove breasts, shred with forks, and return shredded meat to the pot.
3. If using pre-cooked chicken, skip step 2 and add shredded chicken after the noodles are nearly done.

3. Cook the noodles

1. With the broth at a gentle simmer, add the egg noodles and cook according to package directions, usually 6–8 minutes, until tender. Stir occasionally to prevent sticking.
2. If you prefer firmer noodles, cook 1–2 minutes less than package time — they will continue to soften in the hot soup.

4. Finish and season

1. Remove and discard the bay leaves and thyme stems (if using fresh sprigs).
2. Stir in the shredded chicken, chopped parsley, and lemon juice (if using).
3. Taste and adjust seasoning with additional salt and pepper as needed.
4. Serve hot with a sprinkle of parsley or a twist of black pepper.

Tips for the best result

• Use low-sodium stock so you control the salt level.
• For clearer broth, skim any foam or fat while the broth simmers.
• Make ahead: Cook the soup without noodles and refrigerate up to 3 days. Add fresh noodles and simmer until tender just before serving.
• To freeze: Cool completely, store without noodles in airtight containers up to 3 months. Thaw overnight in fridge and add fresh noodles when reheating.
• For a richer flavor, brown the chicken pieces briefly before simmering, or roast a whole chicken and use its pan juices for deeper taste.

Variations

• Vegetarian: Replace chicken stock with vegetable stock, omit chicken, and add extra mushrooms, white beans, or cubed tofu.
• Gluten-free: Use gluten-free pasta or rice instead of egg noodles.
• Instant Pot: Sauté veggies using Sauté mode, add stock and chicken, pressure cook 8 minutes, quick-release, shred chicken, then add noodles and simmer until tender.

Storage and reheating

• Refrigerate in airtight container for up to 3 days.
• Reheat gently on the stovetop over low heat until steaming. If refrigerated with noodles, add a splash of stock or water to loosen and warm slowly to prevent noodles from soaking up all the broth.
• If frozen (no noodles), thaw overnight and bring to a simmer; add fresh noodles before serving.

Short troubleshooting guide

• Soup tastes flat: Add a squeeze of lemon or a pinch of salt to brighten flavors.
• Broth cloudy: Reduce boiling to a gentle simmer; skim foam and use lower heat.
• Noodles too soft or mushy: Cook noodles separately and add to bowls when serving.

Enjoy a warm bowl of classic comfort — simple, flexible, and reliable any night of the week.