Classic chicken noodle soup is the simple pot most of us grew up on: soft carrots and celery, curly egg noodles, and shredded chicken in a clear, savory broth.
It needs only 11 ingredients, takes about 45 minutes, and serves 6. Use leftover roast chicken or a store bought rotisserie bird and dinner is nearly done.
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Why This Classic Chicken Noodle Soup Recipe Works
The vegetables get a full 6 to 7 minutes of sauteing in olive oil before any liquid goes in. That step draws out their natural sweetness and gives the broth a deeper flavor than simply boiling them.
A large amount of broth, 10 cups for 6 servings, means the soup stays brothy even after the noodles drink some. Italian seasoning adds a gentle herb flavor without overpowering the chicken.
The cooked chicken goes in at the very end, off the heat, so it stays tender instead of stringy. That also means you can use whatever cooked chicken you have on hand.
Ingredients for Classic Chicken Noodle Soup
- 2 tablespoons olive oil or unsalted butter
- 3 ribs celery, diced
- 3 large carrots, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 10 cups low sodium chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups dry egg noodles (about 5 ounces)
- 3 cups shredded cooked chicken
Cooked chicken. About 3 cups of shredded breast, thigh, or a mix works. Leftover roast chicken or a store bought rotisserie chicken saves time. Remove the skin and bones first.
Vegetables. Dice the carrots, celery, and onion to about 1/2 inch so they soften evenly in the first 7 minutes of cooking.
Broth. Low sodium broth is the ideal choice because the chicken may already be salted. Taste at the end before adding more salt.
Egg noodles. Curly or wide egg noodles work well. Cook them right in the pot so their starch lightly thickens the broth.
How to Make Classic Chicken Noodle Soup
1. Sweat the vegetables. Heat the oil in a large pot over medium high heat. Add the celery, carrots, onion, and garlic and cook for 6 to 7 minutes until the vegetables soften.
2. Add the broth. Pour in the broth, then add the Italian seasoning, salt, and pepper. Bring to a boil and reduce to a steady, gentle bubble.
3. Cook the noodles. Stir in the noodles and cook for 8 to 10 minutes until al dente, stirring once or twice so they do not stick.
4. Add the chicken. Take the pot off the heat and stir in the cooked chicken. Let it sit for 3 minutes so the chicken warms through to 165 degrees F.
5. Taste and serve. Adjust the salt and pepper, and ladle the soup into warm bowls while it is hot.
How to Serve Classic Chicken Noodle Soup
Serve the soup hot with plenty of black pepper. Fluffy dinner rolls and sourdough biscuits make it a full meal, air fryer tortilla garlic bread adds crunch, and air fryer asparagus gives you a green side.
How to Store and Reheat Classic Chicken Noodle Soup
Let the soup cool for no more than 2 hours, then refrigerate it for 3 to 4 days. Add a splash of broth or water when reheating since the noodles keep absorbing liquid, and heat until the soup reaches 165 degrees F. Freeze portions without noodles for up to 3 months and cook fresh noodles when you reheat.
Tips and Variations for Classic Chicken Noodle Soup
Cook the chicken first. Poach 1 1/2 pounds of boneless chicken breast in simmering water for 15 to 18 minutes until it reaches 165 degrees F, then shred it for the soup.
Skip the rinse. Rinsing raw chicken spreads germs, so go straight from the package to the pot.
Roast the chicken. Roasting the chicken before adding it gives deeper flavor.
Add more vegetables. Peas, corn, or green beans can go in with the noodles.
Boost the broth. A bay leaf and a sprig of thyme simmered with the broth add depth. Remove them before serving.
Use butter. Swap the oil for butter for a softer, richer flavor.
Go bigger. Increase the noodles to 5 cups for a thicker soup, and add a splash more broth.
Check the safe handling guidance. The FDA safe minimum internal temperature chart lists 165 degrees F for poultry.
Frequently Asked Questions About Classic Chicken Noodle Soup
How do I make Classic Chicken Noodle Soup ahead of time?
Make the soup through the broth step and refrigerate it for up to 3 days. When you are ready, bring it to a simmer, cook the noodles fresh, and add the chicken at the end.
Can I use raw chicken in Classic Chicken Noodle Soup?
Yes, but cook it first. Simmer 1 1/2 pounds of breasts in the broth for 15 to 18 minutes until they reach 165 degrees F, shred them, and then add the noodles. Raw chicken added with the noodles will not cook through in time.
How do I keep Classic Chicken Noodle Soup from getting mushy?
Cook the noodles only until al dente, since they keep softening in hot broth. For leftovers, boil noodles separately and add them to each bowl.
Can I freeze the soup?
Yes. Freeze it without noodles for up to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer, and cook fresh noodles.
What can I use instead of egg noodles?
Small pasta shapes such as ditalini or rotini work, and so does rice. Adjust the cooking time to match the package directions.
Classic Chicken Noodle Soup
Equipment
- Large pot
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil or unsalted butter
- 3 ribs celery diced
- 3 large carrots peeled and diced
- 1 medium onion diced
- 2 cloves garlic minced
- 10 cup low sodium chicken broth
- ½ tsp Italian seasoning
- ¼ tsp salt
- ½ tsp black pepper
- 4 cup dry egg noodles about 5 oz
- 3 cup shredded cooked chicken rotisserie or poached, skin removed
Instructions
Cooking
- Soften the base. Warm the oil in a large pot over medium high heat and cook the celery, carrots, onion, and garlic 6 to 7 minutes until tender.
- Season the broth. Add the broth, Italian seasoning, salt, and pepper, bring to a boil, then lower to a steady bubble.
- Boil the noodles. Add the noodles and cook 8 to 10 minutes until al dente.
- Warm the chicken. Remove the pot from the heat, fold in the cooked chicken, and rest 3 minutes until hot, at 165 degrees F.
- Finish. Taste, adjust the seasoning, and serve right away.
