Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon butter; 1 large onion (coarsley chopped); 2 ribs celery (thinly sliced into half moons); 1 large carrot (thinly sliced); 1 teaspoon dried thyme; 8 cups chicken broth (ideally homemade); 6 ounces egg noodles (see recipe note #2); 2 cups cooked chicken (cut in rough 1-inch chunks)

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Is there a more comforting dish than homemade Chicken Noodle Soup? When it's cold outside or someone is feeling a bit under the weather, it's exactly what comes to mind.

Chicken Noodle Soup served in white bowls

I like to season Chicken Noodle Soup simply with just a bit of thyme to enhance the flavor of the broth and vegetables. I typically use homemade chicken broth as the base, using my easy recipe that not only yields delicious broth but ample, tender cooked chicken for making this soup. (The chicken and liquid from this Shredded Chicken would also make a terrific base.) And if you're short on time, you can always use commercial chicken broth and a rotisserie chicken or other leftover cooked chicken.

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Recipe Tip!
Pair With
More Comforting Soup Recipes
How to Make Chicken Noodle Soup
Recipe Video
Chicken Noodle Soup
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You'll notice from my photos and video that I like to load my soup with plenty of vegetables and noodles. If you prefer a brothier soup, feel free to increase the amount of broth and/or decrease the amount of vegetables and noodles.

Recipe Tip!

One tip on the noodles: if you plan to eat this soup over 2 or 3 days, cook and store the noodles separately in the refrigerator, tossed in a bit of olive oil (see recipe notes for specific instructions). Otherwise they'll get overdone and bloated in the leftover soup. Instead, reheat the noodles in the soup. Just stir in your desired amount of cooked noodles to heated soup in the last minute or so before serving.

cooking noodles separately for chicken noodle soup

Pair With

Savory Scones (Flaky, tender and loaded with gruyere cheese and chives, these are the perfect pair for brothy soups.)
Lavosh Crackers (Easy to make, perfectly crisp homemade crackers!)
Homemade Biscuits (Flaky, fluffy and perfect every time - this is my tried and true recipe.)

More Comforting Soup Recipes

Chicken Potato Soup (Creamy, comforting and veggie loaded.)
Spicy Chicken Noodle Soup (With egg noodles and complex Asian flavors, this is one you'll crave.)
Turkey and Rice Soup (A great way to enjoy leftover turkey.)
Tomato Bisque (Serve along with a grilled cheese for a classic combination!)

How to Make Chicken Noodle Soup

Step 1: Soften onion in butter.

Step 2: Add celery, carrot, chicken broth and thyme; bring to boil.

sliced carrot and celery with softened onion in soup pot

Step 3: Add pasta and cook until nearly tender. (Cook and store pasta separately if eating soup over 2 or 3 days.)

Step 4: Stir in cooked chicken; cook and stir until heated through, about 2 minutes. Season to taste with salt and freshly ground black pepper. Serve.

Recipe Video

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Chicken Noodle Soup

Marissa Stevens

Homemade chicken broth is worth the extra effort, but your favorite canned or boxed chicken broth works just fine too.

5 from 7 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Soup

Cuisine American

Servings people

Calories 237 kcal

Ingredients

1 tablespoon butter
1 large onion coarsley chopped
2 ribs celery thinly sliced into half moons
1 large carrot thinly sliced
1 teaspoon dried thyme
8 cups chicken broth ideally homemade
6 ounces egg noodles see recipe note #2
2 cups cooked chicken cut in rough 1-inch chunks

Instructions

Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
Add celery, carrot, thyme, and broth. Bring to boil. Add egg noodles; cook and stir until nearly tender. Add chicken; cook and stir 2 minutes more.
Season to taste with salt and freshly ground black pepper. Serve.

Notes

I recommend making Homemade Chicken Broth or Shredded Chicken (including the liquid) as the base of this recipe.
If you'll be eating this soup over a few days, cook the noodles separately until nearly tender. Drain and rinse with cold water. Transfer to a lidded container and toss with a drizzle of olive oil to keep the noodles from sticking together. Refrigerate. Add cooked noodles to reheated soup for a minute or two before serving.

Nutrition

Calories: 237kcalCarbohydrates: 26gProtein: 18gFat: 7gSaturated Fat: 2gCholesterol: 64mgSodium: 1224mgPotassium: 536mgFiber: 2gSugar: 2gVitamin A: 2160IUVitamin C: 25mgCalcium: 53mgIron: 2mg

Keyword comfort food, kid friendly, light, low calorie, winter

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