Soups & Stews

Serving

Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Soups & Stews
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 8 cups chicken broth; 1.5 lbs bone-in chicken breasts; 2 bay leaves; 1 tsp dried thyme; 8 oz egg noodles; salt and black pepper, to taste; 2 tbsp fresh parsley, chopped

The quintessential cold-weather comfort soup: tender shredded chicken, vegetables, and egg noodles in a savory homemade broth.

45 minutes

Serves 6

Dinner

16 min prep

25 min cook

Contains common allergens

celery Egg Wheat

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

7 steps

1
Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
2
Add garlic and cook 1 minute until fragrant.
3
Pour in chicken broth and add chicken breasts, bay leaves, and thyme; bring to a boil.
4
Reduce heat and simmer 20-25 minutes until chicken is cooked through.
5
Remove chicken, shred with two forks, and discard bay leaves.
6
Add egg noodles to the pot and cook 8 minutes until tender.
7
Return shredded chicken to the pot, season with salt and pepper, and garnish with parsley before serving.

Classic Chicken Noodle Soup — plated and served — Serving moment. How Classic Chicken Noodle Soup looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 62

Budget-friendly 82

Great leftovers 93

Pantry-friendly 37

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

430

Calories

46 g

Protein

34 g

Carbs

11 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Chicken noodle soup sits at the crossroads of European broth-making, Jewish chicken soup traditions, and North American home cooking. Its familiar shape comes from stretching one chicken into a full meal: simmered broth, soft vegetables, noodles, and enough shredded meat to make the bowl feel complete.

Listahan note

This version keeps the soup direct and weeknight-friendly: soften the aromatics, poach bone-in chicken in broth, then cook the noodles right in the pot. The priority is a clean, savory bowl with tender chicken and vegetables that still hold their shape.

Technique cues

Sweat the onion, carrots, and celery before adding broth. That short step gives the soup a sweeter, rounder base than simply boiling everything together.
Simmer the chicken gently once the pot comes to a boil. A hard boil can make the breast meat tighten and can cloud the broth.
Add the egg noodles near the end, not with the chicken. They need enough time to soften, but too much time in hot broth makes them swollen and dull.

Kitchen flow

Parallel prep: While the onion, carrots, and celery soften, mince the garlic and set out the bay leaves, thyme, and chicken so the broth can go in without a pause.
Make-ahead: Cook the soup through the shredded chicken step, then add noodles when reheating so they stay springy.
Leftover move: Turn extra soup into a thicker lunch by simmering it uncovered for a few minutes and adding a handful of cooked rice or more chopped parsley.
Cleanup rhythm: Use one large pot, one cutting board, and tongs; rinse the pot soon after serving so the noodle starch does not dry onto the bottom.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Yellow onion

Aromatic base

Purpose: Onion gives the broth a savory sweetness that makes a quick soup taste more built.

Handling: Dice it evenly so it softens at the same pace as the carrots and celery.

Adaptation: A small leek can stand in for a gentler, slightly sweeter base.

Carrots and celery stalks

Soup vegetables

Purpose: They bring the classic color, sweetness, and light herbal edge that define this style of chicken noodle soup.

Handling: Slice them a little thicker than you would for a saute so they do not disappear during the simmer.

Adaptation: Parsnip can replace some of the carrot for an earthier bowl, while extra celery makes the broth taste cleaner and greener.

Chicken broth

Broth foundation

Purpose: It carries the whole soup, so its salt level and body matter more here than in heavily spiced dishes.

Handling: Taste before final seasoning because boxed broths vary widely in saltiness.

Adaptation: A mix of broth and water can soften a very salty broth; a spoonful of bouillon can strengthen a thin one.

Bone-in chicken breasts

Main protein

Purpose: The bone adds some depth to the broth while the breast meat shreds into clean, familiar pieces.

Handling: Keep the pieces submerged and pull them as soon as they are cooked through so the meat stays tender.

Adaptation: Bone-in thighs make a richer soup with darker, softer meat and can handle a little extra simmering.

Bay leaves and dried thyme

Background seasoning

Purpose: They give the broth a quiet herbal backbone without turning the soup into an herb-heavy stew.

Handling: Use whole bay leaves so they are easy to remove before serving.

Adaptation: A small sprig of fresh thyme can replace dried thyme; use it lightly so it does not dominate the broth.

Egg noodles

Tender starch

Purpose: Egg noodles soften quickly and give the soup its familiar, slurpable texture.

Handling: Add them after the chicken is shredded so you can control their final texture.

Adaptation: Small pasta shapes or broken spaghetti work, but they will give the bowl a firmer bite than egg noodles.

Technique notes

Season at the end, after the noodles cook. As they absorb broth, the salt level in the pot can shift.
Shred the chicken into bite-size pieces, not wisps. Larger shreds keep the soup hearty and make each spoonful feel balanced.
If the broth tastes flat, add salt in small pinches before reaching for more herbs. Classic chicken noodle soup should taste deeply savory, not perfumed.

Ingredient swaps

Noodle swap: Use rice, small pasta, or cooked barley in place of egg noodles, adjusting the cook time to match the starch.
Richer broth path: Use bone-in chicken thighs instead of breasts for a fuller broth and softer shredded meat.
Extra vegetable direction: Add peas or chopped spinach at the end so they stay bright and do not overcook.
Weeknight shortcut: Use shredded cooked chicken and simmer the broth with the vegetables and herbs first, then add the chicken just long enough to warm through.

Serve alongside

Buttered sourdough toast
Apple-cabbage slaw
Cheddar chive biscuits
Roasted broccoli with lemon
Hot black tea with lemon
Sparkling apple cider
Pale lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the soup in a sealed container; for the best noodle texture, store extra noodles separately from the broth when possible.
Reheat gently on the stovetop, adding a splash of broth or water if the noodles have absorbed too much liquid.
Freeze the broth, vegetables, and chicken without the noodles, then thaw and add freshly cooked noodles when serving.

Equipment

Large heavy-bottomed pot
Sharp chef's knife
Tongs for removing chicken
Two forks for shredding

Make this household-aware

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