Dinner

Hearty Chicken Noodle Soup Recipe

BySana Jeannette February 17, 2026February 17, 2026

Introduction

Chicken noodle soup is a timeless classic, perfect for comforting chilly days or whenever you need a warm, nourishing meal. This recipe combines tender chicken, fresh vegetables, and egg noodles in a flavorful homemade broth.

A close-up view of a white bowl filled with chicken noodle soup, placed on a wooden board against a white marbled background. The soup has three main layers: the base is a golden-yellow broth, filled with soft egg noodles in curled and twisted shapes of light yellow, shredded pieces of pale brown chicken, and slices of bright orange carrot with bits of green herbs scattered throughout. The broth has a slightly glossy texture, and the soup appears warm and comforting. In the background, there are slices of toasted bread on a white plate, a lemon wedge, and a small glass bowl with round crackers, all softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 large carrots, peeled and sliced

2 ribs of celery, chopped
1/2 cup onion, chopped

10 cups chicken stock
1 bay leaf

1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 tablespoons fresh parsley, chopped

3 cups cooked and shredded chicken
8 oz egg noodles
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large stock pot over medium-high heat. Add the carrots, celery, and onion, cooking for 5 to 6 minutes until the vegetables are tender.
Step 2: Pour in the chicken stock, then add the bay leaf, thyme, basil, and chopped parsley. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 20 to 40 minutes, depending on how much time you have.
Step 3: Add the egg noodles and shredded chicken to the pot. Simmer for about 10 minutes until the noodles are cooked through and the chicken is heated.

Step 4: Remove the soup from heat. Take out the bay leaf and season with salt and pepper to taste. Serve garnished with additional fresh parsley if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut that adds great flavor without extra cooking time.
For a gluten-free option, substitute the egg noodles with gluten-free pasta or rice noodles.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat until heated through. Note that noodles may absorb broth over time, so you might want to add a little extra chicken stock or water when reheating.

How to Serve

The image shows a white bowl filled with chicken noodle soup placed on a wooden board with some fresh parsley beside it. The soup has three main layers: a light golden broth at the bottom with a smooth, slightly oily texture; mid-layer of soft yellow curly egg noodles mixed evenly; and the top layer featuring shredded pieces of white chicken, thin carrot slices in bright orange, bits of green celery, and scattered green herbs floating on the surface. In the background, there is a second bowl also filled with soup, a lemon wedge, a spoon, and some small hexagon-shaped crackers. The entire scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

Yes, you can add raw chicken pieces to the soup in Step 2. Let them cook in the simmering broth until fully cooked and tender before adding the noodles.

Can I freeze chicken noodle soup?

Absolutely. Freeze the soup in airtight containers for up to 3 months. It’s best to undercook the noodles before freezing, then add fresh noodles when reheating to avoid mushiness.