Chicken noodle soup is the ultimate comfort food that never goes out of style. Whether you’re under the weather or simply craving something warm and soothing, this classic recipe brings cozy vibes in every spoonful. With tender chicken, hearty egg noodles, and a rich, savory broth, it’s a dish you’ll want to make on repeat—especially during colder months.
Table of Contents
Why You’ll Love This Recipe
- Quick & easy: Just 10 minutes of prep
- Made from scratch: With everyday pantry staples
- Comfort in a bowl: Perfect for colds, chills, and cozy nights
- Family-friendly: Loved by kids and adults alike
- Flexible: Swap chicken parts or noodles as you like
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken broth (low-sodium recommended)
- 2 cups water
- 1.5 pounds boneless skinless chicken breasts (or thighs)
- ½ teaspoon Italian seasoning
- 2 cups uncooked egg noodles
- Salt & black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- In a large soup pot, heat olive oil and butter over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and water. Add chicken breasts and Italian seasoning.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 15 minutes.
- Add egg noodles and simmer uncovered for another 8–10 minutes until tender.
- Remove chicken, shred or chop, then return to the pot.
- Season with salt and pepper to taste. Garnish with parsley before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6 servings
Nutrition Facts (Approximate per serving)
- Calories: ~320
- Protein: ~28g
- Carbohydrates: ~24g
- Fat: ~10g
- Fiber: ~2g
- Sodium: ~800mg
Note: Nutritional values may vary depending on specific ingredients used.
Tips & Variations
- Protein swaps: Use boneless thighs or pre-cooked rotisserie chicken
- Add brightness: Stir in fresh lemon juice before serving
- Storage: Noodles will absorb broth over time—add extra broth when reheating
- Freezer tip: Freeze without noodles, then add freshly cooked noodles when serving
- Herb boost: Fresh thyme or dill can add extra flavor
FAQs
Can I use rotisserie chicken?
Yes! Just add it at the end to warm it through—no need to simmer it again.
Do I have to use egg noodles?
Nope. Feel free to use pasta shells, fusilli, or even rice.
How do I keep the noodles from getting mushy?
Cook them separately and add to individual bowls if planning leftovers.
Chicken Noodle Soup
Equipment
- – Large soup pot
- – Sharp knife
- – Cutting board
- Measuring cups & spoons
- Ladle
Ingredients
- – 1 tbsp olive oil
- – 1 tbsp unsalted butter
- – 1 medium onion chopped
- – 2 medium carrots peeled and sliced
- – 2 celery stalks diced
- – 2 garlic cloves minced
- – 4 cups chicken broth
- – 2 cups water
- – 1.5 lbs boneless skinless chicken breasts
- – ½ tsp Italian seasoning
- – 2 cups uncooked egg noodles
- – Salt & black pepper to taste
- – 1 tbsp fresh parsley optional
Instructions
- Heat oil and butter in a soup pot over medium heat.
- Add onion, carrots, celery; sauté for 5–7 mins.
- Stir in garlic and cook 30 seconds.
- Pour in broth, water, chicken, seasoning. Bring to boil.
- Reduce heat; simmer 15 mins.
- Add noodles; simmer 8–10 mins.
- Remove chicken, shred, return to pot.
- Season with salt & pepper. Garnish with parsley.
Notes
– Add lemon juice for brightness
– Store separately if freezing
Conclusion
This chicken noodle soup is a timeless classic for good reason. It’s nourishing, deeply flavorful, and incredibly simple to make. Keep it in your weekly rotation or whip up a big pot when someone needs a comforting meal.