Print

The Ultimate Comfort: Classic Chicken Noodle Soup That Tastes Homemade

Close-up of a steaming white bowl filled with rich chicken noodle soup, featuring shredded chicken, carrots, and egg noodles.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve a truly comforting meal. We fixed the common pitfalls to bring you the best chicken noodle soup recipe—rich, savory, and deeply satisfying, tasting like it simmered all day. This is the foolproof version you will want to make every time.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 6 cups low-sodium chicken broth (or homemade chicken stock)
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables begin to soften.
  2. Stir in the dried thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the chicken pieces, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
  4. Carefully remove the cooked chicken from the pot and set it aside on a cutting board to cool slightly. Keep the broth simmering gently.
  5. Once the chicken is cool enough to handle, shred it using two forks. Discard the bay leaf from the broth.
  6. Increase the heat to medium and bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until tender.
  7. Return the shredded chicken to the pot. Stir well and taste the broth. Add more salt and pepper as needed to reach your preferred flavor level.
  8. Stir in the fresh parsley just before serving. Serve this hearty soup hot.

Notes

  • For the richest flavor, use bone-in, skin-on chicken pieces for the initial simmer, then remove the meat and shred it. Discard the bones before adding the noodles.
  • If you are short on time, you can use a rotisserie chicken hack: skip steps 1 through 5 and add 3 cups of shredded rotisserie chicken meat along with the broth in step 3.
  • This soup freezes well. Cool completely before transferring to an airtight container. Noodles may soften slightly upon reheating.

Nutrition

Find it online: https://savorandpin.com/classic-chicken-noodle-soup-recipe/