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Overhead view of a dutch oven containing chicken noodle soup.
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4.23 from 40 votes

Chicken Noodle Soup

This classic chicken noodle soup recipe is packed with flavor and loaded with veggies, egg noodles and shredded chicken. It's warm, comforting, cooks up in under 30 minutes and is the perfect meal for chilly fall and winter days.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Servings: 6
Author: Brittany Mullins

Ingredients

  • 2 Tablespoons olive oil
  • 1 ½ cup carrots peeled and sliced into ¼- inch thick slices
  • 1 cup celery chopped
  • 1 yellow onion peeled and diced
  • 2 garlic cloves minced
  • 96 ounces low-sodium chicken broth plus more if desired
  • 2 bay leaves
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon pepper plus more to taste
  • 1 teaspoon sea salt plus more to taste
  • 4 cups uncooked wide egg noodles
  • 3 cups shredded cooked chicken about 1.5 lbs boneless chicken breasts
  • ¼ cup fresh flat-leaf parsley leaves finely chopped
  • 1 Tablespoon lemon juice optional

Instructions

  • Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
    A mesh strainer with cooked chunky noodles after draining.
  • In a separate large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the carrots, celery and onion to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
    Looking into a dutch oven with chopped and diced celery, carrots and onion. A wooden spoon is pushing the vegetables around the pot.
  • Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
    A dutch oven containing chicken broth, bay leaves, thyme, oregano, pepper, salt, carrots, onions, garlic and celery.
  • Add the shredded chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.
    Chicken, parsley and lemon juice added to a dutch oven.
  • Taste soup and add salt to taste. This will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more pepper, herbs, etc.) and remove the bay leaves.
  • When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.

Video

Notes

  • Chicken broth: You can use regular chicken broth if desired. You probably won't need to add any additional salt. 
  • Want to cook chicken directly in the broth? Add the chicken when you add the chicken broth and spices. Bring the mixture to a boil, reduce heat to a simmer and cover. Cook the chicken for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove and shred. Add chicken back into soup along with fresh parsley and lemon juice.

Nutrition

Serving: 1/6 of recipe | Calories: 312kcal | Carbohydrates: 27g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 783mg | Potassium: 271mg | Fiber: 3g | Sugar: 6g