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Classic Chicken Noodle Soup

This classic homemade Chicken Noodle Soup recipe is made from scratch with chicken, vegetables, broth and noodles, and is ready in under an hour. Use a store-bought rotisserie chicken to save even more time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 181 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 2 large carrots peeled and sliced thin
  • 2 ribs celery finely chopped
  • 2 cloves garlic minced
  • 16 cups chicken stock
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon black pepper
  • 2 to 2½ cups cooked chicken chopped or shredded
  • 12 ounces egg noodles
  • ¼ cup minced fresh parsley
  • 1 tablespoon salt or to taste

Instructions

    Cup of Yum
  1. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
  2. Add the chicken stock, bay leaves, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat slightly, and allow the soup to slow boil until the vegetables are tender, about 10 minutes.
  3. Stir in the egg noodles and cook until tender, about 10 minutes. Stir in the parsley and chicken and cook for an additional 5 minutes. Stir in the salt and then adjust the seasonings, adding more salt or pepper as needed. Remove the bay leaves and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • If you have homemade chicken stock, by all means use it! If not, a really good, organic chicken stock with a small list of ingredients will do wonderfully here.
  • You can cook the chicken meat yourself (I use 1 to 2 pounds of chicken breasts or thighs if I go this route), or use a store-bought rotisserie chicken instead. Feel free to substitute some or all with dark meat, if you prefer it.
  • I think egg noodles are best here, but you can use any other type of noodle you prefer.
  • Chicken noodle soup can be frozen in an airtight, freezer-safe container for up to 6 months.
  • Serve with your favorite dinner rolls or crusty ciabatta bread.
  • Recipe adapted from The Best Soups and Stews by America's Test Kitchen

Nutrition Information

Calories 181kcal (9%) Carbohydrates 20g (7%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 18mg (6%) Sodium 352mg (15%) Potassium 322mg (9%) Sugar 4g (8%) Vitamin A 1445IU (29%) Vitamin C 4.5mg (5%) Calcium 20mg (2%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 20g 7%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 352mg 15%
Potassium 322mg 7%
Sugar 4g 8%
Vitamin A 1445IU 29%
Vitamin C 4.5mg 5%
Calcium 20mg 2%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.