4.6 from 78 votes
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup combines tender chicken pieces, egg noodles, and a medley of aromatics like onion, carrot, celery, and garlic cooked in a well-seasoned chicken stock. The slow simmering softens the vegetables and infuses the broth with herbal accents from bay leaf, thyme, and oregano. Parsley is added late for freshness. This soup delivers a comforting balance of savory broth, hearty chicken, and soft noodles, ideal for warming meals and easy leftovers.
Prep Time
10 mins
Cook Time
40 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 carrot peeled and sliced thin, large
- 2 celery ribs finely chopped
- 2 garlic minced, cloves
- 16 cups chicken stock
- 2 bay leaf
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 1 teaspoon black pepper
- 2 to 2½ cups chicken chopped or shredded, cooked
- 12 ounces egg noodles
- ¼ cup parsley fresh, minced
- 1 tablespoon salt or to taste
Instructions
- 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.
- 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.
- 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.
Cup of Yum
Notes
- Use homemade chicken stock if available for richer flavor, or opt for good-quality organic store-bought stock.
- Cook chicken separately by poaching or roast chicken, including white or dark meat as preferred.
- Egg noodles are traditional here but can be replaced by other pasta types according to preference.
- Store leftovers in an airtight container in the refrigerator up to four days or freeze up to six months.
- Serve with dinner rolls or crusty ciabatta bread to complement the soup.
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
(7%)
Sugar
4g
(8%)
Vitamin A
1445IU
(29%)
Vitamin C
4.5mg
(5%)
Calcium
20mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 8 servings
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.