Chicken Noodle Soup is a classic for when you’re feeling under the weather or when you just want a big bowl of comfort food goodness. This is my family’s go-to recipe!
My top tip for making this soup is to use a rotisserie chicken if you’re short on time!
Aimee’s Recipe Notes
- Taste & Texture – Classic, comforting, and flavorful with tender chicken, soft noodles, and a rich, seasoned broth.
- Ease of Making – Simple, one-pot recipe that comes together in about 30 minutes.
- Ingredient Swaps – Use chicken broth instead of water and bouillon, or swap egg noodles for any pasta.
- Storage – Refrigerate for up to 3 days or freeze for 3 months. Add extra broth when reheating as noodles absorb liquid.
I think every family has their own version of Chicken Noodle Soup. Most of the ingredients are the same, of course, but they all have little tweaks or different ratios that make them unique.
Some might use chicken breast, others use thighs; some favor thyme over parsley, others use both; my family prefers egg noodles, while yours might go for ditalini.
So what I’m sharing today is my version of chicken noodle soup—the one I make when we’re sick or snowed in or just need some hearty comfort food.
Here’s What You’ll Need
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Better Than Bouillon chicken stock – Or, if you can’t find this, use instant bouillon or swap half the water for chicken broth.
- Boneless, skinless chicken breasts – You’ll cook the chicken right in the soup with the veggies and stock. Swap it out for rotisserie chicken if you need a shortcut (but you will lose a little flavor).
- Carrots, celery, and yellow onion – Also known as the mirepoix, this trio (along with the garlic) forms the base of flavor for this recipe.
- Seasonings – Dried thyme, poultry seasoning, kosher salt, and black pepper.
- Wide egg noodles – These are the classic chicken noodle soup noodles! If you have homemade egg noodles, even better!
How to Make Chicken Noodle Soup
Cook the Chicken and Vegetables: Combine the water, bouillon, chicken, garlic, veggies, and seasonings in a large pot. Cover and cook on medium for 20 minutes.
Cut or Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. If you prefer your chicken in chunks, use a knife to cut it into bite-sized pieces. Otherwise, shred the chicken with two forks.
Cook the Noodles: Add the chicken back to the pot, along with the egg noodles. Cook on medium until the noodles are tender.
Serve: Garnish with parsley if you’re using it and ladle into bowls.
What to Serve With Chicken Noodle Soup
I love bread with soup to soak up the broth! This Dinner Rolls Recipe is soft and fluffy, or if you prefer a crusty bread, try my No Knead Artisan Bread instead. This Olive Garden Salad Recipe makes a great pairing for soup too!
More Cozy Soup Recipes
- My Lasagna Soup Recipe is hearty and satisfying, and just like the dish it’s inspired by, it has lots and lots of cheese!
- For another meal-worthy soup recipe, try this Sausage Tortellini Soup. It’s packed with flavor!
- You can’t beat this classic French Onion Soup Recipe either. The onions are caramelized to perfection!
- This Slow Cooker Broccoli Cheese Soup has dinner ready when you are.
- For another comfort food meal, try this Chicken Pot Pie Recipe, which is super cozy and satisfying. You’ll also love my Instant Pot Chicken Noodle Soup, an even quicker version of this recipe.
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Chicken Noodle Soup Recipe
Ingredients
- 12 cups water
- 4 Tablespoons Better than Bouillon chicken stock, see notes
- 2 pounds boneless, skinless chicken breasts
- 4 cloves garlic, pressed
- 2 cups sliced carrots, 8 ounce
- 1 ½ cups sliced celery, about 1 large stalk
- 1 cup diced yellow onion, 1 medium
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounce wide egg noodles, uncooked
- 2 Tablespoons chopped parsley, optional garnish
Instructions
- In a large soup pot, add water, bouillon, chicken, garlic, carrots, celery, onion, thyme, poultry seasoning, salt, and pepper. Add lid and cook on medium for 20 minutes, stirring occasionally.
- Remove the chicken to a cutting board and cut into small bite sized pieces (or shred the chicken). Return to the pot and add in egg noodles. Continue cooking on medium for about 10 minutes, until noodles are desired consistency.
- Sprinkle with chopped parsley. Ladle soup into a bowl and serve with warm bread.
Notes
- Use a large soup pot or Dutch oven for this recipe. You’ll need plenty of room for all the veggies, chicken, and noodles!
- If you can’t find the Better than Bouillon (it comes in a jar in the soup aisle near the bouillon cubes), swap it out for either the instant bouillon, using the same amount. Or swap half the water for chicken broth.
- For the carrots, wash and peel carrots, cut off the stems. Use a food processor to slice carrots, you’ll need about 1/2 pound.
- For the celery, slice off bottom of the stalk, wash celery. Use a food processor to slice the celery (you can use the leafy part too). A celery stalk is the entire plant, while a celery rib is just one single stick. You’ll need about one large stalk.
- Store leftover soup in refrigerator for up to 3 days.
- Freeze leftover soup in airtight container for up to 3 months. Reheat on stove until warm. The noodles may soak up some of the broth so adding extra broth may be needed.
