If you are looking for a heartwarming, satisfying meal that feels like a warm hug in a bowl, this Classic Chicken Noodle Soup Recipe is exactly what you need. It brings together tender shredded chicken, perfectly cooked egg noodles, and a rich broth enhanced with fresh vegetables and herbs. This soup not only comforts but also delights with its fresh flavors and wholesome ingredients—ideal for chilly evenings or whenever you want a nutritious pick-me-up that’s easy to make and even easier to love.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating the perfect bowl of soup. Every component contributes uniquely, from the sweetness of fresh carrots to the aromatic burst from thyme and bay leaves. These simple pantry staples work in harmony to build the classic comfort flavor this soup is famous for.
- Olive oil and butter: Used together for sautéing, they provide a rich base and depth of flavor.
- Onion: Adds sweetness and complexity when softened.
- Celery: Offers a subtle crunch and fresh earthiness.
- Carrots: Bring color and a gentle natural sweetness.
- Garlic: Infuses the broth with a fragrant warmth.
- Chicken broth: The soul of the soup, delivering a savory liquid foundation.
- Thyme and bay leaves: Fresh and aromatic herbs that elevate the flavor profile.
- Bone-in chicken breasts: For tender, juicy meat and added richness to the broth.
- Salt and pepper: Essential seasonings to balance and enhance the taste.
- Egg noodles: Bring comforting texture and a classic touch that makes the soup filling.
- Fresh parsley (optional garnish): Adds a pop of green and fresh herbaceous note.
- Lemon wedges (optional): A bright finish to add a zesty kick if you like.
How to Make Classic Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil and butter in a large Dutch oven or soup pot over medium heat. Toss in chopped onion, celery, and carrots, cooking them gently for about five minutes until they soften and start releasing their sweetness. Finish this step by stirring in minced garlic and sautéing for an extra minute until fragrant—this simple base packs a lot of flavor that forms the foundation of your soup.
Step 2: Build the Flavorful Broth
Next, pour in your chicken broth and add thyme sprigs along with bay leaves to infuse the broth with herbal aroma. Nestle the bone-in chicken breasts into the pot, then increase the heat just enough to bring everything to a gentle boil. Afterward, lower the temperature to a simmer and let it cook partially covered for about 25 minutes, allowing the chicken to become tender and the flavors to meld beautifully.
Step 3: Shred the Chicken
Carefully remove the chicken breasts from the pot and transfer them to a cutting board. Once cool enough to handle, shred the meat with forks, discarding bones and skin for a clean, lean addition back into the soup. Return the shredded chicken to the broth, season with salt and pepper according to your taste, and then add egg noodles. Let the noodles cook right in the broth for 6 to 8 minutes, following the package instructions for that perfect tender bite. Before serving, remove the bay leaves and thyme sprigs to keep the soup smooth.
How to Serve Classic Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh parsley not only brightens the bowl visually but also adds herbaceous freshness that complements the warm soup beautifully. If you crave a bit more zest, a squeeze of lemon juice from wedges served alongside adds a lovely brightness that lifts the savory broth.
Side Dishes
This soup stands well on its own but also pairs wonderfully with crusty bread to dip into the broth, or a simple green salad for a light, refreshing contrast. For a heartier meal, consider serving it alongside a grilled cheese sandwich, which adds melty cheesiness to your comforting feast.
Creative Ways to Present
For a special touch, serve the Classic Chicken Noodle Soup Recipe in charming individual bowls topped with a drizzle of extra virgin olive oil or a sprinkle of freshly cracked black pepper. You could also add a dollop of sour cream or Greek yogurt for creaminess, or a pinch of chili flakes if you want to add a little kick. Presentation is all about making your meal feel just a little more special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the soup even more delicious the next day.
Freezing
You can freeze this soup comfortably without the noodles, which can get mushy. Store the broth and shredded chicken separately from the noodles in freezer-safe containers or bags for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating and adding fresh noodles.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to ensure even warming without overcooking the noodles. Add extra broth or water if it seems too thick after refrigeration, and taste for seasoning before serving.
FAQs
Can I use cooked chicken instead of raw chicken breasts?
Yes! If you have leftover cooked chicken, you can add it directly to the broth, but add it in the last five minutes of cooking just to warm through. This helps maintain tenderness and avoids drying out the chicken.
What type of noodles work best in this Classic Chicken Noodle Soup Recipe?
Egg noodles are traditional and give the soup its signature texture, but you can also use other small pasta shapes like ditalini, or even spaghetti broken into smaller pieces for a nice variation.
Can I make this soup vegetarian or vegan?
To make a vegetarian or vegan version, substitute the chicken broth with vegetable broth and replace the chicken with hearty mushrooms or tofu. Adjust the cooking time accordingly and use olive oil instead of butter to maintain richness.
How can I make this soup thicker?
If you prefer a thicker broth, stir in a slurry of cornstarch and cold water during the last few minutes of cooking and let it simmer until the soup thickens slightly. Be careful not to overdo it, as classic chicken noodle soup is traditionally lighter in texture.
Is it better to use bone-in or boneless chicken breasts?
Bone-in chicken breasts add more flavor to the broth, giving it a richer taste that’s hard to beat. However, boneless chicken can be used if you want to speed up prep and avoid shredding around bones—just expect a slightly lighter broth.
Final Thoughts
This Classic Chicken Noodle Soup Recipe has been a cherished staple that turns simple ingredients into a deeply comforting meal. Whether you’re nursing a cold or just craving something warm and nourishing, this recipe delivers every time with its balance of fresh flavors and that undeniable cozy feeling. I encourage you to make it your own and enjoy the magic it brings to your table.
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Classic Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Classic Chicken Noodle Soup is a comforting and hearty meal, perfect for chilly days or whenever you need a soothing bowl. Made with tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful homemade broth, this recipe delivers warmth and nourishment in every spoonful. The combination of aromatic herbs and simple ingredients makes it a timeless favorite for all ages.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
For the Broth and Chicken
- 8 cups chicken broth
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 bone-in, skin-on chicken breasts
- Salt, to taste
- Black pepper, to taste
Other Ingredients
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Vegetables: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, celery, and carrots, cooking them for about 5 minutes until softened and fragrant. Stir in the minced garlic and sauté for an additional 1 minute to release its aroma.
- Build the Flavorful Broth: Pour the chicken broth into the pot and add the thyme sprigs and bay leaves. Place the bone-in chicken breasts into the broth. Increase the heat to bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot with a lid and let the chicken cook for about 25 minutes, or until fully cooked through.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool slightly to handle safely, then shred the meat using two forks, discarding the bones and skin. Return the shredded chicken back to the pot and season the soup with salt and pepper according to your taste.
- Cook the Noodles: Add the egg noodles to the simmering soup and cook according to the package instructions, typically 6 to 8 minutes, until tender but not mushy.
- Finish and Serve: Remove the pot from the heat. Discard the bay leaves and thyme sprigs. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side if desired. Enjoy while warm for the best comforting experience.
Notes
- Bone-in chicken breasts add extra flavor to the broth but can be substituted with boneless if preferred; adjust cooking time accordingly.
- For a richer soup, consider adding an extra tablespoon of butter or a splash of heavy cream when serving.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use gluten-free noodles to make this recipe gluten-free if needed.
- Adding fresh herbs like dill or parsley can enhance the flavor and presentation.
