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There’s nothing quite as comforting as a bowl of Classic Chicken Noodle Soup simmering on the stove.

Whether you’re fighting a cold, warming up on a chilly evening, or just craving something simple and nourishing, this Classic Chicken Noodle soup is a tried-and-true favorite. Made with tender chicken, hearty vegetables, and perfectly cooked noodles, this recipe is the definition of comfort in a bowl.

Growing up, chicken noodle soup was always the go-to meal when someone wasn’t feeling well or when the weather turned cold. This version is simple, wholesome, and packed with flavor—just the way it should be.

In my house, Classic Chicken Noodle Soup is always front and center when someone gets sick. It's what everyone in my house asks for when they are under the weather. And, this mom and grandma are always quick to respond.

Why You’ll Love This Recipe

• Made from scratch with simple, everyday ingredients. You can cut corners and make it even simpler by using a Rotisserie Chicken and canned veggies.
• Comforting and nourishing, perfect for cold days or sick days
• Easy to customize with different noodles or extra veggies
• Freezer-friendly, making it great for meal prep

Ingredients You’ll Need for Classic Chicken Noodle Soup

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2–3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth (homemade or store-bought)
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon poultry seasoning (optional)
• 2 cups egg noodles
• Fresh parsley for garnish (optional)

How to Make Classic Chicken Noodle Soup

Step 1: Sauté the Vegetables

In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds until fragrant.

Step 2: Add Broth and Chicken

Pour in the chicken broth and add the chicken breasts or thighs. Season with salt, pepper, parsley, thyme, and poultry seasoning if using. Bring the soup to a gentle boil.

Step 3: Simmer

Reduce the heat to low and let the soup simmer for about 20–25 minutes, or until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 5: Cook the Noodles

Add the egg noodles to the pot and simmer for an additional 8–10 minutes, or until the noodles are tender.

Step 6: Serve

Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crackers or crusty bread.

Tips & Variations

• Use rotisserie chicken for a quicker version—just add it after the vegetables simmer.
• Switch up the noodles with rotini, ditalini, or even homemade noodles.
• Add extra veggies like peas, corn, or spinach for more nutrition.
• Keep noodles separate if freezing to prevent them from becoming mushy.

Storage & Freezing

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the soup (without noodles if possible) for up to 3 months. Add fresh noodles when reheating for the best texture.

A Bowl Full of Comfort

This Classic Chicken Noodle Soup is one of those recipes you’ll turn to again and again. It’s simple, satisfying, and filled with nostalgic comfort—perfect for family dinners, sick days, or anytime you need a little extra warmth.

Love Soup Recipes? Here are some of my favorites!

• Butternut Squash Soup
• Loaded Baked Potato Soup
• Quick & Easy Tomato Soup