I’m so excited to share my Classic Chicken Noodle Soup recipe with you! This is a warm, simple bowl of comfort — tender chicken, snappy vegetables, egg noodles, and a clear, flavorful broth. It’s fast to make and feels like a hug in a bowl.
Level: Easy
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
Course: Soup / Main
Cuisine: American
I turn to this chicken noodle soup when I want something quick that still tastes like home. It uses basic pantry items and cooks in about 40 minutes, so it’s perfect when you’re short on time or not feeling your best. The mix of onion, celery, carrots, chicken, and egg noodles in a savory broth is classic for a reason — it’s comforting, easy to eat, and everyone likes it.
This version keeps things straightforward: sauté the aromatics, add broth and chicken, then the noodles and carrots finish the soup. I’ll explain every step in plain language so you can follow along easily.
How to Make Classic Chicken Noodle Soup
The soup comes together in clear, simple stages:
• Soften onion and celery in a little butter until they smell nice.
• Add broth and cooked chicken so the flavors blend.
• Bring in the egg noodles and carrots so they cook in the hot broth.
• Add dried herbs for a gentle, warm flavor.
• Simmer until everything is tender and ready to eat.
That’s it — a few steps, big comfort.
Ingredients
• 1 tablespoon butter
• ½ cup chopped onion (about ½ medium onion)
• ½ cup chopped celery (about 1–2 stalks)
• 4 (14.5-ounce) cans chicken broth (or about 5 ¾ cups total)
• 1 (14.5-ounce) can vegetable broth (optional — you can use more chicken broth instead)
• ½ pound cooked chicken breast, chopped (about 2 cups)
• 1½ cups egg noodles
• 1 cup sliced carrots (fresh or pre-sliced)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and ground black pepper, to taste
Directions
- Melt the butter and cook the aromatics:
• Put a large pot on the stove over medium heat. Add 1 tablespoon of butter.
• When the butter melts, add the chopped onion and celery. Cook about 5 minutes until they are soft and smell fragrant. - Add broths and chicken:
• Pour in the chicken broth and vegetable broth. Add the chopped cooked chicken. Stir to combine. - Add noodles, carrots, and herbs:
• Stir in the egg noodles, sliced carrots, dried basil, and dried oregano. Season lightly with salt and pepper. - Bring to a simmer and cook:
• Turn the heat up until the soup comes to a gentle boil, then lower it so the soup simmers. Cook about 20 minutes, until the noodles and carrots are tender. - Taste and finish:
• Taste the soup and add more salt or pepper if needed. Serve hot.
Process Details
• Why cook onion and celery first: Cooking those in butter softens them and releases their flavor so the broth tastes richer.
• Broth choice: The recipe uses both chicken and vegetable broths for depth, but you can use all chicken broth if you prefer.
• Chicken options: Leftover roasted or rotisserie chicken works great instead of fresh-cooked breasts — it saves time and adds flavor.
• Noodle timing: Add the noodles toward the end so they don’t get mushy. If you plan to store the soup, cook the noodles separately and add them when you reheat.
• Herbs: Dried basil and oregano give a warm, familiar taste; they’re gentle and not overpowering.
Tips for Success
• Don’t overcook the noodles. Check them a few minutes before the time on the package to keep them tender but not soft.
• Keep ingredients handy. Have the chicken chopped and veggies measured before you start — soup comes together fast.
• Adjust broth level. If you like a thinner soup, add an extra cup or two of broth.
• For richer flavor: Cook the raw chicken in the broth at the start (if you prefer), then remove and shred it before continuing the recipe. This adds extra chicken flavor to the soup.
• Salt carefully: Canned broths can be salty, so taste before adding much extra salt.
Serving Ideas
• Serve with buttered toast or a grilled cheese sandwich for dipping.
• Offer saltine crackers or a crusty baguette on the side.
• Add a squeeze of lemon for a fresh lift if you like brighter flavors.
• Pair with a simple green salad for a light, balanced meal.
Storage & Freezing
• Refrigerator: Let the soup cool to room temperature, then store in an airtight container for 3–4 days. If stored with noodles, they will soak up broth and soften more.
• Freezing: Yes — freeze soup for up to 6 months. For best texture, freeze the broth and chicken separately from cooked noodles. Thaw in the refrigerator and reheat on the stove. If you froze everything together, expect the noodles to be softer after thawing.
Nutrition Info (Approximate per serving — 1 of 6 servings)
• Calories: 162
• Total Fat: 6 g
• Cholesterol: 46 mg
• Sodium: ~1357 mg
• Total Carbohydrates: 12 g
• Dietary Fiber: 2 g
• Protein: 13 g
(These values are estimates based on the ingredient amounts and may vary with substitutions or different brands.)
My Classic Chicken Noodle Soup is a fast, comforting recipe you can make from pantry staples and a little cooked chicken. It’s gentle, warm, and exactly the kind of soup you reach for when you want simple comfort. I hope you enjoy making (and sipping) this as much as I do — it’s easy to customize and always satisfying.
