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chicken noodle soup

A cozy, nourishing bowl of chicken noodle soup with tender chicken, vegetables, and egg noodles in a flavorful broth. This is the best chicken noodle soup recipe, simple enough for busy weeknights yet comforting enough for sick days. Make it on the stovetop or try a chicken noodle soup crock pot version for a hands-off meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 2 cups cooked chicken shredded, from rotisserie or poached
  • 2 bay leaves
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • Salt and pepper to taste
  • 2 cups egg noodles or pasta of choice
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened. Stir in garlic.
  2. Pour in chicken broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Stir in shredded chicken and cook until warmed through.
  4. Add egg noodles and simmer 7–8 minutes, until tender.
  5. Remove bay leaves, season with salt and pepper, garnish with parsley, and serve hot.

Notes

  • Use rotisserie chicken for quick prep and added flavor.
  • For meal prep, cook noodles separately and add before serving to avoid sogginess.
  • Add a splash of lemon juice for brightness.
  • For a chicken noodle soup crock pot version: Add all ingredients except noodles to the slow cooker and cook on LOW for 6–7 hours. Stir in noodles during the last 20 minutes of cooking.