Classic Chicken Noodle Soup
A traditional chicken noodle soup is simple, deeply flavorful, and ideal for cold weather or when you want comfort food. This version uses bone-in chicken for a rich broth and classic egg noodles.
Servings
6–8 servings
Total Time
About 2 hours (mostly simmering)
Ingredients
For the Broth
- 1 whole chicken (about 3–4 lb / 1.5–2 kg)
or 2 lb bone-in chicken thighs + breasts - 10 cups water
- 1 large onion, halved
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1–1½ tbsp salt (adjust later)
- Small bunch fresh parsley
- Optional: fresh thyme or dill
For the Soup
- 2 tbsp butter or olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 cups egg noodles
- 2–3 cups shredded cooked chicken (from the broth)
- Fresh parsley or dill for garnish
- Black pepper to taste
- Lemon wedges (optional)
Step-by-Step Instructions
1. Make the Chicken Broth
Place the chicken, water, onion halves, carrots, celery, garlic, bay leaves, peppercorns, parsley, and salt into a large pot.
Bring to a gentle boil over medium-high heat.
Once boiling:
- Reduce heat to low
- Skim off foam from the top
- Simmer uncovered for 1–1½ hours
The chicken should become very tender and the broth golden.
2. Remove and Shred the Chicken
Carefully lift the chicken out of the pot and let it cool slightly.
Strain the broth through a sieve into another pot or bowl. Discard the cooked vegetables and herbs.
Remove:
- skin
- bones
- cartilage
Shred the meat into bite-sized pieces.
You’ll usually get about 4–5 cups of meat.
3. Build the Soup Base
In the cleaned soup pot:
- Heat butter or olive oil
- Add diced onion, carrots, and celery
- Cook 6–8 minutes until softened
Pour the strained broth back into the pot.
Bring to a simmer.
4. Cook the Noodles
Add egg noodles and simmer according to package directions (usually 6–8 minutes).
Avoid overcooking or the noodles become mushy.
5. Finish the Soup
Add shredded chicken back into the soup.
Taste and adjust:
- salt
- pepper
- herbs
Simmer 2–3 more minutes.
Serving Suggestions
Serve hot with:
- crusty bread
- buttered toast
- crackers
- mashed potatoes on the side for a hearty meal
A squeeze of lemon brightens the flavor nicely.
Storage Tips
- Refrigerate up to 4 days
- Freeze up to 3 months
For best texture:
- store noodles separately if freezing
- noodles absorb broth over time
Variations
Creamy Chicken Noodle Soup
Add:
- ½ cup cream
- or a roux made with butter + flour
Extra Herby
Use fresh dill and parsley generously.
Rustic Version
Use thick homemade noodles instead of egg noodles.
Pakistani-Style Twist
Add:
- small piece of ginger
- black pepper
- a little green chili
- fresh coriander
Great for flu season.
Common Mistakes to Avoid
- Boiling too hard → cloudy broth
- Adding noodles too early → mushy soup
- Under-seasoning → flat flavor
- Using only chicken breast → less flavorful broth
Quick Homemade Egg Noodles (Optional)
Mix:
- 2 cups flour
- 3 eggs
- ½ tsp salt
- 2 tbsp water if needed
Knead, roll thin, cut into strips, and cook directly in the soup for 3–4 minutes.
For a richer restaurant-style flavor, you can also roast the chicken bones and vegetables before simmering the broth.