Classic Chicken Noodle Soup

Jump to recipe ↓

This classic chicken noodle soup simmers chicken with onion, carrot and celery for a simple, nourishing broth. Cook noodles separately or add them near the end, then verify the chicken is fully cooked before shredding it back into the pot. Heat oil in a soup pot. Cook onion, carrots and celery 5 minutes until beginning to soften. Add garlic and stir 30 seconds. Add chicken and broth. Bring to a simmer and cook 18 to 25 minutes until chicken reaches 74°C (165°F). Transfer chicken to a plate, shred with forks and return it to the pot. Add noodles and simmer according to package time until tender. Add a little water or broth if needed. Season with salt and pepper, stir in parsley and serve hot.

Recipe card

Classic Chicken Noodle Soup

Chicken, egg noodles and vegetables in a clear homemade broth.

Prep 15 minCook 35 minTotal 50 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring tools, mixing bowl and suitable pan

Ingredients

600 g boneless chicken thighs 1 l chicken broth 1 whole medium onion, diced 2 whole carrots, sliced 2 stalks celery, sliced 2 cloves garlic, minced 150 g egg noodles 1 tbsp neutral oil 1 tsp fine salt 1/4 tsp black pepper 2 tbsp chopped parsley

Instructions

1. Cook vegetables

   Heat oil in a soup pot. Cook onion, carrots and celery 5 minutes until beginning to soften. Add garlic and stir 30 seconds.

2. Simmer chicken

   Add chicken and broth. Bring to a simmer and cook 18 to 25 minutes until chicken reaches 74°C (165°F).

3. Shred chicken

   Transfer chicken to a plate, shred with forks and return it to the pot.

4. Cook noodles

   Add noodles and simmer according to package time until tender. Add a little water or broth if needed.

5. Season and serve

   Season with salt and pepper, stir in parsley and serve hot.

Print recipe card Keep screen awake

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

• Measure and prepare ingredients before cooking.
• Cut ingredients into even pieces.
• Taste and adjust seasoning near the end.
• Use a thermometer where meat doneness is specified.

Troubleshooting

• If the mixture is too wet, cook off moisture or add a little binder.
• If browning too quickly, lower the heat.

Substitutions

• Use a compatible neutral oil if needed.
• Choose suitable alternatives for dietary requirements.

Variations

• Adjust herbs or spices to taste.
• Add seasonal vegetables that suit the dish.

Serving suggestions

• Serve with a crisp green salad.
• Pair with warm bread or rice.
• Offer lemon wedges or a suitable sauce.
• Serve warm as part of a balanced meal.

Make ahead

Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains wheat and egg if noodles are egg-based. Cook chicken to 74°C (165°F); refrigerate soup promptly.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store classic chicken noodle soup?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.