basic chicken noodle soup recipe

Written ByJenny Smyth Posted on
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The Best basic chicken noodle soup recipe

I’ve been making this basic chicken noodle soup recipe for my family for years, and it’s always a hit. It’s a classic comfort food that never fails to warm our bellies and soothe our souls.

My kids love it because it’s easy to eat and doesn’t make a mess, and my husband appreciates how simple and satisfying it is. I love this recipe because it’s a great way to use up leftover chicken and vegetables, and it’s also super customizable so you can add your favorite ingredients.

Plus, it’s incredibly easy to make – just toss all the ingredients in a pot, bring to a boil, and let it simmer until the flavors meld together. The result is a hearty, comforting bowl of goodness that’s perfect for a weeknight dinner or a special occasion.

I’ve made this recipe countless times, but I still get excited every time I serve it up to my family. Whether we’re talking about a cold winter day or a post-workout snack, this soup always hits the spot.

And the best part? It’s ridiculously healthy – packed with protein from the chicken, fiber from the noodles, and vitamins from all the veggies.

My family loves this soup so much that we often have leftovers for days (which is no problem at all – in fact, it gets even better after a day or two in the fridge).

Basic Chicken Noodle Soup

4.8 from 1673 votes

A comforting classic soup made with tender chicken, vegetables, and egg noodles in a flavorful broth. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless skinless chicken breasts
8 cups low-sodium chicken broth
2 cups water
1 large onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 oz wide egg noodles

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, sliced carrots, and sliced celery.
3Cook until vegetables are softened, approximately 5 minutes, stirring occasionally.
4Add chicken breasts to the pot.
5Cook until chicken is no longer pink on the outside, approximately 5 minutes.
6Add chicken broth, water, bay leaf, thyme, oregano, salt, and black pepper.
7Stir well to combine.
8Bring the soup to a boil over high heat.
9Reduce heat to low, cover, and let it simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
10Remove the chicken from the pot and set it aside to cool.
11Once the chicken is cool enough to handle, shred it using two forks.
12Return the shredded chicken to the pot.
13Add egg noodles to the pot.
14Cook until the noodles are tender, approximately 8 minutes, stirring occasionally.
15Remove the bay leaf before serving.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: You can add other vegetables like spinach or peas for extra nutrition.

Watch Video Of How Basic Chicken Noodle Soup Works

I love that this basic chicken noodle soup recipe is so versatile – whether we’re talking about leftovers or new ingredients, there are endless possibilities for customization.

My family loves that we can whip up a big batch on Sunday afternoon and enjoy leftovers all week long (and not just because they’re easy to reheat!)

Whether you’re looking for a quick weeknight dinner or a special occasion meal that’ll feed a crowd, this recipe delivers every time.

❓ Frequently Asked Questions About Basic Chicken Noodle Soup

Q: What kind of noodles are best for this recipe?

For this basic chicken noodle soup recipe, you can use any type of noodle you like – egg noodles are traditional, but rice noodles or even gluten-free options work just as well.

Q: Can I use leftover chicken?

Yes! This recipe is perfect for using up leftover chicken – just shred or chop it up before adding it to the pot.

Q: Do I have to use carrots?

Nope! While carrots are traditional in this recipe, you can leave them out or substitute with other veggies like zucchini or spinach.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the chicken and cook the noodles separately before adding everything to your slow cooker with some broth – let it simmer on low for 2-3 hours.

Q: Is this soup gluten-free?

Yes – just be sure to choose gluten-free noodles if you’re serving someone with celiac disease or an intolerance.

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