The ultimate 4-person recipe for classic Chicken Noodle Soup that delivers maximum flavor with minimum effort.
Key Takeaways:
- Creates rich, flavor-packed Chicken Noodle Soup using simple pantry ingredients
- Ready in just 30 minutes with tender chicken and perfectly cooked egg noodles
- Freezer-friendly and perfect for meal prep
- Easily customizable with your favorite vegetables
Why This Chicken Noodle Soup Recipe Works
I’ve tested dozens of Chicken Noodle Soup recipes over the years, and nothing beats this version. While many homemade soups take hours, this quick method delivers all the comfort without the wait. The secret? Starting with high-quality ingredients and building flavors in stages.
This Chicken Noodle Soup recipe transforms simple ingredients into a soul-warming meal that’s both nourishing and delicious. The chicken stays tender, the noodles maintain their perfect texture, and the broth develops rich depth in just 30 minutes. It’s become my go-to recipe when anyone in my house feels under the weather or when we need a comforting meal on cold evenings.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 680mg |
| Potassium | 520mg |
| Vitamin A | 210% DV |
| Vitamin C | 15% DV |
| Iron | 15% DV |
Serving size: 1/4 of recipe (approximately 1.5 cups)
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
Kitchen Tools
| Essential Equipment | Optional but Helpful |
|---|---|
| Large soup pot (6-8 quart) | Garlic press |
| Sharp chef’s knife | Kitchen timer |
| Cutting board | Ladle |
| Wooden spoon | Soup bowls |
| Measuring cups and spoons | Silicone oven mitts |
| Colander or strainer | Soup storage containers |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Yellow onion | 1 large | About 1 cup diced |
| Carrots | 3 medium | About 1 cup sliced |
| Celery | 3 stalks | About 1 cup sliced |
| Garlic | 3 cloves | Minced |
| Low-sodium chicken broth | 8 cups | Store-bought or homemade |
| Bay leaves | 2 | Whole |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh |
| Boneless, skinless chicken breasts | 1½ pounds | About 2-3 breasts |
| Wide egg noodles | 8 ounces | About 3 cups |
| Fresh parsley | ¼ cup | Chopped |
| Salt and pepper | To taste | Start with 1 teaspoon salt |
Step-by-Step Instructions
1. Prepare Your Workspace and Ingredients (10 minutes)
Setting Up:
- Clear and clean your counter space completely
- Set out your cutting board and sharp knife
- Place a large bowl or container nearby for vegetable scraps
- Wash your hands thoroughly with soap and water for at least 20 seconds
Prepare the Vegetables:
- Onion preparation:
- Cut off both ends of the onion and peel the outer skin layers
- Cut the onion in half from top to bottom
- Place each half flat-side down on cutting board for stability
- Make 3-4 horizontal cuts, then vertical cuts through each half
- Finally, cut across to create small, even dice pieces
- Your pieces should be about ¼-inch in size (about the size of a pencil eraser)
- Carrot preparation:
- Wash carrots under cool running water, scrubbing gently with fingers
- Cut off the tops and ends with your knife
- Peel the carrots using a vegetable peeler (tip: hold at an angle while peeling)
- Cut into ¼-inch thick rounds (about the thickness of two quarters stacked)
- Make sure all pieces are similar in size for even cooking
- Celery preparation:
- Wash celery stalks thoroughly under running water
- Cut off the white bottom ends and discard
- Slice off any leafy tops (save these for garnish if desired)
- Cut stalks into ¼-inch slices (similar size as the carrots)
- If stalks are very wide, cut them in half lengthwise first
- Garlic preparation:
- Separate 3 cloves from the head of garlic
- Press down on each clove with the flat side of your knife to loosen the skin
- Peel off the papery skin completely
- Mince the garlic by making very fine cuts in multiple directions
- Your garlic pieces should be very small, no larger than 1/16 inch
- Alternative: Use a garlic press if you have one
- Chicken preparation:
- Remove chicken from packaging over the sink to catch any juices
- Pat dry thoroughly with paper towels (this helps when handling)
- Place on a clean plate
- Wash hands thoroughly after handling raw chicken
- Clean any surfaces that came in contact with raw chicken
2. Start the Soup Base (5 minutes)
- Heat your pot:
- Place your large pot on the stove
- Add 2 tablespoons olive oil
- Turn heat to medium
- Wait 1-2 minutes for oil to heat (it should look shimmery but not smoking)
- Cook the vegetables:
- Add your diced onions first
- Stir with wooden spoon to coat with oil completely
- Cook for 2-3 minutes until starting to become translucent
- Add carrots and celery to the pot
- Stir everything together to coat with oil
- Cook for 4-5 minutes, stirring occasionally
- Vegetables should start to soften but not brown
- Add minced garlic
- Stir continuously for 30 seconds (important: garlic burns easily!)
- Season the base:
- Add 1 teaspoon salt
- Add ½ teaspoon black pepper
- Stir to combine thoroughly
3. Cook the Chicken (15 minutes)
- Add the liquid and seasonings:
- Pour in all 8 cups of chicken broth
- Add 2 bay leaves
- Add 1 teaspoon dried thyme
- Stir gently to combine everything
- Cook the chicken:
- Carefully place whole chicken breasts into the broth
- Bring liquid to a boil (you’ll see lots of bubbles across the surface)
- Reduce heat to medium-low (you want to see gentle bubbles)
- Cover pot with lid
- Cook for 10-15 minutes
- Check chicken doneness:
- Remove one piece with tongs
- Cut into the thickest part with a clean knife
- Meat should be completely white with no pink areas
- Or use a meat thermometer – it should read at least 165°F
- If needed, cook for additional 2-3 minute intervals until done
- Warning: Consuming undercooked chicken can cause foodborne illness
4. Finish the Soup (10 minutes)
- Prepare the chicken:
- Remove all chicken pieces to a clean cutting board
- Let cool for 3 minutes (but not completely)
- Use two forks to shred the chicken:
- Hold one fork steady in the meat
- Use other fork to pull meat apart in opposite direction
- Create bite-sized pieces (about ½-inch to 1-inch)
- The chicken should pull apart easily
- Cook the noodles:
- Bring broth back to a gentle boil
- Add egg noodles (they will expand, so don’t worry if it looks like too little)
- Stir gently to prevent sticking to the bottom
- Cook for time listed on package (usually 6-8 minutes)
- Test one noodle to ensure it’s tender but still slightly firm (al dente)
- Tip: Slightly undercook the noodles if you plan to have leftovers
- Final steps:
- Return shredded chicken to pot
- Add chopped fresh parsley
- Remove bay leaves and discard
- Stir everything together gently
- Let sit for 2 minutes to warm chicken through
- Taste broth and add more salt/pepper if needed (start with ¼ teaspoon)
5. Serving the Soup
- Ladle into bowls:
- Use a ladle or large spoon
- Ensure each bowl gets plenty of vegetables, chicken, and noodles
- Fill bowls about ¾ full with broth
- Let cool for 1-2 minutes before eating (it’s very hot!)
- Optional garnishes:
- Extra fresh parsley (chopped)
- Fresh cracked black pepper
- Grated Parmesan cheese
- Oyster crackers or saltines
- Squeeze of fresh lemon juice
Troubleshooting
Soup is too salty:
- Add a peeled, quartered potato to absorb excess salt (remove before serving)
- Dilute with additional low-sodium broth or water
- Add a splash of cream to mellow the saltiness
Noodles are mushy:
- For future batches, cook noodles separately and add to individual bowls when serving
- If you want to try a hearty alternative that holds up better, check out my Potato Soup recipe that uses potatoes instead of noodles
- Don’t let noodles sit in hot broth for too long
Broth is cloudy:
- Maintain a gentle simmer rather than a rolling boil
- Skim any foam that forms on top while cooking
- For next time, start with cold water and heat gradually
Chicken is tough:
- Cut chicken into smaller pieces for quicker cooking
- Lower the heat to maintain a gentle simmer
- Use chicken thighs instead of breasts for more forgiving results
Variations & Substitutions
- Noodles: Use regular pasta, rice, or orzo instead of egg noodles
- Chicken: Substitute rotisserie chicken, leftover turkey, or cooked ground chicken
- Vegetables: Add spinach, peas, corn, or diced bell peppers in the last 5 minutes
- Herbs: Try rosemary or sage instead of thyme
- Dietary Restrictions:
- Gluten-free: Use gluten-free pasta or rice
- Dairy-free: This recipe is naturally dairy-free
- Low-sodium: Use unsalted broth and add salt to taste
Looking for a flavor-packed twist? Try my Taco Soup that uses many similar ingredients but with Mexican-inspired flavors!
Storage & Reheating
- Refrigerator storage:
- Store soup in airtight containers in the refrigerator for up to 4 days
- If possible, store noodles separately from broth to prevent them from getting soggy
- Freezer storage:
- Freeze without noodles for best results
- Use freezer-safe containers or heavy-duty freezer bags
- Leave 1 inch of space at the top for expansion
- Freeze for up to 3 months
- Label containers with date and contents
- Reheating:
- Refrigerated soup: Reheat gently on stovetop over medium-low heat or in microwave at 70% power
- Frozen soup: Thaw overnight in refrigerator, then reheat
- Add fresh noodles when reheating frozen soup
- Heat until steaming hot (165°F)
Safety Notes & Tips
- Food safety:
- Always wash hands before and after handling raw chicken
- Use a meat thermometer to ensure chicken reaches 165°F
- Keep soup hot (above 140°F) when serving
- Cool completely before refrigerating
- Don’t leave soup at room temperature for more than 2 hours
- Use separate cutting boards for meat and vegetables
- Pro tips for success:
- Cut vegetables to similar sizes for even cooking
- Make extra and freeze in individual portions for quick meals
- Add noodles just before serving for best texture
- Save Parmesan rinds to add to broth for extra flavor
- For extra-rich broth, add a tablespoon of butter at the end
