Classic Chicken Noodle Soup

This classic chicken noodle soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• A classic mirepoix base gives the broth sweetness and depth without making it heavy.
• Adding cooked chicken near the end keeps it tender instead of stringy.
• A small amount of lemon brightens the broth without making the soup taste lemony.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 8 cups (1.9 L) low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups (420 g) cooked shredded chicken
• 6 oz (170 g) egg noodles
• 1 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• Salt and black pepper, to taste

Step-by-step instructions

1. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 7 to 8 minutes until the onion is translucent and the vegetables have begun to soften.
2. Stir in the garlic and cook for 30 seconds. Add the broth, thyme, bay leaf, and a few grinds of black pepper. Bring to a gentle boil, then reduce to a steady simmer for 15 minutes.
3. Add the shredded chicken and noodles. Simmer according to the noodle package timing, usually 6 to 9 minutes, until the noodles are just tender.
4. Remove the bay leaf. Stir in the lemon juice and parsley. Taste before adding salt because broth and cooked chicken vary greatly in sodium.

Cook’s notes

• For the clearest broth, keep the pot at a gentle simmer rather than a rolling boil.
• If making the soup ahead, cook the noodles separately and add them to each bowl so they do not absorb too much broth.
• Use a food thermometer when cooking chicken from raw; poultry should reach 165°F (74°C).

Substitutions and variations

• Use wide rice noodles and gluten-free broth for a gluten-free version.
• Add a handful of baby spinach during the last minute for extra greens.
• Replace egg noodles with small pasta, broken spaghetti, or cooked rice.

What to serve with it

• Crusty bread or simple crackers
• A green salad with vinaigrette
• Roasted vegetables for a larger meal

Storage and reheating

Cool promptly, refrigerate in shallow containers, and use within 3 to 4 days. Freeze without noodles for up to 3 months. Reheat leftovers to 165°F (74°C).

Frequently asked questions