Classic Chicken Noodle Soup
This wholesome chicken noodle soup is ready in only 25 minutes! To save time we use store-bought rotisserie or leftover chicken. Perfect for sick days at home or just when you’re craving comfort food on a chilly evening.
l believe we established a long time ago that I am a big fan of soup. I eat it year round. Don’t argue with me that it’s only for cold weather. We’ll never agree on this, friend.
My gateway soup (the one that started me on the path of my torrid soup love affair) is chicken noodle. It’s the first soup I ever loved and the one I’ll always crave when I’m feeling sick. I’ve had several variations on the blog for a while (if you’re wanting a low carb version I highly recommend my 30 Minute Lemon Chicken Soup) but never the original! Today’s the day to remedy that. I present to you my Classic Chicken Noodle Soup. (I’m imagining applause. Thank you, thank you.)
Of course we could spend an entire afternoon simmering a pot of this comfort food goodness on the stove but let’s not. Let’s make it fast and tasty.
All the flavors of a traditional chicken noodle soup are here: onion, celery, carrots, and garlic OH MY. For the chicken we’re using something that’s already prepared. I recommend shredding a store-bought rotisserie chicken because it’s just the easiest. You can also use any leftover chicken you have from dinner the day before. That works too! The noodles are dried wide egg noodles. You can find them in the pasta aisle at any grocery store. Add some seasonings and fresh parsley and we’re done. Simple food at it’s very best.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive oil
- Minced garlic
- Chicken stock or broth
- Cooked chicken
- Egg noodles
- Fresh parsley
To make this soup we’ll start by sautéing the celery, onion, carrots, and garlic in a little oil. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.
Add chicken stock and bring to a quick boil.
Add shredded or chopped chicken, egg noodles, salt, pepper, thyme, and oregano to stock. Cover and simmer on medium high heat until noodles are tender. This can take 6 to 10 minutes. Stir in the fresh parsley.
What chicken is best to use?
Any fully cooked chicken will work beautifully in this dish. If you have leftover chicken that’s perfect! Or purchase and shred a store-bought rotisserie chicken to save time.
Can you use a different pasta?
I strongly recommend wide egg noodles (this is a classic chicken noodle soup after all) but you can use other pastas like rotini or bowtie. I’ve found that different pastas will absorb varying amounts of the chicken stock. For instance, when I tested this with elbow noodles I was left with very little broth in the finished soup! So if you’re not using egg noodles be prepared to add extra chicken stock while it all cooks.
Does this soup freeze well?
Oh yes it does! Just thaw and add to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.
How to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
The noodles will continue to absorb the broth as it sits so if you’re planning to enjoy this soup the next day I suggest adding an extra 2 cups of chicken stock.
Classic Chicken Noodle Soup
- 2 tbsp avocado or olive oil
- 1 medium white or yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 tbsp garlic, minced
- 64 oz chicken stock, 8 cups
- 2 cups cooked chicken, shredded or chopped, I use store-bought rotisserie chicken but you can use any fully cooked chicken
- 1 1/2 cups wide egg noodles
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- Add oil, onion, celery, and carrots to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.
- Add chicken stock and bring to a quick boil.
- Add shredded or chopped chicken, egg noodles, salt, pepper, thyme, and oregano to stock. Cover and simmer on medium high heat until noodles are tender. This can take 6 to 10 minutes.
- Stir in the fresh parsley. Taste and add more salt or pepper according to your preferences.