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Bowl of homemade chicken noodle soup with shredded chicken, egg noodles, carrots, and celery, with Dutch oven in background.

Classic Chicken Noodle Soup

Classic homemade chicken noodle soup made in one pot with tender shredded chicken, vegetables, and egg noodles. Easy to prepare and freezer-friendly for weeknights or make-ahead meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 3/4 cup onion diced (1 medium)
  • 1 cup celery diced (about 2 ribs)
  • 1 cup carrots peeled and diced (about 3 large)
  • 2 garlic cloves minced
  • 8 cups chicken broth or stock
  • 2 chicken breasts 1/2 lb, boneless skinless or bone-in
  • 8 oz egg noodles about 4 cups dry
  • 1/2-1 tsp dried basil
  • 1/4 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste start with 3/4 tsp salt

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook until just tender, about 4-5 minutes.
  2. Add garlic and cook 30–60 seconds, just until fragrant. Stir in dried herbs and bay leaf and cook 30 seconds.
  3. Add chicken broth and chicken. Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, until chicken is cooked through.
  4. Remove chicken from the pot and shred. Add egg noodles to the soup and simmer 7 minutes, until just tender.
  5. Return chicken to the pot. Season with salt and pepper to taste. Remove bay leaf and serve hot.

Notes

1. Noodle Control:  For best leftovers, cook noodles separately and add to individual bowls. Noodles continue absorbing broth as the soup sits.
2. Freezing Guidance:  Freeze without noodles for best texture. Add freshly cooked noodles after reheating.
3. Salt Adjustment:  If using low-sodium broth, adjust salt after the noodles finish cooking.
4. Chicken Option:  Boneless thighs can be used instead of breasts for more tender results.
5. Optional Brightness (Optional but Useful):  A small squeeze of lemon juice at the end brightens the broth.