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Classic Chicken Noodle Soup

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  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 6 -10 cups soup 1x


You will love this Classic Chicken Noodle Soup Recipe – the ultimate comfort food! So good!


  • 2 Tbsp. olive oil or butter
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, peeled and minced (about 2 tsp.)
  • 8 cups good chicken stock
  • 2 bay leaves
  • 1 1/2 tsp. chopped fresh thyme (or 1 tsp. dried)
  • 1 1/2 tsp. finely-chopped fresh rosemary (or 1 tsp. dried)
  • 3 cups cooked shredded chicken
  • 3 cups egg noodles (homemade or dried)
  • salt ‘n’ freshly-ground black pepper


  1. In a large pot, heat olive oil (or butter) over medium-heat. Add onions, carrots, celery and garlic, and saute for 8-10 minutes or until onions are translucent.
  2. Add in the chicken stock, bay leaves, thyme, and rosemary and bring to a boil. Reduce heat, and simmer for 30-45 minutes (or until veggies are completely soft). Add in chicken, then season to taste with salt and (lots of!) freshly-ground black pepper.
  3. Meanwhile, fill a medium-sized pot with water and add at least 1 Tbsp. salt, then bring to a boil. Add noodles (fresh or dried) and cook according to package instructions until al dente. Drain, then add the noodles to the soup pot. Remove bay leaves, then serve.
  4. (Optional: If you like a less-brothy soup, feel free to cook the noodles in with the soup broth. I get annoyed when they soak up all of that delicious broth, but others may like a chunkier soup.)