40-Minute Classic Chicken Noodle Soup That Warms the Soul

Name: 40-Minute Classic Chicken Noodle Soup That Warms the Soul
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 8 cups chicken broth; 2 cups water; 1 bay leaf; 1 teaspoon dried thyme; 2 cups cooked chicken, shredded; 2 cups egg noodles; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped

Author: lia

Published: October 9, 2025

Updated: October 18, 2025

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There’s something magical about a steaming bowl of classic chicken noodle soup that just feels like home. I swear, every time I make it, the scent of simmering broth and herbs fills the kitchen, and suddenly, everything feels right in the world. My grandma used to say, “A good soup mends more than just bones,” and she wasn’t wrong—this recipe has nursed colds, soothed heartaches, and warmed up countless rainy afternoons in my house. After years of tweaking, I’ve landed on a version that’s simple but perfect: tender chicken, slurp-worthy noodles, and just enough veggies to keep it honest. It’s the kind of meal that never goes out of style.

Why You’ll Love This Classic Chicken Noodle Soup

Listen, I know chicken noodle soup isn’t exactly groundbreaking—but trust me, this one’s special. Here’s why:

Comfort in a bowl: That first spoonful? Pure nostalgia. The broth’s rich, the chicken’s tender, and those noodles soak up all the goodness.
Weeknight hero: From chopping to serving, you’re looking at 40 minutes flat. (I’ve timed it while juggling a toddler and a grocery delivery.)
Your rules: Swap the veggies, switch up the noodles, or toss in extra herbs—this recipe’s a canvas.
Pantry-friendly: No fancy ingredients here. If you’ve got onions, carrots, and broth, you’re halfway done.

Seriously, it’s the kind of recipe you’ll scribble on an index card and stain with broth splatters—the good kind.

Ingredients for Classic Chicken Noodle Soup

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
2 cups water
1 bay leaf
1 teaspoon dried thyme
2 cups cooked chicken, shredded
2 cups egg noodles
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

How to Make Classic Chicken Noodle Soup

Okay, let’s get to the good stuff—here’s how to make magic happen in one pot:

Sweat those veggies: Heat olive oil in a big pot over medium heat. Toss in the onion, carrots, and celery. Stir ‘em around for about 5 minutes—you want them just softened, not mushy. (That garlic? Hold it back for now.)
Garlic time: Push the veggies aside and add the minced garlic. Let it sizzle for 30 seconds—just until your kitchen smells incredible. Don’t let it burn!
Broth party: Pour in the chicken broth and water. Chuck in the bay leaf and thyme. Crank the heat to high and bring it all to a lively boil.
Simmer down: Reduce the heat to a gentle simmer. Add the shredded chicken and noodles. Let it bubble away for 10 minutes—peek at the noodles to check for doneness. (They should be tender but still have a little bite.)
Finish strong: Fish out that bay leaf (nobody wants a surprise leaf in their bowl). Season with salt and pepper until it tastes just right. Right before serving, stir in the fresh parsley for a pop of color.

Tips for the Best Classic Chicken Noodle Soup

Rotisserie shortcut: Stressed? Grab a store-bought rotisserie chicken. Shred it while still warm—so much easier!
Noodle watch: Egg noodles cook fast. If you’re making ahead, undercook them slightly—they’ll soften more when reheated.
Broth boost: Simmer the bones from your rotisserie chicken in the broth for 20 minutes before straining—instant depth of flavor!
Herb swap: No thyme? A pinch of poultry seasoning works wonders.

Ingredient Notes and Substitutions

Look, I’m all for keeping it classic, but life happens—and sometimes you’ve got to swap things out. Here’s the lowdown:

Broth swap: Out of chicken broth? Vegetable broth works just fine—it’s still cozy and delicious.
Gluten-free twist: Swap egg noodles for gluten-free ones. Just keep an eye on the cook time—they can get mushy fast.
Fresh vs. dried herbs: If you don’t have dried thyme, fresh thyme sprigs (about 1 tablespoon) are a great substitute.
Chicken options: Raw chicken? Toss it in during step 3 and simmer until cooked through (about 20 minutes). Rotisserie chicken just speeds things up.

Bottom line? Make it work with what you’ve got—it’ll still taste like comfort.

Serving Suggestions for Classic Chicken Noodle Soup

Oh, let’s talk about the perfect partners for this soup! A crusty baguette—warm, maybe even slightly burnt at the edges—is my go-to for dunking. If you’re feeling fancy, throw together a simple side salad with crisp greens and a bright vinaigrette to cut through the richness. And honestly? Sometimes I just eat it straight from the mug, curled up on the couch, and call it a win.

Storing and Reheating Classic Chicken Noodle Soup

Here’s the truth—those noodles soak up broth like little sponges overnight, so leftovers won’t be *exactly* the same (still tasty though!). Store cooled soup in airtight containers—it’ll keep for 3 days max in the fridge. When reheating, go stovetop on low heat and splash in extra broth if needed. Freezing? Skip it unless you’re okay with softer noodles—they turn a bit mushy after thawing.

Classic Chicken Noodle Soup Nutritional Information

Here’s the scoop on what’s in your bowl: each serving comes in at about 250 calories, with 8g fat, 20g protein, and 25g carbs. Keep in mind, these are estimates—actual nutrition can vary based on your ingredients and portion size. Either way, it’s a wholesome, hearty meal that tastes like a hug in soup form.

Frequently Asked Questions

Can I freeze this soup?
Yes, but heads up—the noodles will get softer when thawed. If you plan to freeze, I recommend undercooking them slightly or adding fresh noodles when reheating.

Can I use raw chicken instead of cooked?
Absolutely! Just add diced raw chicken (about 1 lb) when you pour in the broth. Let it simmer for 20 minutes before adding noodles—that ensures it cooks through safely.

What if I don’t have egg noodles?
No problem! Any small pasta works—ditalini, orzo, even broken spaghetti. Adjust cook time based on the package directions.

How do I make it vegetarian?
Easy swap: use veggie broth and toss in mushrooms or white beans instead of chicken. The thyme and garlic still make it super flavorful.

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