Classic Chicken Noodle Soup Recipe

There’s a reason chicken noodle soup has survived every trend, diet phase, and generation — it just works. It’s simple, comforting, and somehow always exactly what you want, whether you’re feeling under the weather, feeding your family, or just craving something warm and familiar. This version sticks to the basics: tender chicken, soft vegetables, savory broth, and egg noodles cooked just right. Nothing fancy. Just the good stuff.

The Good Stuff

Olive oil
Just a tablespoon to get everything started and build flavor from the very first step.

Yellow onion
One medium onion, chopped. This forms the base of the soup and gives it that classic savory depth once it softens and turns translucent.

Garlic
Four to five cloves, minced. It adds warmth and aroma without overpowering the broth.

Celery
One cup, chopped fairly small. About half a bunch. It melts into the soup and adds that unmistakable chicken soup flavor.

Carrots
One cup, sliced and chopped small. About two large carrots. Sweet, soft, and essential.

Chicken
About 1 pound, cut into bite-size pieces. Boneless, skinless chicken breast or thighs both work — use what you like.

Dried parsley, thyme & rosemary
One teaspoon each. These give the soup that classic, herby flavor without being heavy.

Salt
Season to taste. Start light and adjust at the end.

Chicken broth or stock
Eight cups. Use a good-quality broth — it makes a difference in a simple soup like this.

Bay leaves
Two. They quietly add depth while the soup simmers.

Egg noodles
One to one and a half cups, depending on how noodle-heavy you like your soup. One cup gives a brothy soup; more makes it heartier.

How to Make It

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and let it warm.

Add the chopped onion and cook for a few minutes, stirring occasionally, until it starts to soften and turn translucent.

Add the minced garlic, celery, and carrots. Stir everything together and sauté for a few minutes, until the vegetables begin to soften and smell fragrant.

Add the chicken to the pot along with the dried parsley, thyme, rosemary, and salt. Stir well so the chicken is evenly coated in the spices. Let it cook for about 2–3 minutes, just until the outside of the chicken is no longer pink.

Pour in the chicken broth and add the bay leaves. Bring the soup to a boil.

Once boiling, add the egg noodles. Cook according to the package directions until the noodles are al dente — about 8–10 minutes, depending on the brand.

Remove the bay leaves, taste, and adjust seasoning if needed. Serve hot.

This soup is perfect with rolls, biscuits, or cornbread on the side.