Classic Chicken Noodle Soup

Chicken Noodle Soup is a classic soup recipe made with chicken, carrots, celery, onion, and egg noodles in a seasoned broth, ready in under 45 minutes!

If you love classic soups as much as we do, we’re confident you’re going to love our Slow Cooker Ham and Potato Soup, Vegetable Soup, and Cabbage Soup!

Classic Chicken Noodle Soup


Chicken Noodle Soup is one of those old fashioned Soup Recipes that we all know and love, made with savory chicken in a seasoned broth with wholesome vegetables and noodles. I like to serve this with garlic bread or crackers. The crispy texture goes perfectly with the hot seasoned chicken stock.

I know a lot of people who swear by chicken noodle soup to treat a cold. Honestly, it’s probably the hot water that’s more soothing than the soup itself, but it certainly hits the spot during those times.

I love putting a big pot of this soup on the stove on cold rainy days, because it somehow just makes everything feel better.


Instead of using raw chicken, you can speed up the process by using already cooked rotisserie chicken.

  • Cut up the chicken breasts and set to the side.
  • After you sauté the vegetables add the carcass to the step where you add the chicken broth and let it simmer for 20 minutes.
  • Add the cooked chicken and simmer for an additional 10 minutes, add the cooked pasta and serve.

If you need to make this in a hurry, you can buy the pre-chopped vegetables along with the rotisserie chicken. It’s the fastest way to make this chicken noodle soup recipe, and always turns out great. You can also plan a bit ahead and chop the vegetables and store them in your fridge ahead of time.



  • Add all ingredients except for the pasta to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.
  • Remove the chicken and shred, then return to the slow cooker with the cooked pasta and serve.

Use A Whole Chicken in the slow Cooker VErsion

You can also make chicken soup in the slow cooker with a whole chicken. Remove the giblets and wrap the bird in a cheesecloth. Cover completely with water, add seasoning to the slow cooker and set for high 4 hours or low 8 hours.

Remove and shred the bird, discarding the bones, then add back to the pot with the vegetables and cook an additional 1-2 hours, until the vegetables are soft. Add the egg noodles at the end and serve.

Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

  • Turn on the sauté function and add butter or olive oil with onions, garlic, celery, salt and pepper.
  • Cook until the onions are translucent, stirring occasionally.
  • Add all other ingredients to the instant pot except for the pasta.
  • Cook on manual setting on high for a total time of 10 minutes, then release naturally.
  • Once the pressure is released, remove the lid and take out the chicken breast.
  • Shred, then return to the pot with cooked egg noodles, stirring to combine, and serve.



  • Fresh Herbs: If you’d like to use fresh herbs for the chicken stock, like thyme or rosemary, tie them into a bundle with cooking twine. Then you can easily remove them when the soup is done.
  • Skim Fat: When the homemade chicken noodle soup cools down, a layer of fat may solidify on the top. This is especially true if you used a whole chicken instead of chicken breasts. You can skim this off to reduce the fat in the dish. Or, it will melt back into the broth when reheated.
  • Use the Carcass: If you do use a rotisserie or whole chicken, you can boil or slow cook the bones or freeze them to make chicken broth another night. I promise you, homemade chicken broth is easier then you think!
  • Garnish: Garnish this with flat leaf parsley and a side of crunchy crackers.


  • Serve: You should never leave chicken out for more than 2 hours after cooking it. 
  • Store: Once the soup has cooled down to room temperature, put it in an airtight container to store it in the fridge. It will keep well for 2-3 days. 
  • Freeze: Chicken noodle soup is perfect for making ahead or making a double batch and freezing. Just make the recipe as written all the way up to shredding the chicken, then leave out the noodles. Cool the soup down completely, seal tightly in a container, and freeze.

    When you’re ready to defrost, refrigerate the day before. Reheat on the stove in a saucepan and add cooked noodles at that time. Homemade chicken noodle soup will last frozen for 3-4 months.

Easy Chicken Noodle Soup

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Classic Chicken Noodle Soup
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Classic Chicken Noodle Soup

Chicken Noodle Soup is a classic soup recipe made with chicken, carrots, celery, onion, and egg noodles in a seasoned broth, ready in under 45 minutes!

Course Dinner
Cuisine American
Keyword classic chicken noodle soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 216 kcal
Author Sabrina Snyder


  • 2 tablespoon unsalted butter
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery sliced thinly
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 cups chicken broth
  • 2 chicken breasts boneless skinless
  • 2 carrots sliced
  • 1 teaspoon fresh thyme
  • 8 ounces egg noodles cooked 1 minute shy of directions


  1. Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.

  2. Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Classic Chicken Noodle Soup
Amount Per Serving
Calories 216 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 67mg22%
Sodium 811mg35%
Potassium 457mg13%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 2725IU55%
Vitamin C 11.2mg14%
Calcium 32mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have made this once before and my spouse said it was one of the best chicken noodle soups I have ever made! And I make a lot of soup! All I have fresh right now is chicken thighs, I’m assuming I could swap he chicken breasts out for these!?

  2. I made this last night and it was delicious! I only made a couple of minor changes. I used olive oil instead of butter. I added the carrots early on along with the onions and celery. I also figured this was a good chance to use the leafy part of the celery. I did not add any salt. I used the whole breast from a rotisserie chicken. I would also like to add a tip for those who may not have thought of this. If you use a rotisserie chicken in a recipe always be sure to add the gelatinous stuff (aspic) in the bottom of the container. It is full of flavor! I used uncooked noodles so added an extra cup of water when I put them in as I knew they would suck up at least that much liquid. The ratio of chicken to noodles and broth seemed perfect. This was an EZ to follow recipe and well worth making. Thank you.

  3. Delicious taste!! & Super easy & quick to make. Couple of tweaks I made. Definitely need more chicken broth, maybe 3 more cups of it. Also a little less noodles. & I didn’t have fresh thyme, so I used 1 teaspoon of dried thyme & it taste amazing.

  4. I made it again this time since it’s yucky rain outside.

    This time I made it with boneless chicken strips this time and it took way less time than last time. And I used 2 cartons of broth with 4 cups of water and 3 chicken bouillon cube powder. And doubled the noodles.

    My husband didn’t even want crackers with it he gobbled it up so fast! Definitely a keeper recipe!

  5. Great flavors! But definitely not enough broth! We had to double the broth. We also added 2 chicken bouillon cubes for more chicken flavor. The friend I made it for said it was the best chicken noodle soup she has ever had, and that we should enter it into a contest lol. This recipe, with my changes is a keeper!

  6. WOW!!! This was amazing! I changed it a bit but to add more broth. My husband is picky with chicken noodle soup and doesn’t really like soup too much. But didn’t complain at all! Well he said it needed bread to go with it but that’s all.

    I did add 3 cups water with 3 teaspoons of chicken bouillon powder because the reviews said it needed more broth.

    I’ve already recommended this soup to others!

    I’m sick with the stomach bug and needed it.

    I love your blog. One of our favorite dinners is this but with white rice and no veggies because I make my own on the side.

    I also can’t wait to try this

    1. Kayla I love your attitude about making soup my favorite pastime in winter month is making chili and soups your way is great keep making adjustments but dont go to extreme ..I am on the same page as you I have another piece of advice for you..look for chicken and beef soup base big game changer and I never ever add water to my soups that is a no no..

  7. This is absolutely delicious!!! It is officially my favorite homemade chicken noodle soup recipe!!! Thankfully I doubled it, put 6oz total of pasta (will probably do 7-8oz next time) and had to put 2 more cups of chicken broth because it was definitely not soupy enough for my liking. The flavor is just perfect!! I do have a question, 2 out of my 3 large chicken breasts were definitely dry, any recommendations for not having dry chicken?

    1. I’m not sure why they’d dry out with such a short cook time. Next time, you could try and add them in for the last 10-15 minutes of cook time. I hope this helps.

  8. I just made this recipe for my wife and daughter, and was very happy with the outcome!!! Loved it. I loved the freshness of it all. This is going into my recipes and looking forward to making it again. Thank you!! ??

  9. I just made this this afternoon. Skeptical the whole way through, only because I’m not much of a cook! I used garlic and herb seasoned chicken breast, which I think ended up making a good flavor. I had to use 4 more cups of broth! I did use 3 chicken breasts though. I didn’t even want to try it!! LOL!!! OMG, I just did and it is DELICIOUS!! I looked up so many chicken noodle soup recipes and so glad I chose yours! My husband is going to love it!!! Julie

    1. Lol I’m so glad you overcame your doubts and gave it a try and it was so good!! I bet that chicken made a huge difference and added lots of flavor 🙂 Happy to hear you liked it!

      1. Why do you have to cook the noodles ahead of time? Either on the stove or crockpot could you not add them toward the end and let them steam in the broth and they will soften right up? Going to try this recipe today and wondered..?

        1. If you cook the noodles in the broth, they could overcook if you put them in too early. Also, I find them more flavorful if I cook them separately in salted water than putting them directly in the broth. Hope this helps!

  10. It was a very tasty easy quick homemade chicken soup (I used already cooked rotisserie chicken); the only disappointing part (my son pointed out as well) was it needs more broth than the recipe calls for. I’ll make this again but the next time I’ll make some adjustments in the amount of broth.

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