A warm, comforting bowl of classic chicken soup is exactly what I crave on chilly nights or when I need a little pick-me-up. This homemade version is packed with tender shredded chicken, hearty vegetables, and a flavorful broth that soothes the soul. It’s easy to make and perfect for meal prep or a quick weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded (preferably rotisserie or leftover)
1 1/2 cups egg noodles (or your choice of pasta)
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
In a large pot, I heat olive oil over medium heat.
I add the chopped onion, carrots, and celery, then sauté for 5-7 minutes until the vegetables start to soften.
I stir in the garlic and cook for another minute until fragrant.
I pour in the chicken broth, shredded chicken, bay leaf, and thyme, stirring to combine. I let it come to a simmer.
Once the broth is simmering, I add the egg noodles and cook them according to the package instructions (usually 7-10 minutes).
I season the soup with salt and pepper, remove the bay leaf, and stir everything together.
Finally, I ladle the soup into bowls and garnish with fresh parsley if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 320 kcal per serving
Variations
Make it creamy – I sometimes stir in a splash of heavy cream or coconut milk for a rich, creamy version.
Add more veggies – Peas, corn, or even spinach make great additions to boost the nutrition.
Use rice instead of noodles – For a gluten-free option, I swap out the egg noodles for cooked rice.
Spice it up – A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.
Try different herbs – Fresh rosemary or oregano can replace thyme for a different flavor profile.
Storage and Reheating
Refrigerator: I store leftover soup in an airtight container in the fridge for up to 4 days.
Freezer: This soup freezes well! I let it cool completely, then freeze it in portions for up to 3 months. (Tip: I freeze it without the noodles and add fresh ones when reheating to prevent them from getting mushy.)
Reheating: I warm the soup on the stovetop over medium heat or microwave it in short intervals, stirring occasionally, until heated through.
FAQs
How can I make this soup thicker?
If I want a thicker broth, I mix a tablespoon of cornstarch with water and stir it into the soup, letting it simmer until slightly thickened.
Can I use raw chicken instead of cooked?
Yes! If I only have raw chicken, I add it to the broth and simmer until fully cooked (about 20 minutes), then shred it before adding the noodles.
What kind of noodles work best?
I love egg noodles for their texture, but any pasta like rotini, orzo, or even spaghetti broken into pieces works great.
How do I keep the noodles from getting soggy?
To avoid soggy noodles, I cook them separately and add them to each bowl before serving, especially if I plan to store leftovers.
Can I make this in a slow cooker?
Absolutely! I add all the ingredients (except noodles) to the slow cooker and cook on low for 6-8 hours. Then, I add cooked noodles just before serving.
Conclusion
This classic chicken soup is my go-to for a simple, delicious, and nourishing meal. Whether I’m making it for a sick day, a cozy dinner, or just to enjoy throughout the week, it never disappoints. With endless variations and easy storage options, this recipe is one I always come back to.
Recipe:
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Classic Chicken Soup
A warm, comforting bowl of classic chicken soup is perfect for chilly nights or when you need a pick-me-up. Made with tender shredded chicken, hearty vegetables, and a flavorful broth, this easy homemade soup is ready in just 35 minutes. Ideal for meal prep, leftovers, and customization, it’s a nourishing and delicious choice for any occasion.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded (preferably rotisserie or leftover)
1 1/2 cups egg noodles (or your choice of pasta)
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, add shredded chicken, bay leaf, and thyme. Stir and bring to a simmer.
- Once simmering, add egg noodles and cook according to package instructions (7-10 minutes).
- Season with salt and pepper, remove bay leaf, and stir.
- Ladle into bowls and garnish with fresh parsley if desired.
Notes
Make it creamy: Add a splash of heavy cream or coconut milk.
More veggies: Try peas, corn, or spinach.
Gluten-free option: Swap noodles for cooked rice.
Spicy kick: Add red pepper flakes or hot sauce.
Herb variations: Use fresh rosemary or oregano instead of thyme.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal per serving
