Chicken Noodle Soup

By Ali Slagle

Updated March 12, 2025

Chicken Noodle Soup
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(2,461)
Comments
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With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to 5 days or frozen for up to 2 months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons unsalted butter
  • 1medium yellow onion, finely chopped
  • Salt and black pepper
  • 8cups chicken stock
  • 2bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
  • ¼cup finely chopped parsley or dill, stems reserved, plus more for garnish
  • 2medium carrots, cut into ½-inch pieces 
  • 2celery stalks, cut into ½-inch pieces 
  • 6ounces dried noodles, such as egg noodles or short pasta 
  • 3cups shredded, cooked chicken (from 1 rotisserie chicken) 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

394 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 30 grams protein; 1116 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, melt the butter over medium.

  2. Step 2

    Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.

  3. Step 3

    Add the chicken stock, bay leaves and herb stems and bring to a boil over high.

  4. Step 4

    Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.

  5. Step 5

    Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.

Ratings

5 out of 5
2,461 user ratings
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Comments

jules

I shred the rotisserie chicken as soon as I get home while it is warm. Toss the skin, juices, and carcass to simmer while prepping other ingredients. Usually crack big bones with a mallet and add tsp vinegar. Strain broth and decide what kind of soup today. Add appropriate vegetables and spices, Asian, Italian, Mexican. Shred breasts , add back when vegetables tender. Save dark meat for quesadillas and sandwiches. The 2 of us get at least 4 meals from a chicken $$$

Jen

Trader Joes has the best Organic Chicken broth that you can find. Not clear, watery, or salty. It is excellent.

Craig Burdick

Took the chicken carcass, along with chopped carrots, celery and onion, along with two cartons of Walmart no salt broth and let it simmer for an hour. No fuss, but a serious upgrade in the flavor.

Gwen

All in all a good quick recipe. I had to make a dinner for 10 in 1.5 hours and it served well! I will say, not cooking from scratch leaves the broth a bit flat. I threw in a teaspoon of MSG - perfect!

Carrots and celery not fully cooked

In the future I’d add in the celery and carrots to sauce with the onions! They’re a bit harder than I like following the recipe

JoolzPDX

Superb! And super easy! So flavorful and satisfying. This is the perfect dish when you want a comforting simple food hug.

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