There’s nothing quite like a bowl of warm, cozy chicken soup to lift your spirits—and this Tender Chicken Noodle Soup Recipe is just that. Packed with juicy shredded chicken, fresh veggies, and wide egg noodles submerged in a fragrant broth, it’s the ultimate comfort food you’ll want on repeat.
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Why You'll Love This Recipe
I’ve made my fair share of chicken soups, but this one truly feels like coming home. It’s effortlessly flavorful, quick to pull together, and perfect for feeding the whole family—or just treating yourself.
- Rich, comforting flavors: The combination of fresh herbs, sautéed vegetables, and tender chicken creates a broth that’s anything but basic.
- Quick and easy prep: Ready in just 40 minutes, it’s a weeknight winner when you want something hearty but fuss-free.
- Versatile and adaptable: Use leftover rotisserie chicken or freshly cooked chicken, and swap noodles for your favorite pasta shape.
- Healthy and nourishing: Packed with veggies and lean protein, this soup hits the spot without weighing you down.
Ingredients & Why They Work
Before you start, let’s chat about the ingredients that make this chicken noodle soup so special. Fresh veggies give it bright flavor and texture, while herbs bring that irresistible aroma. And choosing the right chicken and noodles really takes it to the next level.
- Large yellow onion: Adds a subtle sweetness and depth when sautéed—essential for that savory base.
- Carrots: Their natural sweetness balances the broth and adds lovely color and bite.
- Celery stalks: Contribute a slight peppery crunch and classic soup aroma.
- Garlic cloves: Minced for a fragrant kick that wakes up the whole soup.
- Unsalted butter or olive oil: For gently sautéing the veggies to bring out their flavors.
- Kosher salt and freshly ground black pepper: The simple seasoning backbone that ties everything together.
- Low-sodium chicken broth: Using low-sodium lets you control the saltiness while providing rich chicken flavor.
- Fresh thyme sprigs: Their earthy, herbaceous notes infuse the broth as it simmers.
- Dried bay leaves: Add a subtle herbal complexity during cooking, removed before serving.
- Rotisserie chicken or cooked boneless chicken: Using pre-cooked chicken speeds things up and keeps it tender.
- Extra-wide egg noodles: They hold up beautifully in the soup, delivering hearty, satisfying bites.
- Fresh parsley or dill: A bright, herbal finish that freshens up every spoonful.
- Lemon juice (optional): Just a splash lifts and brightens the soup with a touch of zing.
Make It Your Way
One of the best things about this Tender Chicken Noodle Soup Recipe is how easy it is to adapt to your tastes and pantry! Whether you're craving a little extra herbaceous punch or want to keep it light and fresh, you can make this classic soup truly your own.
- Herb swap: I love swapping fresh parsley for dill whenever I want a slightly different bright, tangy flavor. Both work beautifully, so feel free to use what you have on hand!
- Make it dairy-free: To keep this soup dairy-free, simply use olive oil instead of butter when sautéing the veggies—it still gives you that luscious mouthfeel without missing a beat.
- Pasta options: While extra-wide egg noodles are my go-to for that perfect tender bite, I’ve also tried medium shell pasta or fettuccine with great results. Just watch the cooking time so noodles don’t get mushy.
- Seasonal add-ins: For a heartier soup in fall or winter, add a handful of chopped kale or spinach in the last few minutes of cooking for an extra nutrient boost and lovely color.
Step-by-Step: How I Make Tender Chicken Noodle Soup Recipe
Step 1: Prep Your Veggies Like a Pro
Start by dicing your large yellow onion until you have about 2 cups—this will build the flavor base. Peel and slice the carrots into ½-inch thick rounds; they add a sweet, tender bite. Chop the celery stalks similarly to keep everything uniform. Lastly, mince those 3 cloves of garlic to release their aromatic magic. I like to add each prepped vegetable to a large bowl as I go—it keeps the counter tidy and makes sure nothing gets forgotten.
Step 2: Sauté to Soften and Season
Heat 2 tablespoons of unsalted butter or olive oil in a heavy-bottomed Dutch oven over medium heat. Toss in the diced onions, carrots, celery, and garlic along with 2 ½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper. Cook while stirring occasionally for about 5 minutes, until the onions turn translucent and the vegetables start to soften. This step unlocks their sweetness and forms the heart of your soup’s flavor.
Step 3: Add Chicken Broth and Herbs, Bring to a Boil
Pour in 2 cartons (64 ounces total) of low-sodium chicken broth. Pop in 5 sprigs of fresh thyme and 2 dried bay leaves for that classic herbal essence. Crank the heat up to medium-high and watch your soup come to a rolling boil. This is when all those lovely flavors start melding together beautifully.
Step 4: Shred the Chicken While Soup Warms
While the broth heats, grab your rotisserie chicken or pre-cooked boneless chicken and shred the meat into bite-sized pieces—aiming for about 3 cups total. Using two forks makes this quick and easy, and you can leave the skin behind if you prefer a leaner soup. Shredded chicken blends perfectly with the noodles and veggies for that comforting, hearty bite.
Step 5: Add Chicken and Noodles, Simmer to Perfection
Drop the shredded chicken and 6 ounces of dried extra-wide egg noodles into your boiling soup. Lower the heat to maintain a gentle simmer and cook for about 7 minutes, or just 1 minute less than the noodle package recommends. This keeps the noodles tender but slightly firm—perfect for that melt-in-your-mouth texture without turning mushy.
Step 6: Final Touches and Flavor Boost
Remove and discard the thyme sprigs and bay leaves. Give the soup a taste and add more kosher salt if needed to suit your palate. Stir in ¼ cup of finely chopped fresh parsley or dill for a pop of color and freshness. If you’re feeling zesty, squeeze the juice of ½ a large lemon (about 2 tablespoons) into the pot and stir—this brightens the whole soup and adds a lovely depth.
Top Tip
These tips will help you elevate your Tender Chicken Noodle Soup Recipe to the next level, ensuring every spoonful is packed with flavor and comfort.
- Sauté the Vegetables Properly: I always make sure to cook the onions, carrots, celery, and garlic until the onions turn translucent but not browned. This gentle sautéing unlocks their sweetness and enhances the soup’s depth.
- Use Rotisserie Chicken: Using a pre-cooked rotisserie chicken saves time and adds a wonderful roasted flavor that you just can’t get from plain boiled chicken.
- Cook Noodles Just Right: I found that cooking the noodles one minute less than package instructions keeps them tender but prevents mushiness once they simmer in the broth.
- Don’t Skip the Fresh Herbs: Adding fresh parsley or dill at the end brightens the entire soup and adds layers of fresh aroma—trust me, it’s worth the extra chopping!
How to Serve Tender Chicken Noodle Soup Recipe
Garnishes
Freshness makes a huge difference here—sprinkle chopped fresh parsley or dill on top just before serving. A light drizzle of good-quality olive oil or a few grinds of black pepper can add a lovely finishing touch. If you enjoy a little zing, a squeeze of fresh lemon juice really wakes up the flavors beautifully.
Side Dishes
This Tender Chicken Noodle Soup pairs wonderfully with crusty artisan bread or warm sourdough baguette to soak up every last drop of broth. A simple green salad with a light vinaigrette complements the soup’s richness perfectly, or for a heartier meal, serve with buttery garlic rolls or a cheesy focaccia.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more after resting overnight, making for an even tastier next-day meal!
Freezing
This soup freezes well, but to avoid mushy noodles upon thawing, consider freezing the broth and chicken separately. If freezing the whole soup, use a freezer-safe container and consume within 2 months for best quality. When ready, thaw overnight in the fridge.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, as this can overcook the noodles. Add a splash of broth or water if it thickens too much during reheating.
Frequently Asked Questions:
Absolutely! While extra-wide egg noodles give that classic texture, you can substitute with fettuccine, medium shell pasta, or any favorite noodle shape you have on hand. Just adjust the cooking time based on the pasta type.
Fresh herbs add brightness and freshness to the soup’s flavor. If you don’t have fresh ones, dried herbs can be used in smaller amounts (about 1 teaspoon), but the taste won't be quite the same.
Yes! Simply use olive oil instead of butter when sautéing the vegetables to keep the soup dairy-free without compromising flavor.
Cooking the noodles just shy of al dente—about one minute less than package instructions—helps maintain their texture. Also, avoid reheating by boiling, as high heat softens the noodles too much.
Final Thoughts
Making this Tender Chicken Noodle Soup Recipe is like wrapping yourself in a warm, comforting hug. It’s simple, satisfying, and perfect any day you need a little home-cooked love. With natural ingredients, fresh herbs, and that rich broth, it truly hits the spot. I hope you enjoy making — and eating — it as much as I do!
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Tender Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Homemade Chicken Noodle Soup is a comforting and flavorful classic made with tender shredded rotisserie chicken, wide egg noodles, fresh vegetables, and fragrant herbs simmered in a rich chicken broth. It's perfect for a cozy meal any day of the week and can be ready in just 40 minutes.
Ingredients
Vegetables
- 1 large yellow onion (about 2 cups diced)
- 3 medium carrots (cut into ½-inch thick rounds, about 1 ¾ cups)
- 3 medium celery stalks (cut into ½-inch thick pieces, about 1 ¼ cups)
- 3 cloves garlic (minced)
Soup Base
- 2 tablespoons unsalted butter or olive oil
- 2 ½ teaspoons kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein and Pasta
- 1 (2 ½- to 3-pound) rotisserie chicken or about 1 pound cooked, boneless chicken (shredded, about 3 cups)
- 6 ounces dried extra-wide egg noodles (about 3 ¼ cups)
Finishing Touches
- ½ medium bunch fresh parsley or dill (finely chopped, about ¼ cup)
- ½ large lemon (optional, juice only, about 2 tablespoons)
Instructions
- Prepare the vegetables: Dice the large yellow onion, peel and cut the carrots into ½-inch rounds, cut the celery stalks into ½-inch pieces, and mince the garlic cloves. Add each prepared vegetable to a large bowl as you finish cutting.
- Sauté aromatics: Heat 2 tablespoons of unsalted butter or olive oil in a heavy-bottomed Dutch oven or large pot over medium heat. Add the diced onions, carrots, celery, garlic, 2 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Cook while stirring occasionally until the onions turn translucent, about 5 minutes.
- Add broth and herbs: Pour in the two cartons (64 ounces total) of low-sodium chicken broth, add 5 sprigs of fresh thyme and 2 dried bay leaves. Increase the heat to medium-high and bring the soup to a boil.
- Shred the chicken: While the soup heats, remove the meat from a rotisserie chicken or use cooked boneless chicken. Shred the chicken into bite-sized pieces using two forks, aiming for about 3 cups total.
- Cook noodles and add chicken: Add the shredded chicken and 6 ounces of dried extra-wide egg noodles to the boiling soup. Reduce heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, about 7 minutes or 1 minute less than package instructions.
- Finish soup: Remove and discard the thyme sprigs and bay leaves. Taste the soup and add more kosher salt if needed. Stir in the finely chopped parsley or dill (about ¼ cup). If using, squeeze the juice of ½ large lemon (about 2 tablespoons) into the soup and combine well.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Substitute extra-wide egg noodles with any pasta shape you prefer, such as fettuccine or medium shell pasta.
- To make this soup dairy-free, use olive oil instead of butter for sautéing the vegetables.
- Leftover cooked chicken or even rotisserie chicken from the store works well in this recipe.
- Do not overcook the noodles; they should remain slightly firm as they will continue to soften when the soup cools.
- If fresh parsley or dill is unavailable, dried herbs can be used at a reduced quantity (about 1 teaspoon).
Nutrition
- Serving Size: 1 ⅔ cups
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg
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