Chicken Noodle Soup

By Ali Slagle

Updated March 11, 2025

  • A Dutch oven full of chicken noodle soup with a ladle stuck in for serving.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(4,312)
Comments
Read comments

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

  • 2 tablespoons unsalted butter

  • 1 medium yellow onion, finely chopped

  • Salt and black pepper

  • 8 cups chicken stock

  • 2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme)

  • ¼ cup finely chopped parsley or dill, stems reserved, plus more for garnish

  • 2 medium carrots, cut into ½-inch pieces 

  • 2 celery stalks, cut into ½-inch pieces 

  • 6 ounces dried noodles, such as egg noodles or short pasta 

  • 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

38 grams carbs; 72 milligrams cholesterol; 394 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 3 grams fiber; 1116 milligrams sodium; 30 grams protein; 8 grams sugar

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.

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Ratings

5 out of 5
4,312 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 $$$

Donna

I boil the noodles separately and add with chicken at the end. Store leftovers separately as well. There’s nothing worse than leftover soup with gummy noodles that have been sitting in the broth.

Jen

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

StregaDei

Wife got sick so I was happy to have a recipe that A: used up a rotisserie chicken and B: made her feel Cared For. I minced up some of the skin (it was lemon pepper flavor) and sizzled that in the pan w/the butter. I only had stelline which, FTR, is much too small LOL. Only had rosemary (not thyme) but it was still pretty delish - and fast! Will def make again.

Borbor

For those of us who like spicy foods, adding a bit of hot Chinese mustard to your bowl adds a wonderful brightness.

Borbor

A bit of Chinese mustard added to the bowl really brightens this@LW

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