Chicken Noodle Soup

Chicken noodle soup is one of the most familiar American-style soups: clear, savoury broth with tender chicken, soft vegetables and noodles that make it filling without feeling heavy. Here, boneless chicken thighs give the stock gentle richness while carrots, celery and onion provide the classic aromatic base. The egg noodles cook in the soup, absorbing flavour as they soften, and a finish of parsley and black pepper keeps it fresh and simple. It is well suited to an easy lunch, a light supper or make-ahead portions, with the option to simmer a little longer for a deeper broth.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American home cooking
Flavor profile Savoury • Light • Peppery
Techniques Simmering • Shredding
Key equipment Stockpot
Cooking style One-pot cooking • Meal prep friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Classic comfort: Chicken, noodles and aromatic vegetables create a familiar, soothing soup with a clean savoury broth.
  • One-pot method: The chicken, vegetables and noodles all cook in the same stockpot, keeping the process simple and the washing-up minimal.
  • Easy to manage: A gentle simmer and clear visual cues make the recipe approachable, even for less experienced cooks.

Get the most out of this recipe

Timing notes

  • Serve once the noodles are tender: Egg noodles continue to soften as they sit in hot broth, so the best texture comes from serving the soup soon after they finish cooking.
  • Short prep, steady simmer: Most of the hands-on work is chopping vegetables and shredding the cooked chicken; the rest is gentle simmering.

Make-ahead tips

  • For firmer noodles: If making the soup ahead, cook the noodles separately and add them when reheating to avoid a swollen, overly soft texture.
  • Freezing advice: Freeze the soup in portions for convenience, adding a little extra stock when reheating if it has thickened.

Ingredient swaps

  • Gluten-free option: Use gluten-free pasta in place of egg noodles and cook it only until just tender.
  • Herb variation: Fresh dill can replace parsley for a brighter, more aromatic finish.

Common mistakes

  • Boiling too hard: A rapid boil can cloud the broth and toughen the chicken; keep the soup at a gentle simmer.
  • Overcooking the noodles: Add the noodles near the end and check them regularly so they stay tender rather than mushy.

Equipment you'll need

Chef’s knife Cutting board Ladle Stockpot
Ingredients
Instructions
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  1. Finely chop the onion, then slice the carrots and celery into bite-size pieces. Pat the chicken thighs dry and season them with the fine sea salt.
  2. Put the chicken stock, onion, carrots, celery and chicken into a stockpot and bring to a gentle simmer over medium heat. Reduce the heat to low and simmer for 20 minutes, skimming any foam, until the chicken is cooked through and the vegetables are tender.
  3. Lift out the chicken and shred it into bite-size pieces, then return it to the pot. Bring the soup back to a steady simmer and add the egg noodles; cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender.
  4. Take the pot off the heat and stir in the fresh parsley and black pepper. Taste and adjust seasoning with a little more fine sea salt if needed, then ladle into bowls and serve hot.

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Recipe notes

Tips

  • Keep the soup at a gentle simmer rather than a rapid boil so the broth stays clear and the chicken stays tender.
  • If you want a slightly stronger flavour, simmer the soup for an extra 10 minutes before adding the egg noodles.
  • If serving vulnerable groups, ensure the chicken is cooked until piping hot throughout with no pink remaining.

Substitutions

  • Replace Egg noodles with gluten-free pasta for a gluten-free version; cook until just tender.
  • Replace Fresh parsley with fresh dill for a different herbal finish.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container for up to 3 days. For best texture, freeze in portions for up to 2 months; defrost overnight in the fridge and reheat gently in a saucepan until piping hot, adding a splash of chicken stock if it has thickened.

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Recipe overview

  • Servings: 2 servings
  • Total time: 55min (20min active)
  • Difficulty: Easy
  • Cuisine: American
  • Allergens:
    Eggs Gluten Wheat
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Ladle Stockpot
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Black pepper

1 cup ≈ 110.4 g
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Chicken stock

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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