Chicken Noodle Soup

Chicken Noodle Soup is the perfect remedy for just about anything! It warms you up, replenishes your spirit and feeds your soul all at the same time.

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Why is it that I only ever seem to make and eat chicken noodle soup when I’m under the weather (or someone else is under the weather)? Every time I do eat chicken noodle soup, I think “hmm.. this is really delicious. I should have it more often”, but I never do. I wait until I’m once again feeling sick and out comes the chicken stock, noodles, vegetables and usually a rotisserie chicken as a short cut (because, I am sick, after all!). 

A blue and white bowl of Chicken Noodle Soup.


I spent some time learning about the restorative values of chicken noodle soup one cold winter in Philadelphia in 2006. You can read my original thoughts on the topic here. Turns out it can help with many symptoms of a cold, so there is good reason to make this for yourself or others who are not feeling well. My thoughts on the soup have changed since 2006, however, and I do actually think fondly of this classic soup now. I might just have it again soon… as soon as I’m not feeling well again.

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Chicken Noodle Soup

  • Prep Time: 15 m
  • Cook Time: 36 m
  • Total Time: 51 m
  • Servings:


  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 ribs celery finely chopped
  • 2 cloves garlic finely chopped
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 quarts good quality or homemade chicken or vegetable stock
  • 3 cups cooked chicken shredded or cut into bite-sized pieces
  • cups wide egg noodles salt to taste freshly ground black pepper
  • ¼ cup chopped fresh parsley


  1. Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock, and bring to a simmer. Simmer for 20 minutes.
  2. Add the cooked chicken and noodles to the pot and cook until noodles are al dente – 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately.
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Comments (21)Post a Reply

  1. 5 stars
    Very easy and absolutely delicious. I didn’t have a bay leaf substituted a pinch of dried Oregano. Was still very good. Hubby LOVED IT.
    Can’t go wrong with any of Meredith’s recipes.

    Thanks M 🙂

  2. 5 stars
    Very good, love the idea of adding chicken bones for more flavor. I added more broth to stretch it out.

    1. Hi Pat. This recipe calls for dry wide egg noodles. Just use a dry measuring cup to measure out the noodles. Of course, this wouldn’t be possible with long spaghetti or the like, but with egg noodles, you can just measure easily. It can be a rough measure.

  3. 5 stars
    Just finished making the chicken noodle soup OH MY GOSH. Delirious. I have to make the noodle separately because I am celiac and then I’ll make regular ones for my husband and we’ll both have the pleasure of eating it. Especially since the forecast is for up to 18”. Now they Tuesday.

    I must also say, I roasted the chicken in my egg shaped air fryer and will never make it in the oven again unless it’s too big fir the air fryer.

    I’m thrilled to se that you will be coming back to QVC. You have been missed.

    Thanks again😘

  4. 5 stars
    I made the soup today, but had to substitute Reames frozen egg noodles. I like it as it adds a chunky feel to it. It should be noted I had to substitute, because two of my local grocery stores hadn’t been able to stock the non-frozen egg noodles three months. Thank you Pandemic. It was delicious also I had to season in the bowl because I used a low sodium chicken broth.

  5. 5 stars
    This is my go to soup when temps in the NE hit 17 degrees or feeling a little stuffy. I am now living a keto lifestyle so, I substitute the noodles with kale and add more celery and less carrots and top it with fresh shredded Parmesan. It’s a always fantastic.

    1. Stock will always add more flavor to a soup than water, but you certainly can use water if you like. Sometimes leftover soup will thicken and you can add a little water to thin it out when reheating the soup.

  6. Absolutely loving this fabulous soup! Thank you, Meredith! Your recipes are the best. On especially wintery days, I add tiny meatballs and orzo pasta for a delicious variation: Special memories of my Mother and Grandmother’s soup.

  7. 5 stars
    This is such a good recipe! I’ve made it several times now and am always amazed at how much flavor the parsley adds. I never have fresh parsley on hand so I use about a half tsp. dried parsley. Wonderful and so easy to make. Thank you Meredith! By the way, when I was growing up, my parents and I used to drive from Michigan to Kingston Ontario Canada to eat. I don’t recall the name of the restaurant but it may have been the one you worked at. Such great food and wonderful memories of Kingston Ontario. My father helped his dad build a home there across the street from the great lake and my parents actually had their honeymoon in that house.

  8. 5 stars
    I made a pot of this soup for my son and family when my 4 grandkids were all not feeling well. My daughter in law told me .. “this is the best soup I EVER put in my mouth!” Fantastic and easy recipe.. Comfort food from the heart.. Thank you Meredith.. 🙂!!

  9. If I use boneless chicken breasts do I just let them cook in the pot with stock and veggies? I’m looking to make this for my husband.

    1. Yes – that is what I would do. Cook them at a gentle simmer with the stock and veg for 20 minutes. Then dice or shred.

  10. If I want to make this with gluten-free elbow mac, any idea of quantity? Would it be the same as the egg noodles? Also, I thought about making it for a friend with the Reames frozen egg noodles. It would be a good use for extra baked chicken or extra rotisserie chicken.

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