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Classic Chicken Noodle Soup

This hearty and comforting Chicken Noodle Soup is a timeless classic, perfect for those colder days or when you’re feeling under the weather. It features a flavorful chicken broth infused with aromatic onions, garlic, fresh thyme, and a bay leaf. The soup is loaded with chunks of tender carrots and celery, delicate egg noodles, and shredded chicken. The addition of freshly chopped parsley not only adds a pop of color but also imparts a vibrant freshness. Every spoonful is a warm, soothing embrace that nourishes both the body and soul. The recipe itself is quite straightforward, making it an ideal choice for a wholesome family meal or when you crave simplicity without compromising on taste. Paired with crusty bread, this Chicken Noodle Soup is a meal in itself, bursting with flavor and packed with nutrients.

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 celery ribs, cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken broth or stock
  • 8 ounces egg noodles
  • 2 1/2 cups shredded cooked chicken
  • Salt and black pepper to taste
  • 2 tablespoons fresh chopped parsley


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
  2. Add the thyme sprigs, bay leaf, and chicken broth to the pot. Bring the broth to a boil.
  3. Once the broth is boiling, add the egg noodles. Reduce the heat to medium-low and let it simmer until the noodles are cooked, about 10 minutes.
  4. Stir in the shredded chicken. Continue to simmer the soup until the chicken is heated through, about 2-3 minutes.
  5. Season the soup with salt and pepper to taste.
  6. Remove the pot from the heat. Take out the bay leaf and thyme sprigs, and stir in the fresh parsley.
  7. Serve the soup hot, with crusty bread on the side if desired.

Enjoy your homemade chicken noodle soup!