Classic Chicken Soup

Name: Classic Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings, about 1 1/2 cups each
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 medium carrots, sliced into thin coins; 2 celery stalks, sliced; 2 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 1/4 pounds boneless, skinless chicken breasts; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon fine salt, plus more to taste; 1/2 teaspoon black pepper; 4 ounces dry egg noodles; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley

This simple chicken soup is warm, clear, and full of tender chicken, vegetables, and noodles. It is the kind of pot you can make on a quiet afternoon, then reheat for easy meals all week.

Total time: 50 min
Yield: 6 servings, about 1 1/2 cups each
Difficulty: Easy

Prep 15mCook 35mAmericanSoup Recipes

Chicken soup does not need to be complicated to be good. This version starts with onion, carrots, celery, and garlic, then simmers boneless chicken breasts in broth until tender.

Egg noodles make the soup feel hearty without turning it heavy. A little lemon juice at the end brightens the broth and keeps the flavor fresh.

Use low-sodium broth if you can. It gives you more control over the salt, especially if you plan to serve the soup with crackers or bread.

01What you'll need

Ingredients

14 items · 6 servings, about 1 1/2 cups each

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into thin coins
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
1 1/4 pounds boneless, skinless chicken breasts
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper
4 ounces dry egg noodles
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

02How to make it

Step-by-step

1. Soften the vegetables
Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the onion looks soft and slightly clear.
2. Add the garlic
Stir in the minced garlic and cook for 30 seconds. Garlic burns quickly, so keep it moving and do not let it brown.
3. Pour in the broth
Add the chicken broth, bay leaf, dried thyme, salt, and black pepper. Stir well, scraping the bottom of the pot to lift up any flavorful bits.
4. Simmer the chicken
Add the chicken breasts to the pot. Bring the broth to a gentle boil, then lower the heat so it simmers. A simmer means small bubbles rise slowly, not a hard rolling boil. Cover partly and cook for 18 to 22 minutes, or until the chicken reaches 165°F in the thickest part.
5. Shred the chicken
Transfer the chicken to a cutting board. Let it rest for 5 minutes, then shred it with two forks or chop it into bite-size pieces. Remove and discard the bay leaf.
6. Cook the noodles
Bring the soup back to a steady simmer. Stir in the dry egg noodles and cook for 6 to 8 minutes, or until tender. Check the package for the exact time, since noodle shapes vary.
7. Return the chicken
Stir the shredded chicken back into the pot. Simmer for 1 to 2 minutes, just until heated through.
8. Finish and season
Turn off the heat. Stir in the lemon juice and parsley. Taste the broth and add a little more salt or pepper if needed. Serve hot.

03From our kitchen

Cook's tips

Make-ahead tip: The soup base can be made up to 3 days ahead. For the best texture, cook the noodles separately and add them when reheating.
Storage: Refrigerate cooled soup in airtight containers for up to 4 days. The noodles will soak up broth as the soup sits, so add a splash of broth or water when reheating.
Freezing: Freeze the soup without noodles for up to 3 months. Noodles can become soft and mushy after freezing. Add freshly cooked noodles after thawing and reheating.
Chicken swap: Boneless, skinless chicken thighs work well and stay very tender. They may need a few extra minutes to cook through.
Noodle swap: Use small pasta shapes, rice, or cooked barley instead of egg noodles. If using cooked grains, stir them in near the end so they do not overcook.
If the broth tastes flat: Add salt a pinch at a time, then taste again. A squeeze of lemon juice also helps the flavors stand out.

Cook's note

For a clearer broth, keep the soup at a gentle simmer once the chicken goes in. Boiling hard can make the chicken tough and the broth cloudy.

04Frequently asked

Questions & answers

Can I use cooked rotisserie chicken?

Yes. Skip the chicken-simmering step and add about 3 cups shredded cooked chicken after the noodles are tender. Simmer for 2 to 3 minutes, just until hot.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. Chicken is done when the thickest part reaches 165°F. If you do not have a thermometer, cut into the thickest piece; it should be white all the way through with no pink center.

Can I make this chicken soup gluten free?

Yes. Use gluten-free noodles or cooked rice instead of egg noodles. Also check the broth label to make sure it is gluten free.

Why did my noodles get mushy?

Noodles keep absorbing liquid after they are cooked. If you plan to store leftovers, cook the noodles separately and add them to each bowl before serving.

Can I make the soup richer?

Yes. Use chicken stock instead of broth, or simmer the soup with a Parmesan rind if you have one. Remove the rind before serving.

05Per serving

Nutrition Facts

6 servings, about 1 1/2 cups each

Amount per serving

Calories239

% Daily Value*

Total Fat6 g: 8%
Saturated Fat1.1 g: 6%
Cholesterol85 mg: 28%
Sodium646 mg: 28%
Total Carbohydrate19 g: 7%
Dietary Fiber2 g: 7%
Total Sugars2 g
Protein26 g: 52%

Vitamin D0.2 mcg: 1%
Calcium43 mg: 3%
Iron1.4 mg: 8%
Potassium506 mg: 11%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

Soup Recipes

Tomato Basil Soup

This cozy tomato basil soup uses canned whole tomatoes, fresh basil, and a splash of cream for a smooth, bright bowl you can make any time of year. Serve it with grilled cheese, garlic toast, or a simple green salad.

50m6 servingsEasy

Soup Recipes

Smoked Salmon Chowder

This creamy smoked salmon chowder is cozy, briny, and full of tender potatoes, sweet corn, and fresh dill. Hot-smoked salmon goes in at the end so it stays flaky and rich, not dry.

55m6 servingsEasy