Chicken Noodle Soup


Chicken Noodle Soup is one of my favorite things to make for dinner. I know that may seem boring but it’s just the most comforting soup and it’s a soup I’m always in the mood for which is why it’s always in our dinner rotation. I love that it’s quick and easy to make, especially when you use rotisserie chicken like I have here and skip making the broth from scratch. Of course you can substitute dry herbs for the fresh to save time, plus it’s a cheaper alternative. You can also use cooked chicken breast or thighs if you already have some on hand.

Chicken Noodle Soup | Cooking Classy

This is one of those dinners that everyone in your family can agree on and it’s always a wonderful dish to serve to guests because I can’t think of many people who don’t like it. And of course during the winter you can never have too much chicken noodle soup! Since this recipe is somewhat of a shortcut chicken noodle soup it’s perfect for a weeknight dinner, you can have it ready in about 30 minutes. Indeed my kind of dinner!

Chicken Noodle Soup | Cooking Classy Chicken Noodle Soup | Cooking Classy Chicken Noodle Soup | Cooking Classy Chicken Noodle Soup | Cooking Classy


Chicken Noodle Soup

4.6 from 5 votes


  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced yellow onions
  • 3 garlic cloves , minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 tsp each chopped fresh thyme , rosemary and sage leaves (look for the poultry herb pkg. it should have all 3 or use 1/2 tsp of each dried)
  • 1/3 cup chopped parsley , divided
  • Salt and freshly ground black pepper
  • 1 1/3 cups medium egg noodles (dry)
  • 12 oz . shredded rotisserie chicken (from about a 2 lb rotisserie chicken)
  • 1 Tbsp fresh lemon juice (optional)


  1. Heat olive oil in a large pot over medium-high heat. Add carrots, celery and onions and saute 4 minutes then add garlic and saute 1 minute longer. Stir in chicken broth, thyme, rosemary, sage and half of the parsley. Season with salt and pepper to taste then bring mixture to a boil, reduce heat to medium - low, cover pot and simmer 10 minutes. Stir in pasta, cover pot, boil over medium heat until noodles are cooked through, stirring occasionally, about 8 minutes (or as directed on package). Stir in chicken, lemon juice and remaining parsley. Serve warm.
  2. Recipe source: Cooking Classy, adapted from my Slow Cooker Chicken Noodle Soup


  • Liz: Sounds really good. Thank you. January 21, 2016 at 8:26am Reply

  • Rachel: I woke up with a stuffy nose/sore throat this morning. Perfect timing! January 21, 2016 at 3:10pm Reply

    • Jaclyn: I hope you get well soon!! January 21, 2016 at 5:35pm Reply

  • Nancy: Hi Jaclyn. I’d like to say that I’m a 60 plus year old (so cooking a LONG time) and at this point although I love cooking there are very few cooking blogs I follow because their recipes are THAT consistently good and yours is one of them. We are all sick here (I’m now raising my 2 grandbabies 3 and 5, so kind of back in that world again)… and my “standard recipe for chicken noodle soup” takes too long and I’ve been looking for a quicker one that still tastes fabulous. Voila, go to Cooking Classy. I really wanted to make the COLD BUSTER one you just posted but I didn’t have some of the ingredients on hand but I did have what I needed for this one. I use Better than Bouillion and so I just used that (in place of the broth) and added 1 1/2 tsp of poultry seasoning rather than the separate dried herbs. It was simple and tasted great as your recipes always do. My next one to try is the Tomato Soup you just posted. I just wanted to let you know you/your work is greatly appreciated. You do a great job and there are a lot of happy people sitting around tables eating your food :-). Happy Valentine’s Day to you and yours. February 14, 2016 at 11:33am Reply

    • Jaclyn: Hi Nancy – Thanks you so much for the kind words! Your comment made my day! I hope you get feeling better and had a wonderful Valentine’s Day as well! February 15, 2016 at 10:18pm Reply

  • Alma: This sounds so delicious!! I can wait to make this soup this week.thanks alot for the recipe September 21, 2016 at 7:59am Reply

  • Kelsey: Can you use reames frozen egg noodles? November 3, 2016 at 11:23am Reply

  • Kelsey Smedley: Can you use reames frozen egg noodles in this recipe? November 3, 2016 at 11:25am Reply

  • Karen Niffenegger: Hi Jaclyn, If you are planning to eat this throughout the week, is it still okay to stir in noodles or will they absorb all the broth? February 5, 2017 at 12:55pm Reply

    • Joyce Crossland: I wouldn’t. They will absorb the broth. November 30, 2017 at 11:48am Reply

  • Jennifer @ Because Food is Love: Thanks for the recipe! It was so simple and exactly what I was looking for. My son is quite congested and I was looking for a quick and tasty chicken noodle soup recipe. I did change it slightly. I didn’t have egg noodles on hand so I let my son pick out the noodles. He picked vegetable radiatore. I also didn’t have celery so I cut up some sugar snap peas to add additional flavor and nutrition. My family loved it! It was the perfect lunch for this winter day. I’ll definitely make it again! February 19, 2017 at 4:14pm Reply

    • Jaclyn: I’m so glad you loved it Jennifer! Thanks for commenting! February 27, 2017 at 12:44pm Reply

  • Becca: If I wanted to add potatoes to this what kind do you recommend I use? And if I dice them into about one inch cubes do you think that’d work with the cooking time on everything else? August 17, 2017 at 10:12am Reply

  • Angelina: WHY WOULD YOU BUY a Rotisserie Chicken….and use Chicken Stock form a carton, in order to make Chicken Soup? LISTEN HERE….Buy a whole chicken, drop it into a pot of water w/onions, celery, carrots, & some herbs. Cook it for about 1 & 1/2 hrs. (What THE HECK is SO HARD about that? Viola, you’ll have the cooked chicken, and a (much healthier) chicken broth, in order to make this delicious chicken soup. I loved the herbs which were called for in this recipe. I used Whole Grain Egg Noodles. Very delicious! October 12, 2017 at 12:51pm Reply

  • Cag: Great!!! October 17, 2017 at 6:04pm Reply

    • Jaclyn: So glad you liked it! October 18, 2017 at 10:02am Reply

  • Rita Cook: Jaclyn thank you SO much for thinking of women who want a good meal but do not always have the time to do everything from “scratch”. Sure we could boil a chicken and make broth, but the ease of having a shortcut AND tasty soup is what keeps me reading this blog. Thanks again, and keep your fantastic recipes coming :) October 19, 2017 at 3:14pm Reply

    • Jaclyn: Thanks for your kind comment Rita! I appreciate it! :) October 19, 2017 at 11:23pm Reply

  • Larine: To enrich the flavor of your soup buy some Better Than This Bouillon paste chicKen flavor. December 7, 2017 at 8:35am Reply

  • Lisa: Merry Christmas, Jaclyn. The first time I made this soup, I didn’t comment because the other comments mirrored my own. Now the soup is simmering away as I wait for the bread to finish baking. This is lovely, versatile soup with fresh herbs or dried or with Basmati instead of pasta. I am a retired teacher but also a doting grandmother. I mostly cook from scratch because I have the time to do so. However, sometimes I would rather be playing with my grandchildren! I appreciate these recipes of yours that allow me to do that and still give a nutritional soup to my family. Thank you so much. December 25, 2017 at 4:30pm Reply

    • Jaclyn: Thanks for this wonderful comment Lisa! So glad you and yours enjoy the soup! January 2, 2018 at 4:36pm Reply

  • Betsy: Looks yummy and with the sniffles in the house it will be perfect for dinner! If I use poultry blend seasoning how much of that should I use as opposed to the individual dried herbs? Thanks! February 9, 2018 at 5:57am Reply

    • Jaclyn: I’d go with 1 1/2 tsp. February 19, 2018 at 11:35am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d