Classic Chicken Noodle Soup

A comforting, timeless chicken noodle soup made from scratch with tender shredded chicken, savory homemade broth, and hearty noodles—perfect for chilly nights or when you need a little comfort. Easy to make in a Dutch oven or set and forget in a slow cooker.

15 min Prep Time
60 min Cook Time
75 min Total Time
6 Servings
Easy Difficulty

Ingredients

Servings:
6
Nutrition (per serving)
Calories 320 kcal
Protein 28g
Fat 10g
Carbohydrates 28g
Fiber 2g
💾 Storage

Refrigerate leftover soup in an airtight container for up to 4 days. If you expect to keep it longer, freeze in portions for up to 3 months—leave out cooked noodles and freeze broth and shredded chicken separately if possible; add fresh noodles when reheating. To reheat, simmer gently on the stove until hot, adding extra broth or water if the soup has thickened.

🍳

Best Made With: Dutch Oven / Slow Cooker

Choose a heavy enameled cast-iron Dutch oven for even heat retention, or a programmable slow cooker with a high/low setting for reliable hands-off cooking.

See Our Top Dutch Oven / Slow Cooker Picks →

Classic Chicken Noodle Soup

This classic chicken noodle soup is the kind of recipe that feels like home. It balances a rich, savory broth made from real chicken and aromatics with tender chunks of poultry and perfectly cooked egg noodles. It works because the flavor develops slowly from simmering the bone-in chicken, while layers of sautéed vegetables and fresh herbs brighten the bowl at the end.

What makes this version special is its flexibility: you can make it start-to-finish in a heavy Dutch oven for maximum control and depth of flavor, or use a slow cooker for a hands-off option that still yields exceptional results. Either appliance concentrates flavor while keeping the process simple—ideal for busy weeknights or a cozy weekend project.

Why this recipe works

Building flavor in three stages—browning aromatics, simmering the chicken, and adding fresh vegetables and noodles at the end—gives you a clear, bright broth that’s both comforting and nuanced. Leaving some of the bones to simmer adds gelatin for body, while finishing with fresh parsley and a squeeze of lemon lifts the whole bowl.

Choosing the right equipment

For the creamiest, most concentrated broth, a heavy-duty Dutch oven is hard to beat: it heats evenly and keeps a gentle simmer without scorching. If you prefer a set-and-forget approach, a programmable slow cooker will let you develop deep flavor with minimal attention. If you’re shopping, check our guide to Best Dutch Ovens for Sourdough for top-rated options and our Best Cookware Deals guide for value picks across categories.

If you want a quick link to browse products, here are three items many cooks find indispensable: a roomy Dutch oven (search Dutch oven on Amazon), a programmable slow cooker (search slow cooker on Amazon), and a sharp chef’s knife for prep (search chef’s knife on Amazon). These three tools will serve you for decades and make this soup effortless.

Timing and serving

This recipe scales easily. Plan about 15 minutes to prep and roughly 60 to 90 minutes to cook if using a stove-top Dutch oven. If you use a slow cooker, allow 4 to 6 hours on high or 6 to 8 hours on low. The soup serves 6 generously and reheats beautifully the next day.

Tips & Variations

  • For richer broth, use a whole chicken with bones and skin; for a lighter soup, use boneless skinless thighs or breasts. If using boneless chicken, reduce simmer time slightly to avoid drying the meat.
  • Don’t overcook the noodles. Add them near the end and taste frequently; egg noodles can go from perfect to mushy quickly. If you plan to store the soup, cook noodles separately and add them to individual bowls when reheating.
  • Skim excess fat from the top after the broth has cooled slightly if you prefer a leaner bowl. Refrigerating overnight makes skimming easier and also enhances flavor.
  • Customize herbs to your taste—tarragon or dill work well in place of parsley, and a bay leaf or two added while simmering gives a subtle depth.

Whether you make this in a Dutch oven or a slow cooker, the method is forgiving and yields a bowl that’s greater than the sum of its parts: soulful broth, tender chicken, and slurp-worthy noodles.

Ready to prep? Scroll down to the ingredient list and step-by-step instructions to get started.

Instructions

1

Sear aromatics

Heat the Dutch oven over medium heat and add olive oil or butter. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables start to soften, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.

💡 Pro tip: Searing the vegetables first deepens the flavor of the final broth.
2

Add chicken and liquids

Nestle the whole chicken (or chicken thighs) into the pot on top of the vegetables. Pour in the chicken broth and add bay leaves and thyme. The liquid should mostly cover the chicken; add water if needed.

💡 Pro tip: If using a slow cooker, transfer sautéed vegetables to the slow cooker first, then add chicken, broth, and seasonings.
3

Simmer gently

Bring the pot to a gentle simmer, then reduce heat to low and cover. For a Dutch oven, simmer for 45–60 minutes until the chicken reaches an internal temperature of 165°F and is tender. In a slow cooker, cook on low for 6–7 hours or high for 4 hours.

💡 Pro tip: Avoid a rolling boil — a low simmer yields clearer broth and tender meat.
4

Remove and shred chicken

Using tongs, transfer the chicken to a cutting board. Let it cool slightly, then remove skin and bones and shred the meat into bite-size pieces. If desired, strain the broth through a fine-mesh sieve into a clean pot to remove solids and fat.

💡 Pro tip: Shred warm chicken with two forks for the best texture.
5

Cook vegetables and noodles

If you strained the broth, return it to the pot and bring to a simmer. Add the sliced carrots and celery (reserve some fresh carrot slices for garnish if you like) and cook until just tender, about 8–10 minutes. Add the egg noodles and cook until al dente, about 6–8 minutes depending on noodle size.

💡 Pro tip: Taste a noodle early—cooking time varies by brand.
6

Finish the soup

Stir the shredded chicken back into the pot to warm through. Add chopped parsley, lemon juice (if using), salt, and pepper to taste. Remove bay leaves and adjust seasoning. Serve hot with crusty bread.

💡 Pro tip: A squeeze of lemon brightens the flavors without making the soup 'lemony.'

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