This Easy and Classic Chicken Noodle Soup is perfect for any time of year! A hearty and flavorful soup that the whole family will love!

Classic Chicken Soup

If you’re looking for the ultimate comfort food on a cold winter night or when you’re feeling under the weather, you have to try my Easy and Classic Chicken Noodle Soup! A homemade chicken soup that will remind you of your childhood.

This soup can be made in about 30 minutes, so it will be ready for whenever you want to serve. That said, if you have a little bit of time to let it simmer, do. Whenever you allow a soup to cook longer, the flavors tend to meld even further.

This is a stovetop recipe, but it can also be adapted for a slow cooker. If you want to try cooking the chicken noodle soup in your slow cooker, follow the recipe just as it is, but then let the soup simmer on low once it is all put together. Give it a few hours and then add the noodles right before serving.

I like to use small noodles like ditalini, but you can use your favorites. Use wide egg noodles for something larger or even alphabet pasta to make it fun.

This is one of my favorite meals on busy weeknights in the winter because people can eat at their own pace. Make some crusty bread available and everyone can serve themselves as they have time to eat.

I recommend using unsalted or low-sodium chicken broth so that you don’t oversalt this great recipe, but do what works best for you. Made with simple ingredients that you can easily find at the grocery store, everyone will love this tasty soup.

Easy Chicken Noodle Soup Recipe

How To Make:

Ingredients:
1 Tablespoon butter
1 small onion, minced
1 clove garlic, minced
2 celery stalks, finely diced
4 large carrots, peeled and sliced
4 chicken boneless, skinless breasts
4 cups unsalted chicken stock
2 cups cooked pasta, such as Ditalini
1 teaspoon dried tarragon
Salt and pepper to taste
Freshly chopped parsley (optional garnish)

Directions:

In a large dutch oven, over medium-high heat, melt the butter. Cook the onions until tender.

While this is cooking, take out a cutting board and slice your chicken breasts into bite-size pieces.

Add the cubed chicken to the dutch oven and season with kosher salt and black pepper to taste. Stir and cook the chicken pieces until they are no longer pink.

While the chicken cooks, boil and cook your pasta to al dente in a separate pot.

Reduce your stove to medium heat and add the garlic. Cook for 1-2 minutes, taking care not to burn the garlic by making sure to scrape the bottom of the pot and moving everything around.

Add the carrots, celery, and golden chicken broth to the tender chicken. Increase heat back up to medium-high and bring it to a boil.

Cook until the vegetables are tender, which should be around 10 minutes. Season with tarragon and additional salt and pepper to taste.

Add the cooked pasta to the large pot just before serving your soup. Garnish with fresh herbs or parsley, if desired, and enjoy!

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also place leftovers in a freezer-safe container and freeze for up to 3 months.

Can I Use Leftover Chicken For This Classic Chicken Noodle Soup Recipe?

Yes! You can use whatever chicken meat you have handy. If you have leftovers from a whole chicken or rotisserie chicken, cut them into cubes or shredded chicken and then sauté them with the garlic. Many traditional chicken soups are made with dark meat, so you can also use leftover boneless chicken thighs for this great recipe.

Can I Use Homemade Chicken Broth For This Easy Recipe?

Yes! The goal of this homemade chicken noodle soup is that it be one of the easy recipes you can turn to on cold days or when someone has a sore throat. If you have homemade chicken stock or bone broth in the freezer, this is the time to use it. The best chicken noodle soup is one with flavorful stock and various food textures, so feel free to use homemade stock if you have it. Otherwise, use your favorite chicken bouillon.

Are You Looking For Some Other Delicious Soup Recipes? Here Are Some Of My Favorites:

Calphalon Premier Space Saving Nonstick 12qt Stock Pot with Cover AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)McCormick Gourmet All Natural Tarragon, 0.37 oz Premium Stainless Steel Salt and Pepper Grinder Set of 2 – Adjustable Ceramic Sea Salt Grinder & Pepper Grinder – Tall Glass Salt and Pepper Shakers – Pepper Mill & Salt Mill with Free Funnel & EBook Y YHY 22 Ounces Porcelain Salad Pasta Bowls, Soup Bowl Set, Shallow and White, Set of 6

Yield: 8 - 10 servings

Easy & Classic Chicken Noodle Soup

Name: Easy & Classic Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 Tablespoon butter; 1 small onion, minced; 1 clove garlic, minced; 2 stalks celery, finely diced; 4 large carrots, peeled and sliced; 4 chicken boneless, skinless breasts, cubed; 4 cups unsalted chicken stock; 2 cups cooked pasta, such as Ditalini; 1 teaspoon dried tarragon; Salt and pepper to taste; Freshly chopped parsley (optional garnish)

This Easy and Classic Chicken Noodle Soup is perfect for any time of year! A hearty and flavorful soup that the whole family will love!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 Tablespoon butter
1 small onion, minced
1 clove garlic, minced
2 stalks celery, finely diced
4 large carrots, peeled and sliced
4 chicken boneless, skinless breasts, cubed
4 cups unsalted chicken stock
2 cups cooked pasta, such as Ditalini
1 teaspoon dried tarragon
Salt and pepper to taste
Freshly chopped parsley (optional garnish)

Instructions

In a dutch oven over medium-high heat, melt the butter.
Cook the onions until tender.
While this is cooking, take out a cutting board and slice your chicken breasts into cubes.
Add the cubed chicken to the dutch oven and season with salt and pepper to taste. Stir and cook the chicken until it is no longer pink.
Reduce the heat to medium and add the garlic. Cook for 1-2 minutes taking care not to burn the garlic.
Add the carrots, celery, and chicken broth. Turn your heat up to medium-high and bring it to a boil. Cook until the vegetables are tender, which should be around 10 minutes.
Season with tarragon and additional salt and pepper to taste.
Just before you start your soup or while your soup is cooking, boil and cook your pasta in a separate pot.
Add the cooked pasta to your soup pot just before serving your soup. Garnish with fresh parsley, if desired.

Easy And Classic Chicken Noodle Soup