AI-generated serving inspiration; not a photograph of a tested recipe.
Using cooked chicken makes this soup possible on a weeknight. The vegetables get a short head start before the noodles go in, so the carrots soften without leaving the pasta overcooked.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Cooked chicken shortens the simmer.
A generous amount of broth leaves room for the noodles.
Ingredient notes
Cooked chicken may be leftover roast chicken that has been safely refrigerated.
Wide egg noodles absorb broth as they stand.
Equipment you’ll need
Dutch oven
Chef’s knife
Ladle
Helpful cooking tips
If making ahead, cook and store noodles separately.
Slice carrots thinly so they finish on time.
Make it your own
Variations
Add a squeeze of lemon to each bowl.
Substitutions
Use small pasta shapes with their package timing instead of egg noodles.
What to serve with it
Serve with crackers or a slice of buttered bread.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze the soup without noodles for up to 3 months. Thaw in the refrigerator and add fresh cooked noodles during reheating.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use raw chicken?
This version is timed for cooked chicken. Cook raw chicken separately to 165°F / 74°C, shred it, then add as directed.
Let’s get cooking
Chicken Noodle Soup
A familiar chicken-and-vegetable broth with tender egg noodles and parsley.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Dutch oven · Chef’s knife · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a Dutch oven over medium heat. Cook onion, carrots, and celery for 7 minutes.
Stir in garlic for 30 seconds. Add broth, thyme, salt, and pepper; bring to a boil, then simmer 8 minutes.
Add noodles and cook according to package timing, usually 6–8 minutes.
Stir in cooked chicken and heat 3–5 minutes until chicken reaches 165°F / 74°C. Check noodles and carrots for tenderness.
Stir in parsley and adjust seasoning before serving.
Cook’s notes
If making ahead, cook and store noodles separately.
Slice carrots thinly so they finish on time.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/chicken-noodle-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
