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Chicken Noodle Soup
American

Chicken Noodle Soup

A weeknight pot of chicken noodle soup using leftover chicken, carrot, celery, and egg noodles. From-your-fridge cooking: simmer a simple broth, add what you already have, eat it the same night.

45 minsEasy4 servings320 kcal

This soup exists for the nights when a roast chicken left you with a container of shredded meat and no plan for it. It uses eight cups of broth, two carrots, two celery ribs, and six ounces of egg noodles to turn those leftovers into a full pot in 45 minutes.

The timing is what makes it work. The vegetables simmer in the broth first so it tastes like soup instead of salted water, the noodles go in late and come out one minute early because they keep cooking in the hot broth, and the chicken goes in last so it only warms through instead of boiling into dry shreds.

Expect a clear, golden broth with tender vegetables, slippery egg noodles, and soft chunks of chicken. A squeeze of lemon at the end is optional but worth it; the acidity lifts the whole bowl.

shopping_basketIngredients

  • Olive oil or butter1 tablespoon
  • Yellow onion1 medium, diced
  • Carrots2, sliced into coins
  • Celery2 ribs, sliced
  • Garlic2 cloves, minced
  • Chicken broth8 cups
  • Cooked leftover chicken2–3 cups, shredded
  • Dried egg noodles6 ounces
  • Bay leaf1
  • Fresh parsley2 tablespoons, chopped
  • Salt and black pepperto taste
  • Lemonoptional, a squeeze at the end

Nutrition Per Serving

Calories

320

Protein

24g

Fat

8g

Carbs

36g

restaurantInstructions

1

Sweat the vegetables

Warm oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the onion is translucent and the carrots start to soften. Add garlic and cook 30 seconds.

2

Simmer the broth

Pour in chicken broth and add the bay leaf. Bring to a boil, then drop to a gentle simmer for 12 minutes so the vegetables are tender and the broth tastes like soup, not water.

3

Cook the noodles

Add egg noodles and simmer according to package time minus 1 minute (usually 6–8 minutes). Stir so they do not clump. They will keep softening in the hot broth.

4

Add leftover chicken

Stir in shredded chicken and simmer 3 minutes until heated through. Do not boil hard or the chicken dries out.

5

Season and serve

Fish out the bay leaf. Taste and add salt and pepper — broth brands vary a lot. Stir in parsley and a squeeze of lemon if you have it. Ladle into bowls.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Cook the noodles one minute less than the package says. They keep softening in the hot broth after you turn off the heat, and noodles that look perfect in the pot turn mushy in the bowl.
  • Season with salt at the very end. Broth brands vary wildly in saltiness, and this recipe uses eight cups of it; salting early almost guarantees an over-salted pot.
  • Add the chicken last and keep the simmer gentle. Boiling shredded chicken hard squeezes the moisture out and leaves it dry and stringy, even in soup.
  • Give the vegetables the full 6 to 8 minutes at the start. Onion that is only half-softened stays sharp and raw-tasting no matter how long the broth simmers afterward.

swap_horizSubstitutions

  • No leftover chicken? One rotisserie chicken, shredded, works exactly the same; add it at the end and simmer just until heated through.
  • No egg noodles? Use any small pasta, or 2 cups of cooked rice added with the chicken instead of simmering it in the broth.
  • No celery? Add a third carrot and a pinch of celery seed if you have it, or skip it; the soup will still taste like itself.
  • No chicken broth? Vegetable broth works; the soup tastes lighter, so go a little heavier on the salt and the lemon at the end.

restaurantWhat to serve with it

Serve with crusty bread, oyster crackers, or a grilled cheese sandwich. A simple green salad on the side rounds it out.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge; refrigerate within 2 hours of cooking. The noodles keep absorbing broth, so day-two soup is thicker and softer, which is normal. Freezes well for up to 3 months without the noodles.

To reheat: Reheat on the stove over medium heat for 3 to 5 minutes, stirring occasionally, until steaming and the chicken reaches 165°F (74°C). If the noodles drank up too much broth overnight, add a splash of chicken broth or water when reheating.

Recipe FAQ

Can I freeze chicken noodle soup?expand_more

Yes, and it freezes better without the noodles. Cool the soup within 2 hours, freeze in airtight containers for up to 3 months, and cook fresh noodles to add when you reheat. Noodles frozen in the broth turn soft and fall apart.

Why do the noodles get mushy in the leftovers?expand_more

That is the broth's doing, not your cooking. Egg noodles keep drinking up liquid as the soup sits, so day-two soup has fat, soft noodles. If you know you will have leftovers, cook the noodles separately and add them to each bowl.

Can I use a rotisserie chicken instead of leftovers?expand_more

Yes, and it is the easiest version of this recipe. Shred the meat off one rotisserie chicken (about 3 cups) and add it in the same step, simmering just until heated through. No other changes needed.

Can I make this soup ahead of time?expand_more

Partially. Sweat the vegetables and simmer the broth up to 2 days ahead, then refrigerate. When you are ready to eat, bring the broth back to a simmer and add the noodles and chicken fresh so neither overcooks.

menu_bookHelpful guides

What can I make?

What to Make With Chicken Breast

Got chicken breast and no plan? Here are the fastest, most reliable ways to turn it into dinner — plus how to keep it juicy every time.

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Food storage

How Long Does Cooked Chicken Last in the Fridge?

Cooked chicken keeps 3 to 4 days in the fridge when stored properly. Here's how to store it, how to tell if it's gone bad, and when to freeze instead.

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Food storage

How Long Does Cooked Rice Last in the Fridge?

Cooked rice keeps 3 to 4 days in the fridge when cooled and stored right. Here is how to tell when it has gone bad, plus freezing and reheating tips.

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