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Classic Chicken Noodle Soup

Scott Phillips

Servings: 6-8

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.


  • 1-1/2 Tbs. olive oil or canola oil
  • 2 cups finely chopped onion
  • 1 cup chopped leek
  • 1 cup diced (1/4 inch) carrot
  • Kosher salt
  • 2 tsp. chopped fresh thyme
  • 3 quarts Homemade Chicken Broth or lower salt chicken broth
  • 3-1/2 to 4 cups shredded, cooked chicken
  • 5 cups cooked-until-barely-tender egg noodles, rinsed
  • 1-1/2 cups fresh or thawed frozen peas
  • 1/4 cup chopped fresh parsley
  • 1 to 4 Tbs. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 1310
  • Carbohydrates (g): 42
  • Fiber (g): 4
  • Protein (g): 15


  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.
  • Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.


If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.


Rate or Review


  • fortkcook | 03/20/2013

    The essence of comfort food, and perfect for a March supper, when the weather is still cold and blustery but you want something with a hint of spring...to further punch up the freshness, before serving I threw in some mint and tarragon along with the parsley. Homemade chicken stock is a real plus here. For the noodles, I used the Al Dente brand -- pretty easy to find and like homemade in quality. They cook in about 3 minutes, so I put directly in the soup, rather than pre-boiling, so they wouldn't be too soft. And I didn't bother thawing the frozen peas -- they cook up just fine in a minute or two straight from the freezer.

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