Shredded chicken noodle soup is one of those recipes that just feels like a warm hug in a bowl. I made it for the first time on a cold Tuesday night when my kids were fighting off colds, and it was gone before I even sat down. Simple, nourishing, and ready in under an hour.
There is something about homemade shredded chicken noodle soup that no store-bought can can touch. Tender egg noodles, soft vegetables, and juicy shredded chicken swimming in a savory herb broth. My family asks for this one almost every week from October through March. It is my most-requested cold-weather meal, and once you taste it, you will understand why. Your family will thank you!
Table of Contents
Ingredients for Shredded Chicken Noodle Soup
I have made this shredded chicken noodle soup dozens of times, and the ingredient list is one I keep stocked all winter long. I always reach for low-sodium broth so I can control the saltiness myself, and I recommend using pre-cooked rotisserie chicken to keep things quick and stress-free on busy nights.
- 2 tbsp olive oil
- 2 ribs celery, chopped — I usually chop these small so they soften evenly
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced — fresh garlic makes a real difference here, skip the jarred kind
- 4 cups low-sodium chicken broth — my go-to is Swanson or homemade stock
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1 bay leaf (optional but adds great depth)
- 3 cups dry wide egg noodles — wide egg noodles hold up best in my experience, avoid thin pasta
- 2 cups shredded cooked chicken — rotisserie or poached works perfectly, I recommend avoiding raw chicken directly in the soup as it can turn rubbery
- Chopped fresh parsley, for garnish (optional)
Step-by-Step Instructions
In my experience, the key to a great shredded chicken noodle soup is building flavor early with your vegetables and not rushing the simmer. Take your time in the first step and your kitchen will smell incredible.
Step 1: Heat 2 tbsp of olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Do not skip this step — it builds the flavor base of the whole soup.
Step 2: Add the minced garlic and cook for 1 minute more, stirring constantly. Watch closely so the garlic does not burn, which can make the soup bitter.
Step 3: Pour in the 4 cups of chicken broth and add the black pepper, salt, thyme, rosemary, sage, and bay leaf. Stir to combine and bring the soup to a low boil. Cook for 5 to 10 minutes until the vegetables are fully tender when pierced with a fork.
Step 4: Add the dry egg noodles directly to the pot and boil for 10 minutes, stirring occasionally, until the noodles reach al dente texture — still slightly firm to the bite. If the soup looks too thick at this point, stir in an extra cup of water or broth now to adjust the consistency.
Step 5: Stir in the shredded cooked chicken and boil for 2 to 3 more minutes until the chicken is warmed all the way through. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf before serving.
Step 6: Ladle into bowls and finish with a sprinkle of chopped fresh parsley if desired. Serve immediately while hot.
Best Ways to Serve Shredded Chicken Noodle Soup
This soup pairs beautifully with simple sides that add texture and complement its savory herb broth without competing with it.
Crusty Bread or Dinner Rolls: Nothing beats dunking a warm slice of sourdough or a soft dinner roll into that golden broth. Pair it with easy garlic bread for an effortless and crowd-pleasing combo that turns a bowl of soup into a full meal.
Simple Green Salad: A light salad with romaine, cucumber, and a lemon vinaigrette adds a fresh contrast to the rich, hearty soup. It balances the meal and adds a nutritious boost without any extra effort.
Homemade Cheesy Breadsticks: If you want something fun and kid-friendly to serve alongside, try these homemade cheesy breadsticks. The cheesy pull pairs perfectly with a hot bowl of chicken soup.
A Lighter Chicken Soup Variation: On nights when you want something different but still cozy, my healing ginger garlic chicken noodle soup is a wonderful companion recipe to have in your rotation. It brings a bold, warming twist to a classic.
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Creamy Potato Soup on the Side: If you are feeding a hungry crowd and need more hearty options, a small cup of easy creamy potato soup alongside this chicken noodle soup makes for an incredibly satisfying and warming dinner spread.
Keeping It Fresh and Delicious
Store leftover shredded chicken noodle soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Note that noodles will absorb broth as they sit, so the soup may thicken overnight.
I recommend storing the noodles separately if you plan to have leftovers throughout the week. Cook fresh noodles each time you reheat the broth base for the best texture. Reheat on the stovetop over medium heat or in the microwave in 30-second intervals until hot throughout.
Pro tip: stir in a splash of extra broth when reheating to bring the soup back to its original consistency. This soup also works great as a weekly meal prep base. Make the broth and vegetables on Sunday, then add fresh noodles and chicken as you go.
Frequently Asked Questions
Can I use raw chicken instead of pre-cooked chicken?
I do not recommend adding raw chicken directly to the soup. It tends to overcook quickly in boiling broth and can become rubbery. Instead, use rotisserie chicken, poached chicken breasts, or any cooked leftover chicken for the best texture and flavor.
What type of noodles work best in chicken noodle soup?
Wide egg noodles are my top pick because they hold their shape well and have a satisfying chew. If you prefer, you can substitute with short pasta like egg bowtie or even ditalini. Just adjust the boil time to match your noodle’s package directions.
How do I prevent the noodles from getting soggy in leftovers?
The best trick is to cook and store the noodles separately from the soup. Add them fresh each time you reheat a portion. This keeps the texture perfect and prevents them from soaking up all the broth overnight.
Shredded Chicken Noodle Soup
Ingredients
Equipment
Method
- Heat 2 tbsp of olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Do not skip this step as it builds the flavor base of the whole soup.
- Add the minced garlic and cook for 1 minute more, stirring constantly. Watch closely so the garlic does not burn.
- Pour in the 4 cups of chicken broth and add the black pepper, salt, thyme, rosemary, sage, and bay leaf. Stir to combine and bring the soup to a low boil. Cook for 5 to 10 minutes until the vegetables are fully tender when pierced with a fork.
- Add the dry egg noodles directly to the pot and boil for 10 minutes, stirring occasionally, until the noodles reach al dente texture. If the soup looks too thick, stir in an extra cup of water or broth to adjust the consistency.
- Stir in the shredded cooked chicken and boil for 2 to 3 more minutes until the chicken is warmed all the way through. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf before serving.
- Ladle into bowls and finish with a sprinkle of chopped fresh parsley if desired. Serve immediately while hot.
