Classic Chicken Noodle Soup

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This Classic Chicken Noodle Soup is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

  • Author: Yumna Jawad
  • Posted:

Classic Chicken Noodle Soup

It doesn’t get more cozy and comforting than soup in rainy weather (like today!. I really hate the colder season but I love all the soups that come with the season! I generally make soup all year round, but I go big in the winter because then my family craves it as well. This Classic Chicken Noodle Soup recipe is probably the second soup I learned to cook from my mom, right after Crushed Lentil Soup (hey, I’m Lebanese, there were some priorities haha!).

Final plating of the classic chicken noodle soup recipe showing two bowls with two golden spoons

There are no surprise ingredients in this soup, and the whole process is just basically throwing everything in a pot. It’s made with onions, garlic, carrots, celery, chicken and vermicelli with some oregano and parsley. That’s pretty much it.

And I know you have all those ingredients on hand most days. If you don’t have vermicelli, you can break up angel hair pasta really small or use any other pasta of your choice. I also like making it with orzo pasta sometimes and egg noodles are the preferred way it’s generally served. But I grew up eating my mom’s version with vermicelli and it just warms my heart to continue eating it that way.

Close up view of the classic chicken noodle soup in a large bowl

How to Make Classic Chicken Noodle Soup

Three essential vegetables that go into pretty much most of my soups and especially this Classic Chicken Noodle Soup are onions, carrots and celery. As you can see I keep the outer layers of the onions and carrots and the leaves of the celery. That’s what I use to make the broth.

Vegetables to make classic chicken noodle soup - carrots, celery and onions

The best thing about my chicken noodle soup? The homemade broth! I think it’s what makes this recipe so rich, nutritious and delicious. So that’s how I start my recipe. I put some chicken drumsticks in a deep stockpot. You can also use boneless chicken breast, but it comes out more juicy if you use boned chicken.

Deep pot with 4 chicken drumsticks with salt and pepper

So those scrap vegetable parts I showed you earlier come into play here. I place them over the chicken and then add boiling water to the pot and cook it all together for 30 minutes.

Deep pot with the four chicken drumsticks in addition to celery leaves, onion layers and carrots on top

Once the chicken is cooked through, I remove that and shred it when it’s cool enough to handle. And I strain the broth that I just made from scratch! Next it’s time to make the soup! So, if you decided to make the chicken broth beforehand, this would be your starting point. Mirepoix (onions, carrots and celery) goes in the pot with some garlic, oregano, salt and pepper.

And then, I’ll return the broth, return the shredded chicken and add the noodles to the pot. A few minutes later, this classic chicken noodle soup is ready to for your tastebuds to enjoy!

Deep pot with the chopped carrots, celery and onions

This soup will literally warm your soul, fill your tummy with happiness and give you a healthy dose of feelgood nutrition – promises made by yours truly!

I hope you love this healthy-ish feelgood Classic Chicken Noodle Soup recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

Close up shot of the classic chicken noodle soup with my hands ready to take a bite

For other similar heart warming soup recipes, check out:

I created this blog post first on December 7, 2017. I am updating it today to include improved new step-by-step images and a video tutorial!

If you’re looking for a faster version of this recipe, the video tutorial below will be a huge help.

5 from 5 votes
Close up shot of the classic chicken noodle soup with my hands ready to take a bite
Classic Chicken Noodle Soup
Prep Time
15 mins
Cook Time
55 mins
Total Time
45 mins

This Classic Chicken Noodle Soup is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

Course: Soup
Cuisine: American
Keyword: Chicken Noodle Soup, chicken soup
Servings: 6 servings
Calories: 231 kcal
Author: Yumna Jawad
  • 1 1/2 lb chicken drumsticks skinless
  • 1 large onion chopped
  • 2 large carrots halved lengthwise and finely diced
  • 3 celery stalks chopped
  • 10-12 cups water
  • 1 Tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup vermicelli
  • Parsley for serving
  • Lemon juice for serving
  1. Place chicken drumsticks in a large deep pot, season with salt and pepper. Add outer layers of carrots and onions, in addition to celery leaves to the pot. Add 10-12 cups of water and bring mixture to a boil. Reduce heat to a medium-low and cook for 30 minutes.

  2. Remove chicken drumsticks from the pot and set on a plate. When chicken is cool enough to handle, shred chicken into bite-size pieces and discard bones

  3. Strain the broth through a large sieve or colander into a large bowl. Discard cooked vegetable layers. Quickly wipe the pot from any chicken residue.

  4. In the same pot, heat olive oil over medium heat. Add chopped onions, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add oregano, salt and pepper and then chicken broth. Bring the mixture to a boil, then simmer for 20 minutes.

  5. Return shredded chicken to the pot. Add vermicelli and cook for an additional 2-3 minutes.

  6. Stir in fresh parsley and lemon juice, if desired, and serve while hot.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge.

Make Ahead: You can make the broth ahead of time and freeze it for up to 3 months. You can also freeze the shredded chicken to use when ready.

Sourcing: I typically find vermicelli at all Middle Eastern markets since we use it for cooking rice pilaf and soups. It may also be in major grocery stores in the pasta isle.

Substitutes: For best results, follow the recipe as is. However you can substitute the vermicelli for any other pasta of choice. You can also break up angle hair pasta into smaller pieces for a similar consistency to vermicelli. If you're not a fan of oregano, you can leave it out altogether or replace it with dried thyme or dried parsley.

Video: The video below shows a faster method of making the same Classic Chicken Noodle Soup where the broth is made within the soup altogether with chicken breast and vegetables. It's a faster version of the same recipe.

Nutrition Facts
Classic Chicken Noodle Soup
Amount Per Serving (1 bowl)
Calories 231 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 69mg 23%
Sodium 165mg 7%
Potassium 319mg 9%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 14g 28%
Vitamin A 70.4%
Vitamin C 4.4%
Calcium 4.5%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.
This Classic Chicken Noodle Soup is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season! | Chicken Soup | Winter Recipes | Comfort Food | #chicken #soup #easyrecipes #feelgoodfoodie


  • Reply
    September 19, 2018 at 1:31 pm

    “started learning to cook 2 weeks after I got married over the phone
    God Bless our great lebanese mam.

  • Reply
    January 24, 2018 at 6:25 pm

    Tasty and healthy especially for this cold season

  • Reply
    Amal mackie
    January 19, 2018 at 9:02 am

    Looks amazing

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