4.92 from 25 votes
An overhead shot of chicken noodle soup in a white bowl with a spoon
Classic Chicken Noodle Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
55 mins
Old fashioned chicken noodle soup with simple steps for making it creamy or grain/gluten free.
Course: Main Course
Cuisine: American
Keyword: chicken soup
Servings: 8 Servings
Author: Back To The Book Nutrition
  • 6-8 cups homemade chicken broth
  • 3 cups water
  • 1 medium onion chopped (approx 1 cup)
  • 2 large cloves garlic minced or pressed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 Tbsp sea salt
  • 1/2 Tbsp ground black pepper
  • 1 small roasting chicken or 2.5-3 pounds chicken we like the taste of dark meat in this soup, so I sometimes use thighs only, which also cook quickly. Try to get them with the skin on - it will add a lot more flavor!
  • 2 cups dry orecciete or other small pasta I've tried whole wheat before and it significantly alters the flavor of the soup, so this is one of the few recipes where I buy high quality "white" grains
  • Fresh thyme for garnish optional
  1. Place all ingredients except pasta in a large stock pot.
  2. Heat over medium high heat until liquid begins to bubble. Cover, turn heat down, and simmer for about 30 minutes, or until a thermometer reads 165 degrees when inserted into the largest portion of chicken meat.

  3. Remove bay leaf and transfer chicken to cutting board.
  4. While chopping the chicken, Add the pasta (or potatoes for grain free) to the stock pot. Cook uncovered until pasta is done, about 10-15 minutes.

  5. Add chopped chicken and turn heat off.
  6. Add additional salt and pepper to taste.
  7. Garnish with fresh thyme (optional) and serve.
Recipe Notes

For creamy version: Add a few splashes of cream at the end of cooking.
For grain and gluten free version: Replace the pasta with an equal amount of chopped red, white, or gold potatoes. Cook as instructed above.