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An overhead shot of chicken noodle soup in a white bowl with a spoon

Classic Chicken Noodle Soup

Old fashioned chicken noodle soup with simple steps for making it creamy or grain/gluten free.
Course Main Course
Cuisine American
Keyword chicken soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Servings


  • 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


  • Place all ingredients except pasta in a large stock pot.
  • 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.
  • Remove bay leaf and transfer chicken to cutting board.
  • 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.
  • Add chopped chicken and turn heat off.
  • Add additional salt and pepper to taste.
  • Garnish with fresh thyme (optional) and serve.


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.