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Chicken Noodle Soup Recipe

Published by: Chef Matty Riedel • Updated: January 24, 2024

Winter is a great time to indulge in warm soups, and this chicken noodle soup recipe is one of the best. They’re good for you, easy to make, and will keep you snug as a bug. It’s easy to see why soups are commonly a winter favourite.

The recipe I will give you requires vegetables, egg noodles and shredded chicken breast pieces. If you are wondering whether chicken thighs are a better choice, I’ll tell you about that in a moment.

This is a nutritious soup you can make to be smooth or chunky, depending on your preference. That choice is easy to make if you are doing this with your soup maker. If it has a ‘chunky’ setting, this soup is a meal, not an appetizer.

But since you will add noodles and veggies to this soup, chunky isn’t necessarily the norm. It’s substantial on its own.

Chicken Noodle Soup Recipe

chicken noodle soup
Chicken Noodle Soup Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 15 minutes
COOK TIME 10 minutes
CUISINE global
CALORIES 328 kcal


  • 20 grams Butter
  • 2 Leeks, finely chopped
  • 4 Carrots, thinly sliced
  • 2 Celery sticks, finely chopped
  • 10 grams Grated ginger, preferably fresh
  • 1.2 litres Chicken stock, preferably fresh
  • 150 grams Egg noodles
  • 2 Free-range chicken breasts, cooked and shredded
  • Juice from 1 lemon
  • Fresh parsley, for garnish (optional)


  • Step 1: You want to make this in a large saucepan that has some depth to it. Place it on the stove at low-medium heat and add butter to it.
  • Step 2: Once the butter melts, add your carrots, celery and leeks to it and fry gently for about 10 minutes. Stir it to make sure the veggies don’t burn. Once the veggies are a bit softened and have colour, turn down the heat a bit.
  • Step 3: Add chopped ginger and garlic to the mix and cook for about a minute.
  • Step 4: Pour your chicken stock into the mix and let the soup simmer till you see bubbles. That’s going to take about 10 minutes. Either that or till all the veggies are almost cooked.
  • Step 5: Add the egg noodles to your soup along with pieces of shredded chicken and lemon juice.
  • Step 6: Add salt and pepper to the soup and check the taste. Let the soup cook on low heat for 2-3 minutes or till your noodles are cooked.
  • Step 7: Garnish the soup with parsley if you want and serve the soup piping
Chefs Tips
  • If you’re using leftover chicken, make sure you season the soup carefully. It might also reduce the cook time, perhaps nominally, because you don’t have to wait for the shredded pieces to cook.
  • It’s important to use good stock for this soup because it makes a big difference to the overall taste.
  • You can use any veggies instead of the ones mentioned by me. That’s the beauty of this soup. Very flexible.
Nutritional Information
Calories: 328kcalCarbohydrates: 39gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 104mgSodium: 197mgPotassium: 797mgFiber: 4gSugar: 6gVitamin A: 11007IUVitamin C: 10mgCalcium: 72mgIron: 2mg
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Chicken Breasts Or Chicken Thighs?

Chicken thighs tenderize more than chicken breasts. Thighs disintegrate sooner and add texture to the soup.

What Can I Add to My Chicken Soup To Give It Flavour?

Apart from lemon juice, you can try adding just a bit of Worcestershire sauce or just a bit of fish sauce.

Wrapping Up

Get just a tad creative, and this soup makes for a great comfort meal in the middle of the week or the weekend. If you love chicken, this recipe should check all the boxes mentioned in the introduction and then some.

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Chef and Restaurant Owner Matty Riedel
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