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hailey gardiner comforting chicken noodle soup

Comforting Chicken Noodle Soup

A comforting classic to warm you from the inside out!
5 from 1 vote
Prep Time 25 mins
Cook Time 25 mins


  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 celery stalks, chopped
  • 4 carrot sticks, chopped
  • 4 cups shredded chicken (from rotisserie chicken or crock pot)
  • 1/2 tsp salt
  • 1/2 tsp dried dill
  • 1 tsp thyme
  • 8 cups chicken broth or stock
  • 2 1/2 cups uncooked egg noodles
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp lemon juice


For Crock Pot Chicken:

  • Place 3 boneless chicken breasts in a crock pot and season generously with garlic salt. Cook on low for 4-6 hours. Shred with two forks.

For Soup:

  • Heat olive oil in a large pot over medium heat. Add garlic and onions and saute for about 5 minutes. Add celery and carrots and season with salt and pepper. Saute for a few more minutes until the veggies start to soften.
  • Add 4 cups shredded chicken to the pot. Season veggie and chicken mixture with salt, dill, and thyme and stir together until combined. Saute for a minute or two more.
  • Add 8 cups of chicken broth, stirring to combine. Add noodles and bay leaves and bring to a low boil. Turn heat to low-medium and simmer until noodles are cooked and veggies are soft, about 15-20 minutes.
  • The longer you let the soup sit, the better the flavors meld together, so I usually turn the heat to low and let it sit for about 10 more minutes before adding 2 tbsp fresh parsley and 2 tbsp lemon juice. Serve in bowls garnished with fresh parsley and enjoy!