Classic Chicken Noodle Soup

Classic chicken noodle soup using diced chicken breast and extra wide egg noodles with carrots, celery, and onion with dried herbs.

This is a comforting and hearty soup that is packed with tender chunks of chicken, sliced onions, celery, and carrots in a savory chicken broth. The addition of extra wide egg noodles and a blend of dried herbs adds a delicious and satisfying flavor to this classic soup. Perfect for a cold or rainy day, this recipe is sure to warm you up and leave you feeling satisfied.


  • 4 chicken breasts, cut into chunks
  • 1/2 cup yellow onion, sliced
  • 1/2 cup red onion, sliced
  • 1 cup celery, chopped
  • 1 cup carrots, sliced
  • 10 cups chicken broth
  • 4 cups extra wide egg noodles, uncooked
  • 2 tablespoons butter
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning blend
  • 2 teaspoons salt
  • 2 teaspoons black pepper


  1. Preparation:
    • Prep your vegetables by slicing both yellow and red onions, chopping celery, and slicing carrots.
    • Cut the chicken breasts into chunks.
    • Measure out the seasonings (dried basil, Italian seasoning blend, salt, and black pepper).
  2. Prepare Chicken Broth:
    • In a separate large saucepan, prepare the chicken broth using your preferred method or brand. Better Than Bouillon can be a good option if you don’t have homemade or store-bought broth ready.
  3. Cook Vegetables:
    • In a large Dutch oven or stockpot, melt 2 tablespoons of butter over medium-high heat.
    • Add the sliced carrots, chopped celery, and sliced onions to the pot. Sauté the vegetables, stirring frequently, for about 5 minutes until they begin to soften.
  4. Add Chicken and Season:
    • Introduce the chicken chunks to the pot and sprinkle with the prepared seasoning blend (basil, Italian seasoning, salt, and pepper).
    • Stir well to distribute the seasonings evenly, then cover the pot and allow the mixture to cook for approximately 10 minutes.
  5. Add Broth and Noodles:
    • Pour the prepared chicken broth into the pot and bring the mixture to a simmer.
    • Add the uncooked extra wide egg noodles to the simmering broth, stirring well to ensure they are submerged.
    • Allow the soup to simmer gently for about 20 minutes, stirring occasionally to prevent sticking.
  6. Check and Serve:
    • Taste the soup and adjust seasonings as necessary. Once the chicken is cooked through and the noodles are tender, your classic chicken noodle soup is ready to be served.

Prepare the carrots, celery, onions, seasoning blend, and diced chicken breasts.

Prepare the chicken broth in a separate large saucepan. I use Better Than Bouillon.

Heat 2 tablespoons of butter to med-high in a Dutch oven or stock pot and add the carrots, celery, and onion. Cook and stir about 5 minutes.

Add the chicken with the seasoning blend and stir. Cover and cook about 10 minutes.

Add the chicken broth and the extra wide egg noodles. Simmer and stir about 20 minutes.