A small pot of chicken noodle soup is easier when the vegetables are cut evenly and the noodles go in late. This method starts with raw boneless chicken; cooked leftovers need a different timing, explained in the helper.
Soften aromatics, add broth and chicken, and simmer until the chicken reaches 165°F. Shred it, cook noodles in the broth and return the meat to heat through.
Go straight to the stepsYour project helper
Follow the steps and check them off as you go →Before you begin
Keep raw chicken separate from ready-to-eat ingredients and do not rinse it. Use a clean plate and utensils after cooking. Broth may already be salty, so season after tasting.
What you’ll need
- Stockpot
- Knife and board
- Tongs
- Food thermometer
- Ladle
Measure before you start
Ingredients
Base batch: 4 bowls
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed. For half an egg, beat it and measure half.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Soften the vegetables
Warm oil in the pot and cook onion, carrot and celery for about 5–8 minutes, stirring. Keep pieces similar in size for even tenderness.
- 02
Poach the chicken
Add broth and chicken. Bring to a simmer and cook gently until the thickest part reaches 165°F. The time depends on cut and thickness; check with a thermometer rather than color alone.
- 03
Shred on a clean surface
Remove cooked chicken with clean tongs, let cool just enough to handle and shred or dice. Keep the broth simmering gently.
- 04
Cook the noodles
Add noodles and cook according to their package time until tender. If storing most of the soup, cook noodles separately so they do not absorb all the broth later.
- 05
Finish and serve
Return chicken and heat the soup through, checking reheated portions reach 165°F. Taste before adding salt. Serve and promptly chill extra portions in shallow containers.
Checks stay on this page while you work and reset when you leave.
Plan for leftovers before adding noodles
Separate noodle storage preserves the broth and texture. Portion soup and noodles together only when you intend to eat them soon.
Serve now or store safely
Refrigerate perishable cooked food in shallow containers within 2 hours, or within 1 hour when the room or outdoor temperature is above 90°F. Keep the refrigerator at 40°F or below. Use most cooked leftovers within 3–4 days and reheat to 165°F. Do not wait for a large pot to cool completely on the counter.
A quick final check
- Soften the vegetables
- Poach the chicken
- Shred on a clean surface
- Cook the noodles
- Finish and serve
Common questions & sticking points
Can I use cooked chicken?
Yes. Simmer vegetables until tender, add noodles, then add cooked chicken late enough to heat thoroughly without prolonged cooking. Reheat it to 165°F.
Why did all the broth disappear?
Noodles keep absorbing liquid during storage. Store them separately or add fresh broth when reheating.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
