Chicken Noodle Soup is a classic comfort food that warms you from the inside out. This simple yet hearty soup combines tender chunks of chicken, soft noodles, and a flavorful broth loaded with carrots, celery, and a hint of herbs. It’s a bowl full of cozy goodness that feels like a warm hug on chilly days or when you’re feeling under the weather.
I love making this soup when I want something easy but satisfying. The best part is that it’s so versatile—you can add extra veggies, swap in different herbs, or even sneak in some garlic for an extra boost. I always find that letting it simmer slowly helps the flavors blend perfectly, making every spoonful taste better than the last.
My favorite way to enjoy chicken noodle soup is with a side of crusty bread or some buttery crackers to dip right into the broth. It’s one of those meals that brings people together around the kitchen table, whether you’re sharing stories or just enjoying some quiet time. Whenever I make it, I’m reminded of family gatherings and cozy evenings spent in good company.
Key Ingredients & Substitutions
Chicken broth: Using low-sodium broth gives you control over the saltiness. If you have time, homemade broth adds rich flavor. Otherwise, store-bought works well and saves time.
Chicken: I like using cooked chicken breast for tenderness. Rotisserie chicken is a great shortcut that adds nice flavor. You can also use leftover chicken or thighs for a juicier texture.
Egg noodles: Classic egg noodles work best, but feel free to swap with any pasta you have—spirals, shells, or even gluten-free noodles. Keep an eye on cooking time so noodles don’t get mushy.
Vegetables: Onion, celery, and carrots give a traditional base. If you prefer, add parsnips, peas, or green beans. Fresh garlic boosts flavor but garlic powder can also be used.
How Can I Get the Best Flavor and Texture in Chicken Noodle Soup?
The key is layering flavors and cooking each part properly. Here’s how:
- Sauté onions, celery, and carrots first to soften and sweeten them.
- Add garlic last so it doesn’t burn but releases its aroma.
- Simmer the broth with veggies to let flavors blend well—don’t rush this step.
- Add cooked chicken after simmering so it stays tender and doesn’t dry out.
- Cook noodles last and just till tender to avoid mushiness. If making ahead, keep noodles separate and add when serving.
Season lightly at first; you can always adjust at the end. Fresh parsley at the end brightens the dish, adding a fresh touch to warm flavors.
Equipment You’ll Need
- Large stockpot – perfect for simmering all the soup ingredients together evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – gives you a clean, stable surface to prepare your ingredients.
- Ladle – helps serve the soup easily with minimal mess.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken for a smoky, ready-to-use option that saves time.
- Add fresh ginger and a splash of soy sauce for an Asian-inspired twist.
- Mix in chopped kale or spinach at the end to boost nutrition and add color.
- Swap egg noodles for rice noodles or gluten-free pasta if you’re avoiding gluten.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 3 medium carrots, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups egg noodles or wide egg pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: bay leaf for added flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes for cooking. In total, you can enjoy your warm, homemade chicken noodle soup in about 35 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and sliced carrots. Cook and stir for about 5 to 7 minutes, until the vegetables start to soften.
2. Add Garlic and Simmer:
Stir in the minced garlic and cook for 1 more minute to release its aroma. Then pour in the chicken broth and bring it all to a boil. If you want, toss in a bay leaf to add extra flavor. Reduce the heat to let it simmer gently for about 15 minutes, until the veggies are tender.
3. Add Chicken, Herbs, and Noodles:
Add the cooked chicken, dried thyme, and dried parsley to the pot. Season with salt and pepper to your taste. Pour in the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until they’re tender but still hold their shape.
4. Finish and Serve:
Remove the bay leaf if used. Give the soup a taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle with fresh parsley on top for a lovely, fresh touch. Serve hot, and enjoy with crusty bread or crackers if you like.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw overnight in the fridge or use the cold water method, then shred or chop before adding.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles. Store the soup and noodles separately in the fridge for up to 3 days. Add noodles and reheat just before serving to keep them from getting mushy.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Substitute the Noodles?
Definitely! You can use gluten-free pasta, rice noodles, or even small pasta shapes. Just adjust cooking times based on the type of noodle you choose.
