Traditional Chicken Noodle Soup is the kind of classic comfort food that feels like a warm hug on a chilly day. It’s loaded with tender pieces of chicken, soft noodles, and a flavorful broth full of carrots, celery, and just the right touch of herbs. The simple, familiar flavors come together in a way that’s both soothing and satisfying.
I love making this soup when someone in the family is feeling under the weather or when the day just calls for something cozy. What I enjoy most is how easy it is to whip up — and how it fills the house with that wonderful, homey smell that makes you feel instantly better. Sometimes, I like to add a squeeze of fresh lemon or a sprinkle of parsley to brighten it up a bit.
Serving this soup with a slice of crusty bread or a soft roll makes for a perfect meal, especially on a lazy Sunday or after a long day. It reminds me of sitting at my grandma’s kitchen table, where this very soup was always waiting with love. This Traditional Chicken Noodle Soup never fails to make me feel warm inside, and I hope it will do the same for you.
Key Ingredients & Substitutions
Chicken: Using a whole chicken gives the broth great depth and flavor. If you prefer, bone-in chicken thighs work well too and cook a bit faster. For a quicker option, shredded rotisserie chicken can be added near the end.
Broth or Water: Chicken broth adds richness. If making your own broth isn’t an option, use a good-quality store-bought broth or water with bouillon cubes for flavor enhancement.
Vegetables: Carrots, celery, and onion are the classic trio that bring sweetness and aroma. You can add a parsnip or a bit of leek if you want a subtle twist.
Noodles: Wide egg noodles are traditional here, but any pasta that cooks quickly like rotini or bowties works well. For a gluten-free choice, try rice noodles or gluten-free pasta.
How Do You Make the Broth Rich and Clear?
Making a clear, tasty chicken broth is key to this soup. It’s important to simmer gently, not boil hard, to avoid cloudy broth.
- Start by placing cold water with chicken in a pot and slowly bring to a boil.
- Once boiling, reduce to a simmer and gently cook for 45 minutes to 1 hour to extract flavors.
- Skim off any foam or impurities that rise to the surface with a spoon periodically.
- Strain the broth through a fine mesh sieve to remove bones and solids for a clean liquid.
This slow, gentle process gives you a flavorful, clear broth that’s the heart of a great chicken noodle soup.
Equipment You’ll Need
- Large stockpot – big enough to hold the chicken and broth, perfect for slow simmering.
- Fine mesh strainer – helps remove bones and solids for a clear broth.
- Sharp knife – essential for dicing veggies and shredding cooked chicken.
- Wooden spoon or ladle – great for stirring and serving the soup without scratching your pot.
- Cutting board – a sturdy surface for chopping vegetables and chicken safely.
Flavor Variations & Add-Ins
- Use turkey instead of chicken to use leftover holiday meat and get a rich, slightly different flavor.
- Swap egg noodles for rice noodles for a gluten-free option that still soaks up broth nicely.
- Add fresh ginger and a splash of soy sauce for an Asian-inspired twist with warm spice.
- Include chopped kale or spinach in the last few minutes of cooking for extra color and nutrients.
How to Make Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken (about 3-4 lbs), or 4-5 bone-in chicken thighs
- 10 cups water or chicken broth
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups wide egg noodles or homemade egg noodles
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp dried parsley (plus fresh parsley for garnish)
- 2 bay leaves
- Salt and black pepper to taste
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and roughly 1 hour to simmer the chicken and vegetables, so plan on about 1 hour and 15 minutes total. This time lets the flavors develop and the chicken get tender and juicy. It’s a great recipe to make when you have a bit of time to enjoy the cooking process!
Step-by-Step Instructions:
1. Cook the Chicken and Make the Broth:
Place the whole chicken or chicken thighs in a large stockpot and pour in 10 cups of water or chicken broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat and let it simmer gently for 45 minutes to 1 hour, until the chicken is fully cooked and tender.
2. Prepare the Chicken and Strain the Broth:
Carefully remove the chicken from the pot and set it aside to cool a little. Strain the broth through a fine mesh sieve into another pot or large bowl, discarding any solids. Return the clear broth to the pot.
3. Shred the Chicken:
When the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set aside.
4. Sauté the Vegetables:
In the pot with the strained broth, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are soft—about 5 to 7 minutes. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
5. Season and Simmer:
Add the dried thyme, dried parsley, bay leaves, and salt and black pepper to the pot. Bring the soup back to a gentle simmer.
6. Cook the Noodles:
Add the wide egg noodles and cook according to the package directions or until just tender, usually 6 to 8 minutes.
7. Add the Chicken and Finish:
Stir in the shredded chicken and heat through for a couple of minutes. Remove the bay leaves. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve:
Ladle the soup into bowls and sprinkle with fresh chopped parsley for a bright finish. It’s wonderful served warm with crusty bread on the side for dipping.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by placing it in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Use Store-Bought Broth Instead of Making My Own?
Absolutely! Using store-bought chicken broth can save time and still yield a tasty soup. Just choose a low-sodium broth so you can control the salt level more easily.
How Should I Store Leftover Chicken Noodle Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Yes! The flavors actually improve after resting. Prepare the soup completely, then cool and refrigerate. Reheat on the stove before serving, and add fresh noodles if you want them to stay firm.
