Chicken Noodle Soup is that classic comfort food that feels like a warm hug in a bowl. It’s made with tender pieces of chicken, soft egg noodles, and a hearty mix of carrots, celery, and onions swimming in a flavorful, homemade broth. The mix of textures and the rich, savory taste make it a go-to for cozy days or whenever you need a little pick-me-up.
I love making this soup on chilly days when I want something simple but satisfying. It warms me up from the inside out and is super easy to make with ingredients you probably already have on hand. Sometimes I add a squeeze of lemon or a sprinkle of fresh parsley to brighten it up, and it always feels like a little extra care in a bowl.
My favorite way to serve Chicken Noodle Soup is with crusty bread or buttery crackers on the side—perfect for dunking and soaking up all that delicious broth. It’s one of those recipes that’s perfect for sharing with family or friends, and it always brings a smile to the table. Whenever I make it, I remember my childhood and how this soup was the star of sick days and chilly evenings alike.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for quick prep, but boiled or baked chicken breast or thighs work well too. Dark meat adds richness while white meat keeps it lean.
Broth: Homemade chicken broth gives the best flavor, but low-sodium store-bought is a great shortcut. If you want a veggie version, use vegetable broth instead.
Noodles: Egg noodles are classic here and cook quickly. You can swap for any pasta you like—just adjust cooking time. For gluten-free options, rice noodles are a nice choice.
Vegetables: Onion, celery, and carrots form the base. If you’re in a pinch, frozen mirepoix mix is convenient and still tasty.
How Do You Get the Soup Broth Full of Flavor?
The key to a tasty chicken noodle soup is a rich broth that builds flavor step by step. Here’s how I get it right:
- Sauté the onion, celery, and carrots in olive oil or butter until softened. This unlocks their sweetness and deepens the broth’s taste.
- Add garlic last to avoid burning, cooking it just until fragrant.
- Simmer your broth with dried herbs like thyme and parsley. This allows their flavors to mingle with the veggies.
- Use cooked chicken to add protein and extra flavor, tossing it in toward the end to warm through without drying out.
Patience with simmering and the right layering of ingredients really bring this soup to life!
Equipment You’ll Need
- Large stockpot or soup pot – perfect for cooking all the ingredients evenly and holding plenty of broth.
- Wooden spoon – great for stirring vegetables and noodles without scratching your pot.
- Chef’s knife – sharp for chopping onions, carrots, and celery quickly and safely.
- Cutting board – use a sturdy one to make prep easier and safer.
- Ladle – helpful for serving the soup without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use leftover bird from holidays; it adds a slightly richer flavor.
- Add chopped fresh ginger and a dash of soy sauce for an Asian twist with a bit of zing.
- Mix in spinach or kale near the end for extra greens and nutrients that wilt quickly.
- Stir in some grated Parmesan or sprinkle it on top for a cheesy note that complements the broth.
How to Make Delicious Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2-3 celery stalks, chopped
- 2 large carrots, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or low sodium preferred)
- 2 cups cooked chicken, shredded (rotisserie or boiled breast/thighs)
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook. You’ll spend time sautéing vegetables, simmering the broth, and cooking the noodles — all adding up to around 35 minutes total. Perfect for a quick and cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, celery, and carrots. Cook and stir for 5 to 7 minutes until the vegetables start to soften and smell sweet.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth, then mix in the dried thyme and parsley. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 minutes to let those flavors come together and the veggies become tender.
3. Add Chicken and Noodles:
Put the shredded cooked chicken into the pot. Stir in the egg noodles and cook according to package directions, usually 7 to 8 minutes, until the noodles are soft and tender.
4. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Remove from heat, sprinkle fresh chopped parsley on top, and serve your warm bowl of Chicken Noodle Soup with crusty bread or crackers on the side. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken safely in the refrigerator overnight or in a sealed bag submerged in cold water for faster thawing.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 3 days. When reheating, add a little extra broth or water to loosen it up since noodles tend to absorb liquid over time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, separate the broth and noodles before freezing to avoid soggy noodles — then add cooked noodles fresh when reheating.
Can I Substitute Different Noodles?
Yes, feel free to use any pasta you like! Just adjust the cooking time according to the type of noodle. If using gluten-free noodles, check package instructions as some cook faster.
