Traditional Chicken Noodle Soup is a timeless bowl of comfort, filled with tender chicken, soft noodles, and vibrant veggies like carrots and celery swimming in a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day or whenever you need a little pick-me-up.
I’ve always loved making this soup when someone’s feeling under the weather or when we just want something soothing after a long day. There’s something so simple and satisfying about the mix of chicken, noodles, and fragrant herbs that just makes everything better. I like to add a sprinkle of fresh parsley on top—it brightens the flavor and makes it feel extra special.
One of my favorite ways to enjoy this soup is with a piece of crusty bread or a warm grilled cheese sandwich. It’s perfect comfort food that brings people together, whether you’re serving it for a family dinner or as a cozy meal just for yourself. Every spoonful reminds me of home and those quiet, peaceful moments that good food can create.
Key Ingredients & Substitutions
Chicken: Using a whole chicken adds deep flavor to the broth because of the bones and skin. If you want a quicker option, boneless chicken breasts or thighs work fine too.
Broth: Homemade broth is ideal for rich taste, but store-bought low-sodium chicken broth is a great shortcut. If you use broth, reduce added salt to avoid oversalting.
Vegetables: Carrots, celery, and onion are classic here, giving the soup a gentle sweetness and freshness. Fresh garlic really adds a nice punch, but garlic powder can be used in a pinch.
Noodles: Wide egg noodles are traditional and have a nice tender texture. You can swap for gluten-free pasta or even rice noodles for different diets.
Herbs & Seasonings: Thyme and bay leaves bring warmth and complexity. Fresh parsley at the end brightens everything up—try to use fresh if you can!
How Do You Get a Clear, Flavorful Broth?
Clear broth is the base for great chicken noodle soup. Here’s how to get it:
- Start with cold water and chicken, then bring slowly to a boil to extract flavor without clouding broth.
- Skim off foam or scum that floats on top during the first few minutes. This keeps the broth clear.
- Simmer gently rather than boiling hard; a slow simmer lets flavors develop while avoiding murkiness.
- Strain if you want ultra-clear broth before adding vegetables and noodles.
Taking your time with these steps results in a broth that’s light, tasty, and perfect for the rest of your ingredients to shine.
Equipment You’ll Need
- Large stockpot – perfect for simmering chicken and making a flavorful broth all in one pot.
- Sharp chef’s knife – makes chopping vegetables quick and easy.
- cutting board – gives you a safe place to chop all your soup ingredients.
- Slotted spoon – helps you remove chicken pieces from broth without picking up too much liquid.
- Wooden spoon – great for stirring soup gently without scratching your pot.
- Strainer or fine mesh sieve – useful if you want to strain the broth for a clearer soup.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a tasty twist, especially after holiday meals.
- Add diced potatoes or sweet potatoes for extra heartiness and a slight sweetness.
- Stir in fresh spinach or kale near the end for a boost of green and nutrients.
- Swap egg noodles for rice noodles or quinoa for gluten-free options that still feel comforting.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 pounds), or 4 bone-in chicken breasts/thighs
- 10 cups water or low-sodium chicken broth
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces wide egg noodles or homemade noodles
Seasonings & Extras:
- 2 tablespoons olive oil or butter
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 bay leaves
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare your ingredients and about 1 hour to simmer and cook everything until tender and flavorful. Most of the time is hands-off simmering, so it’s easy to make while doing other things around the house.
Step-by-Step Instructions:
1. Prepare the Chicken Broth:
Put the whole chicken or chicken pieces in a large pot with 10 cups of water or broth. Bring to a boil on medium-high heat, then lower it to a gentle simmer. Skim off any foam that rises to the top while cooking. Let it simmer for 45 minutes to 1 hour until the chicken is fully cooked and tender.
2. Remove and Shred Chicken:
Take the chicken out carefully and allow it to cool a bit. Remove bones and skin if using a whole chicken, then shred the meat into small pieces. Keep the broth simmering gently while you work on the chicken.
3. Cook the Vegetables:
In a separate pan, heat the olive oil or butter over medium heat. Add the diced onion and cook until it’s clear and soft, around 3-4 minutes. Add the minced garlic, sliced carrots, and diced celery next, and sauté for 5 more minutes until the veggies start to soften.
4. Add Vegetables and Seasonings to Broth:
Transfer the cooked vegetables into the simmering broth. Stir in thyme, bay leaves, salt, and pepper. Let everything simmer together softly for 10 to 15 minutes until the vegetables are tender and full of flavor.
5. Cook the Noodles:
Add the egg noodles straight into the broth and cook according to the package directions, usually around 7 to 9 minutes, until the noodles are just tender.
6. Return Chicken to Soup:
Stir the shredded chicken back into the soup. Heat everything through for another 2 to 3 minutes to blend the flavors.
7. Add Fresh Parsley and Adjust Seasoning:
Remove the bay leaves from the pot. Stir in the fresh parsley, then taste the soup and adjust the salt and pepper to your liking.
8. Serve and Enjoy:
Ladle the soup into bowls and garnish with a little more fresh parsley for a lovely pop of green. Serve hot and enjoy your cozy, homemade traditional chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or place the sealed chicken in cold water for a quicker thaw. This helps ensure even cooking and a clear broth.
Can I Make This Soup Ahead of Time?
Absolutely! Chicken noodle soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth or water if it’s too thick.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When reheating frozen soup, thaw overnight in the fridge first for best texture.
Can I Use Different Noodles or No Noodles?
Definitely! You can swap egg noodles for gluten-free pasta, rice noodles, or even omit noodles altogether for a lower-carb version. Just adjust cooking times accordingly, especially if using fresh or homemade noodles.
