Traditional Chicken Noodle Soup is the ultimate comfort food, packed with tender chicken, soft noodles, crisp carrots, and fragrant herbs all swimming in a warm, flavorful broth. It’s the kind of soup that wraps you up in a cozy hug on chilly days or when you’re feeling a little under the weather.
I always love making this soup from scratch because the aroma alone fills the whole house with warmth and makes everyone feel cared for. I use plenty of fresh herbs like thyme and parsley, and I like my noodles just right—not too mushy, so they hold up well in the soup. Plus, it’s so easy to customize with your favorite veggies or a little extra garlic for a flavor boost.
My favorite way to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping into the broth. It’s a meal that never fails to lift my spirits and bring everyone around the table for a simple, delicious moment together. Whenever I make a big pot, there’s always enough for leftovers, which taste even better the next day!
Key Ingredients & Substitutions
Chicken: Using a whole chicken gives the broth rich, deep flavor. If you’re short on time, boneless chicken breasts or thighs work fine, but bone-in adds extra taste. You can even use leftover cooked chicken!
Broth: Water is great for a light broth, but low-sodium chicken broth adds more depth without extra salt. Homemade broth is best if you have time.
Vegetables: Carrots, celery, and onion are classic here. Feel free to add parsnips or leeks if you like. Fresh garlic and thyme add nice aroma—dried thyme works well too.
Noodles: Wide egg noodles hold up nicely in soup without getting mushy. If you can’t find them, use any pasta you like but add it just before serving to avoid sogginess.
Herbs & Seasoning: Fresh parsley brightens the soup at the end. Feel free to swap parsley for dill or add a bay leaf for extra flavor during simmering.
How Do I Make Sure the Broth is Clear and Flavorful?
Clear broth looks nicer and tastes better. Here’s how I get it just right:
- Start with cold water when you add the chicken to the pot; heat slowly for even cooking.
- As it heats, skim off foam and impurities that float to the top using a spoon. This keeps broth clear.
- Simmer gently—not boiling—so flavors develop without cloudiness.
- Strain the broth through a fine mesh sieve or cheesecloth to catch small bits before adding veggies.
These simple steps give the broth a clean, rich flavor and the perfect base for your soup.
Equipment You’ll Need
- Large stockpot – big enough to hold the chicken, vegetables, and broth for easy simmering.
- Fine mesh strainer – perfect for straining the broth to keep it clear and smooth.
- Sharp knife – helps you chop vegetables and shred chicken easily.
- Ladle – makes serving the soup neat and easy.
- Wooden spoon – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers for a slightly different but still tasty flavor.
- Add diced potatoes for extra heartiness and a creamy texture.
- Use fresh dill instead of parsley for a bright, fresh twist.
- Include mushrooms or spinach for extra veggies and iron.
How to Make Traditional Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds), or 4 bone-in, skin-on chicken breasts or thighs
- 10 cups water (or low-sodium chicken broth for richer flavor)
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2 tsp salt (adjust to taste)
- 8 ounces wide egg noodles or homemade wide noodles
- 2 tbsp olive oil or butter
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe requires about 1 hour and 30 minutes in total. Most of the time is simmering the chicken to make a rich broth. Preparation and chopping take about 15 minutes. Cooking the noodles and combining all ingredients takes about 15 minutes.
Step-by-Step Instructions:
1. Prepare the Broth:
Put your whole chicken or chicken pieces in a large pot. Pour in the water or chicken broth, then add bay leaves, peppercorns, and 1 teaspoon salt. Bring everything to a boil over medium-high heat. Once boiling, lower the heat and let it simmer, uncovered. Use a spoon to skim off any foam that floats on top. Cook for 1 to 1.5 hours until the chicken is tender.
2. Remove Chicken and Strain Broth:
Carefully take the chicken out of the pot and set it aside to cool. Next, pour the broth through a fine mesh sieve into another pot or bowl to remove all the solids. Return the clear broth to the original pot.
3. Cook Vegetables:
In the same pot with your broth, warm the olive oil or butter over medium heat. Add the chopped onions, sliced carrots, and celery. Cook and stir for about 5 to 7 minutes, until the veggies are tender. Then add the minced garlic and thyme. Let it cook for about another minute until you smell all the delicious flavors.
4. Add Noodles and Chicken:
Bring the pot to a gentle boil. Add the egg noodles and follow the package instructions, usually 6 to 8 minutes, until they’re just tender. While the noodles cook, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Add the shredded chicken back into the soup.
5. Final Seasoning:
Stir in the fresh chopped parsley. Taste the soup and add more salt and freshly ground black pepper if needed. Let the soup simmer for 2 to 3 more minutes so all the flavors can mix well.
6. Serve:
Ladle the hot soup into bowls. You can add a little extra parsley on top for a fresh look. Serve warm, ideally with crusty bread or crackers to enjoy along with your delicious chicken noodle soup.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by sealing the chicken in a plastic bag and submerging it in cold water for a few hours. Pat dry before adding to the pot.
How Can I Make This Soup Vegetarian?
Skip the chicken and use vegetable broth instead of chicken broth. Add hearty vegetables like mushrooms, zucchini, and carrots for flavor and texture. You can also toss in some beans or tofu for protein.
Can I Prepare the Soup Ahead of Time?
Absolutely! Make the soup completely, then cool it and store it in the fridge for up to 3 days. Reheat gently on the stove before serving. If you’re freezing, leave out the noodles and add fresh ones when reheating to avoid sogginess.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, adding a splash of broth or water if it’s too thick. Add extra fresh herbs afterward for a fresh taste!
