Traditional Chicken Noodle Soup is the kind of classic comfort food that warms you up from the inside out. It’s packed with tender pieces of chicken, soft noodles, and plenty of veggies all swimming in a flavorful broth. The gentle mix of carrots, celery, and onions gives it that familiar, homey taste that reminds you of cozy dinners and good care when you’re feeling under the weather.
I love making this soup whenever I want something simple but satisfying. The best part is how easy it is to customize — I sometimes add extra garlic or a splash of lemon juice to brighten it up. There’s also something really soothing about the whole process, from chopping the veggies to the smell filling the kitchen while it simmers. It feels like a warm hug in a bowl every time.
For serving, I like to pair this soup with some crusty bread or a grilled cheese sandwich for dipping. It’s perfect for chilly days, but honestly, I could eat it anytime. This soup always brings back fond memories of family dinners and cozy moments, and I hope it becomes one of your go-to recipes too.
Key Ingredients & Substitutions
Chicken: Using a whole chicken gives a rich, flavorful broth thanks to the bones. You can swap with bone-in chicken thighs or breasts for convenience. For a quicker version, cooked rotisserie chicken works well too.
Broth/Water: Low-sodium chicken broth adds depth, but water works fine if you want to control saltiness. You can also add a bouillon cube or powder if using water.
Vegetables: Carrots, celery, and onions are classic soup veggies that give flavor and texture. Feel free to add garlic or fresh herbs like thyme and parsley to boost taste.
Noodles: Egg noodles are traditional, but feel free to try wide ribbon or any pasta shape you like. Just be careful not to overcook them to avoid mushy noodles in the soup.
How Do I Get Tender Chicken and Flavorful Broth?
The secret is slow simmering. Start by cooking your veggies in oil to build a flavor base. Then add chicken and herbs, covering with water/broth.
- Bring to a boil and reduce to low heat, letting it gently simmer for about 45 minutes.
- Cooking slowly extracts flavors from the chicken and bones, creating a rich broth.
- Remove and shred the chicken once done, discarding skin and bones.
- Return shredded chicken to the broth at the end to keep it tender.
This method makes the soup comforting and full of flavor without needing a long cooking time.
Equipment You’ll Need
- Large stockpot – perfect for simmering the chicken and veggies all together in one pot.
- Sharp knife – makes chopping carrots, celery, and onion quick and easy.
- Cutting board – protects your counters and gives you a safe surface to work on.
- Slotted spoon or tongs – helps you lift the chicken out without disturbing the broth too much.
- Two forks – great for shredding the chicken once it’s cool enough to handle.
- Measuring spoons – helpful for adding the right amount of herbs and seasonings.
Flavor Variations & Add-Ins
- Try swapping chicken with turkey for a slightly richer, seasonal taste, great after holidays.
- Add diced potatoes or parsnips for extra heartiness and a subtle sweetness.
- Stir in fresh dill or basil instead of parsley to give the soup a fresh twist.
- Use gluten-free or whole wheat noodles if you want to change up the texture or make the soup gluten-free.
How to Make Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken (about 3-4 lbs), cut into pieces or 4 bone-in chicken breasts/thighs
- 10 cups water or low-sodium chicken broth
- 3 large carrots, sliced into rounds
- 3 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz egg noodles or wide ribbon noodles
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 45 minutes to cook the chicken and vegetables. Add 6-8 minutes more to cook the noodles. In total, expect about 1 hour for a hearty, homemade soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil or butter in a large stockpot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add minced garlic and cook for 30 seconds until fragrant, stirring frequently.
2. Simmer the Chicken:
Pour in 10 cups of water or chicken broth. Add the chicken pieces, bay leaf, dried thyme, and dried parsley. Bring everything to a boil. Then lower the heat, cover partially, and simmer for about 45 minutes, or until the chicken is tender and fully cooked.
3. Shred the Chicken:
Carefully remove the chicken from the pot and set aside to cool a bit. Discard the bay leaf. When cool enough to handle, shred the chicken meat with two forks, leaving skin and bones behind.
4. Cook the Noodles:
Bring the broth back up to a gentle boil. Add the egg noodles and cook according to the package instructions, usually 6-8 minutes, until tender.
5. Finish the Soup:
Return the shredded chicken to the soup. Season with salt and pepper to your taste. Stir in freshly chopped parsley for a fresh finish. Remove the pot from the heat.
6. Serve and Enjoy:
Ladle the delicious soup into bowls. It’s wonderful served on its own or alongside crusty bread for dipping.
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps ensure even cooking and the best flavor.
Can I Make This Soup Ahead of Time?
Absolutely. Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it seems too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm on the stove or in the microwave.
Can I Use Different Noodles or No Noodles?
Yes! Feel free to swap egg noodles for gluten-free, whole wheat pasta, or even spiralized vegetables for a low-carb option. Just adjust cooking times accordingly to avoid mushy noodles.
