Traditional Chicken Noodle Soup is a timeless comfort food that feels like a warm hug in a bowl. It’s made with tender pieces of chicken, soft egg noodles, and plenty of carrots and celery swimming in a rich, homemade broth. The flavors are simple but satisfy every time you’re craving something cozy and nourishing.
I love making this soup when the weather turns chilly or when anyone in the house needs a little extra care. The smell as it simmers fills the kitchen with such a cozy vibe, and it always reminds me of the times my family gathered around the table to share a meal and catch up. I usually add a handful of fresh parsley on top for a touch of color and fresh flavor—it’s my little finish that makes the soup feel special.
One of my favorite ways to enjoy this soup is alongside some crusty bread or a grilled cheese sandwich for dipping. It’s an easy meal that feels both simple and satisfying, perfect for busy days or slower weekends when you just want to relax. This Traditional Chicken Noodle Soup is one of those dishes that everyone loves, no matter the season or occasion.
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken adds rich flavor to the broth and tender meat. If you’re short on time, bone-in chicken breasts or thighs work well too. For a lighter version, try skinless chicken breasts.
Egg Noodles: Wide egg noodles give the soup a nice texture. You can substitute with other pasta shapes like spaghetti broken into pieces, or rice or quinoa for a gluten-free option.
Vegetables: Carrots, celery, and onion are classic and add great flavor. Feel free to add garlic or swap celery for fennel for a subtle twist. Fresh herbs brighten up the soup, while dried herbs are handy when fresh aren’t available.
Broth: Homemade broth is ideal for deep flavor but use low-sodium store-bought broth for convenience. Just adjust salt accordingly to keep the seasoning balanced.
How Can I Make a Rich, Flavorful Broth for This Soup?
The broth is the heart of this soup and layering flavors takes patience but it’s worth it.
- Simmer the chicken gently to extract flavor without clouding the broth.
- Skim foam from the surface early on for a clear broth.
- Add bay leaves, thyme, and optional rosemary for herbal notes.
- Cook vegetables separately and add later to keep them tender but still bright.
Allowing the broth to simmer slowly and taking time to strain it if you want clarity really improves the taste and texture. This method makes the soup comforting and deeply satisfying every time.
Equipment You’ll Need
- Large stockpot – big enough to cook the chicken and broth comfortably without spilling.
- Slotted spoon – handy for removing the chicken from the pot without losing broth.
- Fine-mesh sieve or strainer – great for straining the broth if you want it clear.
- Sharp knife and cutting board – for chopping vegetables and shredding the chicken.
- Ladle – perfect for serving the soup without mess.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers if you want to use what’s on hand; it adds a slightly different but delicious taste.
- Add fresh ginger and a splash of soy sauce for an Asian-inspired twist that warms you up.
- Stir in kale or spinach near the end to boost the nutrition and add color.
- Use gluten-free noodles or spiralized zucchini for a lighter, gluten-free option.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken (about 3 to 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, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces wide egg noodles (or your favorite egg noodles)
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 bay leaves
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: 1 teaspoon dried rosemary or sage for extra flavor
How Much Time Will You Need?
Total time is about 1 hour and 30 minutes. Around 15 minutes to prepare ingredients, roughly 1 hour for simmering the chicken and broth, and 10-15 minutes cooking the vegetables, noodles, and assembling the soup.
Step-by-Step Instructions:
1. Prepare the Broth:
Put the whole chicken or chicken pieces into a large stockpot and cover with 10 cups of water or broth. Bring it to a boil, and then skim off any foam that rises to the top. Lower the heat to a simmer.
2. Simmer the Chicken:
Add the bay leaves and thyme. Let everything simmer gently, uncovered, for 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
3. Remove the Chicken:
Carefully take out the chicken from the pot and put it on a plate to cool. Keep the broth simmering.
4. Strain the Broth (Optional):
If you want a clear broth, pour it through a fine-mesh sieve back into the pot. Or leave the vegetables in the broth if you like a heartier soup.
5. Cook the Vegetables:
Heat the olive oil or butter in a pan over medium heat. Sauté the chopped onion, garlic, carrots, and celery until they soften, about 5-7 minutes. Then add them to the simmering broth.
6. Shred the Chicken:
Take off the skin and bones from the cooled chicken and shred the meat into bite-sized chunks.
7. Add Noodles and Chicken:
Bring the broth back to a gentle boil. Add the noodles and cook according to package instructions (usually 6-8 minutes) until tender. In the last two minutes, stir in the shredded chicken to warm through.
8. Season and Finish:
Remove the bay leaves. Stir in the fresh parsley, then season with salt and black pepper to your taste. Let it simmer for another minute.
9. Serve:
Ladle the warm soup into bowls. Add extra parsley on top if you like, and enjoy with some crusty bread or crackers.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and prevents the broth from becoming cloudy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding noodles and chicken. Store the broth and veggies separately in the fridge for up to 3 days. Add noodles and chicken fresh when reheating to keep noodles from getting mushy.
How Should I Store Leftover Chicken Noodle Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Substitute Different Noodles or Make It Gluten-Free?
Yes! You can swap egg noodles for rice noodles, gluten-free pasta, or even spiralized veggies like zucchini for a low-carb option. Just adjust the cooking time based on the noodle’s instructions.
