Recipe
There’s nothing quite like a steaming bowl of homemade chicken noodle soup to soothe the soul—and this recipe? It’s the ultimate comfort food powerhouse.
I’ve made this version countless times, tweaking it until every spoonful is packed with rich, savory broth, tender chicken, and just the right amount of slurp-worthy noodles.
The secret? Simmering the broth with fresh herbs and a splash of lemon juice for brightness, plus a generous pinch of garlic to deepen the flavor.
One bite and you’ll taste the difference—this isn’t just any soup, it’s the kind that makes you pause and savor.
Whether you’re fighting off a cold or just craving something cozy, this recipe is your go-to. Trust me, once you try it, you’ll never go back to the canned stuff.
Ingredients
The foundation of every great chicken noodle soup lies in its ingredients. Using the right components guarantees a rich, flavorful broth and tender, satisfying bites. Here’s what you’ll need, along with some chef-approved tips and swaps to make this recipe your own.
- Chicken: Bone-in, skin-on chicken thighs or a whole chicken are ideal—they add depth and richness to the broth. No bone-in? Boneless thighs work too, but the broth won’t be as robust.
- Chicken broth: Homemade is best, but a high-quality store-bought version saves time. Opt for low-sodium to control the saltiness.
- Onion, carrots, and celery: The holy trinity of soup. Dice them evenly for consistent texture. Pro tip: Save the celery leaves for garnish—they add a fresh, herby finish.
- Garlic: Fresh is non-negotiable; it’s the flavor powerhouse.
- Herbs: Thyme and bay leaves are essentials for that classic soup aroma. Fresh is preferred, but dried works in a pinch (use half the amount).
- Egg noodles: Wide, sturdy noodles hold up best. No egg noodles? Substitute with pasta like fusilli or even rice for a gluten-free option.
- Salt and pepper: Season generously, but taste as you go to avoid over-salting.
- Olive oil or butter: For sautéing the veggies. Butter adds richness, while olive oil keeps it lighter.
- Optional extras: A splash of lemon juice brightens the flavors, and parsley adds a pop of color and freshness.
Little wins: Toast the noodles lightly in the pot before adding broth for a nutty, extra-flavorful base. It’s a small step with big impact.
How to Make the Best Classic Chicken Noodle Soup
- Prepare Ingredients: Start by gathering all your ingredients. Chop the onions, carrots, and celery into bite-sized pieces. This guarantees they cook evenly and add texture to the soup.
- Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they’re lightly browned on both sides. This step builds a flavorful base for the soup.
- Sauté Vegetables: Remove the chicken and set it aside. In the same pot, add the chopped onions, carrots, and celery. Sauté them until they’re soft and fragrant, about 5-7 minutes. This step enhances their natural sweetness.
- Build the Broth: Add the chicken back to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes to allow the flavors to meld.
- Cook the Noodles: Remove the chicken and shred it into bite-sized pieces. Return the shredded chicken to the pot and add the noodles. Cook until the noodles are tender, about 8-10 minutes. Be careful not to overcook the noodles, as they can become mushy.
- Season and Serve: Taste the soup and season with salt, pepper, and any additional herbs like parsley or thyme. Serve hot with a side of crusty bread for a comforting meal.
- Pro Tip: For a time-saving shortcut, use pre-cooked rotisserie chicken instead of cooking raw chicken.
- Watch-Out Warning: Avoid overcooking the vegetables and noodles. Keep an eye on the soup during the final stages to maintain the perfect texture.
- Visual Cue: The soup is ready when the vegetables are tender, the noodles are cooked, and the broth is flavorful and aromatic.
- Flexibility: Adjust the amount of broth and noodles based on your preference for a thicker or soupier consistency.
Nutrition
This chicken noodle soup recipe is packed with essential nutrients to fuel your body. Below is the nutrition information per serving.
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 12g |
| Carbohydrates | 15g |
| Fat | 4g |
| Fiber | 2g |
| Sodium | 600mg |
Chef Tips
While the nutritional benefits make this soup a healthy choice, I’ve picked up a few tricks over the years to make it even better.
Use homemade stock for richer flavor, and sauté veggies until soft before adding liquid. Simmer the chicken separately to keep it tender.
Add noodles just before serving to prevent mushiness. Finish with fresh herbs for brightness; it’s simple but transformative.
Frequently Asked Questions
Can I Use a Slow Cooker for This Recipe?
Yes, I can use a slow cooker for this. Just add the ingredients, set it on low for 6-8 hours, and cook until the chicken’s tender. Toss in the noodles near the end so they don’t overcook.
Is It Safe to Freeze Chicken Noodle Soup?
I’ve frozen chicken noodle soup many times, and it’s perfectly safe. I just let it cool completely, pour it into airtight containers, and leave some space for expansion. It keeps well for up to 3 months.
Can I Substitute Another Type of Pasta?
Yes, you can substitute another type of pasta in chicken noodle soup. I’d choose a similar size or shape that cooks quickly, like fusilli or penne, but avoid overly thick options that might absorb too much broth.
How Long Does Homemade Soup Last in the Fridge?
I usually keep homemade soup in the fridge for about 3 to 4 days. If I think it’ll last longer, I freeze it instead. I always make sure it’s stored in airtight containers to keep it fresh.
Can I Make This Recipe Without Chicken?
Yes, I can make this recipe without chicken—I’ll just skip it and use vegetable broth instead. It’ll still taste hearty and delicious. I’ll add extra veggies or tofu for protein if I want something filling.
