If there’s one classic that never goes out of style, it’s Chicken Noodle Soup. This soul-soothing favorite is a warm hug in a bowl, whether you’re fighting off a cold or simply craving comfort food. Brimming with tender chicken, hearty noodles, and a vibrant medley of vegetables, this recipe delivers big flavor with minimal fuss. With a quick cook time and pantry staples, making a pot of homemade Chicken Noodle Soup is both easy and incredibly rewarding—perfect for busy weeknights or lazy weekends alike.
Ingredients You’ll Need
With just a handful of everyday ingredients, you’ll create a soup that tastes like it simmered for hours. Each component plays a key role—adding depth, texture, or a bright pop of color to this beloved dish.
- Olive oil: Kicks things off by lending a rich, fruity base note during the sautéing stage.
- Onion (1 small, diced): Adds sweetness and depth, rounding out the foundational flavors.
- Garlic (2 cloves, minced): Just a touch brings that irresistible aromatic punch we all love.
- Carrots (3, sliced): Bring vibrant color and a gentle sweetness that complements the savory notes.
- Celery (2 stalks, sliced): Lends that classic, slightly peppery flavor and perfect crunch.
- Chicken broth (8 cups, low-sodium): The heart of the soup—choose a good-quality broth for full-bodied flavor.
- Cooked shredded chicken (2 cups): Use leftovers or a rotisserie chicken to keep it easy while packing in protein and tenderness.
- Dried parsley (2 teaspoons): Infuses freshness and a subtle herbal note throughout the broth.
- Dried thyme (1 teaspoon): Provides an earthy, warming background that’s pure comfort.
- Salt (1/2 teaspoon): Balances flavors; adjust as needed depending on your broth.
- Black pepper (1/4 teaspoon): Adds just a hint of warmth and spice.
- Egg noodles (6 ounces, uncooked): These soak up the broth beautifully while staying pleasantly chewy.
- Lemon juice (juice of 1/2 lemon, optional): A bright squeeze at the end brings everything to life; let your tastebuds decide!
- Chopped fresh parsley (for garnish): Sprinkled on top, it adds a final flourish of color and garden-fresh flavor.
How to Make Chicken Noodle Soup
Step 1: Sauté the Aromatics and Veggies
Begin by heating the olive oil in a large pot or Dutch oven set over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for about 5 to 6 minutes. You’re looking for the vegetables to become just tender and begin releasing their natural sweetness—trust your nose here, it always smells amazing at this stage. Toss in the minced garlic for just one minute longer, letting its aroma bloom without turning bitter.
Step 2: Add Broth and Simmer
Pour in the low-sodium chicken broth, making sure to scrape up any flavorful bits from the bottom of the pot. Add the cooked shredded chicken, dried parsley, thyme, salt, and black pepper. As the mixture comes to a gentle boil, give everything a good stir. Reduce the heat, cover, and let the Chicken Noodle Soup simmer for about 10 minutes—this helps the flavors meld while keeping the chicken nice and juicy.
Step 3: Cook the Noodles
Now stir in the egg noodles, making sure they’re submerged in the hot broth. Let everything simmer for another 8 to 10 minutes, until the noodles are just tender but not mushy. If you love a touch of brightness, squeeze in the juice of half a lemon before giving the soup a final gentle stir. Don’t forget to taste and adjust the seasoning—it’s your soup!
Step 4: Finish and Garnish
Ladle the piping hot Chicken Noodle Soup into bowls and shower each serving with a handful of freshly chopped parsley. This not only adds a burst of color but that irresistible garden-fresh aroma. Serve right away for maximum coziness and comfort.
How to Serve Chicken Noodle Soup
Garnishes
Fresh chopped parsley is the classic finishing touch, but don’t stop there! Try a sprinkle of cracked black pepper, a dash of chili flakes for heat, or even a handful of shredded parmesan if you’re feeling indulgent. For a punch of citrus, add an extra lemon wedge on the side.
Side Dishes
This soup makes a beautiful meal on its own, but it’s even better with accompaniments. Try buttered crusty bread, a grilled cheese sandwich, or simple saltine crackers for the perfect old-school pairing. If you want something light, a crisp green salad also fits the bill.
Creative Ways to Present
Chicken Noodle Soup feels extra special served in big, oversized mugs for easy sipping—especially on blustery days. Serving for a crowd? Fill a large soup tureen and let guests ladle their own, adding their favorite toppings buffet-style. You can even serve it with little grilled cheese croutons for a fun twist.
Make Ahead and Storage
Storing Leftovers
To store leftover Chicken Noodle Soup, let it cool completely before transferring to airtight containers. It will keep well in the refrigerator for up to 4 days. Keep in mind, the noodles may absorb some broth as they sit, but that just makes each bowl even heartier.
Freezing
If you’re planning to freeze, it’s best to do so before adding the noodles—this keeps them from becoming overly soft. Simply cool the broth and chicken mixture, portion into freezer-safe containers, and freeze for up to 3 months. When ready to eat, defrost, reheat, and add fresh noodles right before serving.
Reheating
Gently reheat Chicken Noodle Soup on the stovetop over medium-low heat, stirring occasionally until hot. If the noodles have soaked up too much broth, just add a splash or two of extra chicken broth to bring it back to the perfect consistency. You can also reheat individual portions in the microwave for a quick lunch or dinner fix.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Add raw, diced chicken breasts or thighs during the simmering stage (after adding broth and seasonings), and cook until the chicken is no longer pink before adding the noodles. Rotisserie chicken is simply the easiest shortcut, but raw works beautifully too.
What type of noodles works best in Chicken Noodle Soup?
Egg noodles are traditional and soak up the flavor wonderfully, but you can swap in any short pasta, like rotini or macaroni, if that’s what you have on hand. Just remember to check the cooking time—different pastas may need a few extra minutes in the broth.
How can I make this soup gluten-free?
Simply use your favorite gluten-free pasta or egg noodles. The rest of the soup is naturally gluten-free, so you won’t miss a thing in terms of taste or texture!
Can I add extra vegetables?
Yes! Toss in a handful of spinach, peas, or even diced zucchini during the last few minutes of cooking for added nutrition and color. This Chicken Noodle Soup is incredibly adaptable to whatever veggies you love most.
Why does my soup get thicker after storing?
The egg noodles soak up a lot of broth as they sit, which is why leftovers can thicken over time. Just add more chicken broth when reheating to get back to your preferred consistency.
Final Thoughts
There’s nothing quite as comforting as a homemade pot of Chicken Noodle Soup—it’s pure joy in a bowl. Whether you’re nursing a cold or just looking for a delicious meal to share, give this recipe a try and let the magic unfold in your own kitchen. Happy cooking!
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Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and classic Chicken Noodle Soup recipe that is easy to make at home. This hearty soup is filled with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken or rotisserie chicken
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces egg noodles, uncooked
- juice of 1/2 lemon (optional)
For Garnish:
- chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Add Broth and Chicken: Pour in chicken broth, bring to a boil. Add shredded chicken, parsley, thyme, salt, and pepper. Simmer for 10 minutes.
- Cook Noodles: Add egg noodles and cook until tender, about 8–10 minutes. Stir in lemon juice if desired. Adjust seasoning.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- For a richer flavor, simmer with a parmesan rind or bay leaf (remove before serving).
- Add spinach or peas for extra veggies.
- Leftovers may thicken; add more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
