There’s a reason Chicken Noodle Soup is a beloved classic: it’s the ultimate comfort in a bowl, brimming with tender chicken, hearty egg noodles, and a melody of vegetables swimming in a soul-soothing broth. Whether you’re feeling under the weather, craving nostalgia, or just want something deeply satisfying on a chilly day, this recipe delivers every time. I can’t wait to share my favorite version with you—it’s simple, cozy, and guaranteed to make your kitchen smell amazing.
Ingredients You’ll Need
What I love about this recipe is how each ingredient brings something special to the pot. From the aromatic veggies to the rich chicken broth, every element plays a part in creating the perfect Chicken Noodle Soup. Here’s what you’ll need and why:
- Olive oil: Adds a subtle richness and helps soften the vegetables for a flavorful base.
- Yellow onion (1 medium, diced): Brings sweetness and depth, making the broth more complex.
- Garlic (2 cloves, minced): Lends a gentle, savory punch that brightens the soup.
- Carrots (3 medium, sliced): Add color and a natural sweetness that balances the savory elements.
- Celery (2 stalks, sliced): Offers crunch and a fresh, herbal note to the broth.
- Low-sodium chicken broth (8 cups): The backbone of any Chicken Noodle Soup—using low-sodium lets you control the seasoning.
- Shredded cooked chicken (2 cups): Rotisserie or leftover chicken makes this easy and super flavorful.
- Egg noodles (2 cups): These classic noodles soak up the broth and give the soup its signature heartiness.
- Dried thyme (1 teaspoon): A little goes a long way for an earthy, aromatic boost.
- Dried parsley (1/2 teaspoon): Adds a soft, herby flavor and a hint of color.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together—adjust to taste.
- Black pepper (1/4 teaspoon): For gentle heat and depth.
- Juice of 1/2 lemon (optional): A squeeze at the end brightens everything up and cuts the richness beautifully.
- Chopped fresh parsley (for garnish): Sprinkling this on just before serving makes the soup look and taste extra fresh.
How to Make Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and let them cook for 5 to 6 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and everything smells wonderfully fragrant. This step is key for building that rich, savory base every great Chicken Noodle Soup needs.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic and let it cook for just 30 seconds—trust me, it cooks fast and you don’t want it to burn! This is also the moment to add the dried thyme, parsley, salt, and pepper. The heat will help bring out the essential oils in those herbs, infusing the whole pot with flavor.
Step 3: Pour in the Broth
Slowly pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Bring everything to a boil, which helps the flavors meld and sets the stage for the noodles and chicken. The kitchen will start to smell irresistible at this point!
Step 4: Cook the Noodles
Stir in the egg noodles and let them cook for 8 to 10 minutes, just until tender. They’ll soak up some of that tasty broth and give the soup its signature heartiness. Don’t overcook, or the noodles may get mushy later on.
Step 5: Add Chicken and Finish
Now it’s time to add the shredded cooked chicken. Simmer everything for another 3 to 4 minutes, just until the chicken is warmed through. If you love a little brightness, squeeze in the juice of half a lemon. Taste and adjust the seasoning as needed, then remove the soup from heat.
How to Serve Chicken Noodle Soup
Garnishes
One of my favorite ways to finish off Chicken Noodle Soup is with a generous sprinkle of freshly chopped parsley. It adds a pop of color and a fresh, herby note right at the end. For a little kick, you could also add a pinch of red pepper flakes or a swirl of good olive oil.
Side Dishes
This soup is filling and satisfying on its own, but it’s even better with a crusty piece of bread or a warm, flaky biscuit on the side. If you’re looking to round out your meal, a crisp green salad with a light vinaigrette is the perfect refreshing contrast.
Creative Ways to Present
For a fun twist, serve Chicken Noodle Soup in large mugs for cozy sipping, or ladle it into hollowed-out bread bowls for a show-stopping presentation. Individual ramekins with a sprinkle of parmesan and a drizzle of lemon juice make for an elevated touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
Chicken Noodle Soup stores beautifully in the fridge. Cool it down to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. The flavors continue to develop, making leftovers even more delicious the next day.
Freezing
If you want to freeze your soup, just leave out the noodles and add them fresh when you reheat. This prevents them from getting soft and falling apart. Pour cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If you’ve frozen the soup without noodles, cook fresh noodles separately and add them in at the end. If the soup has thickened in the fridge, just add a splash of broth or water to loosen it up.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! Cook and shred boneless, skinless chicken breasts or thighs, and add them as directed. Rotisserie chicken just saves time and adds a bit of extra flavor.
What kind of noodles work best in Chicken Noodle Soup?
Classic egg noodles are my favorite for their texture and ability to soak up the broth, but any pasta you love will work—try rotini, ditalini, or even broken spaghetti in a pinch.
How can I make this soup gluten-free?
Swap the egg noodles for your favorite gluten-free pasta or rice. Just check the cooking time and add them as needed to avoid overcooking.
Can I add more vegetables?
Definitely! Feel free to toss in peas, corn, spinach, or even diced potatoes for extra color, flavor, and nutrition. Just add heartier veggies earlier so they have time to soften.
How do I prevent the noodles from getting mushy?
If you plan to store or freeze Chicken Noodle Soup, cook the noodles separately and add them just before serving. This keeps them perfectly al dente every time.
Final Thoughts
I truly hope this Chicken Noodle Soup recipe brings as much comfort and joy to your table as it has to mine. It’s simple, satisfying, and always hits the spot. Give it a try the next time you’re craving something warm and nourishing—you might just discover your new favorite homemade soup!
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Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for chilly days or when you need a warm, nourishing meal. Made with tender shredded chicken, fresh vegetables, and egg noodles in a flavorful low-sodium chicken broth, it’s both satisfying and wholesome.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups egg noodles
Finishing Touches
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 5–6 minutes until the vegetables begin to soften, enhancing their natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a boil to combine all the flavors.
- Season: Add dried thyme, dried parsley, salt, and black pepper. Stir well to evenly distribute the herbs and seasonings.
- Cook Noodles: Stir in the egg noodles and cook for 8–10 minutes until they are tender but not mushy.
- Add Chicken: Mix in the shredded cooked chicken and simmer for another 3–4 minutes until the chicken is heated through.
- Finish with Lemon: Squeeze in the juice of half a lemon if using, to add a bright, fresh flavor. Taste and adjust seasoning as needed.
- Garnish and Serve: Garnish with chopped fresh parsley and serve the soup hot for the best comforting experience.
Notes
- Use homemade chicken broth for richer flavor and more nutrition.
- This soup freezes well; to maintain noodle texture, cook noodles separately when reheating.
- Add a pinch of red pepper flakes for a mild spicy kick.
- Substitute egg noodles with gluten-free pasta for gluten-free variation.
- To reduce sodium, use unsalted or low-sodium broth and adjust salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 3g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
