Chicken Noodle Soup is a classic comfort food that feels like a warm hug in a bowl. It brings together tender chunks of chicken, soft noodles, carrots, celery, and a flavorful broth that’s both soothing and satisfying. This soup is simple, wholesome, and always hits the spot when you’re craving something cozy.
I love making this soup from scratch because it fills the house with the most inviting aroma. I usually simmer the chicken and veggies together for a while to get that rich, homemade flavor. A little sprinkle of parsley on top adds a fresh touch, and I find that letting it sit for a bit before eating makes all the flavors really come together.
For me, chicken noodle soup is the go-to meal when someone’s feeling under the weather or when the weather turns chilly. It’s easy to eat, gentle on the stomach, and brings a sense of calm. I often serve it with some crusty bread on the side to soak up every last drop of that delicious broth—it’s simple and just so good every time.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s ready to go and tasty, but boiled or baked chicken breast works great too. For a vegetarian option, try adding mushrooms or tofu instead.
Noodles: Egg noodles are classic here, but you can swap in rice noodles or gluten-free pasta if needed. Just watch cooking times to keep them from getting mushy.
Broth: Homemade chicken broth adds the most flavor, but low-sodium store-bought broth works well too. Just taste and adjust seasoning if needed.
Veggies: Onion, carrots, and celery make the soup bright and hearty. If you don’t have celery, you can use fennel or omit it altogether.
How Can You Avoid Soggy Noodles in Chicken Noodle Soup?
Keeping your noodles from turning mushy or soaking up too much broth can be tricky. Here’s how I manage it:
- Cook noodles separately in salted water until just tender (al dente).
- Drain and rinse them with cold water to stop cooking.
- Add noodles to the soup right before serving to keep their texture fresh.
- If you have leftovers, store noodles and soup separately and combine when reheating.
This way, the noodles stay nice and chewy, while the soup stays delicious and flavorful.
Equipment You’ll Need
- Large pot – big enough to hold broth, chicken, vegetables, and noodles without spilling.
- Chef’s knife – sharp for chopping onions, carrots, celery, and garlic easily.
- Cutting board – sturdy and roomy to prep all your veggies safely.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Colander – to drain the noodles after cooking them separately.
Flavor Variations & Add-Ins
- Use turkey instead of chicken – great for leftover roast and adds a rich flavor.
- Add fresh ginger and a splash of soy sauce for an Asian twist.
- Stir in chopped spinach or kale at the end for extra greens and nutrients.
- Swap egg noodles for rice noodles or gluten-free pasta to suit dietary needs.
How to Make Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked shredded chicken breast (rotisserie or boiled)
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1 bay leaf
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. Most of the time is spent gently simmering the vegetables and chicken in the broth, plus cooking the noodles separately. It’s quick and rewarding — perfect for a cozy meal any day of the week.
Step-by-Step Instructions:
1. Cook the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onions, sliced carrots, and celery. Stir occasionally and cook for about 5 to 7 minutes, until the veggies begin to soften.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until you smell that lovely aroma. Pour in the chicken broth, then sprinkle in the dried thyme, dried parsley, and add a bay leaf if you like. Turn up the heat and bring everything to a gentle boil.
3. Simmer with Chicken:
Lower the heat to a simmer and add the shredded chicken. Let the soup simmer for about 10 minutes so all the flavors blend nicely.
4. Cook Noodles Separately:
While the soup simmers, cook your egg noodles in a separate pot of boiling salted water, following the package instructions. Drain well once tender and set aside.
5. Combine and Serve:
Remove the bay leaf from the soup pot. Add the cooked noodles just before serving, stirring gently. Warm the soup through for about 2 minutes. Taste and season with salt and pepper as you like. Serve hot, garnished with fresh chopped parsley for a bright, fresh touch.
Can I Use Frozen Chicken in This Soup?
Yes, just make sure to thaw it completely before adding to the soup. Thaw overnight in the fridge or use the defrost setting on your microwave. Adding frozen chicken directly can lower the soup temperature and affect cooking time.
How Can I Store Leftover Chicken Noodle Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep the noodles separate from the broth and veggies, then combine and reheat gently when ready to eat.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day ahead and refrigerate it. Just add the cooked noodles right before serving to keep them from becoming soggy.
What Can I Use Instead of Egg Noodles?
If you don’t have egg noodles, try rice noodles, or gluten-free pasta. Just watch the cooking time as some noodles cook faster and can get mushy if left too long in the soup.
