Traditional Chicken Noodle Soup is the ultimate comfort food that feels like a warm hug in a bowl. It’s full of tender chicken pieces, soft egg noodles, and plenty of carrots and celery swimming in a rich, flavorful broth. Every spoonful delivers a perfect balance of simple, wholesome ingredients that come together to make a familiar and soothing meal.
I love making this soup on chilly days or whenever someone at home is feeling under the weather. The smell of the broth simmering with herbs fills the kitchen and makes everyone feel cared for even before the first bite. For me, the best part is how the noodles soak up the savory broth, making every mouthful extra cozy and satisfying.
My favorite way to enjoy this soup is with a slice of crusty bread to dip and mop up every last bit. It’s also great as leftovers, since the flavors deepen overnight—if it lasts that long! This is definitely the kind of soup that brings people together, whether it’s a quiet night in or a casual family dinner.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken adds tenderness and protein. Rotisserie chicken works great to save time, or you can boil chicken breasts or thighs for homemade flavor.
Vegetables: Onion, carrots, and celery create the classic soup base. These add sweetness and depth. If you don’t have celery, try fennel or more carrots for crunch.
Broth: Chicken broth is key for rich flavor. Low-sodium broth lets you control the salt better. You can swap veggie broth if you want a lighter or vegetarian version, just skip the chicken.
Noodles: Egg noodles are traditional because they cook quickly and soak up broth nicely. Wide egg noodles or even small pasta shapes like shells or macaroni work well.
Herbs: Dried thyme and parsley add subtle earthiness. Fresh parsley sprinkled on top brightens the bowl and adds color.
How Can I Make the Vegetables Soften Perfectly Without Getting Mushy?
Soft veggies balance texture and flavor in this soup. Here’s how to get it just right:
- Cook onion, carrots, and celery in oil over medium heat until tender but not browned, about 5-7 minutes.
- Keep stirring occasionally to avoid sticking or burning.
- Add garlic last, cooking only about 1 minute to avoid bitterness.
- Simmer the broth with vegetables for 10-15 minutes so flavors blend and veggies soften perfectly without turning mushy.
Following these steps gives you tender veggies that still hold their shape and add the right sweetness to your soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – handy for chopping onions, carrots, and celery quickly and safely.
- Cutting board – provides a clean surface and keeps your counters safe while prepping veggies and chicken.
- Ladle – helps serve the soup neatly without spilling.
Flavor Variations & Add-Ins
- Swap chicken for turkey – use leftover turkey for a delicious twist, especially after holidays.
- Add fresh ginger – a small amount grated in adds a warming, slightly spicy touch perfect for colds.
- Include spinach or kale – toss in leafy greens near the end for extra nutrients and color.
- Use different herbs – try rosemary or sage instead of thyme for a deeper, earthier flavor.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded
- 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
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 25 minutes to cook, so in total, expect about 35 minutes from start to finish. It’s quick enough for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Warm the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Stir occasionally as you cook them until they become soft and fragrant, which usually takes around 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for about one minute until you can smell its lovely aroma. Then pour in the chicken broth and bring everything to a boil.
3. Simmer with Herbs:
Mix in the dried thyme and dried parsley. Turn the heat down to a simmer and let the soup cook gently for 10 to 15 minutes. This allows the flavors to blend and the vegetables to soften.
4. Add Chicken and Noodles:
Drop in the shredded cooked chicken and the egg noodles. Continue simmering until the noodles are tender, about 6 to 8 minutes. Keep an eye on the noodles so they don’t overcook.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to your liking. Ladle the hot soup into bowls and sprinkle with fresh parsley for a touch of color and freshness. Enjoy your warm, comforting bowl of traditional chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken beforehand. Thaw it overnight in the refrigerator or use the cold water method in a sealed bag for quicker thawing. Once thawed, shred and add it as directed.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles, then refrigerate for up to 2 days. Add noodles and heat through when ready to serve, so they don’t get mushy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over low heat to maintain the noodles’ texture and soup flavor.
Can I Substitute Different Noodles?
Yes, you can use any small pasta like shells, macaroni, or fusilli, but adjust cooking time accordingly. Avoid large or thick noodles that might take longer to cook or become too heavy in the soup.
