There’s something incredibly heartwarming about a bowl of homemade Chicken Noodle Soup. It’s the kind of dish that brings comfort on chilly days, soothes your soul when you’re under the weather, and fills the kitchen with amazing aromas that draw everyone to the table. With tender chicken, perfectly cooked noodles, and a medley of flavorful veggies in a savory broth, this classic soup is both nourishing and nostalgic. Whether you’re making a big batch for family, meal prepping for the week, or just craving a taste of home, Chicken Noodle Soup is always a good idea!
Ingredients You’ll Need
Chicken Noodle Soup comes together with just a handful of simple, wholesome ingredients. Each component plays a crucial role in building layers of flavor, texture, and color—so don’t overlook the classics!
- Olive oil: Adds richness and helps soften the vegetables for a flavorful base.
- Onion: Brings mild sweetness and depth to the soup.
- Garlic: Infuses the broth with irresistible aroma and subtle heat.
- Carrots: Offer color, sweetness, and a tender bite.
- Celery: Adds a fresh, slightly peppery crunch that balances the flavors.
- Low-sodium chicken broth: The foundation of your soup, providing savory richness while letting you control the salt.
- Shredded cooked chicken: Rotisserie or leftover chicken makes this soup quick and extra delicious.
- Dried thyme: Delivers earthy, herby notes that complement the chicken.
- Dried parsley: Adds gentle herbal freshness and a pop of green.
- Salt: Enhances every flavor in the pot—taste as you go!
- Black pepper: Provides subtle heat and depth.
- Egg noodles: Classic, comforting, and perfectly chewy for soaking up the broth.
- Lemon juice (optional): A splash brightens up all the flavors at the end.
- Chopped fresh parsley (optional): For a fresh, colorful garnish that makes each bowl extra inviting.
How to Make Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for 5 to 6 minutes. You’ll notice the vegetables begin to soften and release their wonderful fragrance—this is the foundation for your Chicken Noodle Soup’s classic flavor.
Step 2: Add Garlic
Stir in the minced garlic and let it cook for about one minute. You want the garlic to become fragrant but not browned; this quick step wakes up the aromatics and gives your soup a mouthwatering aroma.
Step 3: Pour in the Broth
Now it’s time for the soup to really come to life! Carefully pour in the low-sodium chicken broth, and increase the heat to bring everything to a gentle boil. The steam rising from the pot will smell heavenly and signal that you’re on your way to a perfect Chicken Noodle Soup.
Step 4: Add Chicken and Seasonings
Add the shredded cooked chicken, dried thyme, parsley, salt, and black pepper to the pot. Stir to combine, then reduce the heat to a gentle simmer. Let the soup bubble away for about 10 minutes, so the flavors meld and the chicken becomes even more tender.
Step 5: Cook the Noodles
Stir in the egg noodles and cook for 6 to 8 minutes, or until the noodles are just tender. Keep an eye on them—they should be soft but still have a little bite, soaking up all that savory broth without turning mushy.
Step 6: Brighten and Serve
Taste your Chicken Noodle Soup and adjust the seasoning as needed. For a fresh, zesty finish, stir in the juice of half a lemon if you like. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve piping hot and enjoy every cozy spoonful!
How to Serve Chicken Noodle Soup
Garnishes
For that extra special finishing touch, sprinkle each bowl with a little chopped fresh parsley or even a pinch of cracked black pepper. If you want a citrusy zing, a quick squeeze of lemon juice right before serving is absolutely delightful. A swirl of good olive oil or a few toasted croutons can also take your Chicken Noodle Soup to the next level.
Side Dishes
Pair your soup with a thick slice of buttery toast, warm crusty bread, or even a classic grilled cheese sandwich. For something lighter, a simple green salad with a bright vinaigrette balances the hearty warmth of Chicken Noodle Soup perfectly.
Creative Ways to Present
Serve your soup in deep, wide bowls to showcase all the colorful veggies and noodles. For a fun twist, try ladling it into mason jars for a cozy lunch on the go, or set up a toppings bar with fresh herbs, lemon wedges, and crumbled crackers so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Chicken Noodle Soup keeps wonderfully in the fridge for 3 to 4 days. Let the soup cool to room temperature, then transfer it to an airtight container. The flavors actually deepen overnight, making leftovers even more delicious the next day.
Freezing
If you want to freeze your soup, simply let it cool and store it in freezer-safe containers, leaving a little space at the top for expansion. For best results, freeze the soup without the noodles and add freshly cooked noodles when you reheat—it keeps them from getting too soft or mushy.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat until hot and steaming. If you’re reheating from frozen, thaw overnight in the fridge first. Add a splash of broth or water if needed to loosen it up, and freshen it with a squeeze of lemon or more herbs if you’d like.
FAQs
Can I use raw chicken instead of cooked?
Absolutely! Just add uncooked chicken breasts to the broth after sautéing the veggies, simmer for about 20 minutes until fully cooked, then remove, shred, and return to the pot before adding the noodles.
What’s the best type of noodles for Chicken Noodle Soup?
Classic egg noodles are the traditional favorite—they’re sturdy and soak up all that savory broth. You can also use wide noodles, gluten-free pasta, or even rice if you like a different twist.
Can I make Chicken Noodle Soup in advance?
Yes, Chicken Noodle Soup is perfect for making ahead! Just store it in the fridge and reheat when you’re ready to eat. For the best texture, consider cooking the noodles separately and adding them when serving.
How do I make this soup gluten-free?
Swap the egg noodles for your favorite gluten-free pasta or rice. Be sure to check that your chicken broth is gluten-free as well for a completely safe and delicious meal.
Can I add other vegetables?
Definitely! Feel free to toss in peas, corn, spinach, or whatever veggies you have on hand. This recipe is wonderfully flexible and welcomes creativity.
Final Thoughts
If you’re searching for a meal that’s cozy, satisfying, and guaranteed to make you feel cared for, you can’t go wrong with Chicken Noodle Soup. Give this recipe a try—your kitchen will smell incredible, and your taste buds (and loved ones!) will thank you.
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Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic Chicken Noodle Soup recipe is a comforting, hearty dish perfect for any day. Made with tender shredded chicken, wholesome vegetables, and egg noodles simmered in a flavorful low-sodium chicken broth, this soup offers warmth and nourishment in every bowl. Easy to prepare on the stovetop, it is ideal for a quick family meal or when you need a soothing homemade remedy.
Ingredients
Vegetables
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Main Ingredients
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups egg noodles
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for 5–6 minutes until the vegetables begin to soften, releasing their flavors.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn the garlic to maintain its aromatic qualities.
- Simmer Broth and Chicken: Pour in the low-sodium chicken broth and bring the mixture to a boil. Add the shredded cooked chicken along with dried thyme, dried parsley, salt, and black pepper. Reduce the heat and let the soup simmer gently for 10 minutes, allowing flavors to meld.
- Cook Noodles: Stir in the egg noodles and continue cooking for 6–8 minutes, or until the noodles are tender but not mushy, absorbing the flavors of the broth.
- Finish and Serve: Taste the soup and adjust seasoning as needed. If using, stir in the juice of half a lemon to add a bright, fresh note. Serve hot, garnished with chopped fresh parsley for a vibrant finish.
Notes
- You can use uncooked chicken breasts by simmering them in the broth for 20 minutes, shredding them afterward before adding the noodles.
- Swap egg noodles for gluten-free pasta or rice to accommodate dietary preferences or restrictions.
- This soup stores well in the fridge for 3–4 days, making it perfect for meal prep.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
