Chicken Noodle Soup is the ultimate comfort food, with tender chunks of chicken, soft noodles, and a flavorful broth filled with carrots, celery, and herbs. It’s the kind of soup that feels warm and soothing, perfect for chilly days or whenever you need a little extra coziness.
I love making this soup because it’s so simple to put together, but it always tastes like something special. I usually use homemade broth if I have it, but store-bought works just fine too. Adding plenty of fresh parsley and a squeeze of lemon really wakes up the flavors, and the noodles get perfectly soft without becoming mushy.
One of my favorite ways to enjoy chicken noodle soup is with a crusty piece of bread on the side for dipping. It’s a classic meal that feels like a hug in a bowl, and honestly, I find myself craving it anytime I’m feeling under the weather or just wanting something familiar and satisfying.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for quick prep. Poached or leftover chicken works great too. If you need a vegetarian option, try tofu or chickpeas instead.
Broth: Homemade chicken broth makes the soup taste rich and full. Store-bought broth is fine if you’re short on time. Low-sodium versions let you control the salt better.
Egg Noodles: Wide egg noodles give a classic texture, but you can swap for any pasta you have—like shells or spaghetti broken into pieces. For gluten-free, try rice noodles.
Vegetables: Carrots and celery add sweetness and crunch. Feel free to add other veggies like peas or spinach for extra color and nutrition.
How Do I Keep Noodles from Getting Mushy?
Noodles can get mushy if overcooked or left in soup too long. Here’s how to avoid that:
- Cook noodles just before serving. Add them to the hot soup and cook until tender, usually 6-8 minutes.
- If you’re making soup ahead, cook noodles separately and add them to each bowl when serving.
- Use thick pasta like egg noodles which hold up better in broth.
These tips help keep your noodles firm and tasty in every spoonful.
Equipment You’ll Need
- Large stockpot – perfect for simmering all the ingredients together in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping veggies quick and easy.
- Cutting board – helps keep your kitchen tidy while prepping ingredients.
- Ladle – useful for serving hot soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers to use what you have or for a different flavor.
- Add fresh ginger or a pinch of turmeric for a warming twist and extra health benefits.
- Stir in spinach or kale near the end for a boost of green and nutrients.
- Try different herbs like rosemary or basil instead of thyme for a new herbal note.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups cooked chicken, shredded (rotisserie or poached chicken breast)
- 2 cups wide egg noodles or broken 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: splash of lemon juice to brighten flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and chicken, 20 minutes to cook the soup including simmering and cooking the noodles. Total time is around 30 minutes, making it a quick and comforting meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook and stir occasionally until vegetables soften, about 5-7 minutes.
2. Add Garlic and Broth:
Add the minced garlic, stirring and cooking for 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and bring the soup to a boil.
3. Add Herbs and Chicken:
Once boiling, add dried thyme and dried parsley. Season the soup with salt and pepper to your taste. Then, add the shredded cooked chicken.
4. Simmer and Cook Carrots:
Reduce the heat to low and let the soup simmer for about 10 minutes, or until the carrots are tender.
5. Cook the Noodles:
Add the egg noodles and cook them according to the package directions, usually 6-8 minutes, until tender but not mushy.
6. Final Seasoning and Serve:
Taste the soup and adjust seasoning with salt, pepper, and a splash of lemon juice if you like. Serve hot, garnished with fresh chopped parsley for a bright, fresh finish.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw overnight in the fridge or use a quick cold water bath. This helps the chicken heat evenly and stay tender.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 3 days. To prevent the noodles from getting mushy, cook them separately and add just before serving.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Substitute for Egg Noodles?
You can use any pasta you have on hand, such as small shells, macaroni, or even rice noodles for a gluten-free option. Just adjust the cooking time according to the pasta type.
