Traditional Chicken Noodle Soup is the kind of dish that feels like a warm hug on a chilly day. It’s made with tender pieces of chicken, soft egg noodles, and a flavorful broth filled with carrots, celery, and just the right mix of herbs. The broth is clear and comforting, making it perfect when you’re looking for something simple and satisfying.
I love making this soup because it brings back memories of family dinners and cozy afternoons at home. One tip I have is to use homemade broth if you can—it really deepens the flavor and makes the soup feel extra special. If not, a good-quality store-bought broth works just fine and still tastes great.
My favorite way to enjoy this soup is with a slice of crusty bread or a simple grilled cheese on the side. It’s the perfect meal when you want something light but nourishing, and it always feels like it was made with care. I find that this soup is one of those dishes that everyone loves and feels comforted by, no matter the season.
Key Ingredients & Substitutions
Chicken: Using a whole chicken adds great flavor and richness to the broth. If pressed for time, cooked shredded chicken or leftover rotisserie chicken works perfectly too.
Broth: Homemade chicken broth makes this soup extra flavorful. If you don’t have time, store-bought broth or even water can be used—just season well to boost the taste.
Egg Noodles: Traditional egg noodles are soft and comforting. You can swap them with any pasta you like, such as rotini or shells. Just cook them until tender but not mushy.
Vegetables: Carrots, celery, and onions are classic for good reason—they add sweetness, aroma, and texture. You can add garlic for extra depth or herbs like thyme and parsley for freshness.
How Can I Get a Rich, Clear Broth for My Chicken Noodle Soup?
The broth is the heart of this soup, so making it clear and flavorful is key. Here’s how I do it:
- Use cold water and start with raw chicken on the stove to slowly extract flavor.
- Simmer gently—avoid boiling hard—as that can make the broth cloudy.
- Skim off any foam or impurities that rise to the top during cooking.
- Remove the chicken and bay leaves before adding noodles to keep the broth clear.
- Add herbs late in cooking for fresh aroma without cloudiness.
Patience and gentle heat help you get a broth that’s both tasty and beautiful in the bowl.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the chicken and making enough soup to feed a crowd.
- Sharp knife – makes chopping vegetables and cutting the chicken easier and safer.
- Cutting board – keeps your prep organized and protects your counters.
- Slotted spoon or tongs – helpful for removing chicken pieces from the broth without splashing.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Switch chicken for turkey leftovers – it’s great after a holiday and adds a mild, meaty flavor.
- Add fresh ginger and a splash of soy sauce for an Asian twist that warms you up differently.
- Stir in chopped kale or spinach near the end for extra greens and nutrients.
- Use different herbs like rosemary or dill to change the flavor subtly but nicely.
How to Make Traditional Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into parts or 4 cups cooked shredded chicken
- 10 cups water or chicken broth (or a combination)
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups egg noodles (or wide egg noodles)
- 2 tbsp olive oil or butter
Seasonings:
- 2 tsp salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 2 bay leaves
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
Time You’ll Need:
This recipe takes about 1 hour 30 minutes total. You’ll spend around 15 minutes prepping, then simmer the chicken and broth for 1 to 1 ½ hours until the flavors develop and the chicken is tender. Cooking the noodles and final assembly will take about 10-15 minutes more.
Step-by-Step Instructions:
1. Preparing the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for 5 to 7 minutes until the veggies start to soften.
2. Adding Garlic and Liquids:
Stir in minced garlic and cook for about 1 minute until you can smell it. Pour in water or chicken broth and add the whole chicken pieces (if using raw chicken).
3. Simmering the Soup:
Add salt, pepper, thyme, and bay leaves. Bring everything to a boil, then lower the heat and let it simmer partially covered for 1 to 1 ½ hours. This will cook the chicken and infuse the broth with flavor.
4. Removing Chicken & Cooking Noodles:
Take the chicken out and set it aside to cool a bit. Remove bay leaves and discard. Add egg noodles to the pot and cook them until tender, following the time on the noodle package (usually 6-8 minutes).
5. Shredding Chicken & Final Assembly:
When chicken is cool enough to handle, shred the meat away from the bones and discard the skin and bones. Return shredded chicken to the pot. Stir in fresh parsley and taste the soup. Adjust seasoning with extra salt and pepper if needed.
6. Serve & Enjoy:
Let the soup simmer for a few minutes to combine flavors, then ladle into bowls. Garnish with a little more chopped parsley. Serve warm, maybe with some crusty bread on the side for dipping.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and a clear broth.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! You can make the soup a day or two in advance. Store it in an airtight container in the fridge. Reheat gently on the stove to avoid overcooking the noodles—consider adding fresh noodles when reheating if you like them less soft.
What Can I Substitute for Egg Noodles?
Any pasta shape you have on hand works well. Rotini, shells, or even small macaroni are good options. Just cook them until tender but avoid overcooking to prevent mushy noodles in the soup.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently on the stove or microwave, stirring occasionally to heat evenly. Adding a splash of broth or water can help refresh the soup if it thickens.
