Chicken noodle soup stands as one of the most beloved comfort foods across generations. This classic dish combines tender chicken, soft noodles, and flavorful vegetables in a golden broth that warms you from the inside out. Whether you need something to soothe a cold, want a quick weeknight dinner, or simply crave the nostalgic taste of home cooking, this recipe delivers every time.
I’ve been making this soup for over fifteen years, and it remains my go-to recipe when someone in the family feels under the weather or when we need a meal that satisfies everyone at the table. The beauty of chicken noodle soup lies in its simplicity. You don’t need fancy techniques or hard-to-find ingredients. Just fresh components, a bit of patience, and you’ll create a bowl of pure comfort. This recipe takes about an hour from start to finish, making it perfect for busy days when you still want something homemade and nourishing.
Reasons to Try Chicken Noodle Soup
This recipe creates a soup that tastes like it simmered all day, even though it comes together in just one hour. The broth develops a deep, savory flavor that coats your palate without feeling heavy or greasy. Each spoonful offers tender bites of chicken that practically fall apart, perfectly cooked noodles that maintain their texture, and vegetables that add both nutrition and subtle sweetness.
The soup strikes an ideal balance between light and satisfying. You can enjoy a generous bowl without feeling overstuffed, yet it provides enough substance to count as a complete meal. The golden color signals the rich chicken flavor within, while the aroma fills your kitchen with the scent that makes everyone ask when dinner will be ready.
This recipe also adapts beautifully to different preferences and dietary needs. You can adjust the vegetables, change the noodle type, or modify the seasoning without compromising the core comfort that makes chicken noodle soup special. Unlike many recipes that require precise measurements and techniques, this one forgives small variations and still produces excellent results.
Many people grew up eating canned chicken noodle soup, and while those versions serve their purpose, nothing compares to homemade. You control the sodium levels, choose quality ingredients, and create something that actually tastes like real food rather than a processed substitute.
Where Did Chicken Noodle Soup Come From?
Chicken noodle soup traces its roots back centuries, with variations appearing in cultures around the world. The ancient Greeks documented chicken soup recipes as early as the second century, believing the dish held medicinal properties. Jewish communities developed their own version called “Jewish penicillin,” which became famous for its supposed healing powers during illness.
The American version we know today emerged from a blend of European traditions brought by immigrants in the 1800s and early 1900s. Each family added their own touches, creating regional variations across the country. The soup gained widespread popularity in the 1930s when Campbell’s introduced their condensed version, though homemade recipes remained the standard in most households. Today, chicken noodle soup represents comfort food in its purest form, served in homes, restaurants, and hospitals as a symbol of care and nourishment.
Ingredients Notes
Chicken: Use bone-in, skin-on chicken pieces like thighs or breasts. The bones add flavor to the broth, while the skin contributes richness. I prefer thighs because they stay moist and tender even if you accidentally overcook them slightly. You can also use a whole chicken cut into parts for maximum flavor.
Chicken Broth: Start with good quality low-sodium chicken broth or stock. Low-sodium options let you control the salt level as the soup cooks. If you have homemade stock, even better. The broth forms the foundation of your soup, so quality matters here.
Carrots: Fresh carrots add natural sweetness and bright color. Peel them and cut into rounds or half-moons about a quarter-inch thick. Avoid pre-cut baby carrots as they lack the same flavor intensity.
Celery: This vegetable adds a subtle earthiness and aromatic quality. Use the inner stalks when possible, as they tend to be more tender. Cut them the same size as your carrots for even cooking.
Onion: Yellow onions work best for their balanced flavor. Dice them finely so they soften into the broth without creating large chunks. The onion provides a savory base that enhances the chicken flavor.
Garlic: Fresh garlic cloves, minced or pressed, add depth without overwhelming the other flavors. I use three to four cloves, but you can adjust based on your preference.
Egg Noodles: Wide egg noodles are traditional and perfect for this soup. They absorb just enough broth to carry flavor while maintaining a satisfying bite. Look for noodles made with real eggs for the best taste and texture.
Fresh Herbs: Parsley and thyme elevate the soup from basic to restaurant-quality. Fresh thyme sprigs can simmer in the broth and be removed before serving, while fresh parsley gets stirred in at the end for brightness. Dried herbs work in a pinch, but fresh makes a noticeable difference.
Bay Leaves: These add a subtle complexity to the broth. Remove them before serving, as they’re not meant to be eaten.
How to Make Chicken Noodle Soup
Step 1: Heat two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper on both sides. Once the oil shimmers, place the chicken in the pot skin-side down. Cook without moving for five minutes until the skin turns golden brown. Flip and cook the other side for another four minutes. The chicken doesn’t need to cook through completely at this stage.
Step 2: Remove the chicken from the pot and set it aside on a plate. Reduce the heat to medium. Add the diced onion to the pot, using the chicken fat and oil left behind. Cook the onion for three to four minutes, stirring occasionally, until it softens and turns translucent. Add the minced garlic and cook for one more minute until fragrant.
Step 3: Pour in eight cups of chicken broth. Use a wooden spoon to scrape any brown bits stuck to the bottom of the pot. These bits add incredible flavor to your soup. Add the carrots, celery, bay leaves, and fresh thyme sprigs. Stir everything together.
Step 4: Return the chicken pieces to the pot, nestling them into the broth. The liquid should almost cover the chicken. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot partially with a lid and cook for twenty-five to thirty minutes until the chicken cooks through completely.
Step 5: Remove the chicken pieces from the pot and place them on a cutting board. Let them cool for five minutes until you can handle them comfortably. While the chicken cools, keep the broth simmering.
Step 6: Once the chicken cools enough to touch, remove and discard the skin and bones. Shred or chop the meat into bite-sized pieces. You can make them as small or large as you prefer.
Step 7: Taste the broth and adjust the seasoning. Add more salt if needed, plus black pepper to taste. Remove and discard the bay leaves and thyme sprigs.
Step 8: Increase the heat to bring the soup back to a rolling boil. Add the egg noodles and cook according to the package directions, usually eight to ten minutes. Stir occasionally to prevent sticking.
Step 9: Once the noodles reach the desired tenderness, return the shredded chicken to the pot. Stir everything together and let it heat through for two minutes. Remove the pot from the heat and stir in fresh chopped parsley. Taste one final time and adjust seasoning if needed.
What You Must Know About Chicken Noodle Soup
Don’t skip browning the chicken in the first step. This process creates fond on the bottom of the pot, which translates directly to deeper flavor in your finished soup. Even though it seems like an extra step, those five minutes make a significant difference.
Cook the noodles directly in the soup rather than separately. This method allows the noodles to absorb the broth flavor, creating a more cohesive dish. However, if you plan to store leftovers for more than two days, consider cooking the noodles separately and adding them to individual bowls. Noodles continue absorbing liquid as the soup sits, which can make your leftovers too thick.
Remove the chicken at the right time. Overcooked chicken becomes dry and stringy, even in soup. Check it at twenty-five minutes by cutting into the thickest part. The meat should be white throughout with no pink remaining. If you’re unsure, use a meat thermometer. Chicken is safe to eat at 165°F.
Season your soup in stages. Add some salt at the beginning when you season the chicken, then taste and adjust after the broth simmers. Finally, check the seasoning one last time after adding the noodles. This approach prevents over-salting and helps you develop better flavor balance.
Watch your heat level during simmering. A gentle simmer means small bubbles breaking the surface occasionally. A rapid boil can make the broth cloudy and tough chicken. If your soup starts boiling too vigorously, reduce the heat immediately.
Helpful Tips
Use a fat separator if you have one. After removing the chicken, pour the broth through the separator to remove excess fat. This creates a cleaner, lighter soup without sacrificing flavor.
Freeze extra broth in ice cube trays. If you make your soup with homemade stock and have leftovers, freeze it in portions. Pop out the cubes and store them in a freezer bag. You’ll have instant flavor boosters for other recipes.
Cut your vegetables uniformly. When carrots and celery pieces match in size, they cook at the same rate. This attention to detail creates a more professional result.
Add a parmesan rind to the simmering broth if you have one. The rind adds subtle umami depth without making the soup taste like cheese. Remove it before serving along with the bay leaves.
Variations and Substitutions
Different Proteins: Swap chicken thighs for breasts if you prefer white meat. Turkey works beautifully as a substitute, especially after holidays when you have leftover cooked turkey. Simply add the cooked turkey at the end with the noodles.
Noodle Alternatives: Try other pasta shapes like small shells, rotini, or orzo. Rice works wonderfully too. Use about three-quarters cup of uncooked white or brown rice, adding it when you would add the noodles. Brown rice takes longer to cook, so add it earlier in the process.
Vegetable Additions: Throw in green beans, peas, or corn during the last five minutes of cooking. Spinach or kale can be stirred in at the very end, wilting from the residual heat. Mushrooms add earthiness if you slice and sauté them with the onions.
Herb Variations: Dill creates a completely different flavor profile that many people love. Replace the thyme with fresh dill, adding it at the end like the parsley. Rosemary offers another option, but use it sparingly as it can overpower the soup.
Gluten-Free Version: Use gluten-free noodles or rice instead of egg noodles. Make sure your broth is certified gluten-free if this is a concern.
Lower Sodium: Use unsalted broth and add salt to taste. This gives you complete control over sodium levels.
Serving Suggestions for Chicken Noodle Soup
Serve your chicken noodle soup in wide, shallow bowls that show off the colorful vegetables and golden broth. A sprinkle of fresh parsley on top adds a pop of green and signals freshness to your guests.
Crusty bread makes the perfect accompaniment. I love serving this soup with warm sourdough or a baguette for dipping. The bread soaks up the flavorful broth and turns a bowl of soup into a complete, satisfying meal.
Oyster crackers offer a classic pairing that adds a pleasant crunch. Keep them on the side so people can add them to their bowls without getting soggy.
A simple green salad balances the warm, comforting soup. Dress mixed greens with lemon vinaigrette for a bright contrast to the rich broth.
For a more substantial meal, serve grilled cheese sandwiches alongside the soup. The combination of melted cheese and chicken noodle soup creates the ultimate comfort food experience.
Top each bowl with a squeeze of fresh lemon juice right before eating. The citrus brightens all the flavors and adds a restaurant-quality finish.
Storage and Reheating
Store leftover chicken noodle soup in airtight containers in the refrigerator for up to four days. The soup actually tastes better the next day as the flavors continue to blend.
If you plan to store the soup, consider keeping the noodles separate. Cook only the amount of noodles you need for the meal, then add freshly cooked noodles to reheated soup. This prevents mushy noodles and keeps the texture perfect.
Freeze chicken noodle soup for up to three months. Leave out the noodles if freezing, as they don’t maintain good texture after thawing. Freeze the soup in portion-sized containers for easy defrosting. Leave some space at the top of each container since liquids expand when frozen.
To reheat refrigerated soup, pour it into a pot and warm over medium heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick. Heat until it reaches 165°F or until steaming hot throughout.
For frozen soup, thaw it overnight in the refrigerator, then reheat on the stovetop. You can also reheat from frozen, but it takes longer and requires stirring more frequently to ensure even heating.
Microwave reheating works for individual portions. Transfer soup to a microwave-safe bowl, cover with a damp paper towel, and heat in one-minute intervals, stirring between each interval.
Frequently Asked Questions about Chicken Noodle Soup
Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken works perfectly and saves time. Skip the browning step and start by sautéing the vegetables. Add the broth and simmer for fifteen minutes to develop flavor. Shred the rotisserie chicken and add it to the soup along with the noodles at the end. The soup won’t have quite the same depth as using raw chicken with bones, but it still tastes delicious and cuts your cooking time in half.
Why does my soup look cloudy instead of clear?
Cloudy soup usually results from boiling too vigorously. A rapid boil breaks down the proteins and fat, creating a murky appearance. Always simmer gently with small, occasional bubbles. If your soup has already turned cloudy, the flavor remains fine even though the appearance changes. Strain the broth through cheesecloth if you want a clearer result for presentation purposes.
Can I make this soup in a slow cooker?
Absolutely. Brown the chicken and sauté the vegetables first for better flavor. Transfer everything to your slow cooker with the broth and seasonings. Cook on low for six to seven hours or high for three to four hours. Remove the chicken, shred it, and return it to the pot. Add the noodles during the last thirty minutes of cooking on high heat. The slow cooker method creates incredibly tender chicken and deeply flavored broth.
How can I make my soup thicker?
Several methods work to thicken chicken noodle soup. Add more noodles, which release starch as they cook. Mash some of the cooked vegetables against the side of the pot, then stir them back in. Make a slurry by mixing two tablespoons of cornstarch with two tablespoons of cold water, then stir it into the simmering soup. You can also add a peeled, diced potato during the simmering stage, which breaks down and naturally thickens the broth.
What’s the best way to remove fat from the soup?
The easiest method is to chill the soup completely. Fat rises to the top and solidifies, making it simple to lift off with a spoon. For immediate removal, use a fat separator or skim the surface with a ladle. You can also drag a paper towel across the surface of the soup to absorb floating fat. Some fat adds flavor, so you don’t need to remove every trace unless you have dietary restrictions.
Can I add cream to make it creamier?
You can create a creamy version by adding half a cup of heavy cream or half-and-half at the end of cooking. Stir it in after removing the pot from heat to prevent curdling. This transforms the classic recipe into a cream of chicken soup variation. Keep in mind that cream changes the character of the dish from a light, clear soup to something richer and more decadent.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 75mg |
| Sodium | 650mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 24g |
| Vitamin A | 85% DV |
| Vitamin C | 8% DV |
| Calcium | 4% DV |
| Iron | 12% DV |
Nutritional values are approximate and based on one serving from a recipe that yields six servings. Values may vary based on specific ingredients and brands used.
Easy Homemade Chicken Noodle Soup
Ingredients
- 1.5 pounds bone-in skin-on chicken thighs or breasts
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 large carrots peeled and sliced
- 3 celery stalks sliced
- 4 garlic cloves minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 3-4 fresh thyme sprigs
- 2 cups wide egg noodles
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown for five minutes per side. Remove and set aside.
- Reduce heat to medium. Add diced onion to the pot and cook for three to four minutes until softened. Add minced garlic and cook one more minute.
- Pour in chicken broth and scrape up any brown bits from the bottom of the pot. Add carrots, celery, bay leaves, and thyme sprigs.
- Return chicken to the pot and bring to a boil. Reduce heat, cover partially, and simmer for twenty-five to thirty minutes until chicken cooks through.
- Remove chicken from pot and let cool for five minutes. Keep broth simmering.
- Shred or chop the cooled chicken, discarding skin and bones.
- Remove bay leaves and thyme sprigs from the soup. Taste and adjust seasoning.
- Bring soup to a boil and add egg noodles. Cook for eight to ten minutes until tender, stirring occasionally.
- Return shredded chicken to the pot and heat through for two minutes. Remove from heat and stir in fresh parsley. Adjust final seasoning and serve hot.
Leave a Reply
Recipe Ratings
There are no reviews yet. Be the first one to write one.