If there’s ever a dish that feels like a warm embrace in a bowl, it’s Chicken Noodle Soup. This classic comfort food isn’t just a cure for chilly evenings or sniffly noses; it’s a nostalgic favorite that brings family and friends together, sip after soothing sip. With tender chicken, hearty egg noodles, and a fragrant broth brimming with vegetables and herbs, this homemade Chicken Noodle Soup is everything you crave when you need a little TLC or a cozy meal to share.
Ingredients You’ll Need
Chicken Noodle Soup shines because of its wholesome, straightforward ingredients—each one plays a delicious role in creating the perfect balance of flavors and textures. The secret to the best bowl is using fresh, high-quality basics and letting them work their magic together.
- Olive oil: Adds a subtle richness and helps sauté the veggies until perfectly tender.
- Onion (diced): Brings a gentle sweetness and depth to the broth base.
- Garlic (minced): For a savory aroma and an extra layer of flavorful warmth.
- Carrots (peeled and sliced): Give the soup a touch of sweetness and vibrant color.
- Celery (sliced): Adds crunch and classic soup flavor.
- Chicken broth: The heart of the soup—choose low-sodium for more control over saltiness.
- Cooked shredded chicken: Rotisserie or leftover chicken makes this recipe quick and extra flavorful.
- Dried parsley: Delivers a fresh, herbaceous note to the broth.
- Dried thyme: A classic pairing with chicken, offering subtle earthiness.
- Salt: Enhances all the other flavors—taste and adjust as you go.
- Black pepper: Adds gentle heat and depth.
- Bay leaf: Infuses the soup with savory, slightly floral undertones.
- Egg noodles: The signature noodle—soft and slurpable, perfect for soaking up the broth.
- Lemon juice (optional): Brightens up the final soup with a pop of acidity.
- Chopped fresh parsley (for garnish): A fresh, colorful finish to every bowl.
How to Make Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add your diced onion, sliced carrots, and celery, then sauté them gently for 5 to 6 minutes. You’ll know it’s ready when the veggies begin to soften and your kitchen smells like pure comfort. Stir in the garlic and let it cook for just 30 seconds—enough to release its aroma without burning.
Step 2: Build the Broth
Pour in the chicken broth and add the cooked shredded chicken, dried parsley, thyme, salt, black pepper, and bay leaf. This is where the flavors start to meld. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This gives all those seasonings time to infuse the broth and the veggies to soften even more.
Step 3: Add the Noodles
Toss in the egg noodles and cook everything together for 6 to 8 minutes, or until the noodles are tender but not mushy. Keep an eye on them—no one likes soggy noodles! Remove the bay leaf and, if you like a little tang, stir in the lemon juice at the end for a bright, fresh finish. Taste and adjust the seasoning as needed.
Step 4: Serve and Enjoy
Ladle the Chicken Noodle Soup into bowls while it’s piping hot. Sprinkle with chopped fresh parsley for a pop of color and flavor. Now comes the best part—dig in and enjoy every spoonful!
How to Serve Chicken Noodle Soup
Garnishes
There’s nothing like a sprinkle of freshly chopped parsley to brighten up your bowl of Chicken Noodle Soup. For an extra kick, try a grind of black pepper or a squeeze of fresh lemon juice just before serving. If you’re feeling fancy, a dusting of grated Parmesan can take things to the next level.
Side Dishes
This soup is hearty enough to stand alone, but it’s even better when paired with a thick slice of crusty bread or a warm, buttery biscuit. If you want to add a veggie side, a simple green salad with a zippy vinaigrette balances out the meal beautifully.
Creative Ways to Present
Serve Chicken Noodle Soup in oversized mugs for a cozy, informal vibe—perfect for movie nights or cold afternoons. For a dinner party, ladle it into shallow bowls and top with a swirl of lemon zest or a few extra herbs for an elegant touch. Kids love it served with fun-shaped crackers or even in a thermos for lunch on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Noodle Soup keeps well in the refrigerator for up to 4 days. Let the soup cool completely before transferring it to airtight containers. The flavors get even better overnight, making it a perfect make-ahead meal for busy weekdays.
Freezing
If you want to freeze your soup, it’s best to do so before adding the noodles, as they can become mushy after thawing. Freeze the broth, chicken, and vegetables in a freezer-safe container for up to 3 months. When you’re ready to eat, reheat and add fresh noodles for the best texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If the noodles have soaked up some broth, splash in a bit more chicken stock or water to loosen things up. You can also microwave individual servings for quick lunches or dinners.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Just add raw boneless chicken thighs or breasts to the broth after sautéing the veggies. Simmer for 15 to 20 minutes until fully cooked, then shred and return to the pot before adding the noodles.
What are the best noodles for Chicken Noodle Soup?
Egg noodles are classic, but any short pasta works in a pinch. For a gluten-free version, try rice noodles or gluten-free pasta—just be sure to adjust the cooking time as needed.
How can I make this Chicken Noodle Soup in advance?
Prepare the soup up to the point before adding noodles, then cool and refrigerate. When you’re ready to serve, bring the soup back to a simmer and cook the noodles fresh for the best texture.
Is this soup good for meal prep?
Definitely! It stores well and reheats beautifully, making it ideal for lunches or dinners throughout the week. Store the noodles separately if you prefer them firmer.
Can I add other vegetables?
Of course! Feel free to toss in peas, corn, spinach, or whatever veggies you have on hand. It’s a great way to use up leftovers and add extra nutrition to your Chicken Noodle Soup.
Final Thoughts
There’s a reason Chicken Noodle Soup has been a longtime favorite in so many kitchens—it’s nourishing, comforting, and incredibly easy to make from scratch. Treat yourself and your loved ones to a steaming bowl soon; you might just find it becomes your go-to cozy meal too!
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Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for chilly days or when you need a cozy meal. Featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful broth, it’s both nourishing and delicious. Ready in just over 30 minutes, it’s an ideal homemade soup for family dinners or meal prepping.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
Protein and Pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 6 ounces egg noodles (about 3 cups)
Garnish
- Chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and add the cooked chicken, dried parsley, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Cook Noodles: Add the egg noodles and cook for 6–8 minutes, or until the noodles are tender. Remove the bay leaf and stir in lemon juice if using. Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with fresh parsley.
Notes
- If you don’t have pre-cooked chicken, use uncooked boneless chicken thighs or breasts and simmer them in the broth for an extra 15–20 minutes before adding noodles.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice.
- Lemon juice is optional but adds a refreshing brightness to the soup.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
