Chicken Noodle Soup is a classic comfort food that brings warmth and coziness to any day. It’s made with tender pieces of chicken, soft noodles, and plenty of flavorful vegetables like carrots and celery, all swimming in a rich, savory broth. This simple, heartwarming soup feels like a big, comforting hug in a bowl.
I love making this soup when I need something soothing and familiar. There’s something about the mix of tender chicken and those slippery noodles that just makes everything feel right. I usually add a pinch of fresh herbs like parsley or thyme to brighten it up just a bit—it’s a small touch that makes a big difference. Plus, it’s easy to have on hand for when someone needs a quick pick-me-up.
One of my favorite ways to enjoy chicken noodle soup is with a warm crusty piece of bread to dunk in the broth. It’s perfect for chilly evenings or when you’re feeling under the weather. This soup brings back memories of family gatherings and homemade meals, where everyone gathers around the table to share a simple, delicious dish that never fails to make you feel cared for.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the soup lean and tender. If you prefer, rotisserie chicken works great for flavor and speed. Dark meat can be used if you like a richer taste.
Noodles: Egg noodles are classic here. If you can’t find them, use other quick-cooking pasta like small shells or orzo. Avoid noodles that take too long to cook or get mushy fast.
Vegetables: Onion, celery, and carrots add classic flavor and texture. You can add garlic powder if fresh garlic isn’t available, but fresh gives better aroma.
Herbs: Dried thyme and parsley are simple and comforting. Fresh herbs as garnish add brightness. You can swap thyme with rosemary or oregano if you prefer.
How Can I Keep the Noodles from Getting Mushy in Chicken Noodle Soup?
One of the tricky parts is cooking the noodles so they stay tender but don’t fall apart. Here’s how I handle it:
- Cook the vegetables and broth first; add noodles later on to avoid overcooking.
- Once you add the noodles, keep the heat low and watch closely. Noodles usually cook in 7-8 minutes.
- If you’re making the soup ahead, cook noodles separately and add when serving. This stops them from soaking up too much broth and getting mushy.
These simple tips help keep the noodles just right—soft but still firm—so your soup stays delicious every time!
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients together without spilling.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – helps you chop vegetables and shred chicken easily.
- Cutting board – a safe spot to prepare all your ingredients before cooking.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken for quick prep and added seasoning.
- Add chopped kale or spinach for a boost of green and nutrients.
- Stir in a squeeze of lemon juice just before serving to brighten the flavors.
- Swap egg noodles for rice noodles for a gluten-free option.
How to Make Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious chicken noodle soup takes about 15 minutes to prepare and approximately 25 minutes to cook, making it around 40 minutes total from start to finish. It’s a quick and satisfying meal perfect for any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and the onions turn translucent, roughly 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until fragrant. Then, pour in the chicken broth and bring the mixture to a boil.
3. Season and Simmer:
Add the dried thyme, dried parsley, salt, and pepper to your taste. Lower the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.
4. Add Chicken and Noodles:
Stir in the shredded chicken and egg noodles. Continue to simmer the soup until the noodles are tender, about 7 to 8 minutes. Stir occasionally to prevent noodles from sticking.
5. Final Touches and Serve:
Taste the soup and adjust seasoning if needed. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and add a crack of black pepper on top. Enjoy your warm and comforting chicken noodle soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw in the fridge overnight or use the quick cold-water method. Shred the chicken before mixing it in for best results.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles, then cool and store in the fridge for up to 3 days. Cook the noodles fresh when reheating to avoid them getting mushy.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Other Noodles or Pasta?
Definitely! Egg noodles are classic, but you can use other pasta shapes like shells, orzo, or gluten-free noodles. Just adjust cooking time accordingly to avoid overcooking.
