Traditional Chicken Noodle Soup is that classic, comforting bowl filled with tender chicken pieces, soft noodles, and a flavorful broth that warms you right up. It’s gently simmered with carrots, celery, and onions, making every spoonful feel like a cozy hug in a bowl. The familiar taste brings a sense of home and care, perfect for any day you want a little extra comfort.
I always think of chicken noodle soup as the ultimate feel-better food. Whenever I’m under the weather or just need a moment of calm, this soup is my go-to. I like to make a big pot and have leftovers ready for those busy days when I don’t have time to cook. A simple tip: using homemade broth or even high-quality store-bought broth makes a noticeable difference in the flavor that I really appreciate.
One of my favorite ways to enjoy this soup is with a sprinkle of fresh parsley and a side of warm crusty bread for dipping. It’s the kind of meal that brings people together around the table without any fuss. For me, traditional chicken noodle soup isn’t just a recipe; it’s a little reminder of kindness and care wrapped up in every bowl.
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Key Ingredients & Substitutions
Chicken: Using a whole chicken adds rich flavor from bones and skin as it simmers. If you’re short on time, boneless chicken breasts or thighs work well too. Rotisserie chicken is a handy shortcut for cooked meat.
Broth: Quality broth really shines here. Homemade broth tastes best, but low-sodium store-bought broth is a great time saver. Avoid salty broths so you can control seasoning better.
Vegetables: Carrots, celery, and onions create the classic soup base. You can swap with parsnips or leeks if you like, but I find sticking to these three gives the traditional flavor.
Noodles: Egg noodles or wide flat noodles work best because they hold up well in broth. You can use gluten-free pasta or rice noodles if needed, but add them close to serving time to prevent mushiness.
How Do You Make the Chicken Tender and the Broth Flavorful?
The chicken and broth are the heart of this soup. Here’s what I do to get them just right:
- Start by simmering the whole chicken or pieces gently, not boiling hard, to keep the meat tender and broth clear.
- Skim off foam and impurities as they rise to keep the broth clean and fresh-tasting.
- Let the chicken cook 1 to 1½ hours until it’s falling off the bone.
- Remove chicken to cool before shredding to avoid tearing hot meat unevenly.
- Optionally, you can strain the broth for a clearer look, or leave the soft veggies in for extra texture.
Taking your time with this simmering step really brings out that classic homemade taste everyone loves.
Equipment You’ll Need
- Large stockpot – perfect for simmering the chicken and making a flavorful broth all in one pot.
- Slotted spoon – helps you easily lift out the chicken without grabbing too much broth or veggies.
- Sharp knife – makes chopping veggies and shredding the cooked chicken easier and safer.
- Cutting board – a sturdy surface to prep your vegetables and chicken.
- Strainer or fine mesh sieve – handy if you want to strain the broth for a clearer soup.
Flavor Variations & Add-Ins
- Use leftover turkey instead of chicken for a richer, festive twist, especially after holidays.
- Add chopped fresh ginger for a warming, slightly spicy note that brightens the broth.
- Swap egg noodles for rice noodles for a gluten-free option that still soaks up flavor well.
- Include chopped kale or spinach near the end for extra color and a boost of nutrients.
How to Make Traditional Chicken Noodle Soup?
Ingredients You’ll Need:
For The Soup:
- 1 whole chicken (about 3-4 lbs), or 3-4 lbs bone-in chicken pieces (breasts, thighs, drumsticks)
- 10 cups water or low-sodium chicken broth
- 4 large carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- Salt and freshly ground black pepper, to taste
- 8 ounces egg noodles or wide flat noodles
- 2 tablespoons olive oil or butter
- Fresh parsley or thyme leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 1 to 1½ hours for simmering the chicken and vegetables. Expect around 6-8 minutes more for cooking the noodles. In total, you’ll spend roughly 1 hour 30 minutes to 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Simmer the Chicken and Veggies:
Put the whole chicken or chicken pieces into a large pot and cover with water or broth. Bring it to a boil over high heat, then reduce to a gentle simmer. Skim any foam off the top to keep the broth clear. Add carrots, celery, onion, garlic, bay leaves, and thyme. Season with salt and pepper. Cover partially and let it simmer for about 1 to 1½ hours until the chicken is tender and fully cooked.
2. Shred the Chicken and Prepare the Broth:
Take the chicken out of the pot and place it on a plate to cool a bit. Discard the bay leaves. When the chicken is cool enough, shred the meat into bite-sized pieces, throwing away skin and bones. If you like a clearer broth, strain the soup to remove vegetable bits and return the broth to the pot. Otherwise, keep the veggies in for more texture.
3. Cook Noodles and Combine:
Bring the broth back to a boil. Add the noodles and cook following the package directions, usually 6-8 minutes. While the broth heats, you can sauté the shredded chicken in olive oil or butter for a few minutes for extra flavor, but this is optional. Add the chicken back to the pot with noodles when they’re tender. Taste and add more salt or pepper if needed. Serve hot with fresh parsley or thyme sprinkled on top if you like.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking to ensure even cooking and safety.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, adding a little broth if it thickens too much.
How Should I Store Leftover Chicken Noodle Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months, then thaw overnight in the fridge before reheating.
Can I Substitute Different Noodles?
Yes! Egg noodles are traditional, but you can use any pasta you like, such as rice noodles for a gluten-free option. Just add the noodles towards the end to avoid overcooking.
