Traditional Chicken Noodle Soup is a timeless classic that’s all about comfort and warmth. It features tender pieces of chicken, soft noodles, and a flavorful broth loaded with carrots, celery, and onions. This simple combination creates a dish that feels like a hug in a bowl, perfect for chilly days or when you just need something cozy.
I love making this soup whenever someone at home is feeling under the weather or just needs a little extra comfort. The smell of the broth simmering with fresh herbs fills the kitchen with a wonderful aroma that makes everyone eager to sit down and eat. One tip I always follow is to use homemade broth if I have it—that really takes the flavor up a notch and makes the soup taste even more special.
My favorite way to enjoy this chicken noodle soup is with a slice of warm bread or a simple grilled cheese on the side. It’s the kind of meal that brings the family together and creates little moments of happiness around the table. Whenever I make it, I’m reminded of cozy family dinners and the feeling of being cared for, which is exactly what this soup is all about.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a great shortcut that saves time and adds flavor. If you prefer, you can poach raw chicken breasts or thighs in the broth until cooked through and then shred them.
Broth: Homemade chicken broth gives the best depth of flavor, but store-bought low-sodium broth works well too. You can dilute regular broth with water to reduce salt if needed.
Vegetables: Onion, carrots, and celery make up the classic soup base. Feel free to add garlic for extra flavor. If you’re missing celery, substitute with fennel or extra carrots.
Noodles: Egg noodles are traditional and cook quickly. If you want gluten-free or low-carb options, try gluten-free pasta or spiralized vegetables, but add them later to avoid mushiness.
Herbs: Thyme and parsley freshen the taste. Fresh herbs are best if you have them, but dried herbs work fine too—just add them earlier to let their flavors develop.
How Can I Make the Soup Flavorful Without Overcooking the Noodles?
The key is to add the noodles toward the end of cooking so they don’t get mushy. Here’s how I do it:
- Simmer the veggies and chicken in the broth first to build flavor.
- Add the noodles only when everything else is cooked, about 7-8 minutes before serving.
- Cook noodles just until tender—follow package times closely.
- If you’re making the soup ahead, cook the noodles separately and add them just before serving to keep them from getting soggy.
- Taste and season at the end with salt and pepper so the flavors stay balanced.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one pot and simmering evenly.
- Wooden spoon – helps stir the soup gently without scratching your pot.
- Chef’s knife – makes chopping vegetables quicker and safer.
- Cutting board – sturdy surface for prepping your veggies and chicken.
- Ladle – ideal for serving hot soup into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use holiday leftovers with a richer taste.
- Add fresh ginger and a splash of soy sauce for a light Asian twist.
- Stir in chopped kale or spinach near the end for extra greens and nutrition.
- Use different herbs like rosemary or basil for a unique aroma and flavor change.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and black pepper, to taste
- Optional: fresh parsley or dill for garnish
How Much Time Will You Need?
This recipe will take about 40 minutes in total. You’ll spend 10 minutes prepping vegetables, 15 minutes sautéing and simmering the soup, 7-8 minutes cooking noodles, plus a few minutes for mixing in chicken and finishing touches.
Step-by-Step Instructions:
1. Sauté The Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 to 7 minutes until the vegetables become soft and fragrant.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until you smell its aroma. Then pour in the chicken broth and increase the heat to bring it to a boil.
3. Season and Simmer:
Add the thyme, parsley, and salt and pepper to taste. Once the broth is boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes to let the flavors blend and vegetables get tender.
4. Cook The Noodles:
Add the egg noodles to the simmering soup. Cook according to the package directions, usually around 7-8 minutes, until the noodles are tender but not mushy.
5. Add Chicken and Serve:
Stir shredded cooked chicken into the soup and warm through for 2-3 minutes. Taste the soup and adjust salt or pepper if needed. Remove from heat, garnish with fresh parsley or dill if you like, and serve hot for the best comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes, just make sure to fully thaw the chicken before adding it to the soup. Thaw it overnight in the fridge or quickly in a sealed bag in cold water. Adding frozen chicken directly might cool the broth and lengthen cooking time.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles, then cool and refrigerate for up to 2 days. When ready to eat, reheat and cook the noodles fresh to keep them from becoming mushy.
What’s the Best Way to Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. It’s best to store noodles separately if possible. Reheat gently on the stove or in the microwave until warmed through.
Can I Substitute Other Noodles or Pasta?
Yes! You can use other pasta types like orzo or small shells, but adjust cooking time accordingly. For gluten-free options, use gluten-free pasta and add it just before serving to avoid overcooking.