Traditional Chicken Noodle Soup is a timeless classic, brimming with tender pieces of chicken, soft noodles, and flavorful broth that feels like a warm hug in a bowl. It’s the kind of soup that combines simple ingredients—chicken, carrots, celery, and plenty of herbs—into something wonderfully comforting and familiar.
I love making this soup whenever someone needs a little extra care, whether it’s a chilly day or when someone’s feeling under the weather. There’s something about that rich chicken broth simmered with fresh veggies that just makes you feel better instantly. I usually add a pinch of thyme and lots of cracked black pepper to give it just the right amount of warmth and flavor.
My favorite way to enjoy this soup is straight from a big bowl with a side of crusty bread to dip in the broth. It’s simple, soothing, and always brings the whole family around the table for a cozy meal. Whenever I make Traditional Chicken Noodle Soup, it reminds me of being cared for, like a little bowl of kindness you can share with those you love.
Key Ingredients & Substitutions
Chicken: Using a whole chicken gives your broth great flavor and natural richness. If you’re short on time, cooked rotisserie chicken or boneless thighs work well too.
Broth: Water makes a clear, light broth, but low-sodium chicken broth adds a deeper flavor. Adjust salt if you use broth to avoid over-seasoning.
Vegetables (Carrots, Celery, Onion): These create the classic soup base. Don’t skip or replace all; the balance gives the soup its familiar taste.
Noodles: Egg noodles are traditional and cook quickly. You can swap for any pasta shape you like or even rice if you want a gluten-free option.
Herbs: Thyme and parsley add subtle freshness. Use fresh herbs if possible for brighter flavor, but dried herbs work fine too.
How Do You Make the Broth Flavorful and Clear?
Cooking chicken in water slowly pulls out flavor, but to keep the broth clear and tasty:
- Start by simmering gently, not boiling hard, to avoid cloudiness.
- Skim off any foam or fat that rises to the surface during cooking.
- Use whole chicken pieces with skin and bones—they add body without bitterness.
- Simmer with aromatics like onion, carrot, celery, and herbs for depth.
Taking your time here makes all the difference for a broth that tastes fresh and clean. Then adding noodles last keeps them from getting mushy and keeps the soup balanced.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the chicken and vegetables together without crowding.
- Slotted spoon – helps you easily lift out chicken pieces without losing broth.
- Sharp knife – for chopping vegetables and shredding the cooked chicken.
- Cutting board – to prep veggies and chicken safely and neatly.
- Measuring cups and spoons – keep your broth and seasoning balanced every time.
Flavor Variations & Add-Ins
- Swap chicken breasts for cooked turkey to use up leftovers after holidays.
- Add garlic and ginger for an Asian twist that adds warmth and zest.
- Stir in baby spinach or kale toward the end for extra color and nutrients.
- Use rice noodles or quinoa instead of egg noodles for gluten-free options.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds), cut into pieces or 4 bone-in, skin-on chicken breasts/thighs
- 10 cups water or low-sodium chicken broth
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces egg noodles or wide egg pasta noodles
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill for garnish (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and then roughly 1 hour for the soup to simmer and the chicken to cook through. Cooking the noodles and shredding the chicken will take another 10 to 15 minutes, so plan for about 1 hour and 30 minutes total from start to finish. It’s simple and rewarding!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Stir occasionally and cook for about 5 to 7 minutes until the vegetables start to become tender.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Simmer the Chicken:
Pour in the water or chicken broth. Add the chicken pieces, thyme, bay leaf, and a pinch of salt and pepper. Bring everything to a boil, then lower the heat. Let it simmer partially covered for 45 minutes to an hour, until the chicken is fully cooked and tender.
4. Prepare the Noodles and Chicken Meat:
Take the chicken out and set aside to cool slightly. Add the egg noodles into the simmering broth and cook them following the package instructions—usually about 6 to 8 minutes. While the noodles cook, remove the skin and bones from the chicken, then shred the meat into bite-sized pieces.
5. Finish the Soup:
Put the shredded chicken back into the pot, stir in the parsley, and season the soup with more salt and pepper if needed. Remove the bay leaf and any thyme sprigs.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or dill if you like. Serve hot, with crusty bread or crackers on the side for a cozy, comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Thawed chicken ensures even cooking and prevents the broth from becoming cloudy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the noodles from getting mushy.
How Should I Store Leftover Chicken Noodle Soup?
Keep leftovers in an airtight container in the fridge for 3-4 days. Noodles may absorb broth over time, so you can add a little extra broth or water when reheating to loosen it up.
Can I Substitute Different Noodles?
Yes! Egg noodles are classic, but you can use pasta shapes like rotini or shells, or even rice noodles for a gluten-free option. Just adjust cooking time according to the pasta type.