Chicken Noodle Soup

Why You’ll Love This Recipe

This Chicken Noodle Soup is packed with wholesome ingredients and made from scratch in under an hour. It’s deeply comforting, customizable, and perfect for leftovers. Unlike canned soup, this homemade version lets you control the salt, flavor, and texture. It’s also a freezer-friendly option that’s ready to reheat whenever you need a quick and nourishing meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil or butter
• Onion
• Garlic
• Carrots
• Celery
• Egg noodles
• Chicken broth or stock
• Bay leaf
• Dried thyme
• Salt and pepper
• Fresh parsley (optional for garnish)

Directions

1. Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
2. Add the chicken and broth: Place the chicken breasts or thighs into the pot. Pour in the chicken broth, add the bay leaf and thyme, and season with salt and pepper.
3. Simmer: Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
4. Shred the chicken: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. Add noodles: Stir in the egg noodles and cook for 8–10 minutes, or until the noodles are tender.
6. Finish and serve: Taste and adjust seasoning as needed. Remove the bay leaf. Garnish with chopped fresh parsley if desired and serve warm.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Use rotisserie chicken: Save time by using pre-cooked chicken and simply add it after the noodles are cooked.
• Low-carb version: Swap egg noodles for zucchini noodles or cauliflower rice.
• Add greens: Stir in a handful of spinach or kale at the end for extra nutrients.
• Spicy twist: Add a pinch of red pepper flakes or a splash of hot sauce.
• Creamy version: Stir in a splash of heavy cream or milk at the end for a creamy texture.

Storage/Reheating

Store leftover Chicken Noodle Soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. If the noodles absorb too much broth during storage, you can add a little water or extra stock before reheating. For freezing, it’s best to freeze the soup without noodles and add them fresh when serving to avoid sogginess.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more flavorful and stay tender when simmered. You can use either, or a mix of both.

Do I cook the noodles separately?

You can, but it’s not necessary. Cooking them in the soup saves time and adds flavor to the noodles.

Can I freeze chicken noodle soup?

Yes, but it’s best to freeze it without the noodles. Add freshly cooked noodles when reheating for the best texture.

How can I make this soup in a slow cooker?

Add all ingredients except the noodles to the slow cooker and cook on low for 6–8 hours. Add noodles during the last 20–30 minutes of cooking.

What type of noodles are best?

Egg noodles are traditional, but you can use rotini, orzo, or any short pasta shape.

How do I thicken the broth?

For a thicker soup, mash some of the cooked carrots or add a slurry of cornstarch and water near the end of cooking.

Is this soup gluten-free?

To make it gluten-free, use gluten-free noodles and make sure your broth is certified gluten-free.

Can I make this vegetarian?

Yes, omit the chicken and use vegetable broth. Add extra vegetables or beans for protein.

What herbs work best?

Thyme and bay leaf are classic, but you can also use rosemary, oregano, or a blend of dried herbs.

How do I make it more flavorful?

Use a high-quality chicken broth, sauté the vegetables well, and season generously with salt, pepper, and herbs.

Conclusion

Chicken Noodle Soup is a timeless recipe that never goes out of style. It’s warm, comforting, and full of nourishing ingredients that make it perfect for any time of year. Whether you’re making it to feed a crowd, store for later, or soothe a cold, this homemade version offers a delicious and wholesome meal every time.

Chicken Noodle Soup

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Chicken Noodle Soup is a comforting, wholesome dish featuring tender chicken, vegetables, and noodles simmered in a flavorful broth. Perfect for chilly days, colds, or simple home-cooked meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 6 cups chicken broth or stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups egg noodles
• 2 tablespoons fresh parsley, chopped (optional)

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Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
2. Add chicken breasts or thighs to the pot along with chicken broth, bay leaf, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the chicken is fully cooked.
4. Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
5. Add egg noodles and cook for 8–10 minutes until noodles are tender.
6. Taste and adjust seasoning if needed. Remove the bay leaf and stir in chopped parsley if using. Serve warm.

Notes

• Use rotisserie chicken to speed up the cooking process.
• Freeze without noodles to maintain texture.
• Add greens like spinach or kale for extra nutrition.
• Use gluten-free noodles to make it gluten-free.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 280
• Sugar: 4g
• Sodium: 550mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg