It’s the perfect comfort food for cold days—a bowl of homemade Chicken Noodle Soup warms you up nicely. This classic recipe has tender chicken, soft noodles, and a tasty broth that is hard to resist. With its fresh, simple ingredients, it brings a cozy feeling that makes it great for a cold winter evening or a family meal together.

And now that winter is here, there’s no better time to make a big pot of this warm soup. The warmth from each spoonful fights off the cold and makes you feel good. You can easily make a batch and keep it in the fridge for a few days, so you have a quick, healthy meal whenever you want.

This recipe uses classic ingredients like carrots, celery, and tender noodles, all mixed with herbs for great flavor. Cooking the chicken in the broth gives it even more taste, while the vegetables add freshness and color. Every bite has soft noodles, tasty broth, and perfectly cooked chicken, giving you a comforting meal.

When serving, I like to add a sprinkle of fresh parsley or a squeeze of lemon for a little extra flavor. Whether you enjoy it with warm bread, a simple salad, or by itself, this Chicken Noodle Soup will be a favorite for your family all winter long.

Ingredients

2 Tbsp olive oil
1 medium onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1 lb boneless, skinless chicken breasts
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
2 cups egg noodles
1 Tbsp fresh parsley, chopped (for garnish)

Equipment you’ll Need

Large Pot or Dutch Oven: For cooking the soup and allowing room to simmer.
Cutting Board and Knife: For chopping vegetables and cutting the chicken.
Wooden Spoon or Ladle: For stirring the soup as it cooks.
Tongs or Forks: To remove and shred the chicken.
Measuring Cups and Spoons: To measure ingredients accurately.

How to make Chicken Noodle Soup

Step 1:

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.

Step 2:

Add the minced garlic and cook for another minute.

Step 3:

Pour in the chicken broth, add the chicken breasts, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.

Step 4:

Remove the chicken from the pot and shred it with two forks. then Add the egg noodles to the pot and cook until tender, about 7-8 minutes.

Step 5:

Return the shredded chicken to the pot, stir well, and taste for seasoning.

Step 6:

Serve hot, garnished with fresh parsley. Enjoy!

Tips

Use bone-in chicken: For extra flavor, you can use bone-in chicken breasts or thighs, which give the broth a richer taste.

Sauté the veggies: Sautéing onions, carrots, and celery before adding the broth brings out their natural sweetness and adds depth to the soup.

Add fresh herbs: Fresh herbs like thyme or parsley can boost flavor. Add them at the end for a fresh taste.

Cook noodles separately: If you’re planning on storing leftovers, cook the noodles separately and add them to each bowl. This prevents the noodles from getting soggy.

Shred the chicken gently: Use two forks to shred the chicken, which helps it absorb the broth’s flavor better.

Season gradually: Add salt and pepper a little at a time to reach your preferred taste, especially since broths can vary in saltiness.

Add a squeeze of lemon: Just before serving, add a squeeze of fresh lemon juice to brighten the flavors.

Different noodles can I you use

There are many ways to make Chicken Noodle Soup a bit different by trying new noodles. Egg noodles are the classic choice—they’re soft and work well in soup. For smaller bites, ditalini pasta, which is short and tube-shaped, is perfect and easy to eat. Another nice choice is orzo, a tiny, rice-shaped pasta that makes the soup a little heartier.

If you like longer noodles, you can use fettuccine or spaghetti but break them into smaller pieces so they’re easier to eat in the soup. For a gluten-free choice, rice noodles are a good option—they’re soft and soak up the flavors well. Ramen noodles also work nicely and add a chewy, comforting feel.

For something healthy, whole wheat pasta has extra fiber and adds a rich flavor. Or, if you want a change from noodles, try rice! It’s not a noodle, but it makes the soup filling and satisfying. Any of these choices can make your Chicken Noodle Soup interesting and just right for you!

What to pair with Chicken Noodle Soup?

You can enjoy Chicken Noodle Soup with some simple sides to make it a complete meal. Fresh bread or rolls are perfect for dipping into the broth, adding a soft, comforting touch. A green salad with a light vinaigrette pairs well, balancing the warm, rich flavors of the soup with something fresh and crisp.

If you want something more filling, try grilled cheese or buttery garlic bread on the side. You can also serve it with a small bowl of mashed potatoes or steamed vegetables for a comforting mix. A fruit salad can make a nice, light finish, adding a hint of sweetness after a warm bowl of soup.

Spicy Version

You can easily make Chicken Noodle Soup spicy! Try adding crushed red pepper flakes or a splash of hot sauce while cooking for a mild heat. If you want even more spice, add sliced jalapeños or a dash of cayenne pepper to the broth. Adjust the amount based on your heat preference, and taste as you go.

FAQ

Can I make Chicken Noodle Soup with leftover chicken?

Yes, leftover rotisserie or baked chicken works great! Just add it near the end to warm it up.

Can I use frozen vegetables in this soup?

Definitely. Frozen carrots, peas, or mixed vegetables are easy and work well in the soup.

Can I make this soup in a slow cooker?

Yes, cook everything except the noodles on low for 6-8 hours or high for 3-4 hours, then add noodles during the last 20-30 minutes.

Is there a gluten-free version?

Yes, use gluten-free noodles or substitute with rice for a similar texture without gluten.

How do I make the soup creamier?

Add a splash of heavy cream or milk at the end, or blend some of the soup to thicken the broth.

What can I substitute for chicken broth?

Vegetable broth works well, or you can use water with a bit of extra seasoning for flavor.

Can I use turkey instead of chicken?

Yes, ground or shredded turkey makes a delicious substitute in this soup.

How can I add more flavor?

Try adding fresh herbs like thyme, bay leaves, or parsley, or a squeeze of lemon juice for brightness.

Chicken Noodle Soup Recipe

Recipe by Food by AyakaCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

This homemade Chicken Noodle Soup is a warm and comforting dish perfect for winter, featuring tender chicken, hearty egg noodles, and a flavorful broth. It’s a delightful way to nourish the soul on chilly days!

Ingredients

2 Tbsp olive oil
1 medium onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1 lb boneless, skinless chicken breasts
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
2 cups egg noodles
1 Tbsp fresh parsley, chopped (for garnish)

Directions

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
Add the minced garlic and cook for another minute.
Pour in the chicken broth, add the chicken breasts, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks.
Add the egg noodles to the pot and cook until tender, about 7-8 minutes.
Return the shredded chicken to the pot, stir well, and taste for seasoning.
Serve hot, garnished with fresh parsley. Enjoy!