When the weather’s chilly or you’re craving comfort in a bowl, there’s nothing quite like a warm, soothing bowl of Chicken Noodle Soup. Picture this: tender chicken, hearty noodles, and fresh vegetables, all swimming in a flavorful broth that wraps you up like a big, cozy hug. This classic soup is so easy to make, and it’s just as nourishing for the soul as it is for the body. Trust me, after one bowl, you’ll be hooked—whether you’re feeling under the weather or just need something hearty and comforting.
Why You’ll Love Chicken Noodle Soup
- Comfort in a Bowl: It’s the kind of soup you want to curl up with on a rainy day or when you’re in need of a little TLC. Each spoonful is packed with soothing, savory goodness.
- Wholesome and Nutritious: Made with fresh chicken, veggies, and a simple broth, this soup is packed with protein, fiber, and vitamins. It’s a healthy meal the whole family will love.
- Quick and Easy: With just a handful of ingredients and a bit of time, you can have a big pot of chicken noodle soup ready to enjoy in no time. Perfect for busy nights or a relaxing weekend.
- Customizable: You can swap out the noodles for gluten-free options, use boneless chicken thighs for a richer flavor, or add extra veggies to suit your taste. It’s a versatile recipe that you can make your own!
- Perfect for Leftovers: This soup stores well in the fridge and tastes even better the next day. Make a big batch, and you’ll have meals for the week.
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Ingredients
This recipe is all about simple, nourishing ingredients. Here’s what you’ll need to get started:
For the Soup:
- Chicken Breasts: Tender, lean chicken breast is the classic choice, but you can also use thighs for extra flavor and juiciness.
- Carrots: Fresh, sliced carrots add sweetness and crunch to the soup.
- Celery: Celery brings a lovely, mild flavor and a bit of crunch.
- Onion: A small onion, chopped, for a savory base.
- Garlic: Minced garlic for a fragrant, flavorful kick.
- Chicken Broth: The broth is the heart of the soup. Use low-sodium chicken broth for a healthier option, or opt for homemade if you have it on hand.
- Egg Noodles: Classic egg noodles are the go-to for chicken noodle soup, but you can substitute with other pasta shapes, like rotini or farfalle.
- Bay Leaves: A couple of bay leaves help infuse the broth with subtle, earthy flavor.
- Dried Thyme: Adds warmth and depth to the soup.
- Salt and Pepper: To taste, for that perfect seasoning balance.
Optional Toppings:
- Fresh Parsley: Chopped fresh parsley for garnish, adding color and a touch of freshness.
- Lemon Wedges: For a bright, citrusy kick if you like a bit of tang.
- Crusty Bread: A side of warm, crusty bread for dipping never hurt anyone.
(Note: Full ingredient list, including measurements, can be found in the recipe card below.)
Instructions
Here’s how to make this homemade chicken noodle soup:
Step 1: Cook the Chicken
In a large pot, heat a little olive oil over medium heat. Add the chicken breasts (or thighs) and cook until golden brown on both sides, about 6-8 minutes per side. Once cooked, remove the chicken from the pot, let it cool for a few minutes, and then shred it into bite-sized pieces using two forks. Set aside.
Step 2: Sauté the Veggies
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender and the onions are translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant.
Step 3: Add the Broth and Seasoning
Pour in the chicken broth, and stir in the bay leaves and dried thyme. Bring the soup to a simmer, then let it cook for about 10-15 minutes, until the vegetables are tender and the flavors have melded together.
Step 4: Add the Noodles and Chicken
Add the egg noodles (or pasta of your choice) to the soup and cook according to the package instructions, usually 8-10 minutes. Once the noodles are cooked, stir in the shredded chicken and cook for another 2-3 minutes until heated through.
Step 5: Taste and Adjust Seasoning
Taste the soup and add salt and pepper as needed. If you like a more vibrant flavor, you can squeeze a little lemon juice into the soup.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon, if desired. Serve hot with a side of crusty bread for dipping. Enjoy!
Nutrition Facts
Here’s an approximate breakdown of the nutrition for one serving (based on 6 servings):
- Calories per serving: 300-350 calories
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 30g
- Vitamin A: 70%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 10%
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
How to Serve Chicken Noodle Soup
- With Toppings: Garnish with fresh parsley, a squeeze of lemon, or some freshly cracked black pepper. Serve with a side of crusty bread or a fresh salad for a well-rounded meal.
- As a Standalone: This soup is hearty enough to stand on its own, making it a perfect lunch or dinner option.
- For a Crowd: Double the recipe to make a larger batch for family dinners, gatherings, or meal prep for the week.
Additional Tips
- Use Rotisserie Chicken: To save time, you can use pre-cooked rotisserie chicken. Just shred it and add it to the soup toward the end.
- Add More Veggies: Feel free to throw in additional veggies like zucchini, green beans, or peas for extra flavor and nutrients.
- Spicy Kick: If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce to your soup.
- Gluten-Free Option: Swap the noodles for gluten-free pasta or even rice for a gluten-free version of this soup.
- Make It in a Slow Cooker: Sauté the vegetables and chicken, then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
FAQ Section
Q1: Can I use frozen chicken for this soup?
A1: Yes! You can use frozen chicken. Just cook it longer, until it reaches an internal temperature of 165°F (74°C), then shred it. Add it back into the soup as directed.
Q2: Can I freeze leftover chicken noodle soup?
A2: Yes! This soup freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Reheat on the stove over low heat, adding more broth if needed.
Q3: How do I store leftover chicken noodle soup?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store it longer, freeze it for later.
Q4: Can I make this soup ahead of time?
A4: Yes! You can make this soup a day or two ahead and store it in the fridge. The flavors will deepen and get even better as it sits.
Q5: Can I use bone-in chicken for this recipe?
A5: Absolutely! If using bone-in chicken, cook it until fully cooked, then remove the bones and shred the meat before adding it back into the soup.
Q6: Can I add other vegetables to this soup?
A6: Yes, you can add any vegetables you like, such as peas, corn, or green beans. Just be sure to chop them to a similar size as the carrots and celery.
Q7: Can I use a different type of pasta?
A7: Yes, you can substitute the egg noodles with any small pasta you prefer, such as elbow macaroni, rotini, or shells.
Q8: Can I make this soup without noodles?
A8: Yes! You can make a hearty chicken and vegetable soup without noodles or substitute with rice or quinoa for a different texture.
Q9: How do I make this soup spicier?
A9: Add red pepper flakes, a dash of hot sauce, or some chopped fresh jalapeños to spice up the soup to your liking.
Q10: Can I use homemade chicken broth instead of store-bought?
A10: Yes, homemade chicken broth will add even more depth and flavor to this soup. If you have it on hand, feel free to use it!
Conclusion
This Chicken Noodle Soup is everything you need to feel cozy, comforted, and nourished. It’s packed with tender chicken, veggies, and that delicious homemade broth you crave. Whether you’re cooking it up to warm yourself on a cold day or serving it to the family for dinner, it’s guaranteed to hit the spot. Easy to make, customizable, and endlessly comforting—what more could you ask for in a soup? So grab your ingredients, get cooking, and enjoy the soothing goodness of a bowl of chicken noodle soup!
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Homemade Chicken Noodle Soup
- Total Time: 1 hour 40 minutes
- Yield: 6–8 servings 1x
Description
Homemade Chicken Noodle Soup is a classic and comforting dish perfect for cold days or when you’re feeling under the weather. This recipe features a flavorful homemade chicken stock made from a rotisserie chicken, combined with sautéed vegetables, tender egg noodles, and juicy shredded chicken. It’s a nourishing and heartwarming soup that brings together simple ingredients for a delicious result.
Ingredients
For the Homemade Chicken Stock:
- 1 rotisserie chicken (use the meat for the soup and the carcass for stock)
- 10 cups water
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt and pepper, to taste
For the Soup:
- 1 tablespoon butter or olive oil
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 6–8 cups chicken stock (from the homemade stock or store-bought)
- Salt and pepper, to taste
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- Pinch of crushed red pepper (optional)
- 2 cups cooked chicken (from the rotisserie chicken)
- Egg noodles or your favorite pasta (homemade or store-bought)
For the Homemade Egg Noodles (optional):
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup milk
Instructions
- Make the Chicken Stock:
- Prepare the Stock: In a large pot, place the rotisserie chicken carcass, onion, celery, carrots, garlic, and bay leaf. Add 10 cups of water, bring to a boil, then reduce to a simmer. Cook for about 1 hour.
- Strain the Stock: Remove the carcass and vegetables, straining the broth into a large bowl. Season with salt and pepper to taste. Set aside.
- Make the Soup:
- Sauté the Vegetables: In a large soup pot, melt the butter over medium-high heat. Add the diced celery and carrots, sautéing for about 3 minutes until slightly softened. Add minced garlic and cook for another 30 seconds.
- Add the Stock: Pour in 6-8 cups of chicken stock. Season the broth with salt, pepper, rosemary, sage, and a pinch of crushed red pepper if desired. Taste and adjust seasoning as needed.
- Cook the Noodles: Bring the soup to a boil. Add the egg noodles (homemade or store-bought) and cook until al dente, according to package instructions (or about 3-5 minutes for homemade noodles). Be careful not to overcook the noodles, especially if using store-bought.
- Add Chicken: Stir in the cooked chicken from the rotisserie, allowing it to heat through.
- Make the Homemade Egg Noodles (Optional):
- Make the Dough: In a medium bowl, combine flour and salt. Create a well in the center and add the eggs and milk. Stir to combine until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth.
- Roll and Cut the Noodles: Roll the dough out on a floured surface to about 1/8-inch thick. Use a knife or pizza cutter to cut the dough into thin strips.
- Cook: Drop the noodles into the boiling soup and cook for 3-5 minutes, until tender.
- Serve:
- Serve the Soup: Ladle the chicken noodle soup into bowls and serve hot. Pair with crusty bread or homemade rolls for a comforting meal.
Notes
- For best results, use homemade stock as it enhances the flavor of the soup.
- If storing leftovers, keep the noodles separate from the soup to prevent them from becoming mushy.
- Adjust the seasoning to your taste, especially if using store-bought stock, which may be saltier.
- Prep Time: 20 minutes
- Cook Time: 1 hour (for stock) + 20 minutes (for soup)
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg