Chicken noodle soup is a warm and comforting dish that combines tender chicken, soft noodles, and tasty veggies in a flavorful broth. Perfect for chilly days or when you’re feeling under the weather!
It’s like a hug in a bowl! I love making this when I need a little extra coziness and warmth, and the smell from the kitchen is simply amazing. Just grab a spoon and enjoy!
Key Ingredients & Substitutions
Chicken: You can use a whole chicken for rich flavor, but bone-in chicken breasts or thighs work well too. If you’re pressed for time, rotisserie chicken is a fantastic shortcut and adds great flavor!
Chicken Broth: Homemade broth is the best, but store-bought works great in a pinch. Consider low-sodium options if you want to control salt levels. Vegetable broth is a good substitute for a vegetarian version.
Noodles: Egg noodles are traditional, but any pasta can be used. Try whole wheat or gluten-free noodles for a healthier option. Just adjust cooking times as needed.
Vegetables: Carrots, celery, and onion are classics. Feel free to add in peas, corn, or green beans for extra color and nutrition. If you’re out of fresh veggies, frozen mixed vegetables can save time!
Herbs: Dried thyme works well, but fresh herbs add more brightness. If you don’t have thyme, Italian seasoning or just parsley can also bring great flavor!
How Do I Get the Best Flavor in My Chicken Noodle Soup?
The key to a tasty chicken noodle soup is in developing the flavors from the start. Sautéing your onions, carrots, and celery first brings out their sweet notes.
- Heat your oil or butter in a pot before adding onions and cook until they’re soft and slightly golden.
- Then, add the garlic for just a minute before adding your broth and chicken—this helps to prevent burning the garlic while maximizing flavor.
- Don’t rush the simmering process. Let the chicken cook slowly to infuse the broth with its flavor. It should be tender and easy to shred.
Lastly, always taste and adjust your seasonings with salt and pepper at the end for the best flavor! Enjoy your soup!
How to Make Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (3-4 lbs), or 4 bone-in chicken breasts/thighs
- 8 cups chicken broth or stock (homemade or store-bought)
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz egg noodles or your preferred pasta noodles
Seasonings:
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley chopped), plus extra for garnish
- Salt and freshly ground black pepper to taste
- Optional: 1 bay leaf
How Much Time Will You Need?
This chicken noodle soup will take about 15-20 minutes of prep time and around 40-50 minutes of cooking time. So, in total, you’re looking at about 1 hour to have a delicious and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until they start to soften and the onion becomes translucent. This helps build a nice flavor base for your soup!
2. Add Garlic and Broth:
Next, add in the minced garlic and cook for another minute until it’s fragrant. Pour in the chicken broth and add your chicken (whole or pieces). If you’re using a whole chicken, feel free to toss in a bay leaf for an extra kick of flavor!
3. Season and Simmer:
Add the thyme and parsley, and season everything with salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 30-40 minutes, or until the chicken is fully cooked and tender.
4. Prepare the Noodles:
While the chicken is cooking, as it cools, add your noodles to the simmering broth and cook according to package instructions until they are tender (usually about 7-8 minutes).
5. Shred the Chicken:
Once the chicken is cool enough to handle, remove it from the pot and shred the meat using two forks, discarding the skin and bones.
6. Combine and Serve:
Return the shredded chicken to the pot with the noodles and vegetables. Stir everything well, and adjust the seasoning with more salt and pepper if needed. Let everything heat through for a few minutes.
7. Garnish and Enjoy!
Serve your warm soup hot, garnished with fresh parsley for that added freshness. Grab a bowl, and enjoy your homemade chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it’s fully thawed before you begin cooking. The best way to thaw is by placing it in the refrigerator overnight, or you can submerge it in cold water in a sealed plastic bag for a quicker thaw.
How Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the noodles. Just store the broth and chicken separately from the noodles in the refrigerator for up to 3 days. When you’re ready to serve, reheat the broth and add in the noodles for a fresh taste.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you find the soup thickens too much upon refrigeration, just add a bit of chicken broth or water when reheating to loosen it up!
Can I Substitute the Noodles?
Yes, you can substitute the egg noodles with any pasta you prefer, such as whole grain, gluten-free, or even zoodles (zucchini noodles) for a low-carb option! Just remember to adjust cooking times based on the type of noodle you choose.