Traditional Chicken Noodle Soup is the ultimate comfort food, featuring tender chunks of chicken, soft noodles, and plenty of hearty vegetables simmered in a golden, flavorful broth. It’s the kind of soup that warms you up from the inside out with every spoonful and reminds you of cozy family dinners and gentle care when you’re feeling under the weather.
I always think of this soup as a warm hug in a bowl. What I love most is how simple ingredients come together to create something so nourishing and satisfying. I like to cook it slowly to let all the flavors blend, and I always make extra so there’s enough for leftovers—because it tastes even better the next day!
My favorite way to enjoy this soup is with a slice of fresh crusty bread on the side for dipping. It’s great as a weekday meal or anytime someone needs a little extra comfort. Whenever I make this soup, it feels like sharing a bit of home and kindness with everyone at the table.
Key Ingredients & Substitutions
Chicken Breast (bone-in, skin-on): Using bone-in and skin-on adds deep flavor to the broth. If short on time, boneless breast or thighs work, but the broth might be less rich.
Chicken Broth/Stock: Homemade stock tastes best, but good-quality store-bought broth is a handy shortcut. For a lighter version, use low-sodium broth and adjust salt later.
Vegetables (Carrots, Celery, Onion): These form the classic soup base and bring sweetness and aroma. You can add parsnips or leeks for extra flavor if you like.
Egg Noodles: Wide egg noodles hold up well in soup. If you prefer, substitute with other pasta shapes or even rice. Just watch cooking times so they don’t overcook.
Fresh Parsley: Adds a fresh green note at the end. If fresh isn’t available, dried parsley works but add less and earlier in cooking.
How Can I Make a Flavorful Broth for Chicken Noodle Soup?
The broth is the heart of the soup, so it’s worth focusing on it:
- Sauté the onions, carrots, and celery first to bring out their sweetness and deepen flavor.
- Use bone-in, skin-on chicken to release more collagen and richness.
- Simmer gently rather than boiling hard—this keeps the broth clear and flavorful.
- Include herbs like thyme and a bay leaf for subtle aromatic notes.
- Salt gradually, taste as you go to avoid over-seasoning.
Once your broth is ready, remove the chicken to shred and only then add noodles. This prevents the starch from clouding the broth and keeps noodles from getting mushy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the broth and soup all in one place.
- Wooden spoon – gentle for stirring without scratching your pot.
- Sharp knife and cutting board – to chop veggies neatly and safely.
- Slotted spoon – helps lift out the chicken without taking broth along.
- Two forks – make shredding cooked chicken quick and easy.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breast for a juicier, more flavorful soup.
- Add fresh ginger or a pinch of turmeric for a warm, spicy twist.
- Stir in spinach or kale toward the end for a boost of green and nutrition.
- Swap egg noodles for rice or quinoa if you want a gluten-free version.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken breast (about 1 to 1.5 pounds), bone-in and skin-on for flavor
- 8 cups chicken broth or stock
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups egg noodles or wide egg pasta
- 2 tablespoons olive oil or butter
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme (optional)
- 1 bay leaf
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus around 30 minutes for cooking. You’ll spend time sautéing the veggies, simmering the chicken, cooking noodles, and shredding the meat. Overall, it’s about 40 minutes from start to finish—great for a quick, cozy meal.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onions are clear, about 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until fragrant. Pour in the chicken broth, then add the whole chicken breast, bay leaf, dried thyme (if using), salt, and pepper. Bring everything to a boil.
3. Simmer Chicken:
Reduce the heat to low, cover the pot, and let it simmer gently until the chicken is cooked through and tender, about 20 to 25 minutes.
4. Cook Noodles and Prepare Chicken:
Remove the chicken breast carefully with a slotted spoon and place it on a plate to cool slightly. While the chicken cools, add the egg noodles to the simmering broth and cook according to package instructions, usually 6 to 8 minutes.
5. Shred Chicken and Finish Soup:
Use two forks to shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot along with the chopped fresh parsley. Stir well.
6. Taste and Serve:
Remove the bay leaf. Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls and garnish with extra parsley if you like. Serve hot with crusty bread or crackers on the side for a filling meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken breast in the fridge overnight before cooking. This helps ensure even cooking and the best flavor in your broth.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! You can prepare the soup, then refrigerate it for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen it if needed. The flavors often improve after sitting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Noodles?
Definitely! Feel free to swap egg noodles for pasta shapes like rotini or shells, or use rice or quinoa for a gluten-free twist. Adjust cooking times accordingly to avoid mushy noodles.
