Traditional Chicken Noodle Soup is a comforting classic that brings warmth to both the body and soul. With tender pieces of chicken, slippery egg noodles, and a rich broth simmered with carrots, celery, and herbs, it’s the kind of soup that feels like a big, cozy hug in a bowl.
I always think of this soup as the perfect go-to when someone’s feeling under the weather or when the weather itself is chilly and gray. What I love most is how simple ingredients come together to create something that feels so homey and satisfying. Plus, leftovers taste even better the next day!
My favorite way to serve it is with a side of crusty bread or crackers that soak up every bit of that delicious broth. Sometimes, I add a little extra fresh parsley on top for a pop of color and freshness. No matter how you serve it, this soup always brings people together and makes the kitchen smell amazing.
Key Ingredients & Substitutions
Chicken: I prefer rotisserie chicken here because it’s already cooked and full of flavor. But you can also poach raw chicken breasts or thighs in the broth for a fresher taste.
Egg Noodles: Classic egg noodles work best for texture. If unavailable, try wide pasta like pappardelle or fettuccine. For gluten-free options, use rice noodles but add them closer to the end since they cook fast.
Vegetables: Carrots, celery, and onion form the traditional flavor base. If you like, add peas or corn for extra color and sweetness.
Herbs: Dried thyme and parsley give that familiar comforting note. Fresh herbs at the end brighten the soup, so I never skip fresh parsley as a garnish.
How Can You Get the Broth Really Flavorful and Clear?
The broth sets the whole soup’s tone. Here’s how to boost its flavor and keep it nice and clear:
- Sauté the veggies first in oil or butter—this brings out their sweetness and depth.
- Simmer gently rather than boil hard once the broth’s added, so flavors meld without clouding.
- Skim off any foam or fat that rises to the surface while simmering to keep the broth clear.
- Use low-sodium broth to control salt levels easily.
Taking these steps means your soup will be savory, not greasy, with a clean, inviting look.
Equipment You’ll Need
- Large stockpot – perfect for simmering the soup and plenty of room for ingredients.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Chef’s knife – essential for chopping veggies evenly and safely.
- Cutting board – a good, sturdy surface makes prep easier and safer.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use holiday leftovers; it adds familiar flavor with a twist.
- Add minced ginger and a splash of soy sauce for an Asian-inspired broth.
- Stir in kale or spinach near the end for extra greens and nutrients.
- Use orzo or rice instead of noodles for a different texture and gluten-free option.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2-3 celery stalks, diced
- 2-3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles (wide or medium noodles)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and around 25 minutes of cooking time, so you can have warm, soothing soup ready in about 35 minutes total. It’s perfect for a cozy lunch or dinner any day of the week!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for about 5 to 7 minutes until the vegetables start to soften.
2. Adding Garlic and Broth:
Stir in the minced garlic and cook for another minute until you can smell its aroma. Then pour in the chicken broth along with the dried thyme and parsley. Bring the mixture to a boil.
3. Simmering with Chicken:
Once boiling, reduce the heat to low and add the shredded chicken. Let it simmer gently for about 10 minutes so all the flavors can blend together.
4. Cooking the Noodles:
Add the egg noodles to the soup and cook according to the package directions, usually about 6 to 8 minutes, until they are tender.
5. Seasoning and Serving:
Season the soup with salt and freshly ground black pepper to taste. Remove the pot from heat, and stir in some fresh chopped parsley for a bright finish. Serve the soup hot, ideally with some crusty bread or crackers on the side for dipping.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave. Shred it before mixing it in for the best texture.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles.
How Do I Store Leftover Soup?
Keep leftovers in a sealed container in the fridge for up to 3 days. If you want to freeze it, leave out the noodles – add fresh ones when reheating to keep them from getting mushy.
What Are Good Substitutes for Egg Noodles?
You can use pasta shapes like rotini or shells, or try rice noodles for a gluten-free option. Just adjust cooking times accordingly and add noodles later if they cook quickly.
