Traditional Chicken Noodle Soup is a classic comfort food that warms you up from the inside out. It’s made with tender chunks of chicken, soft egg noodles, and a rich, flavorful broth packed with carrots, celery, and onions. Each spoonful feels like a cozy hug, perfect for chilly days or whenever you need a little extra care.
I love making this soup because it reminds me of home and family. There’s something special about how the smell fills the kitchen while it cooks, making everyone gather around the table. My tip is to use good-quality chicken broth and fresh herbs to really bring out the flavor—it makes all the difference and keeps it tasting homemade.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for dipping. It’s the kind of meal that’s simple but feels like a warm gift, perfect for sharing with friends or enjoying on your own when you want to feel cozy and cared for. This soup never fails to make me feel better—whether I’m under the weather or just need a little comfort food.
Key Ingredients & Substitutions
Chicken: Using a whole chicken gives you rich, flavorful broth and tender meat. Bone-in thighs work well and cook faster. For convenience, shredded rotisserie chicken is a good shortcut but skip simmering the raw meat.
Broth: Homemade chicken broth is best for depth of flavor. If you don’t have time, a good-quality store-bought broth works fine. Low sodium options give you control over salt.
Egg noodles: Traditional egg noodles add softness and comfort. If you prefer gluten-free, try rice noodles or gluten-free pasta. Cook noodles separately and add just before serving to avoid sogginess.
Vegetables: Carrots, celery, and onion create the classic soup base. Feel free to add leeks or parsley root for extra flavor. Fresh garlic adds a mild kick; garlic powder can work in a pinch.
Herbs: Thyme and bay leaf add depth. Use fresh herbs if you can, but dried works too. Parsley at the end brightens the soup and adds a fresh touch.
How Can I Make the Broth Rich and Clear?
Making a flavorful broth is key. Here’s how to get it just right:
- Start by bringing cold water and chicken to a gentle boil to extract flavor slowly.
- Skim off foam and impurities as they rise—this keeps the broth clear and clean-tasting.
- Simmer gently, not boil hard, to avoid cloudy broth and tough chicken.
- Strain the broth through a fine sieve to remove any solids or tiny bone pieces.
- For extra richness, simmer with veggie scraps like onion skins or carrot peels, then strain out before adding noodles.
With patience in these steps, your broth will be both clear and full of comforting chicken flavor.
Equipment You’ll Need
- Large stockpot – perfect for simmering the chicken and veggies all together without crowding.
- Fine mesh strainer – helps you strain the broth to keep it clear and free of bones or bits.
- Sharp chef’s knife – makes chopping vegetables quick and easy.
- Cutting board – provides a stable surface for prepping ingredients safely.
- Ladle – great for serving hot soup without mess.
Flavor Variations & Add-Ins
- Swap chicken for turkey if you want a holiday twist; turkey adds a richer flavor.
- Add fresh ginger and a splash of soy sauce for an Asian-inspired twist that’s bright and warming.
- Stir in chopped kale or spinach toward the end for extra greens and nutrition.
- Use rice noodles or gluten-free pasta to make the soup friendly for gluten-sensitive diets.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 lbs), or 4 bone-in chicken thighs
- 10 cups water or chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups egg noodles
Seasonings and Garnishes:
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 1 hour and 15 minutes from start to finish. Most of the time is spent simmering the chicken to make a rich broth and tender meat. Active prep, like chopping vegetables and shredding chicken, takes about 15-20 minutes.
Step-by-Step Instructions:
1. Make the Broth and Cook the Chicken:
Place the whole chicken or bone-in thighs in a large pot and cover with 10 cups of water or chicken broth. Bring it to a boil over medium-high heat. As it boils, skim off the foam that rises to keep the broth clear. Add the bay leaf and half of the thyme, then reduce the heat to low. Let it simmer gently for about 45 minutes to 1 hour until the chicken is cooked through and tender.
2. Prepare the Vegetables and Broth:
Take out the chicken and set it aside to cool. Strain the broth through a fine mesh sieve into another pot to remove any solids. Return the clear broth to the stove. Heat olive oil or butter over medium heat in the pot, and add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are tender and fragrant.
3. Finish the Soup:
Shred the cooled chicken meat, discarding bones and skin. Add the shredded chicken, remaining thyme, and sautéed vegetables back into the broth. Season with salt and pepper to taste. Bring the soup to a gentle boil and add the egg noodles. Cook the noodles as directed on the package, usually for 6-8 minutes, until tender. Remove the bay leaf.
4. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve it hot with crusty bread or crackers for a comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker defrosting. This helps the chicken cook evenly and keeps the broth clear.
Can I Make Chicken Noodle Soup Ahead of Time?
Absolutely! You can prepare the soup completely, then refrigerate it for up to 3 days. When reheating, warm gently on the stove to keep the noodles from getting mushy. For best texture, consider storing noodles separately and adding them just before serving.
What Can I Substitute for Egg Noodles?
If you need a gluten-free or different option, try rice noodles, spiralized zucchini, or gluten-free pasta. Cook them separately and add them to the soup at the end to avoid overcooking.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over medium-low heat, stirring occasionally. If the noodles absorb too much broth, add a splash of water or broth to loosen the soup.
