Chicken Noodle Soup is a warm, comforting dish made with tender chicken, soft noodles, and vegetables in a clear broth. It’s great for feeling cozy and is easy to make at home.
I like to add extra veggies or noodles to make it more filling. Sometimes I sneak in a little lemon for a fresh twist—my family doesn’t notice until they take a sip!
If you want, serve it with some crusty bread or a squeeze of lemon. It’s a simple, healthy meal that feels like a hug in a bowl.
Ingredients & Substitutions
Chicken: I suggest boneless, skinless chicken breasts or thighs. Thighs stay tender and flavorful even if simmered longer. If you prefer a leaner option, breasts work great. You can swap with cooked rotisserie chicken for quick prep.
Egg Noodles: Wide egg noodles give the soup a hearty texture. If you don’t have them, can use spaghetti or other pasta shaped like wide ribbons. Just cook the pasta a little less if adding to hot soup later.
Carrots & Celery: These add freshness and crunch. Use carrots and celery fresh for the best flavor. Frozen works in a pinch; just thaw and drain. You can swap with chopped bell peppers or zucchini for a different taste.
Broth: Chicken broth is key for flavor. Use low-sodium broth if you want control over salt. Cube or liquid forms are fine—just choose your preference. Vegetable broth can be a good vegetarian alternative.
Garlic & Onion: They form the base flavor. Mince garlic and dice onions finely so they blend well. If you prefer milder taste, cut back on garlic. Leeks or shallots are good substitutes for a different aroma.
How do I cook the chicken so it stays tender?
To keep chicken tender, cook it gently in simmering broth rather than boiling hard. Shred it once cooked. Overcooking can make it tough, so check for doneness after about 15-20 minutes. Remove when the internal temp hits 165°F.
- Bring broth to a gentle simmer before adding chicken.
- Cook chicken for 15-20 minutes until fully cooked and tender.
- Use a slotted spoon or tongs to remove chicken, then shred with forks.
- Add shredded chicken back into the soup off the heat to keep it moist.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
How Much Time Will You Need?
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Set them aside for cooking.
2. Cook the vegetables
Heat oil in a large pot. Add onion, carrots, and celery. Cook for about 5-7 minutes until softened. Add garlic and cook for 1 minute.
3. Add broth and chicken
Pour in chicken broth. Bring to a boil. Add cooked chicken, salt, and pepper. Reduce heat and simmer for 15 minutes.
4. Cook the noodles
Stir in egg noodles. Cook for 8-10 minutes until tender. Adjust seasoning if needed.
5. Serve the soup
Pour into bowls. Enjoy hot! Optionally garnish with fresh herbs or a squeeze of lemon.
