Chicken Noodle Soup is a classic comfort food that feels like a warm hug on a chilly day. It’s made with tender chunks of chicken, soft noodles, and lots of carrots and celery swimming in a flavorful, golden broth. The smell alone can brighten up any day and make your kitchen feel cozy and inviting.
I always like to make a big pot of this soup when I’m feeling under the weather or just want something simple and satisfying. There’s something so soothing about the way the noodles soak up the broth and the chicken adds just the right amount of heartiness. Plus, it’s easy to throw together with ingredients you probably already have in your fridge or pantry.
One of my favorite ways to enjoy chicken noodle soup is with a crusty slice of bread on the side for dipping. It turns the meal into a little event rather than just something to eat. My family loves it too, and it’s the kind of recipe that brings people together around the table with smiles and full bellies.
Key Ingredients & Substitutions
Chicken broth: This is the heart of your soup. Homemade broth adds the best flavor, but low sodium store-bought broth works well too. For a vegetarian twist, use vegetable broth instead.
Chicken: Using rotisserie chicken saves time and adds great flavor. You can also boil chicken breasts or thighs until cooked through, then shred them. For a quick option, pre-cooked shredded chicken from the store can work.
Noodles: Egg noodles are traditional and cook quickly. If you want a gluten-free version, try rice noodles or gluten-free pasta. Avoid overcooking noodles to keep them from getting mushy in the soup.
Vegetables (carrots, celery, onion): These build the classic soup base. If fresh celery isn’t available, celery seeds or fennel can add a bit of similar flavor. Carrots add sweetness—if you prefer, try parsnips for a different twist.
How Do You Keep Noodles from Getting Mushy in Chicken Noodle Soup?
Noodles can quickly absorb broth and turn mushy if added too early, so timing here is key.
- Cook noodles separately: Boil the noodles on their own, drain, and rinse with cold water. Add them to each bowl when serving to keep them firm.
- Add noodles last: If you prefer to cook noodles in the soup, add them at the very end and cook just until tender—usually 6-8 minutes.
- Store soup and noodles separately: If you’re making soup ahead, store cooked noodles separately to avoid soggy texture when reheating.
Personally, I like to add the noodles near the end of cooking and serve the soup right away. This way, the noodles stay tender but not overcooked.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding plenty of broth and ingredients.
- Sharp knife – makes chopping vegetables and shredding chicken easier and safer.
- Cutting board – a sturdy surface for prepping your veggies and chicken.
- Ladle – helps you serve the soup neatly without spills.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers – it gives the soup a cozy, holiday feel with a similar texture.
- Add ginger and a splash of soy sauce for an Asian-inspired twist that’s warming and flavorful.
- Stir in kale or spinach at the end for extra greens and nutrients.
- Try adding a squeeze of fresh lemon juice or a sprinkle of fresh dill to brighten the flavors before serving.
Chicken Noodle Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken meat, shredded (rotisserie chicken or boiled chicken breasts/thighs)
- 2 cups egg noodles or wide egg pasta noodles
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare ingredients and 25 minutes to cook, totaling approximately 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook Your Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Stir and cook for 5 to 7 minutes until vegetables soften and smell fragrant.
2. Add Broth and Seasonings:
Pour in the chicken broth. Add thyme, bay leaves, salt, and pepper. Bring everything to a boil over high heat.
3. Simmer the Soup:
Reduce heat and gently simmer the soup for about 15 minutes until the carrots are tender and flavors meld together.
4. Add Chicken and Noodles:
Stir in the shredded chicken and noodles. Cook another 6 to 8 minutes until noodles are tender but still hold their shape.
5. Final Touches and Serve:
Remove bay leaves from the soup. Taste and add more salt or pepper if needed. Stir in chopped fresh parsley for brightness. ladle the soup into bowls, garnish with extra parsley, and enjoy it warm!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before shredding. Thaw it overnight in the fridge or quickly by placing it in a sealed bag submerged in cold water. This helps ensure even cooking and the best texture.
Can I Prepare Chicken Noodle Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance. Store it in an airtight container in the fridge. To keep noodles from getting mushy, consider cooking them separately and adding them just before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. Add a splash of broth if the soup thickens too much.
Can I Substitute Different Noodles?
Yes! Egg noodles are traditional but feel free to use pasta shapes like rotini or even gluten-free noodles. Just adjust cooking time accordingly to prevent overcooking. Adding noodles at the end helps keep them from becoming soggy.
