Traditional Chicken Noodle Soup is the ultimate comfort food that feels like a warm hug in a bowl. It’s made with tender chicken, soft egg noodles, and plenty of flavorful broth, all filled with carrots, celery, and onions. The simple combination of ingredients comes together to create a classic that’s both satisfying and soothing.
I love making this soup whenever someone in the family isn’t feeling their best or when the weather turns chilly. The aroma of simmering chicken and veggies always brings a sense of calm and home to the kitchen. I usually let it cook low and slow so the flavors really mingle and the chicken gets perfectly tender. It’s one of those dishes that feels like it was made with love, and I think that’s why everyone always asks for seconds.
My favorite way to serve this soup is with a thick slice of crusty bread or a warm grilled cheese on the side. It’s easy, cozy, and just makes me feel cared for. Whether I’m eating it after a long day or sharing it with friends, this traditional chicken noodle soup never fails to hit the spot and bring smiles all around.
Key Ingredients & Substitutions
Chicken broth: The base of the soup, chicken broth gives it deep flavor. Homemade broth is best, but low-sodium store-bought works well too. For a vegetarian option, use vegetable broth and add tofu or beans instead of chicken.
Chicken: I prefer boneless, skinless breasts for a leaner soup, but thighs add extra flavor and stay juicy. Cooked rotisserie chicken is a quick substitute that saves time.
Egg noodles: Classic for this soup, egg noodles become soft and comforting. If unavailable, try wide pasta like pappardelle or even small shells. For gluten-free options, use gluten-free pasta or spiralized vegetables like zucchini.
Vegetables: Onion, carrots, and celery form the soup’s flavor base. Fresh is best, but frozen mixed veggies can work in a pinch. Adding garlic adds a warm, slightly spicy note.
Herbs: Thyme and parsley add freshness and aroma. Fresh herbs brighten the soup, but dried thyme is a fine substitute if needed. Parsley is great for garnish to add color and light flavor.
How Do You Keep Noodles From Getting Mushy in Chicken Noodle Soup?
Noodles can easily become soggy if added too early. Here’s how I avoid that:
- Cook the chicken and vegetables first in the broth until tender.
- Remove the chicken to shred it before adding noodles.
- Add noodles last, simmer just until tender—usually 6-8 minutes depending on type.
- Re-introduce shredded chicken after the noodles have cooked.
- If you plan to store soup, keep noodles separate and add them when reheating for best texture.
This way, noodles stay perfectly chewy and don’t soak up all the broth overnight. It keeps your soup fresh and delicious every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering all the ingredients evenly and holding plenty of soup.
- Wooden spoon – gentle on the pot and easy for stirring the soup without scratching.
- Chef’s knife – sharp and sturdy for chopping vegetables and shredding cooked chicken.
- Cutting board – helps keep your prep organized and safe.
- Slotted spoon or tongs – great for removing chicken breasts from the broth without taking too much liquid.
- Measuring cups and spoons – to get the herbs, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – gives richer flavor and more tenderness, especially if you like dark meat.
- Add fresh ginger and a splash of soy sauce – for an Asian-inspired twist that adds warmth and depth.
- Mix in chopped kale or spinach towards the end – boosts nutrition and adds a fresh, leafy texture.
- Use different noodles like rice noodles or gluten-free pasta – great if you want a gluten-free or lighter version.
- Stir in cooked diced potatoes or sweet potatoes – makes the soup heartier and adds a subtle sweetness.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 stalks celery, sliced
- 2 large carrots, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 skinless, boneless chicken breasts (or thighs)
- 2 cups egg noodles or wide egg pasta noodles
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Optional: 1 bay leaf
How Much Time Will You Need?
This soup takes about 10 minutes for prep and around 35 minutes to cook, so a total of 45 minutes. The gentle simmering allows the flavors to develop and the chicken to become tender.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, sliced celery, and carrots. Cook and stir for about 5 to 7 minutes until the vegetables start to soften.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another 1 minute until it becomes fragrant. Pour in the chicken broth, then add the chicken breasts along with thyme and bay leaf if using.
3. Simmer the Soup:
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Remove and Shred Chicken:
Take the chicken breasts out of the pot and allow them to cool slightly. Use two forks to shred the meat into bite-sized pieces.
5. Cook the Noodles:
Add the egg noodles to the simmering soup and cook according to the package instructions, usually about 6 to 8 minutes, or until tender.
6. Combine and Season:
Return the shredded chicken to the pot. Stir in the fresh parsley and season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf, if you added one.
7. Serve:
Ladle the soup into bowls and sprinkle with extra parsley for a fresh finish. Enjoy your warm, comforting chicken noodle soup with crusty bread or crackers on the side.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and stay tender in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to adding the noodles, then refrigerate. When ready to serve, reheat gently and add freshly cooked noodles for the best texture.
How Should I Store Leftover Chicken Noodle Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. For longer storage, freeze without noodles and add fresh ones when reheating.
Can I Substitute Other Vegetables?
Yes, feel free to add or swap in veggies like peas, corn, or zucchini. Just add them toward the end of cooking to keep them from becoming mushy.
