Chicken Noodle Soup is a warm, comforting dish made with tender chicken, carrots, celery, and noodles in a tasty broth. It’s perfect for a cozy meal or when you need a little pick-me-up.
I find myself craving this soup on cold days or when I’m not feeling 100%. It’s like a hug in a bowl—so simple and satisfying.
I recommend adding some fresh herbs or a squeeze of lemon to brighten the flavor. It’s easy to make extra so you can enjoy leftovers later!
Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they’re lean and cook quickly. If you prefer darker meat, chicken thighs add more flavor. You can also swap with cooked shredded chicken from a rotisserie for convenience.
Noodles: Egg noodles are traditional here, offering a soft texture. For a gluten-free option, try rice noodles or gluten-free pasta. Just cook them according to the package and add just before serving to avoid overcooking.
Chicken broth: Rich, flavorful chicken broth is key. Use low-sodium so you can control salt. If you’re in a pinch, substitute with vegetable broth—just expect a different depth of flavor. Homemade broth adds the best flavor if available.
Vegetables: Carrots and celery add crunch and freshness. Fresh is best, but frozen works too—just chop evenly. Bell peppers or peas are nice additions if you want more color and sweetness.
Herbs: Fresh parsley or cilantro brightens the soup. If fresh isn’t available, dried herbs work, but add them earlier to allow flavors to develop. Fresh herbs just give a nicer aroma and a pop of color.
How do I properly cook the noodles so they don’t turn into mush?
Cook noodles separately to avoid over-softening and mushiness. Boil a pot of water and cook noodles according to package directions. Drain immediately to stop cooking. Add them to the soup just before serving for perfect texture.
- Boil water with a pinch of salt.
- Cook noodles until al dente; they’ll finish cooking in the soup if added later.
- Drain and rinse with cold water if not using immediately.
- Add noodles to hot soup just before serving to keep them from overcooking.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 pound chicken breasts or thighs
- 8 cups chicken broth
- 2 cups egg noodles
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Cook the chicken
In a large pot, heat olive oil over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove, then shred or chop once cool enough.
2. Sauté vegetables
In the same pot, add chopped onion, carrots, and celery. Cook for 5 minutes until vegetables are tender. Add garlic and cook for another minute.
3. Add broth and chicken
Pour in chicken broth. Return the cooked chicken to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Cook noodles
Add egg noodles to the simmering soup. Cook for 8-10 minutes until noodles are tender. Season with salt and pepper as needed.
5. Serve
Remove the pot from heat. Ladle the soup into bowls and enjoy hot. Garnish with fresh herbs if desired.
