Bowl of homemade chicken noodle soup with vegetables and herbs

Chicken Noodle Soup

Byalice.tulaeva

why make this recipe

Chicken Noodle Soup is a comforting dish that warms the heart and soul. It’s perfect for chilly days, when someone is feeling under the weather, or simply when you crave something cozy. This soup is not only delicious but also easy to make. The combination of chicken, vegetables, and noodles provides a nutritious meal that can be enjoyed by everyone. Plus, it fills your kitchen with a wonderful aroma as it cooks!

how to make Chicken Noodle Soup

Ingredients

  • 2 boneless, skinless chicken breasts (about 14 ounces), or 2 thighs for richer flavor
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • About 2 cups wide egg noodles
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
  • 1 tablespoon olive oil

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery; sauté for 4–5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add chicken breasts (whole), chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until the chicken is cooked through.
  5. Remove chicken from the pot and shred it with two forks.
  6. Return shredded chicken to the pot. Add egg noodles and simmer for 7–8 minutes, or until noodles are tender.
  7. Stir in fresh parsley. Taste and adjust seasoning as needed.
  8. Remove bay leaf before serving. Ladle into bowls and garnish with additional parsley if desired.

how to serve Chicken Noodle Soup

Serve Chicken Noodle Soup hot in bowls. You can add some extra parsley on top for a fresh look. This soup goes well with crusty bread or crackers on the side. For a complete meal, pair it with a simple green salad.

how to store Chicken Noodle Soup

To store leftover Chicken Noodle Soup, let it cool completely. Transfer it to an airtight container and place it in the fridge. It will last for 3 to 4 days in the refrigerator. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when it freezes.

tips to make Chicken Noodle Soup

  • For added flavor, you can use homemade chicken broth if you have it.
  • Adjust the seasoning to your liking. You can add more herbs or spices if you prefer.
  • If you want a thicker soup, add a little more noodles or reduce the amount of broth.
  • Feel free to throw in other vegetables like peas or corn for variety.

variation

You can make a creamy version of Chicken Noodle Soup by adding a splash of heavy cream or half-and-half in the final steps. For a healthier twist, try using whole grain or gluten-free noodles.

FAQs

Can I make Chicken Noodle Soup in a slow cooker?
Yes! Just add all the ingredients (except the noodles) to your slow cooker and cook on low for 6-8 hours. Add the noodles in the last 30 minutes of cooking.

Can I use leftover rotisserie chicken?
Yes, using leftover rotisserie chicken is a great time-saver. Just skip the step of cooking the chicken and add the shredded chicken to the pot after adding the broth.

Is Chicken Noodle Soup healthy?
Yes, it is generally healthy! It’s packed with protein from the chicken and vitamins from the vegetables. You can make it even healthier by using low-sodium broth and adding more veggies.

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Chicken Noodle Soup

A comforting and nutritious chicken noodle soup that's perfect for chilly days or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts (about 14 ounces), or 2 thighs for richer flavor
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups wide egg noodles
  • 1 piece bay leaf
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon freshly ground black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
  • 1 tablespoon olive oil

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery; sauté for 4–5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add chicken breasts (whole), chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until the chicken is cooked through.
  5. Remove chicken from the pot and shred it with two forks.
  6. Return shredded chicken to the pot. Add egg noodles and simmer for 7–8 minutes, or until noodles are tender.
  7. Stir in fresh parsley. Taste and adjust seasoning as needed.
  8. Remove bay leaf before serving. Ladle into bowls and garnish with additional parsley if desired.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g

Notes

For added flavor, you can use homemade chicken broth if you have it. Adjust the seasoning to your liking. You can add more herbs or spices if you prefer. If you want a thicker soup, add a little more noodles or reduce the amount of broth. Feel free to throw in other vegetables like peas or corn for variety.

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