Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
Good chicken noodle soup does not need a long ingredient list, it just needs the right ratios and a little patience while everything simmers together. I have split the ingredients into three simple groups below so shopping and prepping feels easy.
For The Chicken And Broth
You will need 1 tablespoon of olive oil, 1 pound of boneless skinless chicken breasts, 8 cups of low sodium chicken broth, 2 bay leaves, and 1 teaspoon of dried thyme. Using low sodium broth gives you control over the final saltiness of the soup, since the broth reduces slightly as it simmers and can turn too salty if you start with a fully seasoned one. Chicken breasts work best here because they shred easily and stay tender, though bone-in thighs are a great substitute if you prefer a richer flavor.
For The Vegetables
Gather 1 medium yellow onion diced, 2 medium carrots peeled and sliced, 2 celery ribs sliced, and 3 cloves of garlic minced. This classic trio of onion, carrot, and celery is called a mirepoix, and it forms the flavor base of almost every good soup. Cutting the vegetables into similar sized pieces helps them cook evenly, so try to keep your carrot and celery slices roughly the same thickness.
For The Noodles And Seasoning
You will need 6 ounces of egg noodles, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 tablespoons of chopped fresh parsley for garnish. Egg noodles hold their shape nicely in broth and have a soft, slightly chewy bite that pairs perfectly with shredded chicken. If you like a lighter soup, you can use a smaller egg noodle or even broken spaghetti in its place.
Step By Step Recipe Method
This is the part that turns simple ingredients into a comforting bowl of soup, so read through the steps once before you start cooking so you know what to expect at each stage.
Step 1: Sauté The Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 to 6 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. Add the minced garlic during the last 30 seconds of cooking so it does not burn, since burnt garlic can turn bitter and affect the whole pot of soup.
Step 2: Add The Chicken And Broth
Pour in the chicken broth and add the whole chicken breasts directly into the pot along with the bay leaves and dried thyme. Give everything a good stir, then increase the heat and bring the pot to a gentle boil. Once it reaches a boil, reduce the heat to low so it simmers gently, cover the pot with a lid, and let it cook for about 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Step 3: Shred The Chicken
Carefully remove the chicken breasts from the pot using tongs and place them on a cutting board to cool for a few minutes. Once cool enough to handle, use two forks to shred the meat into bite sized pieces, discarding any bay leaves you happen to pull out along with it. Set the shredded chicken aside while the broth continues to simmer, since it will go back into the pot shortly.
Step 4: Cook The Noodles
Bring the broth back up to a gentle boil and add the egg noodles directly into the pot. Cook according to the package instructions, usually around 6 to 8 minutes, stirring occasionally so the noodles do not stick together or settle at the bottom. Keep an eye on the texture toward the end, since noodles continue to soften even after the heat is turned off.
Step 5: Combine And Season
Once the noodles are tender, stir the shredded chicken back into the pot along with the salt and black pepper. Let everything simmer together for another 2 to 3 minutes so the flavors have time to meld and the chicken warms back through completely. Taste the broth at this point and adjust the seasoning if needed, since the right amount of salt really brings out the flavor of the vegetables and broth.
Step 6: Serve
Remove the bay leaves from the pot, then ladle the soup into bowls while it is still hot. Sprinkle fresh chopped parsley over each bowl for a pop of color and a touch of freshness, and serve with warm crusty bread on the side if you like. This soup is best enjoyed the same day it is made, while the noodles are still at their perfect texture.
Variations In The Recipe
Once you have the base method down, this soup is very forgiving and easy to change up depending on what you have in the fridge or what flavor you are in the mood for.
Creamy Chicken Noodle Soup
Stir in ½ cup of heavy cream or whole milk during the last few minutes of cooking for a richer, creamier version of this soup. The cream mellows out the broth and gives the soup a velvety texture that feels extra comforting on a cold day. Just be sure to keep the heat low once the cream is added so it does not separate or curdle.
Chicken Noodle Soup With Rotisserie Chicken
If you are short on time, skip cooking the raw chicken breasts and instead stir in about 3 cups of shredded rotisserie chicken after the vegetables have softened and the broth has come to a simmer. This cuts the cooking time down significantly since the chicken is already fully cooked, and it still gives you that same homemade flavor with a lot less effort.
Lemon Herb Chicken Noodle Soup
Add the zest and juice of 1 lemon along with 2 tablespoons of chopped fresh dill right at the end of cooking for a brighter, herby twist on the classic. The lemon cuts through the richness of the broth and adds a fresh note that pairs beautifully with the dill. This version is especially nice in the spring when you want something a little lighter.
Gluten Free Chicken Noodle Soup
Swap the egg noodles for your favorite gluten free pasta or noodle option, and double check that your chicken broth is labeled gluten free as well, since some brands include additives with gluten. Cook the gluten free noodles separately according to the package and stir them into individual bowls before ladling the soup over them, since gluten free noodles tend to break down faster if left sitting in hot broth.
Mistakes To Avoid
Chicken noodle soup is a fairly forgiving dish, but there are a handful of small mistakes that can hold your pot back from tasting truly great.
Overcooking The Noodles
Noodles left in hot broth for too long will keep absorbing liquid and turn soft and mushy, especially if you have leftovers sitting in the fridge overnight. To avoid this, cook the noodles just until tender and remove the pot from heat right away. If you are planning to store leftovers, consider cooking the noodles separately and adding them to each bowl only when serving.
Using Only Water Instead Of Broth
Water on its own has very little flavor, and relying on it too heavily will leave your soup tasting thin and watery no matter how many vegetables you add. Always build your soup on a good quality chicken broth as the base, and use water only to thin the soup slightly if it ever feels too thick or concentrated.
Skipping The Sauté Step
Throwing the vegetables straight into the broth without sautéing them first might save a few minutes, but it also skips an important step that builds a deeper flavor base for the whole soup. Sautéing the onion, carrot, and celery in oil first softens them and releases their natural sweetness, which makes a noticeable difference in the final taste of the broth.
Not Skimming The Broth
As the chicken simmers, a layer of foam and fat can rise to the surface of the broth, and leaving it there can make the finished soup taste slightly greasy or cloudy. Take a minute or two during the first 10 minutes of simmering to skim this foam off with a spoon, which keeps your broth clear and clean tasting.
Conclusion & FAQs
This homemade chicken noodle soup recipe proves that you do not need anything fancy to make a truly comforting, flavorful meal. With a handful of pantry staples, some fresh vegetables, and a little time on the stove, you end up with a pot of soup that tastes like it has been simmering all day. Keep this recipe in your back pocket for chilly nights, sick days, or whenever you just need a warm, familiar bowl of something good.
Can I make this soup in a slow cooker?
Yes, you can add the sautéed vegetables, raw chicken breasts, broth, bay leaves, and thyme to a slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Shred the chicken once it is cooked through, then stir the noodles in during the last 20 to 30 minutes of cooking so they do not turn mushy from sitting in the slow cooker for too long.
How long does chicken noodle soup last in the fridge?
Stored in an airtight container, this soup keeps well in the refrigerator for up to 4 days. Keep in mind that the noodles will continue to soften over time, so the texture is always best within the first day or two, though the flavor remains delicious throughout.
Can I freeze chicken noodle soup?
You can freeze this soup for up to 3 months, though I recommend leaving the noodles out before freezing since they tend to turn mushy once thawed and reheated. Freeze just the broth, chicken, and vegetables, then cook a fresh batch of noodles to stir in when you are ready to reheat and serve.
What can I use instead of egg noodles?
Regular pasta shapes like rotini, penne, or broken spaghetti all work well in place of egg noodles if that is what you have on hand. Rice is another popular substitute if you want to turn this into a chicken and rice soup instead, just be sure to cook it separately and add it in at the end so it does not absorb too much of the broth.