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
For the Soup Base
You will need 2 tablespoons of olive oil, 1 medium onion diced, 2 large carrots peeled and sliced into rounds, and 2 stalks of celery diced. Add 3 cloves of garlic minced, along with 8 cups of good quality chicken broth, which forms the backbone of flavor for the entire soup. These vegetables are known as the holy trinity of soup making for good reason, since they build a sweet, savory base that carries the flavor of everything added afterward.
For the Chicken and Seasoning
For the protein, use 1.5 pounds of boneless, skinless chicken breasts or thighs, whichever you prefer, since both work beautifully in this recipe. Season the pot with 1 teaspoon of dried thyme, half a teaspoon of dried basil, 1 bay leaf, half a teaspoon of black pepper, and 1 teaspoon of salt, adjusting to taste at the end. These simple dried herbs are enough to create a fragrant, comforting broth without needing anything fancy or hard to find.
For the Noodles
To finish the soup, you will need 6 ounces of egg noodles, though wide egg noodles or even small pasta shapes work just as well if that is what you have on hand. A handful of fresh parsley, finely chopped, is added right at the end for a fresh, herby finish that brightens up the entire bowl. Keep these two ingredients ready toward the final stage of cooking, since noodles only need a short amount of time to become perfectly tender.
Step by Step Recipe Method
Step 1: Sauté the Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat until it shimmers slightly. Add the diced onion, sliced carrots, and diced celery to the pot, stirring occasionally, and cook for about 6 minutes until the vegetables have softened and the onion turns slightly translucent. This step builds the flavorful base of the soup, so do not rush it, since properly softened vegetables release natural sweetness that carries through the entire dish.
Step 2: Add Garlic and Seasoning
Stir in the minced garlic along with the dried thyme, dried basil, bay leaf, salt, and black pepper, and cook for another minute until the garlic becomes fragrant. Be careful not to let the garlic sit too long on its own in the hot pot, since it can burn quickly and turn bitter if left unattended even for a short moment. This quick step wakes up all the seasonings before the liquid goes in, giving the broth a deeper, more rounded flavor.
Step 3: Add Chicken and Broth, Then Simmer
Place the chicken breasts or thighs directly into the pot, then pour in the chicken broth so the chicken is fully submerged. Cover the pot with a lid and bring everything to a boil over high heat, then immediately reduce the heat to low and let it simmer gently for about 25 to 30 minutes, or until the chicken is fully cooked through. Keeping the heat low and steady during this stage prevents the chicken from becoming tough, while still giving the broth enough time to soak up flavor from the vegetables and herbs.
Step 4: Shred the Chicken
Once the chicken is fully cooked, carefully remove it from the pot using tongs and place it on a cutting board to cool slightly for a few minutes. Using two forks, shred the chicken into bite sized pieces, discarding any excess fat as you go, then set the shredded chicken aside while the broth continues to simmer gently on the stove. Taste the broth at this point and adjust the salt and pepper as needed, since every brand of broth carries a different level of saltiness.
Step 5: Cook the Noodles and Finish the Soup
Return the shredded chicken back into the pot, then raise the heat slightly and bring the soup back to a gentle boil. Stir in the egg noodles and cook according to the package instructions, usually about 7 to 8 minutes, until they are tender but not mushy. Remove the bay leaf, stir in the freshly chopped parsley, and give the soup one final taste before ladling it into bowls and serving it warm.
Variations in the Recipe
Rice Instead of Noodles
If you prefer a heartier, more filling soup, swap the egg noodles for half a cup of white or brown rice, adding it during the simmering stage since rice takes longer to cook than noodles. This variation is especially popular for meal prepping, since rice holds up better in the fridge over several days compared to noodles, which tend to soften and soak up too much broth over time.
Creamy Chicken Soup
For a richer, creamier version of this soup, stir in half a cup of heavy cream or whole milk right at the end of cooking, just before adding the noodles or rice. This turns the light, brothy soup into something closer to a chicken and wild rice style dish, and it pairs beautifully on especially cold winter evenings when you want something extra comforting and filling.
Loaded Vegetable Chicken Soup
If you want to pack in more nutrients and color, add a cup of chopped zucchini, a handful of fresh spinach, or some frozen peas during the last 5 minutes of cooking. These additions barely need any extra time to cook and bring a lovely freshness and texture to the finished bowl, making the soup feel even more wholesome and satisfying.
Slow Cooker Chicken Soup
For a completely hands off approach, add all the sautéed vegetables, seasonings, chicken, and broth directly into a slow cooker and cook on low for 6 hours or on high for 3 hours. Shred the chicken once fully cooked, then stir in the noodles during the final 20 minutes of cooking so they do not turn overly soft while the soup continues to warm.
Mistakes to Avoid
Boiling Instead of Simmering
One of the biggest mistakes home cooks make is letting the soup boil rapidly instead of maintaining a gentle simmer while the chicken cooks. A hard boil can make the chicken tough and rubbery, while a slow, steady simmer keeps the meat tender and allows the broth to develop flavor gradually. Always reduce the heat as soon as the pot reaches a boil, and keep it at a gentle bubble throughout the cooking process.
Adding Noodles Too Early
Adding noodles at the very beginning of cooking, or too far ahead of serving time, often leads to soggy, overly soft noodles that soak up most of the broth. Always add noodles toward the very end of cooking, and if you plan to store leftovers, consider cooking the noodles separately and adding them to individual bowls when serving. This small adjustment keeps your soup tasting fresh even several days later.
Skipping the Vegetable Sauté Step
Some people rush straight to adding broth and chicken without properly softening the onion, carrot, and celery first, which results in a flatter tasting broth overall. Taking just 5 to 6 minutes to sauté these vegetables at the start builds a much deeper flavor base, and this small step makes a noticeable difference in the richness of the final soup.
Under Seasoning the Broth
Chicken soup can taste surprisingly bland if the broth is not seasoned properly, especially if you are using a low sodium store bought broth as your base. Always taste the soup at multiple stages of cooking, and do not be afraid to add salt gradually until the flavors feel balanced and comforting rather than watery or flat.
Conclusion & FAQs
Final Thoughts
Homemade chicken soup is one of those timeless recipes that never goes out of style, whether you are cooking for a family dinner or nursing a cold on the couch. Once you master the basic steps of building a flavorful base, simmering the chicken gently, and adding noodles at just the right time, you will have a reliable recipe you can return to for years to come. I hope this soup brings the same warmth and comfort into your kitchen that it has brought into mine over the years.
Can I use rotisserie chicken instead of raw chicken?
Yes, using a rotisserie chicken is a great time saving option if you already have one on hand. Simply skip simmering raw chicken in the broth, and instead shred the rotisserie chicken and add it into the pot after the vegetables have softened, letting it simmer with the broth for about 10 minutes before adding the noodles.
Can I freeze chicken soup?
Chicken soup freezes very well, though it is best to freeze it without the noodles, since noodles tend to turn mushy after thawing. Store the broth, vegetables, and chicken in a freezer safe container for up to 3 months, then cook fresh noodles separately when you are ready to reheat and serve.
How long does homemade chicken soup last in the fridge?
Stored in an airtight container, this chicken soup will stay fresh in the refrigerator for up to 4 days. Keep in mind that the noodles will continue to absorb broth as it sits, so you may want to add a splash of extra broth or water when reheating leftovers.
Can I make this soup gluten free?
Yes, simply swap the regular egg noodles for your favorite gluten free pasta or use rice instead, and double check that your chicken broth is labeled gluten free as well. The rest of the ingredients in this recipe are naturally gluten free, making this an easy swap without sacrificing any flavor.