My favorite (and I think the best) chicken noodle soup! No food blog would be complete without a recipe for chicken noodle soup. Our version is healthy, satisfying, and tastes incredible. Bonus, you can make this soup from scratch in under 40 minutes! Jump to the Homemade Chicken Noodle Soup Recipe
Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy you can even make it tonight! Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!
As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.
If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:
When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.
Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortilla chicken soup.
Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)
For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.
This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
ReplyJoanneJanuary 19, 2023, 3:32 pmThanks for giving our recipe a try. We keep our spices simple for this soup (and truly love it this way), but I am so happy that you were able to adjust the recipe to your tastes!
Is there anything that defines comfort food more than chicken noodle soup? Other than chocolate chip cookies and pot roast, I say not really. This homemade chicken noodle soup recipe is my go-to when a family member is sick, I need something quick and easy for dinner, or I just want to curl up with a warm bowl of love.
To store in the refrigerator: Cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. NOTE: soup will thicken as it stands and noodles will absorb a lot of the broth. When reheating, thin the soup a bit with some broth.Can you freeze chicken noodle soup? Chicken noodle soup freezes very well without the noodles, which get super mushy and sort of gross once defrosted. I recommend omitting the noodles and cooking up a fresh batch after the soup has thawed. Transfer cooled soup to airtight container, removing as mush air as possible, and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or stovetop and adding in a fresh batch of cooked noodles.
You have a lot of options when it comes to chicken broth. You can keep it simple and simply buy the shelf stable cartons of chicken broth, or you can use bullion or even your own homemade chicken broth! We prefer to use low sodium, but you can use whichever you prefer.
We like to keep things classic with traditional egg noodles, but you can feel free to use regular pasta, homemade egg noodles, or even orzo for a fun twist! Make sure to follow the package directions for whichever pasta you use.
I typically think of chicken noodle soup recipe as a main course, but it also makes a really great side. Serve it with any hot sandwich or grilled panini! It also goes great alongside Stuffed Sweet Potatoes or Broccoli And Cauliflower Casserole.
Cooking down the onion, carrots, and celery is a key step in the recipe. After you cook them down, add flour and your herbs. The flour will absorb the liquid from the softening vegetables, and create a nice thick base for the soup. This is exactly how we start biscuit vegetable pot pie, too.
This creamy chicken noodle soup is creamy yet light, and benefits from the addition of potato, flavorful thyme and oregano, and convenient pre-cooked rotisserie chicken. You can make it on the stove or slow cooker (see Note for slow cooker instructions).
I followed this recipe exactly but just threw in a few peas and mushrooms in the end. It is incredibly flavorful. My husband never liked chicken noodle soup until now. Thanks for this amazing recipe!!
This soup is the best. I make a lot of soup during cold winters and chicken noodle is my favorite. As you mentioned it is creamy without being heavy like most cream soups.I do all of my baking with your recipes and never had a problem. Delicious. Thank you.
Enjoy Homemade Chicken Noodle Soup Recipe in just 20 minutes any day of the week thanks to this easy recipe. If you are craving soup and need a super fast and delicious recipe, this is the best chicken noodle soup!
The chicken broth combined with the seasonings give this soup the best flavor. You will absolutely love how amazing this tastes. Make sure that you use a good quality broth as this is what adds flavor to this soup. I also prefer a low sodium broth as it has lower salt in it and then I can easily control the amount of salt in this soup.
Yes, you can make this soup ahead of time and store it in an air tight container in the refrigerator for up to 3-4 days. If you make this soup ahead of time, I recommend waiting to add in the noodles until you are ready to serve. The noodles will soak up the broth as it sits and they may become soggy
Allow the veggies time to cook slowly before adding broth. Remember that jambalaya recipe I made where I talked all about this thing a mirepoix? Well, chicken noodle soup has its own mirepoix, a simple vegetable base made from finely diced vegetables (the mix of vegetables will vary by country and cuisine). When cooking these vegetables the key is to cook them low and slow. This sweetens, rather than caramelizes, and creates that brothy flavor we love.
Yum. Very good. Lots of leftovers. Will use the broth for other recipes. Add some extra pepper and perfecto. Took a while but worth it. Had some homemade fries with it using the baked french fry recipe from wellplated.
Excellent although the first time I made it, I accidentally left out the garlic and lemon and as it turns out, I prefer it without the garlic and lemon. It is my standard chicken soup recipe now. Thank you!
If you use low-sodium chicken broth, 10 cups have 100mg of sodium (you need 10 cups for the recipe). This makes 6 servings, so each serving will have 17 g of sodium. I used Pacific foods chicken broth.
Made this soup today it came out absolutely perfict. Had a huge bowl for dinner . Have plenty left over and gave some to a couple of my neighbors they absolutely loved it and they want the recipe. looking forward to making it again the herbs were perfect. Recipe was very easy to follow
I am making this now, with fresh bread. I use chicken breasts and thighs, thighs have more flavor, but combined it makes a soup outstanding. One Breast and 2 thighs, I also throw in any vegetable that looks like it is about to expire. Like peppers, I like the red ones, they are sweeter.
Homemade Chicken Noodle Soup is the ultimate comfort food for fall, cold chilly nights, or during the flu season. It combines the delicious flavors of chicken broth, with chicken, noodles, and delicious herbs, veggies, and spices for a hearty, satisfying chicken soup.
Yes, homemade chicken noodle soup is healthy and way healthier than store-bought versions. This is because store-bought soups are loaded with sodium, preservatives, and even artificial flavors which makes them quite unhealthy for you and your family.
Protein variation: If you want to add some other protein instead of chicken (or alongside it) you can! Consider adding some leftover turkey after Thanksgiving for a tasty soup combination!
This is my Go To recipe when were wanting a good pot of soup. Only thing i change is seasoning the chicken with italiano seasoning before cooking to give it more flavor! other then that 10/10 in our books ?
My new favorite chicken noodle soup. The dill takes this chicken soup to a whole new level. I cooked the chicken and noodles separately because I dont like the chicken foamy water in my soups but this was great. My husband and son loved it too. Definitely replacing my old recipe. 2b1af7f3a8