Chicken Noodle Soup Recipe
This Chicken Noodle Soup Recipe is one of the greatest comfort foods ever created. The rich golden broth. The tender shredded chicken. The soft, satisfying noodles. Furthermore, this Chicken Noodle Soup Recipe warms you from the inside out in a way that few dishes can match. Moreover, it is genuinely nourishing, deeply flavored and completely made from scratch in under an hour.
Additionally, chicken noodle soup is the perfect recipe for using up a leftover rotisserie chicken or batch cooking for the week ahead. For more comforting soups and warm recipes, explore our Tomato Soup Recipe, our warming Garlic Bread Bites and our full Soup and Stew collection.
Why This Chicken Noodle Soup Recipe Works So Well
The key to a great Chicken Noodle Soup Recipe is building a deeply flavored broth. Many recipes simply boil chicken in water and call it done. This recipe does it differently. First, the aromatics are sauteed in butter until golden. This develops a rich, savory base. Then the chicken simmers gently in the broth for the full cooking time. As a result, the broth absorbs all the flavor from the chicken bones and meat. Consequently, the finished soup tastes like it has been simmering all day.
The Best Chicken to Use
Bone in chicken pieces produce the most flavorful broth. The bones release gelatin during cooking. This is what gives the broth its rich, slightly viscous, deeply satisfying body. Furthermore, chicken thighs are preferred over breast in this Chicken Noodle Soup Recipe. They stay moist and tender throughout the long simmer. On the other hand, breast meat can dry out if cooked for too long.
However, if you are short on time, shredded rotisserie chicken added in the last 5 minutes works beautifully. Moreover, it cuts the total cooking time down significantly.
Choosing the Right Noodles
The noodle choice makes a real difference to the finished Chicken Noodle Soup Recipe. Here are the best options:
- Egg noodles — The classic and most traditional choice. They are soft, slightly chewy and absorb the broth beautifully. Furthermore, they hold their shape well without becoming mushy.
- Spaghetti broken in half — A very accessible option. It works well and gives a slightly heartier texture than egg noodles.
- Orzo — Small rice shaped pasta that cooks quickly. Moreover, it gives the soup a thicker, more stew like consistency.
- Rice — A gluten free alternative. Use long grain white rice and add it with the broth so it cooks directly in the soup.
The Aromatic Vegetables
The classic aromatic base for Chicken Noodle Soup Recipe is known as a mirepoix. It uses three vegetables in a ratio of two parts onion to one part each of carrot and celery. These three vegetables together create a sweet, savory and deeply complex flavor foundation. Additionally, fresh garlic adds a warm, savory depth. Furthermore, fresh thyme and a bay leaf during simmering add a beautiful herbal note that runs through the entire broth.
How to Make This Chicken Noodle Soup Recipe
The process is simple and rewarding. First, saute the aromatics. Then, add the chicken and broth and simmer. Next, shred the chicken and return it to the pot. Finally, cook the noodles in the broth and season to taste. The full step by step method is in the recipe card below.
What to Serve with Chicken Noodle Soup
This Chicken Noodle Soup Recipe is a complete meal on its own. However, these pairings make it even more satisfying:
- Our golden Garlic Bread Bites for dunking into the rich, flavorful broth
- Thick crusty sourdough bread or a warm dinner roll alongside each bowl
- A light Classic Caesar Salad as a starter before the soup
- Our fresh Tuna Salad as a light side for a more substantial lunch spread
- A simple green salad dressed with lemon and olive oil for a clean, refreshing contrast
How to Store and Freeze Chicken Noodle Soup
Store leftover Chicken Noodle Soup Recipe in an airtight container in the refrigerator for up to 3 days. Note that the noodles absorb the broth as the soup sits and become very soft. Therefore, if making ahead, cook the noodles separately and add them fresh when reheating.
Freezing Tips
This Chicken Noodle Soup Recipe freezes very well. However, freeze the soup without the noodles. Noodles become mushy and unpleasant after freezing and thawing. Moreover, freeze in portion sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Additionally, cook fresh noodles to add when serving for the best result.
Lemon Chicken Noodle Soup — Add the juice and zest of 1 lemon just before serving for a bright, fresh and vibrantly flavored twist on the classic recipe.
Spicy Version — Add a pinch of cayenne and a tablespoon of sriracha to the broth while simmering for a warming, fiery version perfect for cold weather.
Asian Inspired — Replace the egg noodles with rice noodles. Furthermore, add a tablespoon of soy sauce, a teaspoon of ginger and a splash of sesame oil for a fragrant Asian style broth.
Rotisserie Chicken Shortcut — Use 2 cups of shredded rotisserie chicken and good quality store bought chicken stock. As a result, the total time drops to just 25 minutes.
Make This Chicken Noodle Soup Recipe Today
In conclusion, this Chicken Noodle Soup Recipe is one of the most nourishing, comforting and universally loved recipes on the TastelyBites website. Therefore, whether you are fighting a cold, feeding the family or simply craving something warm and deeply satisfying, this recipe always delivers. Browse more of our delicious Soup and Stew recipes and share your results in the comments below!
Chicken Noodle Soup Recipe
Tender shredded chicken, soft noodles and wholesome vegetables in a rich golden broth. The ultimate comforting bowl made from scratch in 45 minutes.
Ingredients
- The Chicken
- 600 gBone in skin on chicken thighs or drumsticksBone in pieces produce a far richer and more flavorful broth than boneless chicken
- The Aromatics
- 1 largeWhite onion, finely diced
- 3 mediumCarrots, peeled and sliced into roundsCut to approximately 5mm thickness for even cooking
- 3 stalksCelery, slicedUse the leaves too — they add wonderful flavor to the broth
- 4 clovesGarlic, finely minced
- 1 tbspUnsalted butter
- 1 tbspOlive oil
- The Broth
- 1.5 litresGood quality chicken stockUse low sodium stock so you can control the seasoning yourself
- 2 sprigsFresh thyme
- 1Bay leaf
- 1 tspSalt, or to taste
- ½ tspBlack pepper, freshly cracked
- The Noodles
- 200 gDried egg noodlesAdd directly to the simmering broth in the last 8 minutes of cooking
- To Finish
- 2 tbspFresh flat leaf parsley, finely choppedStirred in just before serving for a fresh herby brightness
- 1 tspFresh lemon juice (optional)A small squeeze brightens the entire broth and makes every flavor pop
Equipment
Method for This Chicken Noodle Soup Recipe
- 1 Saute the aromatics: Heat the butter and olive oil together in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- 2 Add the chicken and broth: Place the bone in chicken pieces directly into the pot on top of the sauteed vegetables. Pour over the chicken stock. Add the fresh thyme, bay leaf, salt and black pepper. Bring to a gentle boil over medium high heat. Then reduce to a steady simmer.
- 3 Simmer the chicken: Simmer uncovered for 20 to 25 minutes until the chicken is fully cooked through and very tender. Skim off any foam that rises to the surface in the first few minutes. This keeps the broth clear, clean and beautifully golden in color.
- 4 Remove and shred the chicken: Lift the chicken pieces out of the broth using tongs. Place on a board or bowl. Remove and discard the skin and bones. Use two forks to shred the meat into bite sized pieces. Return the shredded chicken to the pot. Remove and discard the thyme sprigs and bay leaf.
- 5 Cook the noodles: Bring the broth back to a simmer over medium heat. Add the dried egg noodles directly to the pot. Cook for 6 to 8 minutes according to the package instructions until the noodles are just tender. They will continue to soften slightly in the hot broth after the heat is turned off.
- 6 Finish and serve: Remove from the heat. Stir in the fresh parsley and a squeeze of lemon juice if using. Taste the broth and adjust the seasoning with salt and pepper. Ladle into warm bowls and serve immediately with crusty bread or garlic bread bites alongside. This Chicken Noodle Soup Recipe is best enjoyed piping hot.
Nutrition (Per Serving — 1 of 5 bowls with noodles)
* Nutritional values are estimates per serving based on 5 portions. Using chicken breast instead of thighs reduces fat slightly. Values vary depending on the stock brand used.
Notes
- Always use bone in chicken pieces for this Chicken Noodle Soup Recipe. The bones release gelatin and collagen during cooking. As a result, the broth develops a rich body and a silky texture that boneless chicken simply cannot produce.
- Skim the foam from the surface in the first few minutes of simmering. This keeps the broth visually clear and removes any bitterness. It takes only a minute and makes a noticeable difference to the final appearance.
- If making ahead, store the broth and noodles separately. The noodles absorb the broth rapidly when stored together. Consequently, the noodles become bloated and mushy and the soup loses much of its liquid.
- This Chicken Noodle Soup Recipe serves 4 to 6 people. The broth and chicken component freeze well for up to 3 months. Always add fresh noodles when reheating rather than thawing frozen noodles.
- A squeeze of fresh lemon juice at the very end is a small step with a big impact. It brightens the broth and makes every flavor sharper, fresher and more vibrant without tasting citrusy.
Tips for the Best Chicken Noodle Soup Recipe Results
- Season the vegetables as they saute, not just at the end. Adding a pinch of salt to the onions, carrots and celery while they cook draws out their natural moisture and sweetness. Furthermore, it builds a more complex flavor base for the entire soup.
- Do not rush the simmer. A gentle, steady simmer extracts maximum flavor from the chicken bones. A hard boil makes the broth cloudy and can make the chicken tough. Keep the heat low and patient throughout.
- Use good quality chicken stock. The stock is the majority of the liquid in this soup. Therefore, its quality directly affects the final flavor. A rich, well seasoned stock produces a far superior soup to a watery or bland one.
- Shred the chicken while it is still warm. Warm chicken shreds far more easily and cleanly than cold chicken. Moreover, shredding into small, even pieces ensures a good distribution of chicken in every bowl.
- Add the noodles only in the last 8 minutes. Adding them too early results in overcooked, mushy noodles by serving time. Furthermore, if you anticipate leftovers, cook the noodles separately and add them fresh to each bowl.
- Taste the broth before serving and adjust aggressively. A great Chicken Noodle Soup Recipe should taste well seasoned, slightly salty and deeply savory. Do not be afraid to add more salt. Additionally, a crack of fresh black pepper in each bowl just before serving adds a wonderful warmth.