If you are craving a warm hug in a bowl, nothing hits the spot quite like this homemade Chicken Noodle Soup Recipe. It is comfort food at its finest—rich, nourishing broth, tender chicken, fresh veggies, and perfectly cooked noodles come together to create a dish that feels like it was made just for you. Whether you’re under the weather or simply in the mood for something soothing and classic, this soup delivers all the cozy goodness with every spoonful.
Ingredients You’ll Need
These ingredients are simple but each plays a vital role in building the flavor, texture, and color of this classic soup. From the aromatic vegetables to the tender chicken and silky noodles, everything works in harmony to create a deeply satisfying meal.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sauté the veggies to tender perfection.
- 1 medium onion (diced): Provides sweetness and depth as it softens in the pot.
- 2 cloves garlic (minced): Brings a gentle punch of aroma and warmth.
- 3 carrots (sliced): Brings natural sweetness and vibrant color.
- 2 celery stalks (sliced): Adds a refreshing crunch and classic savory base flavor.
- 8 cups low-sodium chicken broth: The soul of the soup, offering rich, savory depth while keeping sodium in check.
- 2 cups cooked shredded chicken: Protein-packed and tender, use rotisserie or boiled chicken for convenience and flavor.
- 1 teaspoon dried thyme: Earthy herbal notes that enhance the broth’s aroma.
- ½ teaspoon dried parsley: Adds an additional layer of mild herbaceous flavor.
- 1 bay leaf: Imparts subtle complexity and warmth during simmering.
- Salt and pepper to taste: Essential for balancing and brightening the flavors.
- 2 cups egg noodles: The comforting heart of the soup, tender and slightly chewy.
- 1 tablespoon lemon juice (optional): A splash of brightness that lifts the overall flavor profile.
- Chopped fresh parsley (for garnish): Adds freshness and a pop of color just before serving.
How to Make Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook them for about 5 to 6 minutes until they soften and release their natural sweetness. This step is key as it builds the foundational flavor that makes this Chicken Noodle Soup Recipe truly special.
Step 2: Add Garlic and Broth
Stir in the minced garlic and let it cook for another minute, just until fragrant—be careful not to burn it. Then pour in your chicken broth, which forms the rich base for your soup. The combination of sautéed veggies and garlic with broth ensures every spoonful is flavorful and comforting.
Step 3: Add Chicken and Herbs
Next, add the shredded chicken along with dried thyme, dried parsley, and the bay leaf. Season with salt and pepper to your taste. Bring everything to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. This simmer lets the herbs infuse their essence deeply and melds the flavors of chicken and vegetables beautifully.
Step 4: Cook the Noodles
Add the egg noodles to the simmering soup and cook for 8 to 10 minutes, or until the noodles are tender but still have a slight bite. The noodles soak up the savory broth, making every bite delightfully satisfying. Once cooked, remove the bay leaf — it has done its job!
Step 5: Final Touches
If you like a bit of brightness in your soup, stir in a tablespoon of lemon juice just before serving. This optional twist adds a subtle zing that balances the richness and leaves the soup feeling fresh. Taste the soup once more and adjust salt and pepper if needed.
How to Serve Chicken Noodle Soup Recipe
Garnishes
Fresh chopped parsley sprinkled over the top doesn’t just add color, it adds a lovely fresh flavor that cuts through the warmth of the soup. You can also add a few grinds of black pepper or a dash of crushed red pepper flakes for a little extra kick.
Side Dishes
Chicken noodle soup pairs beautifully with crusty bread or a warm buttered roll to soak up all that delicious broth. A simple green salad or roasted vegetables can round out the meal if you want something more substantial.
Creative Ways to Present
For a fun twist, serve this soup in bread bowls to impress guests or family. You can also add a dollop of pesto or a sprinkle of grated Parmesan for an Italian flair. Consider topping with crispy fried onions or crumbled bacon for texture contrast that elevates the experience.
Make Ahead and Storage
Storing Leftovers
This Chicken Noodle Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Just keep the noodles separate if you want to avoid them getting too soft.
Freezing
You can freeze the soup in portions, but it’s best to leave out the noodles and add them fresh after reheating. Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. This makes for a convenient, comforting meal whenever you need it.
Reheating
Reheat gently on the stovetop, adding a little extra broth or water if the soup has thickened too much. If adding fresh noodles, cook them separately and stir in just before serving to maintain their texture.
FAQs
Can I use rotisserie chicken for this Chicken Noodle Soup Recipe?
Absolutely! Rotisserie chicken is a great time-saving option. It’s already cooked and flavorful, which makes your soup come together faster without sacrificing taste.
What can I substitute for egg noodles?
If you prefer a gluten-free option or just want to switch things up, rice, gluten-free pasta, or even spiralized vegetables work wonderfully in this soup.
How long does this soup keep in the fridge?
Stored properly in an airtight container, your chicken noodle soup will stay fresh for about 3 days in the refrigerator.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the vegetables, then transfer everything to the slow cooker including broth, chicken, herbs, and seasonings. Cook on low for 4-6 hours and add noodles in the last 30 minutes.
Is the lemon juice necessary?
Not at all! The lemon juice is optional, but it adds a lovely brightness that lifts the flavors. Feel free to skip it if you prefer a more traditional taste.
Final Thoughts
This Chicken Noodle Soup Recipe is truly a kitchen staple that never goes out of style. It’s quick, easy, and brings unparalleled comfort in every bowl. Whether you’re fighting off a cold, feeding your family, or simply craving a warm, homemade meal, this soup is guaranteed to become one of your favorites. So, roll up your sleeves and dive into making this heartwarming classic—you’re going to love every spoonful.
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Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken Noodle Soup recipe is a comforting and easy-to-make dish perfect for chilly days or when you need a warm remedy. Made with tender shredded chicken, flavorful vegetables, and egg noodles simmered in a savory broth, it’s a hearty and satisfying soup that the whole family will enjoy.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Protein and Seasoning
- 2 cups cooked shredded chicken (from rotisserie or boiled chicken)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Noodles and Garnish
- 2 cups egg noodles
- 1 tablespoon lemon juice (optional)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the shredded cooked chicken along with dried thyme, dried parsley, bay leaf, salt, and pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
- Cook Noodles: Add the egg noodles to the pot and continue cooking for 8–10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: Remove the bay leaf from the soup. Stir in lemon juice if using to brighten the flavors. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley and serve hot.
Notes
- Use leftover roast chicken or rotisserie chicken to save time without sacrificing flavor.
- For a gluten-free version, substitute egg noodles with gluten-free noodles or rice.
- The soup stores well in the refrigerator and actually tastes better the next day after the flavors have melded.
