Chicken Noodle Soup is a warm, comforting dish made with chicken, noodles, vegetables, and tasty broth. It’s perfect for chilly days or when you want something simple and soothing.
I like to add extra veggies or noodles, depending on my mood. Sometimes I sneak in a little lemon or herbs for more flavor—just for fun!
For a quick meal, I use cooked chicken and pre-made broth. It’s a fast way to enjoy this classic soup without a lot of fuss.
Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for their tenderness and quick cooking. If you want a more flavorful option, try chicken thighs—they stay juicy longer. Both work well; just adjust the cooking time accordingly.
Egg Noodles: These are classic for chicken noodle soup, offering a soft, satisfying texture. If you don’t have egg noodles, you can swap in rice or small pasta like ditalini. Just cook until tender and add at the end.
Carrots & Celery: Fresh carrots and celery add crunch and sweetness. I peel and slice them thin so they cook faster. Frozen diced veggies are a quick, no-prep alternative—just add a couple of extra minutes for cooking.
Broth: Chicken broth forms the flavorful base. Use low-sodium to control salt, or even veggie broth for a different twist. homemade is best, but store-bought works perfectly and saves time.
Herbs & Seasonings: Fresh parsley, thyme, and a bay leaf add classic layers of flavor. Dried herbs are fine too—just use half the amount. A pinch of black pepper finishes it nicely, but skip if you prefer milder taste.
How do I prevent overcooking the noodles?
Overcooked noodles turn mushy quickly, losing their texture. To avoid this, cook them separately and add just before serving. Keep the broth warm on low, boil the noodles al dente, then drain and stir into the hot broth for a perfect serve.
- Cook noodles separately to control doneness.
- Drain and rinse with cold water to stop cooking if prepping ahead.
- Add noodles to hot broth just before serving to keep them firm.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté Vegetables
Heat olive oil in a large pot. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften.
2. Add Garlic and Broth
Stir in minced garlic. Cook for 1 minute. Pour in chicken broth. Bring to a boil over high heat.
3. Cook Noodles and Chicken
Add egg noodles and cooked chicken. Reduce heat to medium. Simmer for 8-10 minutes until noodles are tender.
4. Season and Serve
Season with salt and pepper. Stir in chopped parsley if using. Serve hot in bowls. Enjoy your soup!
