Traditional Chicken Noodle Soup is a classic comfort food that warms you up from the inside out. This soup features tender pieces of chicken, soft noodles, and a flavorful broth filled with carrots, celery, and herbs. It’s the kind of dish that feels like a warm hug on a chilly day or when you’re feeling under the weather.
I love making this soup whenever I need a little extra comfort or a simple meal that everyone enjoys. One of my favorite tricks is to simmer the broth slowly to really bring out the rich chicken flavor. Adding fresh parsley or thyme at the end gives it a nice, fresh touch that makes it feel special without much effort.
Serving this soup with a slice of crusty bread or a classic grilled cheese makes the meal complete in my book. It’s a dish that reminds me of home and the care that goes into making food that’s both nourishing and easy to eat. Whether you’re cozying up on the couch or sharing it with family at the table, this soup always hits the spot.
Key Ingredients & Substitutions
Chicken: Using a whole chicken adds great flavor to the broth thanks to the bones. If you prefer, boneless chicken breasts or thighs work well too and speed up cooking.
Carrots & Celery: These veggies add sweetness and crunch. If you don’t have celery, try fennel or parsnips for a unique twist.
Egg Noodles: Classic egg noodles cook quickly and absorb broth nicely. If you’re gluten-free, use rice noodles or gluten-free pasta.
Herbs: Fresh thyme and parsley brighten the soup. Dried herbs are fine, just use less (about half the amount of fresh). Fresh adds the best aroma at the end.
Broth: Homemade chicken broth is best for rich flavor, but store-bought also works well. Look for low-sodium to control salt levels.
How Do I Get Tender Chicken and Rich Broth?
Cooking the chicken and broth right is key for a tasty soup. Here’s how I make sure it’s perfect:
- Start by simmering whole chicken or bone-in pieces in broth—not boiling—to keep the broth clear and flavorful.
- Use low to medium heat and cover the pot, so the chicken cooks gently without drying out.
- Simmer for 45-60 minutes, until the chicken is tender and easy to shred.
- Remove chicken before adding noodles to keep the broth from getting cloudy.
- Shred chicken with forks for bite-sized pieces—skin and bones go in the compost.
This slow simmer makes the broth rich and lets the chicken stay juicy and tender. Save time by using pre-cooked rotisserie chicken, adding it after noodles cook.
Equipment You’ll Need
- Large stockpot – perfect for cooking the chicken, vegetables, and broth all in one pot.
- Wooden spoon – helps you stir without scratching your pot and is sturdy for sautéing veggies.
- Sharp knife – makes chopping carrots, celery, and onion quick and easy.
- Cutting board – a stable surface for prepping all your ingredients safely.
- Slotted spoon or tongs – great for removing the chicken pieces without losing broth.
- Colander – handy for draining noodles or rinsing veggies if needed.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers to make a tasty twist, especially after holidays.
- Add fresh ginger and a splash of soy sauce for an Asian-inspired noodle soup.
- Stir in chopped kale or spinach near the end for extra nutrients and color.
- Use different herbs like rosemary or sage for a deeper, earthier flavor.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 pounds), or 4 bone-in chicken breasts/thighs
- 8 cups chicken broth or stock
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups egg noodles or wide egg noodles
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 1 hour of cooking time. Overall, plan for approximately 1 hour and 15 minutes from start to finish, including simmering the chicken to make a rich broth and cooking the noodles.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add Garlic:
Stir in the minced garlic and cook for 1 more minute until you can smell its lovely aroma.
3. Cook the Chicken:
Place the whole chicken or chicken pieces into the pot. Pour in the chicken broth, ensuring the chicken is covered. Add the bay leaves, thyme, and parsley. Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour, until the chicken is cooked through and tender.
4. Prepare the Noodles and Shred Chicken:
Carefully remove the chicken from the pot and set aside to cool. Add the egg noodles to the pot and cook following the noodle package instructions, usually 6-8 minutes, until tender. While the noodles cook, shred the chicken into bite-sized pieces, discarding bones and skin.
5. Combine and Season:
Return the shredded chicken to the pot. Taste the soup and add salt and pepper as needed. Remove the bay leaves. If you like, garnish with fresh thyme sprigs before serving.
6. Serve and Enjoy:
Ladle the warm soup into bowls and enjoy it on its own or with crusty bread for a cozy, comforting meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw in the fridge overnight or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup fully, then cool and refrigerate for up to 3 days. Reheat gently on the stove, adding a little extra broth if the noodles absorb too much liquid.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Different Noodles?
Yes, feel free to use any preferred noodle type such as gluten-free pasta, zucchini noodles, or even rice noodles. Just adjust the cooking time according to the package instructions.
