Traditional Chicken Noodle Soup is that warm, comforting bowl that feels like a hug in a bowl. It’s packed with tender chicken, soft noodles, and plenty of carrots and celery swimming in a flavorful broth. This classic soup has that perfect blend of simple ingredients that come together to make something so satisfying and familiar.
I love making this soup when I want something easy but nourishing. There’s something about the way the noodles soak up the broth and the chicken stays juicy that always makes me feel like I’m treating myself. Plus, it’s super easy to customize—if I have fresh herbs like parsley or thyme, I toss them in at the end for a little fresh boost.
My favorite way to enjoy Traditional Chicken Noodle Soup is with a slice of warm bread on the side. It’s the kind of meal that works well on chilly days or whenever you need a little pick-me-up. I’ve lost count of how many times this soup has made a sick day or a quiet evening feel just a bit better.
Key Ingredients & Substitutions
Chicken: I like using a whole chicken for a rich broth, but chicken thighs or drumsticks work well too and add great flavor. For a quicker version, cooked rotisserie chicken can save time.
Carrots & Celery: These add crunch and sweetness. If fresh celery isn’t available, celery seeds or fennel can add a similar touch.
Broth: Using low sodium chicken broth lets you control salt better. Water works too, but adding bouillon cubes or better-quality broth boost flavor.
Egg Noodles: Wide egg noodles are classic, but feel free to swap for any pasta shape like fusilli or even rice or quinoa for gluten-free options.
Herbs & Spices: Thyme and bay leaves give earthy notes. Fresh herbs added at the end brighten the soup a lot. Parsley or dill work nicely if you don’t have thyme.
How Do I Get the Best Flavor from the Broth?
The heart of this soup is a tasty broth. Here’s how I make sure it’s flavorful:
- Use a whole chicken or parts with bones, as bones add richness.
- Start by boiling then lower to a gentle simmer. This keeps the broth clear and tasty.
- Skim off foam or impurities early for a cleaner taste and look.
- Add hearty veggies and aromatics like onion, garlic, and herbs right away to infuse flavor.
- Simmer uncovered for an hour or more to deepen the flavor. The gentle heat helps extract richness without cloudy broth.
Once the broth’s done, remove the solids before adding noodles to keep the soup light and avoid overcooking the veggies. This slow approach really makes the soup taste homemade and comforting.
Equipment You’ll Need
- Large stockpot – perfect for simmering the chicken and broth without spilling.
- Slotted spoon – great for removing chicken and veggies from the pot easily.
- Sharp knife – helps you cut the chicken and vegetables cleanly and safely.
- Cutting board – protects your counters and gives you space to prep ingredients.
- Colander or strainer – useful for draining the noodles or removing solids from broth.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey legs for a slightly richer flavor—especially good after holidays.
- Add diced potatoes or parsnips for extra heartiness and a little sweetness.
- Stir in fresh ginger and a dash of soy sauce for an Asian-inspired twist.
- Use spinach or kale instead of celery for more greens and a different texture.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3.5 to 4 pounds), cut into parts or 3-4 lbs chicken thighs/drumsticks
- 12 cups water or low sodium chicken broth
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 2 bay leaves
- 8 oz wide egg noodles or homemade egg noodles
- 2 tablespoons olive oil or butter
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This soup takes about 1 hour and 45 minutes total: around 15 minutes to prep ingredients, 1 to 1½ hours for the broth and chicken to cook and develop flavor, and 6 to 8 minutes to cook the noodles. It’s a little time but very hands-off and worth the cozy result!
Step-by-Step Instructions:
1. Make the Broth:
Put the chicken pieces or whole chicken into a large stockpot. Pour in water or chicken broth to cover the chicken. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the top with a spoon. This keeps your broth clear and clean-tasting.
2. Add Vegetables and Herbs:
Add sliced carrots, celery, quartered onion, smashed garlic cloves, thyme, bay leaves, salt, and pepper to the pot. Let everything simmer gently and uncovered for about 1 to 1½ hours. This slow cooking gives your broth deep, rich flavor and ensures the chicken becomes tender.
3. Prepare the Chicken and Broth:
Carefully take the chicken out of the pot and put it somewhere safe to cool a bit. Remove and throw away the cooked onion, garlic, bay leaves, and thyme stems from the broth. When the chicken is cool enough to handle, shred the meat into bite-size pieces. Throw away the skin and bones.
4. Cook the Noodles:
Bring the broth back to a simmer. Stir in the egg noodles and cook them until tender, following the package instructions (usually about 6 to 8 minutes).
5. Finish the Soup:
While the noodles cook, heat olive oil or butter in a pan over medium heat. Add the shredded chicken and cook briefly, just to warm it through and add a little browning if you like (this step is optional but adds nice flavor).
Add the warmed chicken back to the pot with noodles and broth. Taste the soup and add more salt or pepper if you think it needs it.
6. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with fresh parsley or thyme if you have some. It’s wonderful served with crusty bread or your favorite crackers on the side!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to completely thaw the chicken in the fridge overnight before starting. Using thawed chicken ensures even cooking and the best flavor.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, feel free to swap in any pasta you like, such as fusilli or small shells. For a gluten-free option, use rice, quinoa, or gluten-free pasta—but add them towards the end to avoid mushiness.
How Should I Store Leftover Soup?
Cool the soup to room temperature, then store it in an airtight container in the fridge for 3-4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
