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Katerina 4.80 from 152 votes
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Make this cozy and delicious Chicken Noodle Soup chock full of tender noodles, juicy chicken, and a mix of carrots, celery, and onions. It’s your go-to comfort food that’s not just warm and cozy but nourishing, too, making those chilly days a bit more bearable.
There’s something special about whipping up a pot of my Baba’s (grandma’s) chicken noodle soup. It’s as straightforward as they come – no frills, no fuss, just good ol’ heartwarming flavor. However, Baba was all about that whole chicken life, but me? I’ve hacked the system with bone-in chicken breasts and ready-made broth. In half the time, with a fraction of the effort, you’re diving into a world of comfort and deliciousness of homemade chicken noodle soup.
Why You Should Make This Soup
- My version of this classic soup is simple and authentic, but it’s also easy because of shortcuts like using bone-in chicken breasts and store-bought chicken broth.
- Feel like tweaking the classic? Whether you want to switch up the veggies or the protein or want something creamier, this recipe is flexible.
- Lastly, there’s so much comfort in relishing a bowl of homemade soup.
Chicken Noodle Soup Benefits
Research shows that homemade chicken soup is good for you. According to bidmc.org, the vitamins and minerals found in the veggies bolster your immune system, and so does the protein from the chicken. Also, brothy soups like this one are hydrating and help relieve inflammation and congestion in the respiratory system.
Ingredients For Chicken Noodle Soup
- Olive Oil & Butter: For sauteing.
- Onion: I use yellow onion, but a white onion or sweet onion is okay to use.
- Celery: You’ll need about three celery stalks, thinly sliced.
- Carrots: I use two medium carrots, sliced thinly.
- Fresh Garlic: You’ll need six cloves of garlic, minced or pressed.
- Broth: I recommend using low-sodium chicken broth.
- Thyme: You can use fresh thyme sprigs or a teaspoon of dried thyme.
- Bay Leaves: This recipe uses two bay leaves.
- Chicken: Use bone-in chicken to make the best soup, and, more importantly, you’re getting all those nutrients from the chicken bonesand connective tissue.
- Salt and Pepper: To taste.
- Noodles: I use these Carba-Nada noodles – but you can use wide egg noodles.
- Chopped Fresh Parsley: For garnish.
- Lemon Wedges: For serving.
How to Make Chicken Noodle Soup
- Sauté the Vegetables: Heat the olive oil and butter in a Dutch oven. Add the onions, celery, and carrots, and cook for 5 minutes. Then, add the garlic and cook for 20 seconds.
- Add Broth and Chicken: Stir in the chicken broth, thyme, and bay leaf; scrape up any browned bits from the bottom of the pot. Add the chicken, salt, and pepper; cover and simmer for 30 minutes.
- Add Noodles and Shred Chicken: Remove the chicken breasts from the pot and transfer them to a cutting board. Add the egg noodles to the soup and cook them for 7 minutes or until al dente. While the noodles are cooking, shred the chicken and discard the bones. Important: If using Carba-Nada noodles, you can add those together with the shredded chicken because they only take 4 to 5 minutes to cook.
- Finish Simmering and Serve: Stir the shredded chicken back into the soup, cover, and simmer for 2 more minutes. Then, remove from the heat, discard the thyme sprigs and bay leaves, and adjust the salt and pepper. Ladle into bowls, garnish with parsley and serve the soup with lemon wedges.
Recipe Tips And Variations
- Add Acid: If you feel the soup is slightly bland, stir in a teaspoon of lemon juice or vinegar. Acidity brightens up the soup and balances the salty, rich flavors.
- Make Ahead: You can make this soup in advance, but leave out the noodles. When you are ready to serve it, heat the soup and add the noodles, simmering them until al dente.
- Add Cream: Reduce the amount of broth by one pint during the cooking process and stir a pint of cream or half and half into the finished soup for a delicious creamy version.
- Use Leftovers: If you have leftover cooked chicken or turkey, shred it and add it to the soup together with the noodles.
- Fresh Herbs: Don’t shy away from experimenting with herbs. A sprig of rosemary or a handful of fresh dill can introduce a new layer of flavor.
- Veggie Variations: Mix in additional vegetables like peas, corn, or spinach for added nutrients.
Serving Suggestions
A skillet full of my rosemary and garlic bread would make a lovely addition to this hearty homemade soup, and so will my slow cooker bread with basil pesto. For this soup, I also like a chopped side salad like my shopska Macedonian chopped salad or this other chopped egg cucumber tomato salad. To complete the meal, serve these tasty Gingerbread Whoopie Pies with Buttercream Filling.
How to Store Leftover Soup
- To Refrigerate: Store leftover soup in airtight containers and keep in the fridge for up to 4 days. To reheat, add the leftovers to a soup pot set over medium heat and cook until heated through.
- To Freeze: You should leave out the noodles because defrosting them will cause them to get mushy and overly soft. Instead, make the soup without the noodles, and add them once you’ve defrosted the soup and heated it to a simmer. Simmer the hot soup with the dried noodles for about 7 minutes or until al dente.
More Soup Recipes To Try
- Italian Sausage Soup with Kale and Beans
- Creamy Tortellini Soup
- Slow Cooker Creamy Cauliflower Soup
- Creamy Crack Chicken Soup
- Tom Yum Noodle Soup
- Chicken Vegetable Soup
Chicken Noodle Soup
Katerina | Diethood
This cozy Chicken Noodle Soup is filled with tender chicken, hearty egg noodles, crisp celery, onions, and carrots, all simmered in a savory, warm broth.
4.80 from 152 votes
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Servings : 14
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 6 cloves garlic, minced
- 10 to 12 cups low sodium chicken broth, I normally use 12 cups because I like a brothier soup
- 4 thyme sprigs, or 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 10 ounces Carba-Nada Noodles (low carb noodles), or use regular wide egg noodles
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
Heat the olive oil and butter in a Dutch oven set over medium heat. To the heated oil, add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds.
Add the chicken broth and stir all the browned bits from the bottom of the pot. Add thyme sprigs and bay leaf; increase the heat to high and bring the mixture to a simmer.
Add in the chicken breasts, salt, and pepper; stir, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is done.
Remove the chicken breasts from the pot and transfer them to a cutting board.
At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
In the meantime, shred the chicken and discard the bones. Stir the shredded chicken into the soup; cover and simmer for 2 more minutes.
Remove the soup from the heat and discard the thyme sprigs and bay leaves. Taste the soup for salt and pepper and adjust accordingly.
Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Notes
- Prepare in Advance: You can whip up this soup earlier and just skip adding the noodles until you’re ready to reheat and serve.
- Creamy Twist: Simply lessen the broth and mix in some cream or half-and-half for a luxurious, rich taste once the soup is cooked.
- Customize: Not just a fan of chicken? Feel free to swap it out with turkey or tofu for a different take on this classic comfort food.
- Veggie Variety: Don’t limit yourself to the traditional veggies – throw in whatever’s available in your fridge for a unique twist every time you make it.
- Noodle Know-how: Always add noodles towards the end of the cooking process to avoid turning too soft or mushy. If you’re storing the soup, keep the noodles separate to maintain their texture.
- Herb Haven: Fresh herbs can elevate the soup’s aroma and taste. Toss in a handful of your favorites, like dill or cilantro, right before serving for a burst of fresh flavor.
- Serving Style: Pair this soul-soothing soup with a slice of rustic bread or a side salad for a satisfying meal.
Nutrition
Serving: 1.5 cups | Calories: 213 kcal | Carbohydrates: 19 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 323 mg | Potassium: 326 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1576 IU | Vitamin C: 2 mg | Calcium: 24 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Lunch
Cuisine: American
Keyword: best chicken soup recipe, chicken noodle soup recipe, healthy soup, healthy soup recipes, homemade chicken noodle soup, how to make chicken noodle soup, winter soup recipes
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