chicken noodle soup recipe

The Best chicken noodle soup recipe

Classic Homestyle Chicken Noodle Soup

4.6 from 868 votes

A comforting and hearty chicken noodle soup that’s perfect for chilly days or when you need a nourishing meal. This recipe features tender chicken, egg noodles, and a flavorful broth with carrots, celery, and herbs.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 tsp salt (adjust to taste)

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Noodles and Finishing

• 2 cups egg noodles (uncooked)
• 1 cup frozen peas (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

👨‍🍳Directions

1. 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
2. 2
   Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. 3
   Pour in the chicken broth, then add the bay leaf, dried thyme, dried parsley, black pepper, and salt. Stir to combine and bring the mixture to a boil.
4. 4
   While the broth is heating, season the chicken with salt and pepper. Once the broth is boiling, add the chicken to the pot. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F).
5. 5
   Remove the chicken from the pot and transfer it to a cutting board. Let it cool slightly, then shred it using two forks or your hands. Set the shredded chicken aside.
6. 6
   Return the pot to medium-high heat and add the egg noodles. Cook for 8-10 minutes or until the noodles are tender, stirring occasionally.
7. 7
   Once the noodles are cooked, add the shredded chicken back into the pot along with the frozen peas (if using). Stir to combine and cook for an additional 2-3 minutes until the peas are heated through.
8. 8
   Remove the bay leaf and discard it. Stir in the fresh parsley and lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.
9. 9
   Ladle the soup into bowls and serve hot. Enjoy with crusty bread or crackers if desired.

🔧Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 600mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For extra flavor, use homemade chicken broth or add a parmesan rind to the soup while it simmers. You can also substitute whole wheat noodles for a healthier option. To make this soup in a slow cooker, combine all ingredients except the noodles and cook on low for 6-8 hours. Add the noodles in the last 30 minutes of cooking.

❓ Frequently Asked Questions About Homestyle Chicken Noodle Soup

1. Can I use store-bought chicken broth instead of making it from scratch?

Yes, you can absolutely use store-bought chicken broth to save time. For the best flavor, choose a low-sodium or unsalted variety so you can control the seasoning. If using regular broth, you may need to adjust the salt in the recipe accordingly. Homemade broth will give a richer taste, but high-quality store-bought options work well in a pinch.

2. What type of noodles work best for chicken noodle soup?

Classic egg noodles are the traditional choice for chicken noodle soup, but you can use other varieties like wide egg noodles, fettuccine, or even gluten-free noodles if needed. Avoid very thin noodles (like angel hair) as they can turn mushy. For a heartier soup, try whole wheat or spinach noodles. Cook the noodles separately if you plan to store leftovers to prevent them from absorbing too much broth.

3. How can I make the soup thicker or creamier?

If you prefer a thicker soup, you can mash a few of the cooked vegetables (like carrots or celery) against the side of the pot with a spoon. For a creamier texture, stir in 2-3 tablespoons of heavy cream, half-and-half, or a splash of milk at the end. Another option is to mix 1 tablespoon of cornstarch with cold water and stir it into the simmering soup until thickened. Avoid overcooking if adding dairy to prevent curdling.

4. Can I freeze chicken noodle soup?

Yes, but with some considerations. The noodles will absorb liquid and become soft or mushy when reheated, so it’s best to freeze the soup without noodles. Store the broth and chicken mixture separately, then cook fresh noodles when ready to serve. Alternatively, undercook the noodles slightly before freezing the soup. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of broth if needed.

5. What are some good additions or variations to the basic recipe?

There are plenty of ways to customize chicken noodle soup! Try adding:
– Vegetables: Mushrooms, peas, corn, spinach, or kale.
– Herbs: Fresh dill, thyme, or rosemary for extra aroma.
– Spices: A pinch of turmeric, smoked paprika, or a dash of hot sauce.
– Protein: Shredded rotisserie chicken, turkey, or even tofu for a vegetarian version.
– Grains: Swap noodles for rice, barley, or quinoa.
– Acidity: A squeeze of lemon juice or a splash of apple cider vinegar brightens the flavor.