Traditional Chicken Noodle Soup is a timeless bowl of comfort made with tender chicken, soft noodles, and a flavorful broth filled with carrots, celery, and a touch of herbs. It’s the kind of soup that feels like a warm hug on a chilly day, soothing and satisfying in every spoonful.
I love making this soup when I want something simple but truly comforting. It’s one of those meals that reminds me of home and family dinners, where everyone gathers around the table to share stories and laughter. I find that using homemade broth or slow-cooked chicken really brings out the best flavors, making the soup taste even richer and more comforting.
For me, the best way to enjoy this soup is with a slice of crusty bread or some buttered crackers on the side. It’s perfect for a cozy night in or when someone is feeling under the weather because it warms you up from the inside out. Whenever I make Traditional Chicken Noodle Soup, it fills the kitchen with such a welcoming aroma that it instantly lifts everyone’s spirits.
Key Ingredients & Substitutions
Chicken: I often use rotisserie chicken for quick prep. It’s already cooked and tender, which saves time. You can also boil chicken breasts or thighs if you prefer. For a lighter option, go with white meat only.
Broth: Homemade broth gives the soup a deep, rich flavor, but store-bought low-sodium broth works well too. If you want to boost flavor, add a bouillon cube or a splash of soy sauce.
Vegetables: Classic celery, carrots, and onion add great texture and natural sweetness. If you want, you can add diced parsnips or leek for a different twist.
Noodles: Egg noodles are traditional and cook quickly. If you have gluten sensitivities, try gluten-free pasta or spiralized zucchini for a low-carb alternative.
How Can I Keep the Noodles from Getting Mushy in the Soup?
Noodles can soak up too much broth and get mushy fast if added too early or left in the pot for a long time. Here’s how to avoid that:
- Add noodles in the last 6-8 minutes of cooking, just enough to cook them through but not so long they fall apart.
- Keep noodles separate until ready to serve if you want leftovers. Cook noodles separately, then add to each bowl or to the soup when reheating.
- If you prefer the soup ready all at once, use heartier noodles like wide egg noodles—they hold up better.
- Stir occasionally while the noodles cook to prevent sticking.
Following these tips will keep your noodles tender with the perfect bite every time.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering soup evenly and holding all the ingredients comfortably.
- Knife and cutting board – makes chopping veggies and shredding chicken safe and easy.
- Wooden spoon or ladle – great for stirring the soup without scratching your pot.
- Measuring cups and spoons – help you add the right amount of broth, herbs, and spices.
- Colander or slotted spoon – handy for draining cooked noodles if you prefer to cook them separately.
Flavor Variations & Add-Ins
- Add fresh ginger and a splash of soy sauce for an Asian-inspired twist with a gentle zing.
- Use rotisserie turkey instead of chicken for a nice change after holiday meals.
- Include chopped kale or spinach near the end for extra greens and nutrients.
- Try swapping egg noodles for rice noodles or small pasta shapes like orzo to vary texture.
Traditional Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 large carrots, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 2 cups egg noodles or wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for mild heat
How Much Time Will You Need?
Preparing this soup takes about 10 minutes to chop and sauté the vegetables and another 25 minutes to simmer and cook the noodles, for a total of around 35 minutes. It’s a quick and comforting meal ready in under an hour!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, sliced celery, and carrots. Sauté them for 5 to 7 minutes, stirring occasionally, until they soften nicely.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for about one minute until fragrant. Then pour in the chicken broth and add the shredded chicken to the pot.
3. Add Seasonings and Simmer:
Mix in the dried thyme, parsley, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to deepen and the vegetables to cook fully.
4. Cook the Noodles:
Add the egg noodles and cook according to the package instructions, typically 6 to 8 minutes, until they’re tender but still hold their shape.
5. Finish and Serve:
Remove the bay leaf. Taste the soup and adjust the salt and pepper if needed. Serve hot, garnished with fresh parsley and a pinch of red pepper flakes if you enjoy a little heat.
This classic chicken noodle soup is perfect for a cozy meal. Enjoy it with crusty bread or crackers for an extra comforting touch!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure it’s fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker results.
Can I Make Chicken Noodle Soup in Advance?
Absolutely! Prepare the soup up to the point before adding noodles. Store it in the fridge for up to 3 days. Add and cook the noodles fresh when you’re ready to serve to keep them from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it seems too thick.
What Can I Substitute for Egg Noodles?
You can swap egg noodles for any pasta shape you like, such as rotini or small shells. For gluten-free options, use gluten-free pasta or even rice noodles. Just adjust cooking time accordingly.
