Chicken Noodle Soup is a warm, comforting dish made with chicken, vegetables, and noodles in a tasty broth. It’s perfect for chilly days or feeling under the weather.
I like to add a little extra pepper or lemon for a bright flavor. It always makes me feel cozy and ready to take on the day!
For a quick meal, use rotisserie chicken and frozen noodles—super easy and ready in minutes.
Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. They cook quickly and stay tender. For a different flavor, try shredded turkey or firm tofu. Just make sure it’s cooked through before adding to the soup.
Egg Noodles: Classic egg noodles add chewiness. For a gluten-free option, use rice or bean thread noodles. If you prefer whole grains, try whole wheat pasta—they’ll work well here.
Chicken Broth: Rich and flavorful broth is key. Use low-sodium for control over salt. You can swap with vegetable broth for a vegetarian version or add a splash of miso for depth.
Vegetables: Carrots and celery give crunch and sweetness. For color and nutrition, include chopped green beans or spinach. Fresh is best, but frozen works in a pinch.
Herbs & Seasonings: I add thyme and garlic for warmth. For variation, try parsley or cilantro. Fresh herbs brighten the dish, but dried herbs work well if added earlier.
How do I cook chicken so it stays tender in the soup?
Poaching the chicken gently keeps it moist. Drop raw chicken into simmering broth and cook until no longer pink, about 10–12 minutes. Remove and shred or chop. This gentle method prevents dryness and makes shredding easier.
- Bring broth to a simmer, not a boil, to prevent tough chicken.
- Add the chicken whole or in large pieces to avoid breaking it apart.
- Cook until the internal temperature reaches 165°F for safety.
- Remove and let rest for a few minutes then shred with forks.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- Salt and pepper to taste
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté vegetables
Heat olive oil in a large pot. Add chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables are soft.
2. Add broth and chicken
Pour in chicken broth. Add shredded chicken. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.
3. Cook noodles
Add egg noodles to the pot. Cook for 8-10 minutes until tender. Stir occasionally to prevent sticking.
4. Season and serve
Season with salt and pepper. Ladle into bowls and serve hot. Enjoy your homemade chicken noodle soup.
