There’s nothing quite like a steaming bowl of homemade chicken noodle soup to warm you up from the inside out. It’s the ultimate comfort food – the kind that makes you feel like you’re getting a big, cozy hug with every spoonful. I grew up watching my mom make this soup whenever someone in our house had the sniffles, and now I swear by her method. The secret? Using real, simple ingredients and letting them shine. Tender chicken, fresh veggies, and perfectly cooked noodles swimming in a flavorful broth – that’s what makes this chicken noodle soup recipe stand out from the rest. It’s not just food; it’s love in a bowl.

Why You’ll Love This Chicken Noodle Soup

Oh, where do I even start? This chicken noodle soup is everything you want and more. Here’s why it’s going to become your go-to:

• Comfort in a bowl – It’s like a warm hug when you’re feeling under the weather or just need some cozy vibes
• Ready in under an hour – From chopping to slurping, it’s faster than waiting for delivery
• Simple, real ingredients – Nothing fancy, just honest-to-goodness food that makes you feel good
• Totally customizable – Swap noodles, add more veggies, or spice it up – make it yours!
• Leftovers taste even better (if they last that long) – The flavors just keep getting happier together in the fridge

Trust me, once you taste this version, you’ll never go back to canned soup again. It’s that good.

Ingredients for Chicken Noodle Soup

Okay, let’s talk about what makes this soup magic! These are the simple, wholesome ingredients you’ll need (and yes, I’ve included all my little tricks in the notes):

• 2 tablespoons olive oil – Or whatever oil you’ve got, but olive adds nice flavor
• 1 medium onion, diced – No need for perfect cubes here, rustic is good!
• 2 carrots, sliced – About ¼-inch thick so they cook evenly but still have some bite
• 2 celery stalks, chopped – Don’t skip these – they add such great depth
• 3 garlic cloves, minced – More if you’re feeling bold (I usually do 4!)
• 8 cups chicken broth – Homemade if you’re fancy, but good store-bought works great
• 2 cups cooked chicken, shredded – Rotisserie chicken is my weeknight lifesaver here
• 2 cups egg noodles – The classic choice, but see my substitution notes later
• 1 teaspoon dried thyme – Or fresh if you’ve got it (use 1 tablespoon then)
• Salt and pepper to taste – Season as you go – I always add a little at each step

Pro tip: That rotisserie chicken? Absolute game-changer. The skin gives amazing flavor if you want to simmer it in the broth before adding the meat. Just saying!

How to Make Chicken Noodle Soup

Alright, let’s get cooking! Making this chicken noodle soup is as easy as 1-2-3-4 (literally), and I’ll walk you through each step. Just follow along and you’ll have the most comforting bowl of soup in no time. Promise!

Step 1: Sauté the Vegetables

First things first – heat up that olive oil in a nice big pot over medium heat. You’ll know it’s ready when the oil shimmers slightly. Toss in your diced onions, sliced carrots, and chopped celery. Now comes the easy part – stir them around occasionally while they soften up. I usually give it about 5-7 minutes, until the onions turn translucent and the carrots just start to soften. This is where all that amazing flavor starts building, so don’t rush it!

Step 2: Build the Broth

Okay, now for the garlic! Add those minced cloves and stir constantly for about 1 minute – just until you smell that amazing garlicky aroma (but don’t let it brown!). Then pour in all that glorious chicken broth. Crank up the heat to high and wait for it to come to a rolling boil. This is when your kitchen will start smelling like heaven!

Step 3: Add Chicken and Noodles

Once boiling, reduce the heat to a nice gentle simmer. Time for the stars of the show! Drop in your shredded chicken (remember, rotisserie chicken makes this so easy) and those egg noodles. Let everything cozy up together for about 8-10 minutes – just until the noodles are perfectly tender but not mushy. I usually give them a taste test at 8 minutes to check.

Step 4: Season and Serve

Almost there! Now’s when we make it sing. Add your thyme, then salt and pepper to taste – I usually start with ½ teaspoon salt and go from there. The broth should taste flavorful but not overpowering. Want to make it pretty? Sprinkle with fresh parsley right before serving. And there you have it – the most comforting bowl of chicken noodle soup you’ll ever make!

Tips for the Best Chicken Noodle Soup

After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “wow!” Here are my can’t-live-without tips:

• Fresh herbs at the end – Stir in parsley or dill right before serving for a bright pop of flavor
• Noodle doneness test – Cook noodles until al dente (they’ll keep softening in the hot broth)
• Broth booster – A splash of lemon juice at the end wakes up all the flavors
• Make it ahead – Prepare the soup base, then add noodles when reheating to prevent mushiness
• Double the batch – Freeze the broth mixture (without noodles) for instant comfort on busy days

See? Little things make a big difference in this soul-warming soup!

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients – no judgment here! Here are my tried-and-true substitutions that still make fantastic chicken noodle soup:

• Turkey for chicken – Leftover Thanksgiving turkey works beautifully (just use a lighter hand with salt since turkey’s often preseasoned)
• Gluten-free noodles – Rice noodles or gluten-free pasta blends hold up great – cook them separately and add at serving time
• Veggie broth – Makes a delicious vegetarian version (add mushrooms for extra umami)
• Fresh herbs for dried – Triple the amount if using fresh – my rosemary or sage experiments turned out surprisingly good
• Rice instead of noodles – Adds heartiness – just adjust cooking time since rice takes longer

The beauty? Every version still tastes like comforting, homemade love!

Storing and Reheating Chicken Noodle Soup

Here’s the deal with leftovers – they’re almost better the next day! Store your chicken noodle soup in an airtight container in the fridge for up to 3 days. When reheating, I always go for the stovetop – just warm it gently over medium-low heat until steaming. Microwave works in a pinch (stir every 30 seconds), but the noodles might get a bit softer. Now, about freezing – the broth and veggies freeze beautifully, but those noodles? They turn into sad little mush puddles. If you must freeze, leave out the noodles and add fresh ones when reheating. Trust me on this one!

Chicken Noodle Soup Nutritional Information

Nutrition varies based on your specific ingredients, but here’s the general scoop per hearty bowl: about 250 calories, 18g protein, and just 8g fat. You’re getting a good dose of vitamin A from those carrots too! The sodium can run high (around 800mg), so go easy on added salt if that’s a concern for you. Honestly? For something this comforting and delicious, it’s surprisingly wholesome!

Frequently Asked Questions

I get asked about this chicken noodle soup all the time – here are the answers to the questions that pop up most often in my kitchen (and inbox!):

Can I use uncooked chicken instead of pre-cooked?
Absolutely! Just add raw chicken pieces (boneless works best) when you pour in the broth. Let it simmer for about 20 minutes until cooked through before adding noodles. Then shred or chop the chicken right in the pot – easy peasy!

Can I freeze this soup?
Yes, but here’s my golden rule – freeze just the broth and veggie mixture without noodles. Those poor noodles turn into mush when thawed. When you’re ready to eat, just reheat the frozen broth base, cook fresh noodles separately, and combine. Tastes just-made every time!

What’s the best noodle type to use?
Egg noodles are classic and my personal favorite for their perfect texture, but whole wheat noodles add nice nuttiness. For gluten-free folks, rice noodles or quinoa pasta work great too. Just remember – whatever noodle you choose, cook them slightly less than package directions since they’ll keep cooking in the hot broth.

How can I make it more flavorful?
Oh, I’ve got tricks! Try adding a Parmesan rind while simmering (remove before serving), a splash of white wine with the garlic, or a teaspoon of turmeric for golden color and warmth. My grandma’s secret? A bay leaf in the broth – simple but magical!

Why does my soup taste bland?
Nine times out of ten, it needs more salt. Chicken soup needs proper seasoning to shine! Add a little at a time until the flavors pop. If it’s still flat, a squeeze of lemon or dash of soy sauce can work wonders. And always taste at the end – cold broth dulls flavors.

Share Your Chicken Noodle Soup

Nothing makes me happier than hearing how your chicken noodle soup turned out! Did you add extra garlic like I always do? Maybe you discovered a brilliant new twist? Drop a comment below – I read every one and might just steal your best ideas for my next pot!

Hearty Chicken Noodle Soup Comforts in Just 30 Minutes

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• Author: Christina R. Jones
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A comforting chicken noodle soup with tender chicken, vegetables, and noodles in a flavorful broth.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until softened.
3. Stir in garlic and cook for 1 minute.
4. Pour in chicken broth and bring to a boil.
5. Add cooked chicken, noodles, and thyme.
6. Simmer until noodles are tender.
7. Season with salt and pepper.
8. Serve hot.

Notes

• Use rotisserie chicken for convenience.
• Add fresh parsley for extra flavor.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 4g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 45mg

Keywords: chicken noodle soup, homemade soup, easy soup recipe