Introduction
There's nothing quite like a steaming bowl of homemade chicken noodle soup to warm you from the inside out. This classic comfort food has been a staple in kitchens around the world for generations, and for good reason. Our recipe delivers tender chicken, perfectly cooked noodles, and crisp vegetables in a golden, flavorful broth that soothes the soul and nourishes the body.
This easy soup recipe is ideal for chilly February nights when you need something wholesome and satisfying. Unlike store-bought versions loaded with sodium and preservatives, this homemade soup celebrates clean, whole-food ingredients that provide genuine nutrition. Whether you're feeling under the weather, need a quick weeknight dinner, or simply crave the ultimate comfort food, this chicken noodle soup delivers every time.
The beauty of this winter soup lies in its simplicity. With just a handful of fresh ingredients and about an hour of your time, you'll have a pot of liquid gold that tastes better than anything you can buy at the store. Plus, making soup from scratch allows you to control exactly what goes into your bowl, ensuring every spoonful is packed with nutrients and flavor.
Why This Recipe Works
This classic chicken noodle soup recipe stands out because it focuses on building layers of flavor naturally. We start by creating a rich, homemade broth that forms the foundation of the entire dish. By simmering chicken with aromatic vegetables, we extract maximum flavor and create a base that's both nourishing and delicious.
The key to exceptional homemade soup is patience. Allowing the ingredients to simmer gently ensures the chicken becomes tender and the flavors meld beautifully. We also add vegetables at strategic times to maintain their texture and nutritional value, so your carrots stay slightly crisp and your celery retains its fresh flavor.
Another reason this recipe succeeds is its versatility. The basic formula can be adjusted to suit your preferences, dietary needs, or what you have on hand. It's forgiving enough for beginners yet delivers results that even experienced cooks will appreciate.
Ingredients You'll Need
For the Soup Base:
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth (or homemade stock)
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
For the Noodles:
- 8 ounces egg noodles (or gluten-free alternative)
For Finishing:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons olive oil or avocado oil
Ingredient Notes and Substitutions
Chicken: Both chicken breasts and thighs work beautifully in this recipe. Thighs tend to be more forgiving and stay moist even with longer cooking times, while breasts offer a leaner option. For even more flavor, consider using bone-in chicken pieces and removing the bones before shredding.
Broth: The quality of your broth significantly impacts the final result. Choose a low-sodium variety so you can control the salt level, or better yet, use homemade chicken stock if you have it. For a deeper flavor, consider adding a parmesan rind to the pot while simmering.
Noodles: Traditional egg noodles are classic, but you can substitute with any pasta shape you prefer. For a gluten-free version, use rice noodles or chickpea pasta. Whole wheat noodles add extra fiber and nutrients.
Vegetables: The holy trinity of soup vegetables (carrots, celery, onion) provides the perfect flavor base. Feel free to add other nutrient-dense vegetables like parsnips, turnips, or zucchini for variety.
Herbs: Fresh herbs elevate this soup tremendously. If you have fresh thyme and rosemary, use them instead of dried (triple the amount). Fresh dill is also a wonderful addition that adds brightness.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by prepping all your vegetables. Dice the onion, slice the carrots into rounds or half-moons, and cut the celery into similar-sized pieces. Mince the garlic and set everything aside. This mise en place approach makes the cooking process smooth and efficient.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent and fragrant. Add the minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning. This step builds a flavorful foundation for your homemade soup.
Step 3: Build the Broth
Pour in the chicken broth and add the bay leaves, thyme, and rosemary. Season with a pinch of salt and pepper. Add the chicken breasts or thighs to the pot, ensuring they're mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
Step 4: Cook the Chicken
Allow the chicken to simmer for 15-20 minutes, or until it reaches an internal temperature of 165°F. The chicken should be cooked through and tender. Remove the chicken from the pot using tongs or a slotted spoon and place it on a cutting board to cool slightly.
Step 5: Add the Vegetables
While the chicken cools, add the sliced carrots and celery to the simmering broth. Cook for about 8-10 minutes, until the vegetables are tender but still have a slight bite. Overcooking will result in mushy vegetables, so keep an eye on them.
Step 6: Shred the Chicken
Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. This easy soup recipe works best with smaller, evenly-sized chicken pieces that fit nicely on a spoon.
Step 7: Cook the Noodles
Add the egg noodles to the pot and cook according to package directions, typically 6-8 minutes. Stir occasionally to prevent sticking. If you're planning to store leftovers, consider cooking the noodles separately to prevent them from absorbing too much broth and becoming soggy.
Step 8: Combine and Season
Return the shredded chicken to the pot and stir to combine. Remove the bay leaves. Taste the broth and adjust the seasoning with additional salt and pepper as needed. Add the fresh parsley and lemon juice if using. The lemon juice brightens the flavors and adds a subtle tang that enhances the overall taste.
Step 9: Rest and Serve
Let the soup rest for 5 minutes before serving. This allows the flavors to meld and the temperature to become perfect for eating. Ladle into bowls and enjoy your comforting winter soup.
Serving Suggestions
This classic chicken noodle soup shines on its own, but pairing it with complementary sides transforms it into a complete meal. Serve with crusty whole-grain bread or homemade dinner rolls for dipping into the flavorful broth. A simple green salad with a light vinaigrette provides a fresh contrast to the warm, comforting soup.
For a heartier meal, consider serving alongside a grilled cheese sandwich made with whole-grain bread and real cheese. The combination of soup and sandwich is a timeless pairing that satisfies both kids and adults alike.
Garnish individual bowls with extra fresh parsley, a squeeze of lemon, or a sprinkle of black pepper. For those who enjoy a bit of heat, offer red pepper flakes on the side. Oyster crackers or homemade croutons add a delightful crunch that contrasts beautifully with the tender noodles and vegetables.
This comfort food is perfect for casual family dinners, meal prep for the week ahead, or bringing to friends who need a nourishing meal. It's also an excellent choice for potlucks and gatherings during the colder months.
Nutrition Information
This homemade chicken noodle soup is as nutritious as it is delicious. A typical serving provides approximately 250-300 calories, making it a satisfying yet reasonable meal option. The chicken delivers high-quality protein (around 20-25 grams per serving), essential for muscle maintenance and immune function.
The vegetables contribute important vitamins and minerals. Carrots are rich in beta-carotene, which converts to vitamin A and supports eye health and immune function. Celery provides vitamin K and potassium, while onions and garlic offer powerful antioxidants and anti-inflammatory compounds.
The broth itself is incredibly nourishing, especially if you use homemade bone broth. It contains collagen, gelatin, and amino acids that support gut health, joint function, and skin elasticity. The warm liquid also helps with hydration, which is crucial during winter months and when fighting off illness.
By making this soup at home, you control the sodium content, typically reducing it by 50-70% compared to canned versions. This makes it a heart-healthy choice that doesn't sacrifice flavor for nutrition.
Storage and Reheating Tips
This easy soup recipe stores beautifully, making it perfect for meal prep. Allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 4-5 days. The flavors often deepen and improve after a day in the refrigerator, making leftovers even more delicious.
For longer storage, freeze the soup for up to 3 months. If possible, freeze the noodles separately or slightly undercook them before freezing, as they can become mushy when thawed and reheated. Portion the soup into individual containers for easy grab-and-go lunches.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. Microwave reheating works well too; heat in 1-2 minute intervals, stirring between each, until warmed through.
If the noodles have absorbed too much liquid during storage, simply add more chicken broth when reheating to restore the desired consistency.
Recipe Variations
Mediterranean Chicken Soup: Add a can of diced tomatoes, chickpeas, and fresh spinach. Season with oregano and basil instead of thyme and rosemary. Finish with a drizzle of extra virgin olive oil.
Asian-Inspired Version: Use rice noodles instead of egg noodles. Add fresh ginger, a splash of coconut aminos or low-sodium soy sauce, and finish with green onions and a handful of baby bok choy.
Lemon Herb Chicken Soup: Increase the lemon juice to 3 tablespoons and add fresh dill. This bright, fresh version is particularly refreshing and pairs beautifully with the chicken.
Vegetable-Loaded Version: Double the vegetables and add others like green beans, peas, corn, or diced potatoes. This creates a heartier, more filling soup that's even more nutrient-dense.
Creamy Chicken Noodle Soup: Stir in 1/2 cup of coconut milk or cashew cream during the last few minutes of cooking for a rich, creamy texture without dairy.
Tips for Success
Use Quality Ingredients: Since this recipe relies on simple, whole-food ingredients, quality matters. Fresh vegetables, good broth, and properly raised chicken make a noticeable difference in the final result.
Don't Rush the Simmer: Allowing the soup to simmer gently rather than boil vigorously ensures tender chicken and clear broth. High heat can make the chicken tough and the broth cloudy.
Season in Layers: Add salt and pepper at different stages rather than all at once. This builds depth of flavor throughout the cooking process.
Taste and Adjust: Always taste before serving and adjust the seasoning. Soup often needs more salt than you might expect, especially if using low-sodium broth.
Keep Vegetables Crisp: Add vegetables at the right time to maintain their texture. Overcooked vegetables lose both their nutritional value and appealing texture.
Frequently Asked Questions
Can I use rotisserie chicken? Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply add the shredded meat during the last 5 minutes of cooking to warm it through. This reduces the cooking time significantly while still delivering delicious results.
Why is my soup cloudy? Cloudy soup typically results from boiling rather than simmering. Keep the heat low enough that you see gentle bubbles rather than a rolling boil. Skimming any foam that rises to the surface during cooking also helps maintain clarity.
Can I make this in a slow cooker? Yes! Add all ingredients except the noodles and parsley to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
How can I make this soup more filling? Add more noodles, include diced potatoes, or serve with substantial bread. You can also increase the chicken quantity for more protein.
Conclusion
This classic chicken noodle soup recipe proves that the best comfort food doesn't need to be complicated. With simple, wholesome ingredients and straightforward techniques, you can create a nourishing meal that warms both body and soul. Whether you're seeking relief from a cold, feeding your family on a busy weeknight, or simply craving the ultimate winter soup, this recipe delivers consistent, delicious results.
The beauty of homemade soup lies not just in its superior taste, but in knowing exactly what goes into every bowl. By choosing nutrient-dense ingredients and avoiding unnecessary additives, you're creating a meal that truly nourishes. Make a big batch, share it with loved ones, and enjoy the satisfaction of serving food made with care and attention.
This easy soup recipe will quickly become a staple in your kitchen, ready to comfort you through countless chilly February nights and beyond.
Classic Chicken Noodle Soup Recipe
Cozy homemade chicken noodle soup with carrots, celery, and tender noodles, perfect for chilly February nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add bay leaves and thyme. Bring to a boil.
- Return chicken to the pot, reduce heat, and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Add egg noodles and cook according to package directions, about 8-10 minutes.
- Season with salt and pepper to taste.
- Remove bay leaves, stir in fresh parsley, and serve hot.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Two forks for shredding
Notes
- You can use rotisserie chicken to save time - add it with the noodles.
- For a richer flavor, use homemade chicken stock instead of store-bought broth.
- Soup can be stored in the refrigerator for up to 4 days.
- Noodles will absorb liquid over time, so add extra broth when reheating if needed.
- Fresh herbs like dill or thyme make excellent garnishes.