This Classic Chicken Noodle Soup is the perfect bowl of warmth! With tender chicken, soft noodles, and fresh veggies, it’s a hug in a bowl that everyone loves.
I whip this up when I need a pick-me-up or when someone’s feeling under the weather. Plus, it’s super easy to make—just throw everything in a pot and let it simmer!
Key Ingredients & Substitutions
Chicken: You can use a whole chicken for rich flavor, but bone-in chicken thighs work great too. If you’re short on time, rotisserie chicken is a fantastic shortcut—just shred it and add it toward the end!
Broth: Homemade chicken broth is the tastiest! If that’s not an option, low-sodium store-bought broth works just fine. Consider using vegetable broth for a lighter version or if you want a vegetarian soup without chicken.
Noodles: Egg noodles are classic but feel free to swap in any pasta you like, such as rotini or farfalle. If you need a gluten-free option, rice noodles work well too—just adjust cooking times based on the noodle type.
Veggies: The traditional trio of carrots, celery, and onions (mirepoix) adds flavor and nutrition. You could also add peas or green beans if you have some on hand for extra color and sweetness!
How Do I Get the Best Flavor from My Soup?
Getting deep, satisfying flavors in your chicken noodle soup starts with sautéing the aromatics. Heating onions, carrots, and celery together allows their natural sugars to caramelize. Here’s how to do it:
- Heat oil or butter in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Stir occasionally for about 5-7 minutes until softened.
- Don’t rush! This step builds the foundation for your soup’s flavor.
Cooking the garlic briefly after the veggies prevents bitterness, so keep an eye on it! Add that minced garlic just until fragrant—only a minute or two will do.
Finally, seasoning your broth with enough salt and pepper at the end really brings the whole dish together. Always taste as you go!
Classic Chicken Noodle Soup for Comfort & Warmth
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds), or 4 bone-in, skin-on chicken thighs
- 10 cups chicken broth (preferably homemade or low sodium)
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups egg noodles (or your favorite wide egg pasta)
- 2 tablespoons olive oil or unsalted butter
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon lemon juice or a splash of apple cider vinegar for brightness
How Much Time Will You Need?
This comforting chicken noodle soup takes about 15 minutes to prep and around 1 hour to cook, making it a quick yet satisfying dish. The total time, including simmering and shredding the chicken, is about 1 hour and 15 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step creates a wonderful base for your soup!
2. Add Garlic:
Stir in the minced garlic and cook for another 1-2 minutes until it’s fragrant. Be careful not to let it brown too much; you just want it to become aromatic!
3. Add Chicken and Broth:
Place your whole chicken or chicken thighs into the pot. Pour in the chicken broth, making sure the chicken is fully submerged. Toss in the bay leaves and thyme, too.
4. Simmer the Soup:
Bring the soup to a boil over high heat. Once it’s boiling, reduce the heat to low and cover it. Let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
5. Shred the Chicken:
Carefully remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaves. Once it’s cool enough to handle, shred the chicken meat, discarding the skin and bones.
6. Cook the Noodles:
While the chicken is cooling, bring the soup back to a gentle boil. Add the egg noodles and cook according to the package instructions, which usually takes about 6-8 minutes until they are al dente.
7. Complete the Soup:
Return the shredded chicken to the pot. Taste the soup and season with salt and pepper according to your preference. You can also squeeze in the optional lemon juice or a splash of apple cider vinegar for a nice zing!
8. Final Simmer:
Let the soup gently simmer for another 5 minutes to let all the flavors meld together, then it’s ready to serve!
9. Serve and Enjoy:
Serve hot, garnished with freshly chopped parsley for a pop of color and freshness. Enjoy this classic and comforting chicken noodle soup that warms your soul and is perfect for any day!
FAQ for Classic Chicken Noodle Soup
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred it and add it to the soup in step 8, allowing it to warm through without simmering too long.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, place it on the stove over medium heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Vegetables Can I Add or Substitute?
You can customize the veggies to your liking! Consider adding peas, green beans, or even corn. Just make sure to adjust cooking times based on the vegetable types; starchy veggies may need longer to cook, while softer ones like spinach can be added toward the end.
