Chicken Noodle Soup is a warm, comforting dish made with tender chicken, noodles, and vegetables in a tasty broth. It’s perfect for cold days or when you want a gentle, hearty meal.
I like to add a squeeze of lemon or a sprinkle of herbs. It makes the soup feel extra special and brightens up the flavors.
If you’re in a hurry, use cooked chicken and quick noodles. It’s an easy, healthy meal that hits the spot every time!
Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for quick cooking, but chicken thighs stay juicy and add deeper flavor. You can swap in rotisserie chicken for convenience. Just shred before adding to the soup.
Egg Noodles: Egg noodles give the soup a comforting texture. Wide or small egg noodles work fine; if you don’t have any, broken spaghetti or ramen noodles are good stand-ins. Cook separately to avoid overcooking.
Carrots & Celery: These veggies add crunch and sweetness. Slice them thin so they soften quickly. Feel free to add peas or corn for color and extra flavor. Keep the veggies fresh or frozen—both work.
Broth: Chicken broth is the base, bringing rich flavor. Use low-sodium broth to control salt. If you’re short on time, concentrated broth or bouillon cubes can work, just adjust the seasoning.
Seasonings: Garlic, onion, salt, and pepper are essential. Fresh garlic and onion give a bright taste; dried spices work too. A splash of soy sauce or a pinch of thyme can add extra depth. Adjust the salt to taste.
How do I cook the noodles without them getting mushy?
Cook the noodles separately in boiling water until just al dente; they’ll be firmer that way. Drain and rinse with cold water. Add the cooked noodles to the soup just before serving to keep their texture.
- Boil a separate pot of water.
- Cook noodles for about 2 minutes less than package instructions.
- Drain and rinse with cold water to stop cooking.
- Add to the hot soup when ready to serve to prevent overcooking.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
Prep time: 10 minutes, Cooking time: 20 minutes, Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté the vegetables
Heat olive oil in a large pot. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until they soften.
2. Add garlic and broth
Stir in minced garlic. Cook for 1 minute. Pour in chicken broth and bring to a boil.
3. Cook the noodles
Add egg noodles to the boiling broth. Cook for 8-10 minutes until tender.
4. Add chicken and season
Stir in shredded chicken. Season with salt and pepper. Heat for 2-3 minutes.
5. Serve the soup
Pour into bowls. Garnish with parsley if desired. Enjoy your warm chicken noodle soup!
