Nothing beats a steaming bowl of chicken noodle soup when the weather turns chilly or when you’re feeling under the weather. It’s like a warm hug in a bowl! My mom used to make this exact recipe whenever I caught a cold as a kid, and now I swear by it for my own family. The secret? Simple ingredients cooked just right – tender chicken, perfectly al dente noodles, and that savory broth that makes you feel better with every sip. This chicken noodle soup recipe has gotten me through more sniffles and snowy days than I can count, and I’m so excited to share it with you!
Why You’ll Love This Chicken Noodle Soup
This isn’t just any chicken noodle soup – it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s become my go-to recipe:
- Comfort in every bite: That rich, savory broth with tender chicken and veggies will warm you from the inside out on even the coldest days.
- Simple to make: With basic ingredients you probably already have, you can have this soup ready in under an hour.
- Your kitchen will smell amazing: The aroma of simmering garlic, thyme and fresh parsley is practically therapy!
- Healthy and healing: Packed with protein and veggies, it’s the perfect meal when you’re feeling under the weather.
Everything You’ll Need for Chicken Noodle Soup
Now, let’s talk ingredients – and I promise this isn’t one of those recipes where you need to hunt down fancy stuff at the grocery store! Here’s exactly what you’ll need (and why each one matters):
- 2 tbsp olive oil – For that perfect sauté. Don’t skimp here – it gives our veggies the best flavor foundation
- 1 medium onion, diced – About the size of a baseball, and I like yellow for sweetness
- 2 carrots, sliced (not diced!) – About ¼-inch thick slices hold up better in the broth
- 2 celery stalks, chopped – Include those leafy tops for extra flavor if they’ve got ’em
- 3 garlic cloves, minced – Fresh is best! I press mine through a garlic press for maximum flavor
- 8 cups chicken broth – Low-sodium is my go-to so I can control the salt level
- 2 cups water – Just tap water is fine, it helps balance the broth’s richness
- 1 lb chicken breast, diced – About 2 large breasts, cut into bite-sized pieces
- 2 cups egg noodles – The classic wide ones are my favorite for this soup
- 1 tsp salt – Start with this, you can always add more later
- ½ tsp black pepper – Freshly cracked if you’ve got it!
- 1 tsp dried thyme – This is the magic herb for chicken soup in my book
- 2 tbsp fresh parsley, chopped – The bright green finish that makes it look and taste amazing
See? Nothing crazy – just good, honest ingredients that come together to make something truly special. And don’t worry if you’re missing something – we’ll talk substitutions later!
How to Make the Best Chicken Noodle Soup
Okay, let’s get cooking! This is where the magic happens. I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through each step to make sure yours turns out perfect. The key is taking your time with each layer of flavor – trust me, it’s worth it!
Sautéing the Vegetables
First, grab your biggest pot – I use my 6-quart Dutch oven – and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers but doesn’t smoke. Toss in your diced onions, sliced carrots, and chopped celery. Now here’s the important part: don’t rush this! We’re not looking to brown them, just soften them up and get all those sweet flavors going. Stir occasionally for about 5 minutes until the onions turn translucent (that’s when you can kinda see through them). Then add the garlic – just 30 seconds to a minute is all it needs, otherwise it can burn and turn bitter. Your kitchen should smell amazing by now!
Cooking the Chicken
Time for the good stuff! Pour in your chicken broth and water, then add those diced chicken pieces. Crank the heat up to bring it to a gentle boil, then immediately reduce to a simmer. You want little bubbles breaking the surface, not a rolling boil. Set your timer for 15 minutes – this gives the chicken time to cook through without getting tough. You’ll know it’s done when you cut into a piece and there’s no pink left. Here’s a pro tip: if you prefer shredded chicken, you can pull the pieces out after cooking, shred with two forks, then return to the pot. Either way works great!
Adding Noodles and Seasoning
Almost there! Now stir in those egg noodles – I use the wide ones because they hold up so nicely in soup. Set your timer again for 8 minutes (check the noodle package – some cook faster!). This is crucial: don’t walk away now! Overcooked noodles turn to mush, and nobody wants that. After 8 minutes, turn off the heat and immediately stir in your salt, pepper, and that magical dried thyme. Give it a taste – need more salt? Add a pinch at a time. The flavors will keep developing as it sits. Right before serving, sprinkle that fresh parsley on top for a pop of color and freshness. And there you have it – the most comforting bowl of chicken noodle soup you’ll ever taste!
Expert Tips for the Best Chicken Noodle Soup
After making this chicken noodle soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I get this recipe?” Here are my absolute must-know tips:
- Rotisserie chicken is your best friend – Short on time? Grab a store-bought rotisserie chicken! Just shred the meat and add it during the last 5 minutes of cooking. You’ll skip the chicken-cooking step entirely.
- Freeze broth separately from noodles – If you’re meal prepping, freeze just the broth with veggies and chicken. Cook fresh noodles when you’re ready to serve – they’ll have perfect texture every time.
- Double the garlic if you’re feeling bold – My secret? I often add an extra clove when I’m fighting a cold. The flavor deepens beautifully as the soup sits.
- Save those veggie scraps! – Onion skins, carrot peels, and celery ends make amazing homemade broth. Keep a freezer bag for scraps and simmer them with water when you’ve got enough.
Oh, and one more thing – always make extra! This soup tastes even better the next day as the flavors really get to know each other in the fridge.
Chicken Noodle Soup Variations
Want to mix things up? Try whole wheat noodles for extra fiber, or add a teaspoon of turmeric for golden color and anti-inflammatory benefits. I sometimes throw in a handful of spinach at the end for greens. The beauty of this recipe? It’s endlessly adaptable to what you’ve got on hand!
Serving and Storing Chicken Noodle Soup
Don’t skip the fresh parsley garnish – that pop of green makes all the difference! Leftovers keep beautifully for 3 days in the fridge (just wait till you taste it on day two – the flavors deepen!). For freezing, I always leave out the noodles and add them fresh when reheating to avoid mushiness. Trust me, it’s worth the extra step!
Chicken Noodle Soup Nutrition
Now, I know what you’re thinking – comfort food can’t possibly be good for you, right? Well, surprise! This chicken noodle soup is actually packed with nutrition while still tasting like a big warm hug. Keep in mind these numbers can vary depending on your exact ingredients (especially if you go wild with the noodles like I sometimes do), but here’s the scoop on what’s in each serving:
One bowl (about 1.5 cups) gives you:
- 250 calories – Perfect for a light meal or pair it with some crusty bread for something heartier
- 20g protein – Thanks to all that chicken, it’ll keep you full and help you recover if you’re under the weather
- 25g carbs – Mostly from those satisfying egg noodles (worth every bite!)
- 3g fiber – All those veggies are doing good work for your digestion
- 8g fat – Just enough from the olive oil to help absorb all the good nutrients in the veggies
And here’s my favorite part – it’s packed with vitamins from the carrots, celery, and onions! The sodium comes in at about 800mg per serving (using low-sodium broth like I recommend), but you can always adjust the salt to your taste. Honestly, I don’t stress about the numbers too much – when food makes you feel this good, both in body and soul, that’s what really counts.
FAQs About Chicken Noodle Soup
Over the years, I’ve gotten so many great questions about this chicken noodle soup recipe – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen vegetables instead of fresh?
Absolutely! When I’m in a pinch, I’ll grab a bag of frozen “soup mix” veggies (you know, the ones with carrots, celery, and onions already diced). Just toss them in straight from the freezer – no need to thaw. They’ll soften up as the soup cooks. The texture might be slightly different, but the flavor will still be amazing!
How can I thicken my chicken noodle soup if it’s too thin?
Oh, I’ve been there! My favorite trick is to make a quick slurry – mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering soup. It’ll thicken up in about 2 minutes. Another option? Mash some of those soft carrots against the side of the pot – their natural starches work wonders!
Why do my noodles get mushy in leftovers?
Ah, the eternal soup struggle! Noodles keep absorbing liquid even after cooking – it’s science, not your fault. Here’s what I do: either cook the noodles separately and add them to each bowl when serving, or if you’ve already mixed them in, just know day-two soup will have softer noodles (which some people actually love!). The flavor will still be fantastic either way.
Did you try making this chicken noodle soup? I’d love to hear how it turned out for you! Drop a star rating below – it helps me know what recipes you’re loving (and keeps me motivated to share more of my kitchen secrets). Did you add your own twist? Swap ingredients? Tell me all about it! Your feedback makes my day and helps other home cooks too. Now go enjoy that steamy bowl of comfort – you’ve earned it!
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Ultimate 15-Minute Chicken Noodle Soup That Heals Soul
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting and hearty chicken noodle soup perfect for cold days or when you’re feeling under the weather.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups water
- 1 lb chicken breast, diced
- 2 cups egg noodles
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Pour in chicken broth and water. Bring to a boil.
- Add diced chicken and simmer for 15 minutes.
- Stir in egg noodles and cook for 8 minutes.
- Season with salt, pepper, and thyme.
- Garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Freeze soup without noodles for better texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken noodle soup, homemade soup, easy soup recipe