Who doesn’t like Chicken Noodle Soup, especially when tired or sick?

White bowl filled with Chicken Noodle Soup

Chicken Noodle Soup with Egg Noodles

I know it always makes me feel better, especially in early January when I am recovering from the hectic – but fun – holidays!

Is Chicken Noodle Soup Healthy?

While the direct health benefits of chicken noodle soup have yet to be confirmed in research studies, it does contain healthy nutrients, and inhaling the warm steam from the soup reportedly helps to clear your sinuses. Yet, I think we can all agree that the love you put into making this soup transfers to those you serve it to, and makes them feel better!

How to make Homemade Chicken Noodle Soup

Time needed: 1 hour.

There’s just a few steps involved in making this healthy and warming soup:

  1. Prep and cook vegetables.

    In a large stockpot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft.

  2. Add chicken base and cook.

    Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes.

  3. Cook noodles separately.

    Cook noodles according to package directions. Drain, reserving a bit of pasta water. Place noodles in a medium bowl and toss with a small amount of reserved water – enough to coat the noodles (this will keep noodles from sticking together). Set aside.

  4. Add herbs and chicken.

    Stir parsley, thyme and cooked chicken into broth and simmer just until chicken is heated through. Season to taste with salt and pepper (may not need much salt).

  5. Serve.

    Divide cooked noodles between 8 individual soup bowls. Ladle hot soup over the top. Serve immediately.

The Secrets to Great Homemade Chicken Noodle Soup

I think the keys to this recipe are:

  1. Using an intensely flavored broth. Use a good quality chicken base (as mentioned in the recipe, I like Better-Than-Bouillon Organic)
  2. Simmering the broth with the veggies for a full 45 minutes before adding the chicken and herbs. This concentrates and enhances the flavor. Of course, you can substitute homemade chicken – or turkey – broth if you have it, but still simmer for 45 minutes.
  3. Cooking the noodles separately and not adding them into the soup until serving. This step keeps the noodles from getting mushy.

Best noodles for Chicken Noodle Soup

For this soup, you need a noodle that will hold its shape in the broth and not get soggy or mushy. I believe wide egg noodles are the best choice. Similar noodles that could also work are pappardelle and linguine – but for these two, I would break the noodles into smaller pieces, to make the soup easier to eat.

Chicken Noodle Soup seasoning

Most chicken noodle soup recipes call for onions, carrots and celery to season the broth. I also like to add fresh parsley and thyme, to not only add even more flavor but also color. If you have a good, super flavorful chicken broth, you won’t need to add any more than these 5 ingredients to have a super delicious Chicken Noodle Soup!

What to serve with Homestyle Chicken Noodle Soup

Almost any bread, rolls, or even savory scones will go with Chicken Noodle Soup, as will almost any side salad. Here are a few sides that pair well with this soup:

Bread:
Cheddar Dill Scones
Anise Bread
Herb Quick Bread
Parmesan Buttermilk Cornbread
Italian Popovers

Salads:
Baby Spinach Salad with Lemon Dijon Dressing
Spinach Salad with Lemon Pine Nut Dressing
Caesar salad

How to store and freeze Chicken Noodle Soup

It’s important to store the noodles separate from the soup, to keep them from getting mushy. I put them in a zip top baggie, and the soup in a separate sealed container. They both will last around 3 to 4 days in the refrigerator.

To freeze, place the prepared soup (without the noodles) in an airtight container, refrigerate until cold, then freeze. Soup will last around 2 months. The cooked egg noodles can also be frozen in a freezer-safe zip top baggie for up to 1 month, but note that they can become mushy and/or stick together when thawed.

Homemade Chicken Noodle Soup Recipe FAQs

What herbs are used in chicken noodle soup?

My favorite herbs to put in this soup are fresh parsley and thyme. They not only add flavor, they add color, too.

Do you boil noodles separately for soup?

Yes, for this soup – and most soups – cooking the noodles separately and then adding them when serving is important, as this approach keeps the noodles from getting mushy.

Do you cook the chicken before putting it in soup?

In this recipe, the answer is yes. In fact, it’s a great way to use up leftover cooked chicken or turkey!

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Homestyle Chicken Noodle Soup

  • Author: Lee Clayton Roper
  • Prep Time: 7 mins
  • Cook Time: 53 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soups, healthy, easy
  • Method: cooktop
  • Cuisine: American
  • Diet: Low Calorie

Description

Who doesn’t like Chicken Noodle Soup? I know it always makes me feel better, any time of year. Rich chicken broth is combined with carrots, celery, onion, fresh herbs – and of course chicken and noodles. (Tips for making perfect Chicken Noodle Soup are included above the recipe.)


Ingredients

Scale
  • 2 tablespoons butter
  • 2 large stalks celery, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 3 tablespoons chicken base (I like organic “Better than Bouillon” brand)
  • 8 cups water
  • 1 heaping tablespoon chopped fresh Italian (flat leaf) parsley
  • 2 teaspoons fresh thyme leaves
  • 2 cups chopped cooked chicken
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 10 ounces egg noodles

Instructions

  1. In a large stockpot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft.
  2. Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes.
  3. While the broth is simmering, cook the egg noodles according to package directions. Drain, reserving a bit of pasta water. Place noodles in a medium bowl and toss with a small amount of reserved water – enough to coat the noodles (this will keep noodles from sticking together). Set aside.
  4. Stir parsley, thyme and cooked chicken into broth and simmer just until chicken is heated through. Season to taste with salt and pepper (may not need much salt).
  5. Divide cooked noodles between 8 individual soup bowls. Ladle hot soup over the top. Serve immediately.

Notes

Storing: It’s important to store the noodles separate from the soup, to keep them from getting mushy. I put them in a zip top baggie, and the soup in a separate sealed container. They both will last around 3 to 4 days in the refrigerator.

To freeze: place the prepared soup (without the noodles) in an airtight container, refrigerate until cold, then freeze. Soup will last around 2 months. The cooked egg noodles can also be frozen in a freezer-safe zip top baggie for up to 1 month, but note that they can become mushy and/or stick together when thawed.

Tip: To keep noodles from sticking together, DON’T add oil to the water! Instead, reserve some pasta water and toss drained noodles with the water.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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13 Responses to “Homemade Chicken Noodle Soup”

  1. Jacquelynn

    This is my favorite chicken noodle soup recipe! I love organic better than bouillon, too. Thanks!

    Reply
  2. Jane Konowitz

    I need to make 5 gallons of chicken noodle soup for a church fundraiser. I see that you use 3 tbs of better than bullion in 8 cups of water. Is that about the same ratio I would use for such a large batch? Thank you.

    Reply
    • Lee Roper

      My ratio is slightly stronger than what is recommended on the side of the “Better than Bouillon” jar. So, you might want to start with their ratio (1 teaspoon per 8 ounces of water) and then add more as needed. If my math is correct, the difference will be around 3 tablespoons of chicken base. Let me know how it turns out!

      Reply
  3. Tanja

    I’m need to make 15 quarts of chicken noodle soup and thought I go with this recipe how many crock pots would I have to use with this recipe doubled?

    Reply
    • Lee Roper

      Hi Tanja,
      The answer to your question depends on the capacity of your crock pots. I use a 6-quart stock pot when I make this recipe, but a 5-quart pot would also work. Doubling this recipe, I would say you need a total of 10 to 12 quarts of capacity – or two 5 to 6-quart crock pots.

      Good luck!

      Lee

      Reply
  4. Chris Trammell

    Just finished making mine & it’s absolutely fabulous! Those aren’t my words only, it’s the opinions of all who partook.

    Thank you! God bless

    Reply

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