Craving a flavorful hug in a bowl? Look no further than this easy recipe for Homemade Chicken Noodle Soup. Don’t be fooled by its simplicity; this soup is packed with flavor and full of satisfying goodness. I’ve been perfecting this recipe for years, and I’m sharing my secrets here: a few simple tricks that elevate this classic into something special. It’s quick, easy, and guaranteed to banish those soggy noodles!
Table of Contents
- The Secrets to the Best Chicken Noodle Soup
- Is Chicken Noodle Soup with Egg Noodles Healthy?
- Ingredients in This Chicken Noodle Soup Recipe
- How to Make Homemade Chicken Noodle Soup
- Best Noodles for Chicken Noodle Soup
- Chicken Noodle Soup Seasoning
- Variations and Substitutions
- What to Serve With Homestyle Chicken Noodle Soup
- How to Store and Freeze Chicken Noodle Soup
- Homemade Chicken Noodle Soup Recipe FAQs
- More Favorites from A Well-Seasoned Kitchen
- Best Homestyle Chicken Noodle Soup Recipe
The Secrets to the Best Chicken Noodle Soup
From broth boosters to no-soggy noodles, this recipe for Chicken Noodle Soup has the key ingredients and techniques that elevate this ultimate comfort food from good to great. Specifically, here are the reasons why I think this is this recipe works:
Ingredients that maximize the flavor:
- Broth boost. Using a concentrated chicken bouillon base instead of chicken broth infuses the soup with richness and depth, making it anything but basic.
- Herbacious additions. Fresh herbs, including parsley and thyme, add layers of brightness and complexity that elevate the entire taste.
- Best type of noodles. Egg noodles have a tender, slightly chewy texture that complements the other ingredients in the soup.
Cooking method that’s easy and maximizes both the soup’s texture and flavor.
- Concentrated flavors. Simmering the broth with the veggies for a full 45 minutes concentrates and combines all those umami flavors. And, adding the chicken and herbs afterward ensures they aren’t overcooked and bland.
- Noodle timing. Cooking the noodles separately and then adding them to the rest of the soup ingredients shortly before serving keeps the noodles from absorbing too much liquid and getting mushy.
- Easy elegance. With minimal fuss and readily available ingredients, this recipe is accessible to cooks of all levels.
Quick Tip
To keep noodles from sticking together, DON’T add oil to the water! Instead, reserve a tablespoon or two of the pasta water and toss drained noodles with the water.
Is Chicken Noodle Soup with Egg Noodles 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!
Ingredients in This Chicken Noodle Soup Recipe
Here’s what you’ll need to make this delicious soup, and the good news is that all these ingredients should be available at your local grocery store:
- Butter (salted or unsalted)
- Celery stalks
- Carrots (can use regular or baby carrots)
- Yellow onion
- Chicken base (I like the organic “Better than Bouillon” brand)
- Fresh parsley (I prefer flat leaf, also called Italian, parsley)
- Fresh thyme (can substitute dried)
- Chopped pre-cooked chicken (I use a mix of chicken breasts and chicken thighs) – a store-bought rotisserie chicken works well
- Kosher salt
- Fresh ground pepper
- Egg noodles
How to Make Homemade Chicken Noodle Soup
There’s just a few steps involved in making this easy Chicken Noodle Soup recipe from scratch:
- Prep and cook vegetables.
Chop all the vegetables (and the chicken) into bite-sized pieces. In a large pot or stock pot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft. - Add chicken base and cook.
Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes. - Cook noodles separately.
Cook noodles in a separate large stockpot or dutch oven according to package directions for al dente. 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. - Add herbs and chicken.
Stir parsley, thyme and cooked chicken meat into broth and simmer just until chicken is heated through. Season with salt and pepper (may not need much salt). - Serve.
Divide cooked noodles between 8 individual soup bowls. Ladle hot soup over the top. Serve immediately.
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 really don’t need to add any more than these 5 ingredients to have a super delicious Chicken Noodle Soup!
Variations and Substitutions
While I think this classic chicken noodle soup recipe is delicious as is, here are a few ideas for variations and substitutions if you feel like being creative and want to make it your own:
- Add a few bay leaves when you stir in the chicken base and broth. Just remember to remove them before serving the soup!
- Add in some minced garlic or garlic powder when cooking the vegetables.
- Instead of water, amp up the chicken flavor even more by using chicken base plus store-bought broth – or homemade chicken broth.
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:
Salads:
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
My favorite herbs to put in this soup are fresh parsley and thyme. They not only add flavor, they add color, too.
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.
In this recipe, the answer is yes. In fact, it’s a great way to use up leftover chicken or turkey!
More Favorites from A Well-Seasoned Kitchen
Best Homestyle Chicken Noodle Soup Recipe
Craving a flavorful hug in a bowl? Look no further than this easy recipe for Homemade Chicken Noodle Soup. Don’t be fooled by its simplicity; this soup is packed with flavor and full of satisfying goodness. I’ve been perfecting this recipe for years, and it’s quick, easy, and guaranteed to banish those soggy noodles!
- Prep Time: 7 mins
- Cook Time: 53 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Calorie
Ingredients
- 2 tablespoons butter
- 2 large stalks celery, chopped
- 2 large carrots, peeled and 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 (I use a mix of chicken breasts and thighs)
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 10 ounces egg noodles
Instructions
- In a large stockpot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft.
- Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes.
- 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.
- 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).
- 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.
- Category: Soups, healthy, easy
- Method: cooktop
- Cuisine: American
Nutrition
- Serving Size: 1 bowlful
- Calories: 174
- Sugar: 2.7 g
- Sodium: 496.2 mg
- Fat: 6.1 g
- Saturated Fat: 2.9 g
- Carbohydrates: 17.5 g
- Fiber: 2.2 g
- Protein: 12.3 g
- Cholesterol: 54.2 mg
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
You’re welcome! So glad you all liked it.
Lee
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?
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
I’m always looking for lighter chicken recipes. This looks like a good one to try!
Harold Burton
Thanks Harold! I hope you enjoy it –
Best,
Lee
This is the BEST chicken noodle soup!!
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.
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!
This is my favorite chicken noodle soup recipe! I love organic better than bouillon, too. Thanks!
Thanks Jacquelynn! I love it, too
This looks amazing. I’m going to make it this weekend. Thanks so much
Great! Let me know how it turns out and if you like it!