This homemade chicken noodle soup recipe is warm, cozy, comforting, and flavorful! This is the perfect recipe to make when you are sick, on a cold winter day, or when feeding the whole family. Kids love it! This 30-minute meal is a great way to add more vegetables to your diet. The broth is so savory, the chicken is tender, and the vegetables are tasty!
Why You’ll Love This Recipe
- This chicken noodle soup is hearty and savory.
- It is a classic and timeless recipe.
- This whole recipe takes less than 30 minutes.
- This homemade soup is cozy and comforting.
- Everything is made in one pot. This makes clean-up quick and easy!
- It is a great remedy for sickness.
- Way better than store-bought Campbell’s soup!
- This recipe is made with pantry staple ingredients and requires minimal prep time.
- This chicken soup is packed with protein, vitamins, and minerals.
- It is a nourishing and satisfying meal!
- Both kids and adults love this chicken soup.
- Check out this Chicken Orzo Soup for another family favorite dinner!
Ingredients & Substitutes
Scroll down to the recipe card for the full chicken noodle soup recipe.
Olive oil helps cook the onion, carrots, and celery. Substitute with avocado oil if needed.
The onion, carrots, and celery add flavor and freshness. Dice the onion finely.
Garlic cloves add that classic garlicky flavor! If you do not have fresh garlic, use minced garlic or garlic powder.
Chicken broth adds nutrients and a savory flavor. Choose one that is made without added sugars or preservatives.
Use shredded or diced chicken. This is a great way to up leftover chicken!
The bay leaf and dried thyme add an earthy flavor.
Use whole-grain noodles. These are less processed than regular noodles.
Add in salt and pepper to suit your taste.
Lastly, garnish the soup with chopped fresh parsley before serving.
Taste & Texture
Chicken noodle soup has many flavors and textures!
The chicken and veggies add a hearty and savory flavor. The chopped herbs add a touch of freshness.
The chicken is so tender and juicy. The veggies become soft and melt-in-your-mouth tasty!
How to Make
Step 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.
Step 2
Add the minced garlic to the pot. Sauté for 1 minute until fragrant.
Step 3
Pour in the chicken broth. Add the cooked chicken, bay leaf, and dried thyme. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes to allow the flavors to meld together.
Step 4
In the meantime, cook the egg noodles separately according to the package directions. Drain and set aside.
Step 5
Once the soup has simmered, remove the bay leaf. Season with salt and pepper to suit your taste.
Step 6
Next, divide the noodles among the serving bowls. Ladle the hot chicken soup over the noodles.
Step 7
Finally, garnish with chopped fresh parsley. Serve!
Expert Tips for Success
To extract maximum flavor, simmer the chicken and vegetables over low heat for an extended period. This slow cooking process allows the flavors to meld together, resulting in a rich and tasty broth. For this recipe, 15 to 20 minutes is great.
Do not overcook the noodles.
If you plan to have leftovers, cook the noodles separately and add them to each bowl when serving. Overcooked noodles can become mushy when stored in the soup.
Feel free to get creative with your choice of herbs and spices. Add salt and pepper to suit your taste.
Different Cooking Methods
- Instant Pot: For a quick option, add all the ingredients except the uncooked noodles into the Instant Pot. Seal the lid, and choose “soup” setting for 7 minutes. Once the timer goes off, manually release the pressure. Then stir in the uncooked noodles. Press sauté and cook until noodles are cooked, about 6 to 7 minutes. The result is a flavorful soup in a fraction of the time.
- Slow Cooker: Perfect for those busy days, the slow cooker method involves adding all the ingredients except the noodles and letting them simmer on low heat for 4 to 6 hours. Then, stir in the uncooked noodles and cook for another 10 minutes.
- Stovetop: The traditional stovetop method involves gently simmering the soup ingredients in a stockpot until everything is tender and the flavors have melded together.
How to Serve & Store
To serve, ladle the hot chicken noodle soup into bowls and garnish with fresh parsley or a squeeze of lemon for an extra burst of freshness.
It pairs perfectly with crusty whole wheat biscuits or whole wheat crackers for a satisfying meal.
Refrigerate any leftover soup in an airtight container for up to 5 days.
If you intend to freeze it, consider storing the soup without the noodles to maintain their texture.
Thaw and reheat on the stovetop or in the microwave before adding fresh noodles.
Frequently Asked Questions (FAQs)
Yes, this recipe is made with healthy ingredients and real foods.
The broth has electrolytes, potassium, and magnesium.
Use diced or shredded chicken for this soup recipe. Both work well. Feel free to use chicken thighs or chicken thighs.
Large Nonstick Skillet: This nonstick pan is large enough for this soup.
You May Also Enjoy
- Creamy Lemon Shrimp Pasta
- Easy Spaghetti
- Weeknight Tomato Basil Pasta
- Spaghetti Squash Carbonara
- Slow Cooker Spaghetti Bolognese
If you enjoyed this chicken noodle soup recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy and easy family dinner ideas.
Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 onion (diced)
- 2 large carrots (peeled and chopped)
- 2 stalks celery (washed and chopped)
- 2 garlic cloves (minced)
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup whole-grain noodles
- salt (to taste)
- pepper (to taste)
- chopped fresh parsley (to garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic to the pot. Sauté for 1 minute until fragrant.
- Pour in the chicken broth. Add the cooked chicken, bay leaf, and dried thyme. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes to allow the flavors to meld together.
- In the meantime, cook the egg noodles separately according to the package directions. Drain and set aside.
- Once the soup has simmered, remove the bay leaf. Season with salt and pepper to taste.
- Next, divide the noodles among the serving bowls. Ladle the hot chicken soup over the noodles.
- Finally, garnish with chopped fresh parsley. Serve!
Notes
- This is a great way to use up leftover chicken!
- Allow the veggies to sauté until they begin to soften.
- Add salt and pepper to taste.
- Store leftovers in the fridge for up to 5 days.
- To reheat, add leftovers to a pot over low-medium heat. Stir frequently, until the soup is warmed.
Enjoy this classic chicken noodle soup recipe!
Used 1 – 16oz frozen broccoli Normandy left overs from dinner, 12 C broth, 5 C whole wheat noodles 3 C left over chicken. All 12 of the kids ate lunch today ! Yay !
This is my favorite chicken, chicken stock and chicken soup recipe. I’ve made it at least 15 times over the past 4 years and my kids love it. I add 2 cloves of garlic and a pinch of cumin to the stock. Awesome. Thank for sharing!
Homemade stock is definitely the key. I had given up a few years ago on making my own chicken noodle soup, but will not ever buy a can again after this recipe! I do saute the carrots and celery beforehand as we like a softer texture. I have added water at the end, too, if more liquid is needed. Thanks for another great recipe!