Classic chicken noodle soup is a comforting dish with tender chicken, noodles, carrots, and celery in a warm, clear broth. It’s simple to make and perfect for cold days or when you’re not feeling well.
Honestly, I can’t help but feel cozy just smelling this soup simmering on the stove. It’s like a hug in a bowl—so from me to you, enjoy every spoonful!
If you want to make it quicker, use rotisserie chicken and pre-cut veggies. It’s a cozy meal that’s easy to prepare and full of good flavors.
Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breast for lean meat, but thighs add juicy flavor. Use cooked rotisserie chicken as a quick shortcut. If you want a budget option, turkey works well in this soup too.
Egg noodles: Classic in chicken noodle soup, I suggest wide egg noodles for a hearty bite. For a gluten-free version, try rice or quinoa pasta. Just keep an eye on cook time to prevent over-softening.
Vegetables (carrots, celery, onion): These add flavor and crunch. Fresh is best, but frozen chopped vegetables work fine if you’re in a hurry. For a deeper taste, add a handful of chopped parsley or garlic.
Broth: Chicken broth makes the soup rich and flavorful. Use low-sodium if you prefer to control the salt. You can swap with vegetable broth for a vegetarian version, or use a combination for extra depth.
Herbs (parsley, thyme): Fresh herbs brighten the soup, but dried thyme works well too—just use less. If fresh herbs are unavailable, a dash of Italian seasoning can add a nice note.
How do I make sure the noodles don’t get mushy?
Cook the noodles separately in boiling water until al dente. Drain and set aside. Add them to the hot soup just before serving to keep the noodles firm and fresh-tasting. This prevents them from becoming soggy as the soup sits.
- Cook noodles separately to control texture.
- Drain and rinse if needed to stop cooking.
- Stir into the hot soup right before serving.
How to Make Classic Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Prepare the veggies
Chop the onion, carrots, and celery. Mince the garlic. Set them aside.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until tender.
3. Add garlic and broth
Stir in garlic. Cook for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low.
4. Simmer the soup
Add shredded chicken. Let it simmer for 15 minutes to blend flavors. Season with salt and pepper.
5. Cook the noodles
In a separate pot, boil water. Cook egg noodles for 7-8 minutes. Drain and set aside.
6. Combine and serve
Add cooked noodles to the soup. Stir well. Cook for another 2 minutes. Serve hot. Enjoy!
