This homemade Chicken Noodle Soup is a comforting and nourishing recipe for cold winter months and flu season. It’s a wholesome meal you can easily make in 30 minutes to feed the entire family!
Classic chicken noodle soup is the best comfort food with tender chicken, soft noodles and veggies in a rich and flavorful broth. Your family including the kids will love this whether it’s a weeknight dinner or a relaxed meal on the weekend.
Serve it with crusty white bread and butter for a delicious homestyle meal! Trust me it’ll cure any cold and warm your heart from the inside.
This is my fastest chicken noodle soup recipe along with my Instant Pot Chicken Noodle Soup. If you have more time, get out your crock pot and make my slow cooker chicken noodle soup or honey garlic chicken.
How to Make Chicken Noodle Soup
While some people cook the noodles in the soup, I find they tend to get soggy. So I suggest starting by bringing a pot of water to boil and cooking your noodles separately.
Step 1: Sauté the chicken: Take the chicken meat and fry over medium-high meat to brown the outside and cook the inside until tender. Then remove to a plate to cool slightly.
Step 2: Sauté the vegetables: Add the garlic, onions, carrots and celery to the same pot and saute until the onions are translucent and starting to soften. If you don’t like garlic, you can omit it.
Step 3: Bring to a Boil and Simmer: Add the chicken broth and seasonings and bring to a boil. This should only take a few minutes. Then turn the heat down to low to simmer for 15-20 minutes. This allows the flavors to intensify.
Step 4: Add Noodles and Serve: Once you’re getting ready to serve, remove the bay leaves and then add the cooked and drained noodles. For extra flavor, you can also add some lemon juice and minced parsley.
Tips and Secrets for Making the Best Chicken Noodle Soup
- Cook the noodles separately from the soup to avoid getting soggy noodles.
- Use the freshest chicken available to get the best flavor, and avoid chicken with any odor. Leftover roast chicken works well too.
- If you find your soup pale at all, you can stir in 1/8 tsp of turmeric powder to give it some extra color without changing the flavor.
- Adjust the salt level at the end before serving to suit your preference. It’s easiest to control if you use low-sodium or unsalted chicken broth.
Make Ahead Tips
- Chicken noodle soup can be made up to 3 days ahead of time. Store it in an airtight container in the fridge, and reheat in a pot or the microwave.
- You can also freeze chicken noodle soup for up to 3 months in an airtight container, so you might want to make a double recipe to have some for a quick meal later.
Ingredients for Making the Best Chicken Noodle Soup
- Try to use low-sodium or unsalted chicken broth so you can easily control the saltiness of the soup. If you don’t have enough chicken broth, you can use an equivalent amount of water with 1-2 bouillon cubes dissolved.
- You can easily use skinless chicken thighs instead of chicken breasts for this recipe if you prefer. If you want to save some prep time, you can buy a rotisserie chicken and just shred the cooked meat.
- Egg noodles are ideal for chicken noodle soup, and you can substitute other pasta if needed.
- You can use different herbs like rosemary and oregano instead of thyme. Fresh is best, but dried herbs will work well too.
Chicken Noodle Soup
This Chicken Noodle Soup is a comforting and nourishing recipe for cold winter months and flu season. It's a wholesome meal you can easily make in 30 minutes to feed the entire family including the kids.
- 2 cups egg noodles
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts or shredded cooked chicken
- 2 cloves garlic minced (optional)
- 1 medium onion diced
- 2 medium carrots peeled and sliced thin
- 2 stalks celery sliced
- 2 quarts chicken broth low sodium recommended
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
Serving - optional
- 2 tbsp fresh parsley minced
- 1 tbsp fresh lemon juice
- salt and pepper to taste
Bring a medium pot of water to boil. Cook the noodles according to package directions and drain when the noodles are tender. Meanwhile, make the soup.
Place a 6-8 quart stockpot over medium heat. Add the olive oil and chicken and sauté 5-7 minutes until golden brown and cooked through, turning after 2-3 minutes.
Remove the chicken to a plate to cool for several minutes.
Add the garlic, onions, carrots and celery to the stockpot. Sauté for 5 minutes, stirring to loosen browned bits from pan.
- Using two forks, shred the chicken into bite size pieces. Add to the pot along with the chicken broth, bay leaves and thyme.
Raise heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
Reduce heat to medium-low to let the soup simmer for 15 minutes.
Remove bay leaves and discard. Stir in the cooked noodles along with the optional parsley and lemon juice.
Taste the soup and season with salt and pepper to your preference. Serve and enjoy!
If the liquid level is lower than you'd like, you can always add extra broth or water as long as you adjust the salt and pepper.
Looking for More Easy Chicken Recipes?
- Teriyaki Chicken
- Chicken Fried Rice
- Chicken Pad Thai Meal Prep
- General Tso’s Chicken Crock Pot
- Chicken Pad Thai
- Honey Garlic Chicken Stir Fry
- Creamy Chicken Marsala
- Chicken Lo Mein
- Chicken Teriyaki
- Tender and Juicy Chicken with Potatoes and Green Beans
- Baked Chicken Fajitas
- Lemon Chicken
- Bourbon Chicken
- Brown Sugar Bacon Wrapped Chicken
- Chicken Alfredo
- General Tso’s Chicken
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