This Chicken Noodle Soup is warm and comforting, made with tender chicken, noodles, and vegetables in a soothing broth. It’s perfect for chilly days or anytime you need a cozy meal.
I like to add a squeeze of lemon for brightness. Once, I added too much, and it made everyone laugh—they said it was a zesty surprise!
If you want it extra hearty, toss in some frozen peas or spinach just before serving. It’s quick to make and always leaves me feeling happy and full.
Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts or thighs. I find thighs stay juicier and add more flavor, but breasts are quick and lean. You can swap with cooked turkey or even tofu for a different twist.
Egg Noodles: Classic egg noodles are perfect for a hearty soup. If unavailable, pasta shells or rice work well. For a lighter touch, try rice or cauliflower rice for a low-carb version.
Carrots and Celery: These bring freshness and crunch. I like slicing carrots thinly so they soften faster. Frozen diced veggies are a quick substitute, but fresh always has that crisp texture.
Broth: Chicken broth adds flavor. For a vegetarian option, use vegetable broth. If I want a deeper taste, I add a splash of soy sauce or a pinch of thyme.
Herbs & Seasonings: Garlic, onion, salt, and pepper form the base. I often toss in a bay leaf or some thyme for extra aroma. Fresh herbs like parsley or dill brighten the soup near the end.
How do I keep the chicken tender in soup?
Cook chicken gently to prevent it from drying out. Boil or simmer on low heat until just cooked through, about 10-15 minutes. Use a thermometer to check for 165°F internal temp. Remove and shred before adding back to the soup.
- Step 1: Add raw chicken to simmering broth. Keep heat low to prevent toughening.
- Step 2: Cook gently, skimming foam occasionally. Shake the pot gently to prevent sticking.
- Step 3: Check doneness by internal temperature; remove chicken once done.
- Step 4: Shred chicken with forks or chop into bite-sized pieces before returning to the soup.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 cups egg noodles
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes | Cook time: 30 minutes | Total: 45 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Slice carrots and chop celery and onion. Mince garlic. Cut chicken into small pieces or leave whole for shredding later.
2. Cook the chicken
In a large pot, heat 1 tablespoon of olive oil. Add chicken and cook until browned on both sides. Remove chicken and set aside.
3. Sauté vegetables
Add remaining olive oil to the pot. Toss in onion, carrots, and celery. Cook for about 5 minutes until veggies soften. Add garlic during the last minute.
4. Add broth and chicken
Pour in chicken broth. Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Cook the noodles
Remove chicken, shred or dice it, then return to the pot. Add egg noodles. Cook for 8-10 minutes or until noodles are tender.
6. Season and serve
Season with salt and pepper. Taste and adjust seasoning if needed. Serve hot and enjoy your homemade chicken noodle soup.
