Homemade Chicken Noodle Soup is easy to make and the ultimate comfort food full of immune boosting properties. Healthy, satisfying and comes together in less than an hour! Love Brothy soup? See 20+ Best Broth-Based Soup Recipes!
Classic Chicken Noodle Soup is the ultimate comfort food, simple and easy to prepare. Sipping a bowl of chicken soup can bring a feeling of coziness and well-being. Light egg noodles, savory herbs, leeks and veggies along with bone-in thighs create a rich flavorful broth and tender succulent bites of chicken.
Chicken soup is a nutrient rich powerhouse. The simmering bones extract valuable nutrients like collagen, amino acids, vitamins, and minerals that support joint health, promote gut health, boost the immune system, promote hydration, aid in detoxification, and even improve the health of your hair, skin, and nails. It’s a wholesome bowl of goodness that satisfies not just the body but also the soul. Also give this community favorite a try, Feel Better Chicken Soup.
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Why you will LOVE this!
- Comforting and Nourishing: Chicken noodle soup has long been hailed as the ultimate comfort food. It’s like a warm hug for your soul on cold or rainy days. Not only does it warm you up, but it also nourishes your body and boosts your immune system. A natural remedy to help fight off those pesky colds and flu!
- Hearty and Filling: This soup is packed with tender chicken, flavorful vegetables, nutritious broth and hearty noodles. It’s a complete and satisfying meal in a bowl. The combination of proteins, carbohydrates, and veggies will keep you feeling full and satisfied.
- Simple and Easy to Make: This chicken noodle soup is surprisingly easy to make. With just a handful of ingredients and straightforward instructions, even novice cooks can whip up a delicious pot of homemade soup in no time.
Ingredients In Chicken Noodle Soup
Ingredient Notes
- Chicken: We use bone-in thighs, this creates a richer more flavorful broth and chicken thighs become tender and soft as they cook, breasts tend to stay firm in the soup. You can use boneless, skinless chicken breasts, bone-in chicken breasts, or boneless thighs-totally up to you! Or use up left-over cooked chicken.
- Noodles: Traditional egg noodles are commonly used in chicken noodle soup. They are light and cook quickly in the broth without much starchiness. However, you can also opt for other types of pasta. Long noodles or short, it is up to you! Alternatively swap the noodles for potatoes (added in with the chicken) rice or quinoa are nice too.
- Vegetables: The classic vegetables used in chicken noodle soup include carrots, celery, and onions. You can also add other veggies like mushrooms, spinach or parsnips.
- Broth: Chicken broth or stock is the base of the soup. You can use store-bought broth (we tend to go for low sodium chicken broth so we can have more control over the salt content). Making your own homemade bone broth is always a good option!
- Herbs and Seasonings: Seasonings for chicken noodle soup include bay leaves, thyme, coriander, parsley, garlic, and black pepper. Adjust the amounts according to your taste preferences. Feel free to experiment with other herbs like fresh dill, rosemary or oregano!
- Additional Flavorings: To add depth to the soup, or you feel the soup need a little oomph you can include ingredients like a splash of fish sauce, a teaspoon of dijon mustard or a teaspoon of white miso paste.
See the recipe card below for a full list of ingredients and measurements.
How to make Chicken Noodle Soup
Step One- In a large stock pot saute onions and leeks over medium heat for 5 minutes. Add celery, carrots and garlic saute another 3 minutes or so.
Step Two- Add chicken broth, bay leaves, coriander, and thyme. Give a stir, taste the broth, season with more salt, and pepper if needed, keeping in mind that the chicken is going to add richness and the lemon will give a balance at the end. Add in the whole pieces of chicken (see notes for using bone-less or pre-cooked). Bring to a boil and turn down to a simmer for 30 minutes.
Step Three- Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite sized pieces.
Step Four- Turn up the heat and once the soup is simmering, add the chicken back into the pot. Next, add the egg noodles to the soup. Cook them for half of the time recommended on the noodle package. Turn off the heat, the noodles will continue to soften in the soup. Cooking less keeps them from getting mushy and falling apart.
Step Five- Add parsley, lemon juice and adjust salt and pepper to taste.
this Chicken Noodle soup recipe is so Good for you!
- Rich in Nutrients: Chicken soup made by simmering bones, extracts valuable nutrients such as collagen, amino acids, vitamins (like calcium, magnesium, and phosphorus), and minerals that are beneficial for your body.
- Supports Joint Health: The collagen present in bone broth can promote joint health and reduce joint pain. It provides building blocks for connective tissues, which may help maintain the integrity of your joints and reduce inflammation.
- Helps Gut Health: The gelatin found in bone broth chicken soup is beneficial for your gut health. It can support the lining of the digestive tract and enhance the absorption of nutrients. It may also help soothe and heal the gut.
- Boosts Immune System: The minerals, amino acids, and other compounds in chicken soup can help strengthen your immune system. They may support the production of immune cells and help fight off infections, colds, and flu.
- Promotes Hydration: Chicken soup is not only flavorful but also hydrating. It contains both water and electrolytes, making it a beneficial choice for rehydration.
- Aids in Detoxification: Some studies suggest that certain amino acids in bone broth may support the liver’s detoxification processes. This can help eliminate toxins from the body more effectively.
- Promotes Healthy Hair, Skin, and Nails: The collagen and amino acids found in chicken soup may help improve the health of your hair, skin, and nails. They provide the necessary building blocks for the growth and maintenance of these tissues.
Chicken Noodle Soup FAQS
Using bone-in chicken thighs or breasts can contribute to a richer broth. Additionally, adding herbs and seasonings such as bay leaves, thyme, coriander, garlic, and black pepper can enhance the flavor. Slowly simmering the soup for a longer period of time can also help develop a deeper and more robust taste. If the soup needs some oomph, use a bit of fish sauce, a touch of dijon mustard, spoonful of white miso or lemon juice.
Add the noodles to the soup during the last few minutes of cooking so they soak up all the flavor of the broth. Cook for half of the recommended cooking time, they will continue to soften in the broth and this will ensure that the noodles are cooked to the desired tenderness without becoming overly soft or mushy.
To make ahead or freeze: Leave the noodles out and allow the soup to cool completely before transferring it to airtight containers. Reheat and cook noodles in the broth just before serving.
Yes, you can make chicken noodle soup ahead of time. Once the soup has cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. When ready to serve, simply reheat the soup on the stovetop.
Yes, chicken noodle soup can be frozen for future enjoyment. Leave the noodles out and allow the soup to cool completely before transferring it to airtight containers. Make sure to leave some headspace to allow for expansion during freezing. The soup can be stored in the freezer for up to 3 months. To thaw and reheat, simply place the frozen soup in the refrigerator overnight and heat it on the stovetop until heated through, stirring occasionally. Cook noodles in the broth just before serving.
More Chicken Soup recipes you may enjoy
I make this soup often for my family. Feels good to know I am nourishing them on so many levels. Wishing you the best of health!
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Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Homemade Chicken Noodle Soup is easy to make and the ultimate comfort food full of immune boosting properties. Healthy, satisfying and comes together in less than an hour!
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 leek, cleaned and sliced in half moons
- 2 ribs of celery, chopped
- 2 carrots, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons ground coriander
- 2 teaspoons dried thyme (or 2 tablespoons of fresh thyme)
- 2 pounds bone-in chicken thighs (see notes)
- 8 cups chicken broth, low sodium
- 2 teaspoons salt (this will depend greatly on the broth you use-adjust to taste)
- 1/2 teaspoon black pepper
- 4 ounces of egg noodles, uncooked
- 1/4 cup fresh parsley, chopped
- 2–3 tablespoons lemon juice or acv more to taste
Instructions
- In a large stock pot saute onions and leeks over medium-high heat for 5 minutes.
- Add celery, carrots and garlic saute another 3 minutes or so.
- Add chicken broth, bay leaves, coriander, and thyme. Taste the broth, season with more salt, and pepper if needed, keeping in mind that the chicken is going to add richness and the lemon will give a balance at the end. Add in the whole pieces of chicken (see notes for using bone-less or pre-cooked). Bring to a boil and turn down to a simmer for 30 minutes.
- Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite-size pieces.
- Turn up the heat and once the soup is simmering, add the chicken back into the pot. Next, add the egg noodles to the soup. Cook them for half of the time recommended on the noodle package. Turn off the heat, the noodles will continue to soften in the soup. Cooking less keeps them from getting mushy and falling apart.
- Add parsley, lemon juice and adjust salt and pepper to taste. (See notes for additional flavorings.)
Notes
Bone-in chicken thighs– Skins on or off either way! Skins have wonderful collagen but make the soup a little more oily) Thighs create a richer more flavorful broth and chicken thighs become tender and soft as they cook, breasts tend to stay firm in the soup. That said, you can use boneless, skinless chicken breasts or thighs-totally up to you! Or use up left-over cooked chicken.
Tip: To add even more flavor- sear and brown the chicken skin before adding to the soup. You can do this in a separate skillet at the same time, or do this isn the soup pot first, then set aside.
For bone-less chicken or pre-cooked chicken, simmer 15 minutes rather than 30 minutes.
Additional Flavorings: To add depth to the soup, or you feel the soup need a little oomph you can include ingredients like a splash of fish sauce, a teaspoon of dijon mustard or a teaspoon of white miso paste.
Gluten-free options: Use GF noodle, rice noodles or swap the noodles for potatoes (added in with the chicken). Rice or quinoa works too.
To make ahead or freeze: Leave the noodles out and allow the soup to cool completely before transferring it to airtight containers. Reheat and cook noodles in the broth just before serving.
To reheat leftovers with noodles already in the soup add a little chicken broth or water to the soup as the noodles will have soaked up the broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 263
- Sugar: 9.5 g
- Sodium: 735.3 mg
- Fat: 11.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 27.4 g
- Fiber: 3 g
- Protein: 12.4 g
- Cholesterol: 21.7 mg
Another amazing recipe! The family loved it!!!!
Great to hear!
Delicious soup. Doubled the veggies but otherwise followed the recipe exactly. Another great recipe! Thank you.
Great to hear Lori!
This was outstanding – browned bone-in, skin-on chicken thighs in the pot, and then sautéed the aromatics in the resulting chicken fat and olive oil and proceeded with the recipe. Whole family loved it and made great leftovers. Thanks for another great recipe!
So happy you enjoyed this! Thanks so much for circling back and leaving a review, very appreciated!
Such a simple and wholesome recipe. And delicious! I used chick pea pasta noodles (gf) which kept their shape nicely as per a true chicken noodle soup.
Perfect! Glad you enjoyed.
Because I am GF the rice noodles I cooked were disappointing so I left them out. I will try to find noodles that have more flavor. So basically I end up with a lot of delicious broth and chicken with a few veggies. Definitely should have added more vegetables. I may try a different vegetable/chicken soup next time. Also to note that this recipe does not make very much. One meal for 2-3 people.
Thanks for giving it a try Sherry. Yes to more veggies and there are some really good GF noodles out there!
Very easy to make and delicious
Glad you enjoyed Shebin!
So good…as suggested in the notes, I seared the chicken thighs and was pleased to find that I didn’t have any scum to skim and thought this might be the reason. I also added a teaspoon of white miso from the notes and love what it added. Thanks for the little touches that makes this a great, simple recipe!
Great to hear Gina!
This soup is so easy and delicious I have made it twice this week, and had it for leftovers two nights! I generally cook enough for one night of leftovers, but in general prefer a varied menu over several weeks. I threw in a few greens and a handful of extra vegetables, but they didn’t change the basic deliciousness of the broth. Yum! Thank you, Sylvia for another great recipe!
So happy you enjoyed this Linda!
The best easy recipe!
Awesome!
Mmmm. It’s soup season! Best chicken noodle soup. Simple, easy and super tasty! Thanks. 😀
So glad you liked it Ingrid!