Chicken Noodle Soup is one of those recipes that earns a permanent place in the dinner rotation. This version uses tender chicken, carrots, celery, onion, garlic, herbs, broth, and egg noodles for a classic homemade soup that is simple enough for a weeknight.
Why This Chicken Noodle Soup Works
The flavor builds in layers. Browning the chicken first gives the pot a savory base, then the onion, carrots, celery, and garlic cook in those same drippings before the broth goes in.
Cooking the egg noodles separately is also useful because it keeps them from soaking up too much broth. That makes the leftovers easier to store and reheat without the noodles becoming overly soft.
Ingredient Notes
Chicken breasts or thighs: Either works. Breasts are leaner, while thighs tend to stay especially tender during simmering.
Carrots, celery, and onion: These vegetables give the broth its familiar chicken-soup flavor. Slice them fairly evenly so they soften at the same rate.
Bay leaf, thyme, and parsley: These herbs keep the soup savory without making it taste heavily seasoned.
Egg noodles: Cook them just until tender. If you expect leftovers, keeping them separate until serving helps prevent them from getting mushy.
Tips for Better Homemade Chicken Soup
- Brown the chicken in batches if needed. Crowding the pot makes the chicken steam instead of brown.
- Do not rush the vegetables. A few minutes in the pot before the broth goes in gives them better flavor.
- Keep the simmer gentle. Hard boiling can make chicken breast tougher.
- Season at the end. Broth varies in saltiness, so taste before adding more salt.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 cups water
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
- Oil, as needed for browning the chicken
How to Make Chicken Noodle Soup
- Cut the chicken into manageable pieces if using breasts. Thighs can be left whole or cut into chunks.
- Heat a little oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, turning as needed, until lightly browned. Transfer the chicken to a plate.
- Add the onion, carrots, celery, and garlic to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the chicken broth and water. Add the bay leaf, thyme, parsley, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer gently for 20 minutes.
- Meanwhile, cook the egg noodles according to the package directions. Drain and set aside.
- Return the chicken to the pot and simmer for about 10 more minutes, or until the chicken is fully cooked and tender.
- Remove and discard the bay leaf. Stir in the cooked egg noodles just before serving.
- Taste and adjust the salt and pepper, then serve hot.
Storage and Freezing
Store chicken noodle soup in an airtight container in the refrigerator for up to 4 days. If possible, keep leftover noodles separate from the broth so they do not continue absorbing liquid.
For freezing, the soup freezes best without the noodles. Freeze the broth, chicken, and vegetables, then add freshly cooked noodles after reheating.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. If using rotisserie chicken, skip the browning step and add the shredded cooked chicken near the end, just long enough to heat through.
Why cook the noodles separately?
It gives you more control over the texture and helps keep the broth from disappearing into the noodles, especially when storing leftovers.
More Easy Chicken Recipes
Try Chicken Pot Pie Soup, Chicken Pot Pie Noodle Skillet, or Chicken Noodle Casserole. You can also browse more easy chicken recipes and soup recipes.
