Is there anything more comforting than a steaming bowl of chicken noodle soup? I mean really. It is that go to meal you crave when you feel under the weather, stuck inside on a cold day, or need a quick hug in a bowl. Weirdly specific but true right?
Why This Chicken Noodle Soup Recipe Rules
This recipe is my tried and true classic. I have made it for years and it has saved many cold evenings at my house. Got picky eaters? This soup wins them over. Need leftovers that do not taste like sadness? This soup holds up like a champ.
Let me just say this. Homemade chicken noodle soup is miles better than any can you have ever opened.
Ingredients You Will Need
I keep the ingredients simple on purpose. You will probably have most of this stuff already in your kitchen.
- 2 tablespoons olive oil (or butter if you are feeling bold)
- 1 medium onion chopped
- 2 to 3 garlic cloves minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 8 cups chicken broth (store bought or homemade if you are an overachiever)
- 2 cups cooked chicken (shredded or chopped up to you)
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional but makes you feel real fancy)
How To Make Chicken Noodle Soup
Step 1: Heat Things Up
Start by heating the olive oil in a big soup pot over medium heat. If the oil starts sizzling you are on the right track.
Step 2: Add Your Base
Toss in the onion, garlic, carrots, and celery. Let that cook for about five to seven minutes until it smells like you suddenly know how to cook.
Step 3: Pour That Broth
Now pour in the chicken broth. Stir it a little and bring it to a boil. Lower the heat and let it simmer gently for fifteen minutes. It is soup. We are not pressure washing a driveway. Slow and steady.
Step 4: Add The Chicken And Noodles
Throw in the cooked chicken and egg noodles. Cook that for another eight to ten minutes or until your noodles are nice and soft. Test one just to be safe. Or three. I will not tell.
Step 5: Season Like You Mean It
Time to taste. Add salt and pepper. I always go a little heavy on the pepper. You do you.
Step 6: Garnish And Serve
Sprinkle some fresh parsley or thyme on top if you have it. It makes the bowl look like you ordered it from a real restaurant instead of your kitchen.
Tweaks And Variations
You like to make it your own? Of course you do. That is half the fun.
- No egg noodles? Use rice, orzo, or even spaghetti if that is all you have.
- Want more veggies? Toss in spinach, peas, or zucchini when adding the chicken.
- Feeling wild? Add a squeeze of lemon for a little zing.
If you like spice a pinch of red pepper flakes hits just right. Trust me.
Why This Soup Actually Tastes Like It Matters
Let us not pretend all soups are the same. Some taste like warm water with a few vegetables sadly floating around. This one? It tastes like someone actually cared when they made it.
The broth gets a real boost from the sauteed onions and garlic in the beginning. It is not just liquid. It is flavor central.
And the mix of tender chicken and soft noodles? Pure comfort. You feel like your blanket made you dinner. Kind of weird visual but accurate.
Make It Ahead And Store It Right
Chicken noodle soup holds up in the fridge for about three to four days. I usually make a batch on Sunday and survive the week on it. Just be aware that the noodles like to soak up the broth while it sits like tiny pasta sponges.
If you plan on storing it either add the noodles when reheating or cook them separately and toss them in each serving. It seriously helps.
Common Mistakes (I Have Made Them All)
- Overcooking the noodles: They will turn into mush if you leave them cooking too long.
- Forgetting to season: Just because it is soup does not mean it will season itself. Taste often.
- Using raw chicken last minute: You will end up with dry bits if you toss them in late. Either cook it fully first or poach it at the beginning.
Every bowl is a learning moment. A delicious slurpy learning moment.
Can You Freeze It? Absolutely
You can freeze chicken noodle soup but there is a trick. Do not freeze it with the noodles in there. They turn to mushy sadness. Freeze the soup without the noodles then cook fresh ones when you reheat it.
Perfect Pairings (Because You Deserve It)
- Crusty bread to soak up all that glorious broth
- Grilled cheese sandwich because carbs deserve carbs
- Simple green salad if you want people to think you balanced your meal
The soup pretty much works with any comfort food. You are not going for culinary awards here. Just happiness in a bowl.
Final Thoughts
So that is it. A classic chicken noodle soup recipe that does not ask much from you yet pays off big time. Make a pot, eat a bowl or three, and watch how it magically improves your week. Maybe your soul too but that might be the salt talking.
If this cozy recipe got you in the mood for more kitchen experiments, go snoop around the rest of the site. You might just find something that turns into your next go to comfort fix.
Chicken Noodle Soup
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat until it begins to sizzle.
- Add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until fragrant and the vegetables begin to soften.
- Pour in the 8 cups of chicken broth. Stir well, then bring the soup to a boil.
- Reduce the heat and let the broth simmer for 15 minutes.
- Add the 2 cups of cooked chicken and 2 cups of egg noodles. Cook for 8 to 10 minutes, or until noodles are tender.
- Taste the soup and season with salt and pepper as desired.
- Serve hot, garnished with fresh parsley or thyme if using.