Chicken Noodle Soup Recipe

This Chicken Noodle Soup Recipe is a warm and healing recipe, which is made with tender egg noodles and shredded chicken. It’s the ultimate sick-day remedy, ready in about 35 minutes.

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Chicken Noodle Soup Recipe Ingredients

• 1 lb chicken (breasts or thighs)
• 6 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups egg noodles
• 2 tbsp chopped parsley (optional)

How To Make Chicken Noodle Soup Recipe

1. Poach the chicken: In a large soup pot or Dutch oven, add the chicken breasts (or thighs) and cover them with the 6 cups of chicken broth. Bring the liquid to a gentle simmer over medium heat. Let the chicken cook for about 10–12 minutes, or until fully cooked through and no longer pink.
2. Shred the meat: Remove the chicken from the pot and set it aside on a cutting board to cool slightly. Pour the broth into a heat-safe bowl or pitcher and reserve it (don’t throw it away!). Shred the chicken into bite-sized pieces using two forks.
3. Sauté the veggies: Return the empty pot to the stove over medium heat. Melt the butter. Add the diced onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 5–6 minutes.
4. Season and simmer: Pour the reserved chicken broth back into the pot with the vegetables. Add the salt, black pepper, and dried thyme. Bring the mixture up to a light boil.
5. Cook the noodles: Toss in the dried egg noodles. Let them cook in the bubbling broth for about 8–10 minutes, or until they are tender (al dente). Stir every so often to prevent sticking.
6. Bring it together: Add the shredded chicken back into the pot. Let everything simmer together for 2–3 minutes so the chicken warms through and the flavors settle.
7. Serve hot: Remove from heat. Stir in the fresh chopped parsley if using. Serve piping hot with crusty bread, saltines, or just a spoon.

Recipe Tips

• Chicken Thighs vs. Breasts: Chicken thighs add more flavor and fat to the broth, making a richer soup. Breasts are leaner but can dry out if overcooked. Use a mix for the best of both worlds.
• The Noodles: Egg noodles are the classic choice because they hold up well in broth. If you use regular pasta (like rotini or shells), be careful not to overcook them, as they can become mushy faster than egg noodles.
• Mirepoix Sizing: Try to dice your carrots, celery, and onion into similar-sized pieces so they cook evenly and fit nicely on the spoon.
• Enhancing Store-Bought Broth: If using boxed broth, simmering it with the chicken (step 1) infuses it with fresh meat flavor. You can also add a bay leaf or a parmesan rind during the simmering stage for extra depth.
• Don’t Over-season Early: Broth sodium levels vary wildly. Start with 1 teaspoon of salt, but taste the soup at the very end before serving and adjust.

What To Serve With Chicken Noodle Soup Recipe

This soup is a complete meal, but pairs well with simple sides.

• Saltine Crackers: The classic crunch.
• Grilled Cheese Sandwich: For a hearty lunch.
• Crusty Sourdough Bread: To soak up the broth.
• Side Salad: A simple green salad with vinaigrette.

How To Store Chicken Noodle Soup Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• The “Noodle Problem”: Noodles absorb liquid as they sit. The next day, your soup might look more like a stew. You will likely need to add a splash of water or extra chicken broth when reheating to loosen it up.
• Freeze: You can freeze chicken noodle soup, but the noodles will be very soft upon thawing. For the best freezer results, make the soup without the noodles, freeze it, and then boil fresh noodles in the soup when you reheat it.

Chicken Noodle Soup Recipe Nutrition Facts

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugar: 3g
• Protein: 24g

Nutrition information is estimated per serving (based on 4 servings).

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