Chicken Noodle Soup is a warm and comforting dish made with chicken, noodles, and vegetables in a flavorful broth. It’s perfect for chilly days or when you need a light, healing meal.
I like to add extra carrots and celery—for more crunch and sweetness. Sometimes I sneak in a splash of lemon juice for a bright touch!
To save time, I use cooked rotisserie chicken and quick-cook noodles. Just reheat and enjoy—a cozy bowl in minutes!
Ingredients & Substitutions
Boneless chicken breast or thighs: I prefer thighs for more flavor and tenderness, but breasts work well if cooked carefully to prevent dryness. You can also use cooked rotisserie chicken as a shortcut. Just shred and add for quick flavor.
Egg noodles: These provide the classic chewy texture. Wide or thin egg noodles both work, depending on your preference. If you don’t have egg noodles, small pasta like ditalini or ramen can be nice substitutes.
Carrots and celery: These add freshness and crunch. Use fresh carrots and celery for the best flavor. Frozen or pre-chopped veggies are fine if you’re short on time. Feel free to swap with zucchini or bell peppers for variety.
Chicken broth: This forms the hearty base. Use low-sodium broth to control salt. For a richer taste, add a splash of soy sauce or a teaspoon of bouillon paste. Vegetable or even mushroom broth works in a pinch.
Garlic and onion: These build the flavor foundation. Fresh garlic and onion give the best taste, but garlic powder and onion powder are quick options. Adjust the quantities based on your preference for more or less kick.
How do I cook the noodles without them turning mushy?
To keep noodles perfect, don’t overcook them at the start. Cook noodles separately until just al dente (a bit firm). Drain and add to the soup at the end, then simmer briefly to heat through—this prevents them from turning to mush.
- Cook noodles in boiling water until just al dente, following package directions. Drain and set aside.
- Add noodles to the hot soup near the end of cooking. Let simmer a few minutes so they soak up flavor without overcooking.
- Stir gently, then serve promptly to keep the noodles from becoming mushy and to enjoy the perfect texture.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
For the Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 10 minutes, Cook: 25 minutes, Total: 35 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Set aside.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until tender.
3. Add garlic and broth
Stir in minced garlic. Cook for 1 minute. Pour in chicken broth and bring to a boil.
4. Cook the noodles and chicken
Add egg noodles and shredded chicken to the boiling broth. Cook for 8-10 minutes until noodles are tender.
5. Season and serve
Season with salt and pepper. Stir well. Serve hot and enjoy your soup!
