Chicken Noodle Soup Recipe
Homestyle chicken noodle soup with tender shredded chicken, wide egg noodles, carrots and celery in a savory herb broth.
Contains: Egg · Wheat
Check the labels of the chicken broth and egg noodles you use. Formulations vary, and packaged broth or noodles may contain additional allergens.
WHY IT WORKS
Why This Recipe Works
01
Build a Savory Base
Softening onion, carrots and celery in olive oil before adding the broth gives the soup a fuller, more rounded flavor.
02
Cook the Noodles at the End
Adding the egg noodles only after the vegetables are nearly tender helps them cook through without becoming overly soft.
03
Add the Chicken Late
Stirring in already-cooked chicken near the end warms it through while helping the pieces stay tender rather than overcooking.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the vegetables have started to become tender.
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Pour in the chicken broth. Add the thyme, bay leaves, salt and black pepper, then increase the heat and bring the soup to a boil.
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Reduce the heat to maintain a gentle simmer and cook for 10 minutes, until the carrots are nearly tender.
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Add the egg noodles and simmer for 6 to 8 minutes, or according to the package directions, until just tender.
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Stir in the shredded cooked chicken and simmer for 2 to 3 minutes, until the chicken is hot throughout.
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Remove the bay leaves. Stir in the parsley, taste and adjust the salt and black pepper if needed, then serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the soup through the vegetable-simmering stage, cool it promptly and refrigerate it for up to 2 days. Reheat to a simmer, then add the noodles and cooked chicken so the noodles keep a better texture.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace8 ounces (oz) dried wide egg noodles
With8 ounces (oz) dried wide gluten-free egg noodles
Replace225 grams (g) dried wide egg noodles
With225 grams (g) dried wide gluten-free egg noodles
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Wide egg noodles give the soup a tender, familiar texture, while reduced-sodium chicken broth makes it easier to control the final seasoning. Cut the carrots and celery to similar sizes so they become tender at roughly the same time.
Useful Substitutions
Homemade chicken stock or regular chicken broth can replace reduced-sodium broth; reduce or omit the added salt until you have tasted the soup. Another dried egg noodle of similar thickness can replace wide egg noodles, using its package cooking time as a guide.
INGREDIENT QUALITY
Quality Note
Add the egg noodles only after the vegetables are nearly tender and stop cooking when the noodles are just tender. They continue to soften in the hot broth, especially after the soup is stored.
SPEND LESS
Cost-Saving Tip
Leftover cooked chicken works well here. Shred and freeze extra cooked chicken in recipe-sized portions so you can make the soup without buying a separate pack of chicken.
COOKING TIPS
Tips
Cut the Vegetables Evenly
Similar-size carrot and celery slices cook more evenly, so you are less likely to have hard pieces alongside overly soft ones.
Keep It at a Gentle Simmer
Keep the broth at a gentle simmer once the noodles go in. A hard boil can break delicate egg noodles and make the broth cloudier.
Add Chicken Near the End
The chicken is already cooked, so it only needs enough time in the soup to become hot throughout. Longer simmering can make lean chicken dry.
Season After the Noodles Cook
Broth and noodles both affect the final salt level. Taste the finished soup after the noodles are tender, then add more salt only if needed.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the soup promptly, refrigerate it in covered shallow containers within 2 hours and use it within 3 to 4 days. The noodles will continue to soften as they sit in the broth.
Freezing
For the best texture, freeze the broth, vegetables and chicken before adding the noodles. If freezing finished soup, expect the noodles to be softer after thawing. Use within about 3 months.
Reheat on the Stovetop
Warm the soup gently in a saucepan over medium-low heat, stirring occasionally, until it is steaming hot throughout. Add a splash of broth or water if the noodles have absorbed too much liquid.
Reheat in the Microwave
Cover a microwave-safe portion loosely and heat in short intervals, stirring between each one, until steaming hot throughout. Add a little broth or water if needed.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chicken Noodle Soup FAQs
How do I stop chicken noodle soup from becoming mushy?
Add the egg noodles only when the vegetables are nearly tender and cook them just until tender. For soup you are making well ahead, keep the cooked noodles separate and add them to individual portions when serving.
Can I use rotisserie chicken?
Yes. Plain cooked rotisserie chicken works well. Remove the skin and bones, shred the meat and use the same weight as the cooked chicken in the recipe.
Can I use chicken thighs instead of chicken breast?
Yes. Cooked boneless chicken thighs or breast both work. Thigh meat gives a slightly richer soup, while breast meat is leaner.
Can I make chicken noodle soup ahead of time?
Yes. Prepare the broth, vegetables and chicken ahead, then add the egg noodles when reheating. This keeps the noodles from absorbing too much broth and becoming very soft.
Can I freeze chicken noodle soup?
Yes, but the noodles soften after freezing and thawing. For the best result, freeze the soup base without noodles, then add freshly cooked noodles when you reheat it.
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