There is nothing more comforting on a cold night. A quick and easy homemade chicken noodle soup recipe. Delicious and perfect for lunch or dinner!
Chicken Noodle Soup
My homemade chicken noodle soup is very comforting and great for chilly nights or when you’re not feeling well. My kids love it and it’s the best cure for a cold, but it’s also great when you’re craving comfort food! There are many variations of chicken soup, but this chicken noodle soup is a classic. If you have a pressure cooker, you can make this version of Instant Pot Chicken Noodle Soup. For more soup recipes, you can also enjoy Chicken and Wild Rice Soup, Chicken Sancocho, and Chicken Soup with Spinach and Acini di Pepe.
Why This Easy Chicken Noodle Soup Recipe Works
I always make this chicken noodle soup from scratch. Usually whenever I roast a chicken and make stock from the carcass. This recipe uses chicken broth, simplifying it so you can make it any day of the week. Of course, if you have chicken stock, you can use that too.
- Child Friendly: My kids love the chicken noodle soup I make, and it’s so easy to pack in a thermos for school lunches.
- fast: This soup is ready in 30 minutes.
- easy: It is made with chicken broth, vegetables, and boneless chicken thighs and is ready in no time.
What are the types of noodles?
My mom always used egg noodles when making chicken noodle soup. But the good news is that any pasta will work here. Here are some ideas:
- Egg Noodles or No Yolk Egg Noodles
- If you have an intolerance or gluten allergy, use gluten-free noodles instead of egg noodles.
- cut spaghetti
- ditalini pasta
- pepper grapes
- elbow macaroni
Chicken Noodle Soup Ingredients
Here’s what you need to make this soup: Check the recipe card below for exact measurements.
- Boneless skinless chicken thighs – I like to use boneless, skinless chicken thighs as they are softer and less dry than chicken breasts. The thigh can be used either attached to the bone or detached.
- Onions, celery stalks, carrots – A trio of classic mirepoixes that form the flavorful base of the broth.
- garlic – Adds a warm, fragrant flavor to the soup.
- Chicken broth or home-made broth – It is the core of the soup and provides a rich and savory taste.
- dried bay leaves – Adds a subtle herbal flavor that deepens the flavor of the soup.
- egg noodles – A classic, comforting ingredient that makes this soup hearty and filling.
- fresh parsley – A fresh garnish that adds color and flavor to dishes.
strain
- Switch to boneless chicken thighs Form the bone-in chicken thighs and cook for a few more minutes.
- Switch to boneless chicken thighs Leftover Rotisserie Chicken.
- Or replace the thighs with skinless ones. chicken breastBut cook the soup for a slightly shorter time.
- use leftover turkey Make turkey noodle soup instead of chicken.
- Make it low carb I took out the noodles and added more chicken.
- Make it Gluten Free I added gluten-free noodles to the egg noodles.
How to Make Chicken Noodle Soup
Check out the full printable recipe in the recipe card below.
- Season the chicken with salt. Heat a large pot or Dutch oven over medium-high heat.
- Add the oil, onion, celery, carrots and garlic and sauté for 5 minutes until softened.
- Add chicken, chicken broth, 1/4 cup water, bay leaf, and 1/8 teaspoon pepper.
- Bring to a boil over high heat, then cover and reduce heat to low. Cook until chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, shred the chicken coarsely with two forks, return to the broth, add the noodles, and cook according to package directions. Garnish with parsley and serve.
What is the difference between chicken broth and chicken stock?
Using good chicken broth or stock is an essential ingredient in any soup. Chicken stock is usually made from chicken bones, while broth is made from meat. Homemade stock usually tastes better than canned broth. But if you don’t have time for homemade broth, don’t worry. Using store-bought broth will work perfectly. If you’re looking for a good chicken broth, you can always buy several brands and taste test them. For extra protein, I rely on bone broth to get by.
save
Store leftovers in an airtight container and refrigerate for up to 5 days. I like to freeze leftovers so I have them ready when I need them. Freeze the soup in freezer-safe containers for up to 3 months. This super cube is great!
More soup recipes you’ll love:
produce: 4 night soil
Serving Size: 1 1/2 cup
-
Season the chicken with salt. Heat a large pot or Dutch oven over medium-high heat.
-
Add the oil, onion, celery, carrots and garlic and sauté for 5 minutes until softened.
-
Add chicken, chicken broth, 1/4 cup water, bay leaves, and 1/8 teaspoon pepper.
-
Bring to a boil over high heat, then cover and reduce heat to low. Cook until chicken shreds easily with a fork, about 35 minutes.
-
Discard the bay leaves, shred the chicken coarsely with two forks, return to the broth, add the noodles, and cook according to package directions. Garnish with parsley and serve.
Last step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
*If you have thighs, use chicken breast. See note above for variations on this recipe.
See Instant Pot Chicken Noodle Soup here.
clothing material: 1 1/2 cup, calorie: 223 calorie, carbohydrate: 13.5 g, protein: 26.5 g, province: 6.5 g, Saturated Fat: 1.5 g, Cholesterol: 117 mg, sodium: 775.5 mg, fiber: 1.5 g, sugar: 3 g
I first posted this Chicken Noodle Soup recipe on December 18, 2018. I’ve since retaken the photos and updated the post to be more helpful.
