Is there a more comforting dish than homemade Chicken Noodle Soup? When it’s cold outside or someone is feeling a bit under the weather, it’s exactly what comes to mind.
I like to season Chicken Noodle Soup simply with just a bit of thyme to enhance the flavor of the broth and vegetables. I typically use homemade chicken broth as the base, using my easy recipe that not only yields delicious broth but ample, tender cooked chicken for making this soup. (The chicken and liquid from this Slow Cooker Pulled Chicken would also make a terrific base.) And if you’re short on time, you can always use commercial chicken broth and a rotisserie chicken or other leftover cooked chicken.
You’ll notice from my photos and video that I like to load my Chicken Noodle Soup with plenty of vegetables and noodles. If you prefer a brothier soup, feel free to increase the amount of broth and/or decrease the amount of vegetables and noodles.
One tip on the noodles: if you plan to eat this soup over 2 or 3 days, cook and store the noodles separately in the refrigerator, tossed in a bit of olive oil (see recipe notes for specific instructions). Otherwise they’ll get overdone and bloated in the leftover soup. Instead, reheat the noodles in the soup. Just stir in your desired amount of cooked noodles to heated soup in the last minute or so before serving.
How to Make Chicken Noodle Soup
Step 1: Soften onion in butter.
Step 2: Add celery, carrot, chicken broth and thyme; bring to boil.
Step 3: Add pasta and cook until nearly tender. (Cook and store pasta separately if eating soup over 2 or 3 days.)
Step 4: Stir in cooked chicken; cook and stir until heated through, about 2 minutes. Season to taste with salt and freshly ground black pepper. Serve.
Chicken Noodle Soup Recipe Video
Chicken Noodle Soup
Homemade chicken broth is worth the extra effort, but your favorite canned or boxed chicken broth works just fine too.
Ingredients
- 1 tablespoon butter
- 1 large onion coarsley chopped
- 2 ribs celery thinly sliced into half moons
- 1 large carrot thinly sliced
- 1 teaspoon dried thyme
- 8 cups chicken broth ideally homemade
- 6 ounces egg noodles see recipe note #2
- 2 cups cooked chicken cut in rough 1-inch chunks
Instructions
-
Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
-
Add celery, carrot, thyme, and broth. Bring to boil. Add egg noodles; cook and stir until nearly tender. Add chicken; cook and stir 2 minutes more.
-
Season to taste with salt and freshly ground black pepper. Serve.
Recipe Notes
- I recommend making Homemade Chicken Broth or Slow Cooker Pulled Chicken (including the liquid) as the base of this recipe.
- If you'll be eating this soup over a few days, cook the noodles separately until nearly tender. Drain and rinse with cold water. Transfer to a lidded container and toss with a drizzle of olive oil to keep the noodles from sticking together. Refrigerate. Add cooked noodles to reheated soup for a minute or two before serving.
I wish I had a bowl of your soup right now. It is cold and rainy in our part of Florida today and your soup looks so good.
I wish I could whip you up a batch, Karen! xo
There is nothing better than a big bowl of homemade chicken noodle soup on a chilly winter day! I can taste it now! It’s the definition of a comfort food right here!
I couldn’t agree more! Thank you, my friend!!
I still can’t get over how easy this is to make! I love homemade chicken noodle soup so I’ll be trying this one for sure!
Yay! You know I love to hear that!
I love my chicken soup chunky, so this is totally my kind of soup. And thanks for the tip on storing the noodles separately. I’ve never thought to do that but it’s such a great idea!
We’re simpatico! 😉 Thanks, Kelsie! Storing the noodles separately makes such a big difference!
My family needs this soup this week, Marissa! We’ve all been battling a cold – it look soooo heart warming and nutritious. I might just make a big ol’ vat of it!
Oh no…I hope everyone is feeling better, Katherine. Would love to make you a ‘vat’ of this myself! 😉
You are absolutely right – there isn’t a more comforting dish than chicken noodle soup, especially if it’s homemade! And, I’m totally with you, I like my soup loaded with all the goodies, so this is totally calling my name! Cozy perfection!
awww….thanks so much, Cheyanne!
I enjoy a good bowl of chicken noodle soup on a cold day, just like today. It’s always comforting and I love how you add l extra vegetables in this soup.
Thanks, Linda! I do like lots of veggies in this!
One of my all time faves, especially this time of year! It’s been so cold here lately and soup is definitely in order. Maybe some bread for dunkin’ 😉 ?? Hope you have a wonderful weekend ahead, Marissa 🙂
Definitely better with a hunk of bread! Thanks, Dawn. You have a wonderful weekend too!
The best kind of comfort food Marissa! One of our favorites. Can’t wait to give your recipe a try!
Yay! Love to hear that, Mary Ann!
That’s an excellent tip about storing the noodles separately! Whenever we make chicken noodle soup, I always store it all together…and then we can it ‘chicken noodle soup sludge’ by the 2nd and 3rd day. It’s still delicious! It’s just a thick version of soup without much broth. Your version looks fantastic, my friend. I’m actually feeling a little under the weather myself this morning, and a big bowl of this soup would be just what the doctor ordered!
haha…chicken soup sludge is right! 😉 Sorry to hear that you’re feeling under the weather, David. Wish I could deliver you a bowl of this soup…
I love soups and i’ll try for sure !!! I can already smell it …. Ciao !!!
Yay! Thank you so much, Giovanna!