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
- 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
- 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.
- 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.