Chicken Noodle Soup is the ultimate comfort food. This version is made with tender chicken, rich broth, and egg noodles. It’s a warm, nourishing classic that tastes even better from scratch. If you’re in the mood for more cozy soups, don’t miss our favorite creamy potato soup!
Ingredients and Customizations
This soup is built on a simple, classic foundation: chicken, mirepoix (carrots, celery, onions), broth, and noodles. You can tweak it to suit your tastes.
- Noodles: Homemade egg noodles are worth the effort and come together quickly. If you’re short on time, store-bought egg noodles work too.
- Chicken: Use thighs for a richer flavor, breasts for a leaner soup, or a mix of both. We brown the chicken slightly before simmering, then let it finish cooking in the broth.
- Seasoning: Dried thyme adds depth, but it can be left out. Use shaved or sliced carrots depending on your texture preference.
Using Homemade Egg Noodles
We love using homemade egg noodles in this soup. They’re easy to make (just flour, eggs, and a pinch of salt), and they add a rich, chewy bite that makes the soup feel extra special. If you’re making them from scratch, prepare the dough before starting the soup. That way, you can roll and slice while the soup simmers. The noodles only need a few minutes to cook once added to the pot.
Tips for the Best Chicken Noodle Soup
- Brown the chicken slightly before simmering for added flavor.
- Don’t overcook the noodles; add them during the last 5–10 minutes of simmering.
- Taste and adjust salt and herbs before serving.
- Let the soup rest for a few minutes off heat before serving. This helps the flavors meld and the broth settle.
Chicken Noodle Soup
Ingredients
- 1 tablespoon unsalted butter
- ½ cup yellow onion, chopped
- ½ cup celery, chopped
- 2 medium carrots, sliced (about 2 medium)
- 1/2 teaspoon dried thyme
- ½ teaspoon kosher salt. plus more to taste
- ¼ teaspoon black pepper. plus more to taste
- 2 teaspoons garlic. minced
- ½ pound boneless. skinless chicken breasts, cut into bite-sized pieces
- 7½ cups chicken broth.
- 3 cups dry egg noodles, or 2.5 cups homemade
Instructions
- In a large pot over medium heat, melt the butter.
- Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are just tender. This will take about 5 minutes.
- Stir in the thyme, kosher salt, and black pepper.
- Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
- Push the vegetables to the sides of the pot to make a well in the center. Add the chicken pieces to the center and let them cook, stirring occasionally, just to brown the outsides. This will take 3 to 4 minutes. The chicken does not need to be fully cooked at this stage.
- Pour in the chicken broth and stir everything together. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
Add the egg noodles:
- If using store-bought noodles, stir them in and cook for 8 minutes.
- If using homemade noodles, stir them in and cook for 3 minutes.
- Taste and adjust the salt and pepper as needed before serving.
This recipe was adapted from iambaker.net’s chicken noodle soup.
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Please send me all those soup recipes. I love soup. Thank I do appreciate it and you.
Kathy
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