Nothing warms the soul quite like a steaming bowl of homemade chicken noodle soup recipe.
As someone who has perfected this classic dish over years of cooking for my family, I’m excited to share my tried-and-true approach that transforms simple ingredients into the most comforting meal imaginable.
Whether you’re feeling under the weather or just craving something wholesome on a chilly evening, this recipe delivers that perfect combination of tender chicken, flavorful broth, and perfectly cooked noodles that will transport you straight back to your grandmother’s kitchen.
This isn’t just any chicken noodle soup recipe – it’s a labor of love that I’ve refined through countless Sunday afternoons, tweaking ingredients and techniques until achieving the perfect balance of flavors that both kids and adults adore.
Recipe Overview
| DETAIL | INFORMATION |
|---|---|
| COURSE | Main Course/Soup |
| CUISINE | American |
| DIFFICULTY | Easy |
| SERVINGS | 6-8 people |
| PREPARATION TIME | 20 minutes |
| COOKING TIME | 1 hour 15 minutes |
| CALORIES | 285 kcal per serving |
Equipment Needed
- Large stock pot or Dutch oven (5-6 quart capacity)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Fine mesh strainer (optional)
- Large bowl (for straining, if desired)
- Soup bowls for serving
- Storage containers for leftovers
Ingredients
- 1 whole chicken (3-4 pounds), cut into pieces (or 2 pounds bone-in, skin-on chicken thighs and breasts)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into ¼-inch rounds
- 4 celery stalks, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 8 cups low-sodium chicken broth (homemade preferred)
- 2 cups water
- 8 ounces wide egg noodles (about 4 cups)
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- Optional: 1 parmesan cheese rind (adds incredible depth of flavor)
- Optional: ¼ teaspoon turmeric (for color and anti-inflammatory benefits)
Step-by-Step Instructions
- Prepare the chicken: If using a whole chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs). Pat dry with paper towels and season generously with salt and pepper on all sides.
- Build your flavor base: Heat the olive oil in a large Dutch oven or stock pot over medium-high heat. Working in batches if necessary, add the chicken pieces skin-side down and cook until golden brown, about 5-7 minutes per side. Transfer the chicken to a plate and set aside. Don’t rush this step – proper browning creates the foundation of flavor for your chicken noodle soup recipe.
- Develop the aromatics: Reduce the heat to medium and add the diced onion, carrots, and celery to the pot with all those lovely brown bits from the chicken. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Create the broth: Return the chicken pieces to the pot and add the thyme, bay leaves, chicken broth, and water. If using, add the parmesan rind now. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 30-40 minutes, until the chicken is completely cooked through and tender.
- Shred the chicken: Remove the chicken pieces from the pot and set aside until cool enough to handle. Remove and discard skin and bones, then shred the meat into bite-sized pieces using two forks or your hands. This step makes all the difference in your chicken noodle soup recipe – uniformly shredded chicken distributes perfectly throughout the soup.
- Finish the soup: Return the shredded chicken to the pot. Taste the broth and adjust seasoning with salt and pepper as needed. Bring the soup back to a boil and add the egg noodles. Cook according to package directions until the noodles are al dente, usually 6-8 minutes.
- Add the finishing touches: Once the noodles are cooked, stir in the chopped parsley and lemon juice. The lemon adds a subtle brightness that elevates the entire chicken noodle soup recipe to new heights. If using turmeric, add it now for a golden hue and anti-inflammatory benefits.
- Rest before serving: Remove from heat and let stand for 5 minutes to allow the flavors to meld together. Remove bay leaves before serving.
- Serve hot: Ladle the soup into bowls and garnish with additional fresh parsley if desired. For an extra touch of comfort, serve alongside crusty bread or oyster crackers.
- Storage tips: This chicken noodle soup recipe keeps well in the refrigerator for up to 4 days. For longer storage, freeze portions without noodles (they get mushy when frozen) and add fresh noodles when reheating.
Ideas for Serving
- Classic Pairing: Serve with freshly baked crusty bread or buttery garlic bread for dipping.
- Elevated Garnish: Top each bowl with a small dollop of pesto, a sprinkle of grated parmesan cheese, or a few oyster crackers.
- Make It a Meal: Pair with a simple side salad dressed with lemon vinaigrette for a complete and balanced dinner.
- Hearty Variation: For a more filling meal, serve the chicken noodle soup recipe over a scoop of mashed potatoes or rice.
- Family Style: Set up a toppings bar with chopped herbs, lemon wedges, hot sauce, and grated cheese so everyone can customize their bowl.
Nutrition Information
| NUTRIENT | AMOUNT PER SERVING |
|---|---|
| Calories | 285 kcal |
| Protein | 23g |
| Fat | 10g |
| Saturated Fat | 2.5g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 720mg |
| Cholesterol | 75mg |
| Vitamin A | 4500 IU |
| Vitamin C | 8mg |
| Calcium | 45mg |
| Iron | 2mg |
This chicken noodle soup recipe provides a good balance of protein and carbohydrates, making it a satisfying meal that’s still relatively light.
The vegetables add important vitamins and minerals, while the chicken provides high-quality protein essential for muscle repair and immune function.
The sodium content can be adjusted by using low-sodium broth and adjusting salt to taste.
Common Mistakes to Avoid
- Using only chicken breast: While breast meat is lean, it can become dry and stringy in soup. Including dark meat (thighs and legs) adds richness and stays tender even with longer cooking times.
- Adding noodles too early: Noodles will continue cooking in the hot broth and can become mushy. Add them just before serving, or cook separately and add to individual bowls if you plan to have leftovers.
- Skipping the browning step: Properly browning the chicken and sautéing the vegetables creates a depth of flavor that’s impossible to achieve otherwise.
- Under-seasoning: A common pitfall in any chicken noodle soup recipe is insufficient seasoning. Taste frequently and adjust salt and pepper as needed.
- Cooking vegetables for too long: Add harder vegetables (carrots) earlier and more delicate ones later to ensure nothing gets mushy.
- Forgetting acid: A splash of lemon juice or vinegar brightens the flavor and balances the richness of the broth.
- Overcrowding the pot: When browning chicken, work in batches to ensure proper caramelization rather than steaming.
- Neglecting skimming: For the clearest broth, skim foam and impurities that rise to the surface during simmering.
- Using low-quality ingredients: Since this is a simple dish, the quality of each component matters tremendously.
History of the Recipe
The chicken noodle soup recipe has a rich history that spans cultures and centuries, evolving from a basic medicinal broth to the beloved comfort food we know today.
Ancient Greeks were among the first to document the healing properties of chicken soup around 150 BC, when the physician Hippocrates recommended it for respiratory illnesses.
The basic concept of boiling chicken in water to create a nourishing broth dates back thousands of years and appears in culinary traditions worldwide.
The addition of noodles to chicken soup has various origin stories. In 12th century Europe, pasta was becoming increasingly popular, and cooks began adding egg noodles to broths for sustenance.
Jewish communities in Eastern Europe developed their own version, often called “Jewish penicillin,” which became a staple in their culinary tradition and was brought to America by immigrants in the 19th and early 20th centuries.
The term “chicken noodle soup” as we know it today actually gained popularity through a happy accident. In 1934, Campbell’s introduced a new soup called “Noodle with Chicken.”
During a radio advertisement, the announcer misspoke and called it “Chicken Noodle Soup” instead. The name resonated with listeners, and Campbell’s eventually changed the official name to match. This commercial version helped standardize what Americans expect from a chicken noodle soup recipe.
During the Great Depression and World War II, chicken noodle soup recipe variations became staples in American households due to their affordability and ability to stretch limited ingredients. Homemakers would often make large pots that could feed families for multiple meals.
Today, virtually every culture has its own spin on chicken soup with various starchy additions – from Chinese chicken and rice soup to Italian stracciatella to Mexican sopa de fideos. The chicken noodle soup recipe continues to evolve while maintaining its status as one of the world’s most universally loved comfort foods, renowned both for its flavor and its reputed ability to soothe everything from the common cold to a broken heart.
Conclusion
There’s something almost magical about a perfectly executed chicken noodle soup recipe. Beyond its comforting flavor and nurturing warmth, it connects us to generations of home cooks who have stirred pots of this liquid gold for their loved ones.
The beauty of this particular recipe lies in its balance – rich enough to satisfy, yet light enough to soothe; complex enough to intrigue your taste buds, yet familiar enough to feel like home.
What makes this chicken noodle soup recipe special isn’t just the ingredients, but the care taken at each step: properly browning the chicken, gently sweating the vegetables, allowing the broth to develop slowly, and adding those finishing touches that elevate the entire dish. It’s this attention to detail that transforms a simple soup into a memorable meal.
Whether you’re making this to nurse someone back to health, to warm up on a chilly evening, or simply because you’re craving something wholesome and delicious, I hope this recipe brings as much joy to your kitchen as it has to mine.
Remember that the best chicken noodle soup recipe is one that you make your own – don’t be afraid to adjust seasonings to your taste or swap in vegetables that your family loves. That’s how traditions are born and recipes are passed down through generations.
FAQs
Q: Can I make this chicken noodle soup recipe in advance? A: Yes! In fact, the flavor improves after a day in the refrigerator. However, I recommend cooking the noodles separately and adding them to individual bowls when serving. This prevents them from absorbing too much broth and becoming mushy.
Q: Can I use rotisserie chicken to make this chicken noodle soup recipe faster? A: Absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver. Simply shred the meat and add it to the soup after you’ve simmered the vegetables. You’ll still want to simmer everything together for at least 20 minutes to allow the flavors to meld.
Q: What’s the best type of noodles to use for chicken noodle soup? A: Traditional egg noodles work best because they have a hearty texture that stands up well to hot broth. Wide or extra-wide varieties are particularly good for a classic chicken noodle soup recipe. However, you can substitute any pasta shape you prefer.
Q: Can I make this recipe in a slow cooker or Instant Pot? A: Yes, this chicken noodle soup recipe adapts well to both methods. For a slow cooker, brown the chicken and vegetables first, then transfer to the slow cooker with remaining ingredients (except noodles) and cook on low for 6-8 hours. Add noodles in the last 30 minutes. For Instant Pot, use the sauté function for the first steps, then pressure cook for 10 minutes, followed by a natural release before adding noodles.
Q: Is there a way to make this chicken noodle soup recipe gluten-free? A: Yes, simply substitute the regular egg noodles with gluten-free pasta or rice noodles. Be sure to adjust cooking times as gluten-free pastas often cook more quickly. Also double-check that your chicken broth is certified gluten-free.
Q: Why does my grandmother’s chicken noodle soup look clearer than mine? A: Traditional chicken noodle soup recipes often involved a clarification process. To achieve a clearer broth, after making your stock, cool it completely, then gently reheat without stirring or agitating. Alternatively, strain the hot stock through a fine-mesh sieve lined with cheesecloth.
Q: How can I make my chicken noodle soup more flavorful without adding salt? A: Try adding herbs like rosemary or dill, a parmesan rind while simmering, a splash of white wine, or a tablespoon of white miso paste. Roasting the chicken and vegetables before adding them to the soup can also significantly boost flavor in your chicken noodle soup recipe.
