Chicken Noodle Soup is a warm and comforting dish made with chicken, noodles, and vegetables in a tasty broth. It’s perfect for chilly days or when you need something cozy.
I like to add plenty of noodles and a squeeze of lemon for extra flavor. Sometimes I sneak in a bit of parsley just for a splash of color and freshness.
For a quick tip, I keep pre-cooked chicken ready so I can make this soup in less than 30 minutes. It’s easy, filling, and always a good choice!
Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs. Thighs stay juicier and richer, but breasts work if you prefer leaner meat. A friendly swap is cooked turkey or chicken sausage for a different flavor.
Chicken Broth: Use good-quality broth or stock for a richer taste. If you don’t have it, bouillon cubes or powders are quick swaps. For a vegetarian option, vegetable broth works well, but flavor may be a bit different.
Egg Noodles: Egg noodles add texture and body. You can substitute with any pasta you have, like thin spaghetti or even rice if needed. Just cook pasta according to package instructions before adding to the soup.
Carrots and Celery: These bring sweetness and crunch. Fresh veggies are best, but frozen works too—just drain excess water. For a milder taste, try parsnips or zucchini if you prefer.
Garlic and Onions: Fresh garlic and onions form the flavor base. Use minced garlic and chopped onions, or garlic powder and onion powder for convenience. A squeeze of lemon can brighten the flavor if desired.
How do I keep the noodles from turning mushy?
Cook noodles separately to prevent sogginess. Boil them until just al dente, then drain and add to the hot soup right before serving. This keeps them firm and fresh-tasting without turning to mush in the broth.
- Boil noodles in plenty of water, following package instructions.
- Drain noodles just before serving.
- Add cooked noodles to hot soup and stir well for the best texture.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
Basic Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
How Much Time Will You Need?
Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Set aside.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.
3. Add garlic and broth
Stir in garlic and cook for 1 minute. Pour in chicken broth. Bring to a boil.
4. Simmer the soup
Reduce heat. Add cooked chicken, salt, and pepper. Let it simmer for 10 minutes.
5. Cook the noodles
Add egg noodles. Cook for about 8 minutes until al dente.
6. Serve the soup
Taste and adjust seasoning if needed. Ladle into bowls and enjoy hot.
