Chicken Noodle Soup is a warm, comforting dish made with tender chicken, noodles, and veggies in a flavorful broth. It’s perfect for chilly days or when you want something light and soothing.
I like adding a squeeze of lemon or a dash of hot sauce just to make each bowl special. It’s the kind of soup that makes you smile every time.
For an easy fix, cook the noodles separately so they don’t turn mushy. Leftovers also taste great the next day—better even!
Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs for quick cooking. If you prefer a richer flavor, try bone-in chicken. You can also use cooked rotisserie chicken for convenience and still get tasty results.
Egg Noodles: Wide egg noodles work best for a hearty texture. If you don’t have them, try using linguine or even small pasta shapes. Just avoid thin spaghetti, which can overcook easily in broth.
Carrots & Celery: These add subtle sweetness and crunch. Peel the carrots for a smoother texture; for a quicker prep, buy pre-cut. For a different flavor, try parsnips or fennel as substitutes.
Chicken Broth: Use low-sodium broth so you can control the salt. Homemade broth adds depth, but store-bought works fine. If you’re out, water with bouillon cubes is a quick fix.
Seasonings: Simple salt, pepper, and a little garlic powder give flavor. Fresh herbs like parsley or dill brighten it up. Dried herbs are fine but add them earlier for better flavor absorption.
How do I cook the noodles without becoming mushy?
I find that overcooked noodles turn sticky and mushy. To avoid this, cook the noodles separately in boiling water until just al dente, then drain and add them to the hot broth at the end. This keeps them firm and prevents sogginess.
- Boil a separate pot of water with salt.
- Cook the noodles until they’re slightly less than al dente.
- Drain immediately and rinse with cold water if needed.
- Stir the cooked noodles into the hot soup just before serving to keep their texture perfect.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
Broth and Base
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables and Noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz egg noodles
Seasonings and Oils
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare ingredients
Chop vegetables. Mince garlic. Cut chicken into small pieces.
2. Cook chicken and vegetables
Heat olive oil in a large pot. Cook chicken until no longer pink. Add onions, carrots, and celery. Sauté for 5 minutes.
3. Add liquids and seasoning
Pour in chicken broth. Add garlic, salt, and pepper. Bring to a boil.
4. Simmer the soup
Reduce heat. Let simmer for 15 minutes until vegetables are tender.
5. Cook noodles
In a separate pot, cook egg noodles until al dente. Drain.
6. Combine and serve
Add cooked noodles to the soup. Stir well. Heat through for 2 minutes. Serve hot.
