Easy Chicken Noodle Soup Recipe
This Chicken Noodle Soup recipe is exactly what you need on a cool day to warm you from the inside out. Filled with juicy chicken and tender noodles, this easy chicken noodle only takes about 30 minutes to make.
P.S. Our secret to seasoning the soup at the end is worth discovering.
Sometimes the best recipes are the simplest. You’ll love the easy prep with this classic chicken noodle soup. There’s no need to trim the chicken ahead of time since the fat comes off easily after it’s boiled.
This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families. My sister Anna came up with this recipe and first introduced me to it when she sent me a pot of soup after our first child was born over 10 years ago. We’ve been making it ever since and even made a Creamy Chicken Soup version!
Chicken Noodle Soup Ingredients
This Chicken Noodle Soup calls for traditional ingredients and a slight twist on the seasonings.
- Chicken: The secret to super tender chicken without crazy long cooking times is using chicken thighs! You can use boneless or bone-in chicken. Thighs also provide extra flavor and don’t dry out as chicken breast does.
- Broth: Our Homemade Chicken Broth is a delicious addition to this soup and provides a rich flavor. However, if you are in a pinch a low-sodium store-bought broth can work.
- Vegetables: Onions and celery sauteed together provide the traditional base for chicken noodle soup flavor. Diced carrots are another traditional vegetable. You can also add any other fresh or frozen veggies you would like.
- Seasonings: Dill and freshly-pressed garlic brighten the flavor palette and I love adding Mrs. Dash (no-salt seasoning).
Pro Tip: When sauteing ingredients for soups, use oil in the pan instead of butter. Butter will solidify when you refrigerate the soup.
The Best Noodles for Soup
I love using nice spiral noodles or egg noodles in my chicken noodle soup. These noodles plump up nicely and make the soup feel really hearty compared to other noodle varieties. Make sure you don’t overcook your noodles, especially if storing the soup or they will get mushy.
For Gluten-Free Chicken Noodle Soup
This soup is so simple and easy to modify for different food intolerances. To make it gluten-free, just sub your favorite gluten-free noodles.
Does Chicken Noodle Soup Cure a Cold?
Growing up, chicken noodle soup seemed to be the cure-all for any ailment. Interestingly, research shows that chicken soup has mild anti-inflammatory effects and can help clear nasal passages. Also, the broth helps hydrate you and the chicken is a delicious source of protein – both of which can help you feel better. While it may not cure all illnesses, Chicken Noodle Soup is a feel-good soup.
The Benefits of Homemade Broth
Homemade Chicken Broth adds a richness of flavor to any soup that cannot be beaten. Our Chicken Bone Broth is nutrient-dense and can help to improve overall health. When you cook the homemade broth in an instant pot – you can have this liquid gold in about 2 hours. It also makes all the difference in how good your soup tastes.
How to Make Easy Chicken Noodle Soup
This easy chicken soup takes about 30 minutes to make. The SECRET to amping up the flavor happens in the last 2 minutes of cooking. Adding dill and a pressed clove of garlic is what my Mother does for nearly all of her soups and I have adopted this in my own kitchen. It is a brilliant and easy way to make your chicken soup taste fantastic!
- Cook the Chicken: In a large soup pot, combine water, Chicken Broth, and salt. Bring to a boil then add chicken thighs and cook uncovered for 20 minutes.
- Saute Veggies: In a large skillet saute onion and celery in oil until golden then add to the soup pot
- Add Noodles and Veggies: Add 1/2 lb pasta and sliced carrots to the pot and cook 15 min at a low boil.
- Shred Chicken: As the pasta cooks, remove thighs from the pot and shred with forks (discarding bones and fat), then add the chicken back to the pot.
- Season: In the last 2 minutes of cooking, add Mrs. Dash, dill, and press in 1 garlic clove, and add salt to taste. Simmer another minute then turn off the heat.
Storing Leftover Chicken Noodle Soup
We love making a big pot of chicken soup and enjoying it throughout the week. Keep in mind, if the soup is stored too long, the noodles will turn mushy. If storing longer than 1-2 days, it’s best to store the soup and the noodles separately and recombine right before serving.
- Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
- To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen for up to 3 months.
- Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.
Easy Chicken Noodle Soup Recipe
This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup – soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.
- 4 chicken thighs skins removed (bone-in or boneless)
- 8 cups chicken broth we used low sodium
- 6 cups water
- 2 Tbsp olive oil to saute vegetables
- 1 medium onion finely chopped
- 2 medium celery sticks finely chopped
- 2 carrots sliced into rings
- 1/2 lb rotini pasta
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
- 1 Tbsp sea salt or to taste
- 1 garlic clove pressed
In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!
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