This healthy Chicken Noodle Soup recipe is made from scratch with the most savory, hearty, and simple ingredients! Carrots, celery, tender chicken, egg noodles, fragrant fresh herbs, and rich chicken broth are tasty and add so much flavor to this easy noodle soup.
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Why You Will Love This Noodle Soup?
Homemade chicken noodle soup with egg noodles is incredibly easy to make and is a super flavorful soup loaded with delicious chicken, veggies, herbs and parmesan.
The incredible flavors are even better by using homemade chicken broth which is always better than store-bought broth and soups. This easy chicken noodle soup recipe is versatile, so in a pinch, you can use a good quality storebought, low sodium broth.
This tasty chicken and noodle soup is warm, cozy, and comforting. Hot/warm soup is perfect for cold nights, monsoons, or sick days whenever you need a bowl to heal and feel nourished.
One-pot chicken soup with pasta noodles is any day great for dinners at home, light meals with salads, savory bread, or even quick lunches. The leftovers of this soup are incredible with flavor next day and so easy to reheat.
Ingredients
Veggies
- Garlic– Fresh garlic is fragrant and adds a ton of depth and classic flavors to this simple chicken noodle soup.
- Onion– One large onion is another way this warm noodle soup is naturally flavorful and rich with savoriness. Yellow or white onions will work for this healthy soup from scratch.
- Carrots– Crunchy carrots are cooked until tender in this recipe and allow this soup to be colorful with vibrant shades or orange.
- Celery– Fresh celery is a must for warm soups, especially chicken and noodle soup, because it is earthy and provides bright flavors to whatever it is cooked in.
- Fresh Herbs– Aromatics such as fresh thyme, rosemary, bay leaves, and fresh parsley allows this noodle soup to taste its best. Fresh herbs are always worth using in soup recipes.
Noodle Soup Base
- Butter– Unsalted butter is a great base for this soup because it gives a rich flavor to the soup that blends well with all of the fresh ingredients.
- Chicken Stock Cube– I prefer to use chicken stock cube is to make sure this soup has extra rich chicken flavors. You can also use bullion powder if you cannot access chicken stock cubes.
- Salt and Pepper– Sea salt and freshly cracked pepper is a simple blend of seasoning to give this classic nourishing soup extra tasty flavors. You can adjust the salt and pepper as needed once the soup has finished cooking.
- Chicken Broth– I use homemade chicken broth because it is more flavorful and healthy. You can make your own veggie broth to use in this soup or even a healthy, storebought chicken broth.
- Chicken– Boneless, skinless chicken breasts are cooked and shredded in this soup for protein and yummy flavors of chicken. You can use any leftover cooked chicken you may have, rotisserie chickens, or chicken thighs.
- Pasta– We love to use Egg noodles in this soup recipe. Feel free to use any other kind of noodle shape.
- Grated Parmesan– Freshly grated parmesan adds a bit of rich cheesiness to this soup but is optional.
Optional And Swaps
- Lemon juice before serving
- Quinoa or rice instead of pasta
- Add extra veggies like peas, green beans, corn, kale, spinach, potatoes, etc.
- Leave the chicken out and use veggie broth for a vegetarian soup.
Fresh lemon juice is a great way to add extra flavor right before serving. The bright citrus makes the soup shine.
How To Make Homemade Chicken Noodle Soup?
First, chop and mince the vegetables that you will be using for the soup such as garlic, onion, carrots, celery, etc.
In a large Dutch oven or pot, melt the unsalted butter until fully melted so you can cook the garlic and onions. Once the butter has melted, had the minced garlic and cook until fragrant but not burnt–about 30 seconds.
Cook Veggies
Next, add the chopped onion to the butter and cook for one minute. Add the other vegetables such as the chopped carrots and celery and cook for a couple of minutes.
Add the chicken stock cube to the vegetables so they can absorb the chicken flavor. Season with salt and freshly cracked pepper and continue to cook for no longer than a minute. The vegetables will be very fragrant.
Cook The Chicken
Next, add the chicken broth or stock and bring the ingredients to a boil. Place the chicken breasts or thighs into the boiling liquid in addition to the thyme, rosemary, and bay leaves.
Reduce the heat to low and simmer the chicken and noodle soup for twenty minutes being careful to not overcook the chicken or it will not be tender.
Remove the chicken from the pot and allow it to rest. Add the noodles to the broth and cook until they are soft and al dente. Meanwhile, shred the cooked chicken with two forks on a plate or with a hand mixer and place it back into the broth.
Flavor And Serve
Finally, stir in the grated parmesan and freshly chopped parsley. Check for salt and add it as needed to give the soup more flavor.
Serve the soup into individual bowls and squeeze some fresh lemon juice onto the soup just before eating if preferred. Serve immediately and enjoy while warm!
FAQs
Apart from using egg noodles, there are some other noodle options for soups such as angel hair pasta, spaghetti, farfalle, orzo, rotini, elbow pasta, macaroni, or any other pasta variety.
Yes, much healthier than store-bought noodle soup. This protein rich chicken soup is made with homemade bone broth and loaded with vitamins. Soothing, comforting, low in sodium, and no artificial preservatives, the broth hydrates the chicken and makes it a delicious source of protein. The fresh herbs and vegetables in this soup are rich in antioxidants, boost immunity, and are anti-inflammatory which helps clear nasal passages with respiratory illnesses and colds.
Expert Tips
- Add the uncooked noodles seven to eight minutes prior to the soup finishing cooking to avoid over cooked and mushy noodles. The remaining heat from the chicken soup will continue to cook the pasta or noodles so keep that in mind.
- High quality, low sodium chicken stock or broth from the store can be used in place of homemade broth.
- You will want to make sure to add the fresh herbs for the extra lovely flavors.
- The bullion powder or chicken stock cube adds an enhanced taste.
- The fresh lemon juice squeezed over the hot soup before serving is great for boosting immunity for colds and flus and adds a ton of bright flavors.
- You can make gluten-free chicken and noodle soup by using gluten-free pasta or noodles in addition to gluten-free chicken stock cubes.
Storing, Freezing, Reheating
Store the leftovers with the noodles in the refrigerator for three days. The chicken soup without the noodles will last in the refrigerator for one week.
Freeze the chicken soup without the noodles for three months. Add uncooked noodles to the thawed soup while reheating.
Reheat the frozen soup by thawing overnight and reheating in a pot on the stovetop. Add the uncooked noodles and simmer until al dente.
For any leftover soup in the refrigerator, reheat the soup in the microwave until warm or on the stove in a pot.
🥗Serving Ideas
This simple chicken soup with noodles can be served with a variety of things such as other side dishes, sandwiches, wraps, bread, rolls, or other fresh vegetables.
🍜Other Soup Recipes You Will Love
- Tomato Pasta Soup
- Instant Pot Potato Soup
- Roasted Butternut Squash Soup
- Creamy Instant Pot Cauliflower Soup
- Pumpkin Soup with Coconut Milk
If you made this simple chicken and noodle soup that is honestly the best, then please be sure to rate and review this soup below!
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📖 Recipe
Homemade Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons Unsalted Butter
- 5 Garlic (minced)
- 1 large Onion (chopped)
- 3 large Carrots (diced)
- 2 sticks Celery (chopped)
- 1 Chicken Stock Cube (or bullion powder )
- Salt and Pepper to taste
- 10 cups Chicken Broth or Stock (I haved used my homemade broth)
- 1 pound Skinless Boneless Chicken Breasts or Thighs
- 2-3 Sprigs of Thyme and Rosemary
- 2-3 Bay Leaves
- 8 oz Egg Noodles
- 3 tablespoons Parmesan Cheese (grated)
- ¼ cup Parsley (chopped)
- Lemon juice as needed for serving (optional)
Instructions
- In a large pot or dutch oven, melt butter over medium heat. Add minced garlic and fry for 30 seconds.
- Add chopped onion and cook for 1 minute (do not brown it). Add diced carrots and chopped celery, cook for 2 minutes. Add chicken stock cube, season with salt, freshly cracked pepper to taste and cook for 30 seconds.
- Add chicken bone broth or stock, stir and bring it to a boil. Place chicken breasts, fresh thyme, rosemary, and bay leaves. Reduce the heat to low, cover and simmer for 20 minutes.
- Remove the chicken, allow it rest for few minutes. Add the noodles/pasta into the soup and cook al dente. While the noodles are cooking, shred the cooked chicken using forks or hand and put it back to the pot.
- Stir in the grated parmesan and chopped parsley. Check for salt and add if neeeded.
- Remove the soup from heat, pour into serving bowls, squeeze fresh lemon juice (optional) and serve immediately!
Notes
- Lemon juice before serving
- Quinoa or rice instead of pasta for healthier option
- Add extra veggies like peas, green beans, corn, kale, spinach, potatoes, etc.
- Leave the chicken out and use veggie broth for a vegetarian soup.
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