As the leaves begin to change and fall ushers in the cooler weather my thoughts turn to hearty cold-weather recipes like this good old-fashioned chicken noodle soup recipe!
There are lots of soup recipes out there, but few offer the warmth, comfort, and amazing flavor of this simple, wholesome chicken soup. Rich full-flavored egg noodles, plenty of nutritious veggies, and a few secret ingredients make this chicken noodle soup a fan favorite. Comforting, warm, and cozy this is like a hug from grandma in soup form!
Would you like a few options for more tantalizing chicken soup recipes? Our creamy chicken noodle soup has all the delicious flavor of its broth-based cousin but is thick, creamy, and luscious! Need a quick version, try our instant pot chicken noodle soup! Would you like a crockpot option? I’ve gotcha! Try my crockpot chicken noodle soup!
Let’s make some soup!
I love that this rich full-bodied chicken noodle soup recipe only has a 20-minute prep time, and nobody is none the wiser! This recipe builds layers upon layers of flavor and it can be on the table in just over an hour. It is rich, delicious, and satisfying – not to mention versatile!
Here are some of the most amazing qualities of this chicken noodle soup.
- Thick rich homemade broth
- Layers of yummy flavor
- One pot wonder
- Perfect comfort food!
- Pot: Since you’re making chicken noodle soup, you’re obviously going to use a pot. If you have one made from a heavier gauge material, it will be more effective and produce a better soup. I know it sounds crazy but using heavy-duty pots and pans helps distribute heat more evenly and prevents burning.
- Veggies: Sautéing your veggies is very important so don’t skip this step. It helps reduce the bitterness of the onion and garlic while coaxing out their fragrant aromas and sweet flavors. It will also help build your fond which will bloom into layers of flavor like you won’t believe! (Fond is the pan sauce left behind after sautéing meat and veggies)
- I like to cube the veggies in my chicken noodle soup recipe so that they are all about the same size. This helps them cook evenly and ensures you can get a nice variety of flavors and textures in every bite
- Deglazing: In the next step, you’ll be lifting up the brown bits at the bottom of the pan with chicken broth. Don’t switch pans. This is known as deglazing and it is also crucial to the incredible flavor profile of your chicken noodle soup.
- Chicken: There is also a point in the recipe where you’ll simmer the bone-in chicken, then transfer to a plate and cut into cubes.
- Let your chicken rest for 5-10 minutes before cutting into it. Otherwise, all that flavorful chicken juice will end up on the plate instead of in your soup. Resting your chicken will give the meat enough time to cool so that the juices flow back to the center and remain in the meat.
- Start with bone-in chicken. Bone-in meat is more flavorful, and it cooks more evenly. Bones are porous so they conduct heat. The bones, themselves add flavor as they heat up and all the stuff that helps hold the meat on the bones also gives the meat more flavor as it cooks.
- Try shredding the chicken instead of cubing it or even using rotisserie chicken for convenience. You can even add some dark chicken meat, like thigh meat, or use a whole chicken.
- This chicken noodle soup recipe calls for Better Than Bouillon (chicken flavor) and chicken broth. Many bouillon cubes are packed with a ton of salt and it’s hard to control the quantity of flavor added.
How Long Can You Keep This In The Fridge?
Your chicken noodle soup will stay good in the fridge for up to 4 days according to the USDA. It is important to keep it in an airtight container with a secure lid. Put it in mason jars, single-portion containers or a serving bowl – whatever works for you.
Can You Freeze This?
Well Yes and no. If you know you are going to freeze it, don’t put the noodles in. As I mentioned above, egg noodles are marvelous, but they will continue to soak up the broth as the soup cools. By the time your chicken noodle soup can go into the freezer, your egg noodles will be a mushy mess.
Just prepare as directed without noodles and ladle into freezer-safe containers. When you are ready to serve your chicken noodle soup, just defrost it in a large pot over medium heat. Add the noodles when the soup starts to simmer and cook until al dente.
Make Ahead Tips
Making this chicken noodle soup recipe ahead of time will ensure that it is ready to go when you are. Again, prepare it without the noodles until you are ready to serve it. Simply bring your soup to a gentle boil and add your egg noodles.
Be sure not to overcook them because they will continue to cook as the soup cools.
For the salad corner, I like to serve this noodle soup with my broccoli salad. If you haven’t tried this salad, I really hope you do soon. The combo of ingredients is wonderful and the homemade dressing is truly unbelievable!
Lion house rolls are also a fantastic partner for its buttery and tender texture your family will absolutely rave about.
- Use potatoes. Trade egg noodles for potatoes and put together a chicken potato soup. If you want to add more than just potatoes, you should give chicken corn chowder a try. You won’t regret it!
- Make it creamier. Wanna turn this into a noodly cream of chicken soup? Take inspiration from my creamy chicken wild rice soup to see how it’s done.
- Add some taco flavors. Easily turn this into a noodle chicken taco soup by adding taco seasoning.
- Chicken Vegetable Soup
- Lemon Chicken Soup
- Chicken Florentine Soup
- Matzo Ball Soup
- Chicken Tortellini Soup
Chicken Noodle Soup
- 1 (3-3 1/2) pounds bone-in, skin-on chicken breasts
- salt and pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups yellow onion chopped
- 3 cloves garlic minced
- 10 cups chicken broth
- 1 cup carrots cubed
- 1 cup celery chopped
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon Better Than Bouillon (chicken flavor)
- 8 ounces egg noodles
- 1 tablespoon fresh parsley
- Pat chicken dry with paper towels and season generously with salt and pepper.
- In a large pot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove the browned chicken to a plate removing and discarding the skin. Drain all but 2 tablespoons of drippings from the pot.
- Saute the onions in the drippings over medium heat until soft and tender, about 7 minutes. Add the garlic to the onions and cook until fragrant, about 1 minute.
- Add the broth, stirring to lift up any brown bits from the bottom of the pot, and bring to a boil. Add the celery, carrots, bay leaves, thyme, 1 1/2 teaspoon salt, 3/4 teaspoon pepper, 1 heaping tablespoon Better Than Bouillon (chicken flavor), and the browned chicken. Reduce the heat to a simmer, cover, and simmer until chicken is tender about 25-30 minutes.
- Transfer the chicken to a plate. Remove the soup from the heat and add the noodles. Let stand, covered until the noodles are tender 20-22 minutes.
- When the chicken is cool enough to handle, cut into 1/2-inch chunks. Return to chicken to the pot and stir in the parsley. Remove bay leaves and adjust seasoning. Serve
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