Chicken Noodle Soup

Homemade chicken noodle soup is a classic feel-good comfort food, especially during the chilly fall and winter months. It's simple, quick, and easy to make it home, not to mention so flavorful with the perfect balance between ingredients. Fresh chicken and broth is cooked in a pot of sautéed vegetables, with pasta noodles and fresh herbs and cooked until soup perfection. Plus, you can save time and use a store-bought rotisserie chicken or leftover chicken from the fridge.

Why You’ll Love Chicken Noodle Soup

• Chicken noodle soup is a classic. What more is there to say? There is nothing better or more nostalgic than a bowl of chicken noodle soup from scratch. Chicken noodle soup is a staple recipe that most of us grew with in some for or another. And this homemade version is so much better than anything you get from a box or can.
• It's a one pot meal. With the holidays approaching, life can become chaotic. We’re all familiar with the feeling like there just isn’t enough time to shop for ingredients, cook a great meal, and wash the dishes. Luckily with this old-fashioned chicken noodle soup, there’s only one pot to clean.
• Cooks in 30 minutes. Speaking of time, this easy chicken noodle soup take just 30 minutes to cook, and 10 minutes to prep. Plus, if you use leftover rotisserie chicken, it will take even less time to cook. A protein-packed soup that cooks in just 30 minutes is a fast must-have recipe in your back pocket.

Ingredients and Substitutions

To make this easy Chicken Noodle Soup, you will need the following ingredients (full quantities in the recipe card below):

• olive oil
• vegetables - onion, garlic, carrots, and celery.
• chicken broth - the key to making this soup the best version it can be is to pick a high-quality chicken broth. When I have time, I like to use a homemade chicken broth.
• chicken - this chicken noodle soup from scratch is cooked with chicken breast directly in the pot. You can also use cooked leftover rotisserie chicken, shredded chicken, or leftover turkey instead.
• pasta
• fresh herbs - dill and parsley.
• salt and pepper
• lemon juice - optional, for serving.

You will also need measuring cups and spoon and a 4 quart Dutch oven.

How to Make the Best Chicken Noodle Soup

1. Sauté aromatics. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.
2. Add chicken. Add chicken broth and chicken breasts. Cover the lid and bring it to a simmer over medium heat until chicken is cooked through, about 12-15 minutes. (If using cooked chicken, just cook until warmed through, about 5 minutes). Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the pot and mix evenly. (If you use cooked shredded chicken, you can skip this step).
3. Add noodles. Add noodles and cook until al dente according to the package instructions, stirring occasionally, about 6-8 minutes.Turn off the heat and stir in dill and parsley. Season with salt and pepper to taste.
4. Serve. Serve immediately and drizzle with lemon juice if desired.

What to Serve with Chicken Noodle Soup

Serve homemade chicken noodle soup with a sandwich, salad, or a side of bread for dipping. Here are some of my favorites:

• Roasted Broccoli Grilled Cheese Sandwich
• Garlic Breadsticks
• Tomato Cucumber Avocado Salad
• Tuna Melt Grilled Cheese Sandwich
• Rice Croutons
• Mediterranean Chickpea Wedge Salad

More Chicken Soup Recipes

• 60 Best Soup Recipes
• Lemon Chicken Orzo Soup
• Chicken Tortilla Soup
• Chicken and Rice Soup
• White Chicken Lasagna Soup

Recipe

Chicken Noodle Soup

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5 from 1 review

• Author: Sam Hu | Ahead of Thyme
• Total Time: 40 minutes
• Yield: 6-8 servings

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Description

Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon garlic, minced
• 3 medium carrots, thinly sliced
• 3 ribs celery, thinly sliced
• 8-10 cups chicken broth (depending on the size of the pot) 
• 2 chicken breasts, boneless and skinless (or 2 cups cooked shredded chicken)
• 1 cup pasta noodles, uncooked
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• lemon juice (optional, for serving)

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Instructions

1. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.
2. Add chicken broth and chicken breasts. Cover the lid and bring it to a simmer over medium heat until chicken is cooked through, about 12-15 minutes. (If using cooked shredded chicken, just cook until warmed through, about 5 minutes).
3. Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the pot and mix evenly. (If you use cooked chicken, you can skip this step).
4. Add noodles and cook until al dente according to the package instructions, stirring occasionally, about 6-8 minutes.
5. Turn off the heat and stir in dill and parsley. Season with salt and pepper to taste.
6. Serve immediately and drizzle with lemon juice if desired.

Notes

How to store: Store chicken noodle soup in the same pot you cooked it covered with the lid, or transfer to an airtight container. It will stay good in the fridge for up to 3-4 days. My advice? If you’re not sure if you’ll eat it fast enough, freeze it right away. This way, it’s guaranteed to be fresh when you are ready to eat it.

How to freeze: Love chicken noodle soup? Save some for next week (and next month)! This chicken noodle soup freezes beautifully. Portion into freezer bags or airtight containers and freeze for up to 4-6 months. When ready to eat, thaw overnight in the fridge.

How to reheat: Reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also reheat a bowl in the microwave in 20 second increments until warmed through.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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