- What Type of Noodles?
- How to Make Homemade Chicken Noodle Soup
- Is Chicken Noodle Soup Healthy?
- How to Store Chicken Noodle Soup
- What Can I Add to Chicken Soup to Give It Flavor?
- Common Questions
- Ready to Slurp Up Some Comfort?
Chicken noodle soup always comes to mind when I’m stuck at home shivering under blankets, coughing my head off, and wondering why I ever left the house. I mean, chicken noodle soup really does feel like a warm hug when you need it the most, am I right? It’s comforting, simple, and honestly, you probably already have half the stuff you need just chillin’ in your fridge. Today I’m breaking down everything you need to know so you can ladle up giant bowls of cozy in your own kitchen.
What Type of Noodles?
You’d think choosing noodles would be no biggie but trust me, it makes a difference. Chicken noodle soup shines when you pick the right kind. Some folks argue about egg noodles being best. I totally side with them. Egg noodles soak up that brothy goodness, but they don’t get all mushy and fall apart if you’re eating leftovers the next day (which… you know you’re gonna).
But hey, if you only have spaghetti or spiral pasta, don’t stress. Use what you’ve got. I’ve tossed in everything from ramen crumbles to broken fettuccine on lazy days. The biggest tip? Boil noodles separate if you’re storing soup for a few days. That way, no soggy sadness.
A neighbor once told me: “Whatever noodle makes you happiest is the best noodle.” Couldn’t say it better myself.
How to Make Homemade Chicken Noodle Soup
Okay, let’s get into the main event. No fancy skills required here, promise. I’d mess it up if it was too complicated.
- Chop your veggies. Carrots, celery, onion. Start with these three. I sometimes sneak in garlic because, well, garlic is always welcome.
- Cook the chicken. Boneless thighs or breasts work. Add ‘em to a big pot with a bit of oil, brown for a couple minutes, then toss the veggies in.
- Pour in broth. About 8 cups. Homemade broth has bragging rights but honestly, the store stuff is fine (doctor it up with bay leaves, a little dried oregano, and a splash of soy sauce for umami).
- Simmer. Let it gently bubble for 20 minutes so flavors party together.
- Add noodles. Toss your favorite noodles in for the last 6–8 minutes. Don’t overcook; they’ll keep soaking up broth even after you turn off the heat.
- Season. Salt, pepper, maybe squeeze in some lemon or a handful of fresh parsley at the end.
Trust me, nothing feels cooler than smelling soup cooking up while you scroll your phone and pretend to do chores.
“After trying this chicken noodle soup recipe, my kids actually ate seconds. That never happens. It just tastes like pure comfort in a bowl!” – Molly, real soup lover
Is Chicken Noodle Soup Healthy?
Here’s the honest scoop. Chicken noodle soup can totally be good for you, depending on what you toss in. You’ve got lean protein from the chicken. Veggies bring vitamins and fiber (that’s always good news). If you skip mountains of salt and avoid crazy fatty cuts, it’s light and filling.
You’re also sipping on broth, which helps you hydrate. Plus, steam from chicken noodle soup can feel like a mini spa for your head when you’ve got sniffles. Not saying it’s magic medicine, but I’ll go out on a limb and call it my go-to home remedy. Somewhere between grandma’s wisdom and “it just tastes so good.”
How to Store Chicken Noodle Soup
I swear half my leftovers go bad because I forget ‘em, but not this one. Chicken noodle soup sticks around for lunch, dinner, or let’s be honest, a midnight snack. Here’s some tips so your soup stays lovely:
- Store soup and noodles separately if possible, so noodles don’t get all bloated.
- Airtight container in the fridge — good for about 3 days.
- Want to freeze? Cool it down first, pour into freezer bags, and lay ‘em flat to save space.
- Reheat gently on the stove for best flavor. Microwave works in a pinch but stir often.
Best part? It’ll still taste like a five-star restaurant even after heating up two days later.
What Can I Add to Chicken Soup to Give It Flavor?
So, you want to jazz up your chicken noodle soup? I hear you — plain can be bland if you’re not careful, but there’s no reason to settle for boring. Adding a hit of extra flavor is super simple. Start with a pinch of dried herbs, like thyme or parsley. You can also throw in a splash of lemon juice or a shake of hot sauce if you like a little kick. Garlic powder or crushed red pepper is good too.
If I’m feeling daring (or just tired of the same old), I scatter in a handful of chopped spinach, a squeeze of sriracha, or even grated parmesan on top. Honestly, there are no rules. Go with your gut, and if it sounds weird but you want to try it, hey — sometimes weird turns out ridiculously tasty.
Common Questions
Q: Can I use rotisserie chicken for chicken noodle soup?
Sure can! Just shred it up and add it at the end so it doesn’t dry out.
Q: What if I don’t have chicken broth?
Water with a bouillon cube is totally okay. Even vegetable broth works in a pinch.
Q: How do I fix bland chicken noodle soup?
More salt, a splash of soy sauce, or squeeze in some fresh lemon. Taste and tweak as you go — don’t be afraid.
Q: Can I make chicken noodle soup gluten-free?
Yep! Just use your favorite gf noodles. Rest stays the same.
Q: Is it possible to add more veggies?
Absolutely, pile ‘em in. Corn, peas, spinach, even zucchini. Soup is forgiving.
Ready to Slurp Up Some Comfort?
Chicken noodle soup is honestly my number-one comfort food. It’s easy to make, you can tweak it however you want, and it’s basically a hug in a bowl. Take these tips — and don’t overthink the details — and give it a whirl. If you’re craving more cozy recipes, check out this beginner-friendly guide to homemade bread to complete your comfort meal lineup.
Soup’s on, friends. Grab a big spoon and enjoy — you’ll probably want to make it again tomorrow (I always do).
Cozy Chicken Noodle Soup
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 tbsp oil for cooking
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 lb chicken breasts or thighs boneless, skinless
- 8 cups chicken broth or stock
- 1.5 cups egg noodles or other noodles
- 1 bay leaf optional
- 1/2 tsp dried oregano optional
- 1 tbsp soy sauce for umami, optional
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1 lemon juice for finishing
- 2 tbsp fresh parsley chopped, optional
Instructions
- Heat oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add chicken and cook for 2–3 minutes to brown slightly.
- Pour in chicken broth. Add bay leaf, oregano, and soy sauce. Bring to a gentle simmer and cook for 20 minutes.
- Add noodles and simmer for 6–8 minutes or until tender.
- Remove bay leaf, season with salt, pepper, and lemon juice. Stir in parsley before serving.