- What Type of Noodles?
- About the Chicken Stock
- How to Make Homemade Chicken Noodle Soup
- Is Chicken Noodle Soup Healthy?
- How to Store Chicken Noodle Soup
- Common Questions
- Go Make It, You’ll Love It
Chicken Noodle Soup Recipe is basically my big, cozy blanket when life feels a little bit sideways. Ever crave something warm, simple, and so dang satisfying on a dreary day? Ugh, same here. This trusty soup isn’t just for sniffle season or sick days—it’s pure comfort in a bowl. Plus, making it yourself? Honestly, way easier than you’d think. You only need a handful of real ingredients, some honest effort, and I promise you’ll get that five-star restaurant flavor (yep, totally not exaggerating).
What Type of Noodles?
No shame—noodles totally matter! I know some folks will shout about classic egg noodles (and okay, they really are the gold standard for Chicken Noodle Soup Recipe). Their gentle chewiness soaks up broth but doesn’t fall apart into blobby mush. That being said, if you’re like me and sometimes only have spaghetti or even those fancy rotini hanging out in the pantry, go for it. Use what you have! In fact, thinner pasta cooks up quick and brings a different sort of bite. Thick, hearty homemade noodles? That’s next-level comfort. I even once used those spiral noodles from a kid’s pasta box—no shame in my game.
Just, whatever you choose, don’t overcook them. Limp noodles make me incredibly sad. Cook them separately first if you want to keep ‘em perfect when reheating leftovers. Trust me—no one likes a soggy noodle situation.
I never thought homemade could beat my favorite diner’s soup until I tried it myself. So easy and tastes honestly better!
About the Chicken Stock
Here’s a little confession: stock is the backbone of any Chicken Noodle Soup Recipe. Obviously. But you don’t need anything wild or chef-y. You can totally use store-bought broth—just spring for low sodium so you can taste and season it yourself. But if you can, make your own! (It’s not scary, promise.) I sometimes save leftover bones or rotisserie chicken bits and simmer them with carrot ends and onion skins. Throw it all in a big pot, add water, and let it do its thing while you fold the laundry or scroll TikTok (okay, I do both).
Your homemade stock is like a flavor hug, richer and somehow more loving. But honestly, don’t sweat it if you don’t have time. Boxed broth works—just maybe dress it up with extra garlic or a bay leaf.
How to Make Homemade Chicken Noodle Soup
Okay, let’s make this super doable (because who has time for complicated instructions on a Tuesday night).
- Grab a big soup pot. Heat a splash of olive oil (or butter! that’s what my grandmother did).
- Toss in chopped onions, carrots, and celery. Saute them until they’re just a little soft and everything smells like magic.
- Add minced garlic. Give it another minute.
- Pour in your chicken stock (homemade or store-bought). Turn heat to medium-high.
- Drop in cooked chicken pieces (shredded rotisserie, leftover roast, you name it).
- Bring everything to a gentle simmer. Season with salt, pepper, and maybe some dried thyme or parsley.
- Boil noodles separately if you want them al dente, or toss them right in to cook in the broth.
- Taste, adjust seasoning (seriously, don’t skip this!), and serve steaming bowls to whoever’s lucky enough to be in your kitchen.
Boom. Homemade Chicken Noodle Soup Recipe without a sweat. And your house is gonna smell so good.
Is Chicken Noodle Soup Healthy?
Big yes—unless you pour in a truckload of salt or double up on noodles (which, fine, I sometimes do). The classic Chicken Noodle Soup Recipe is packed with nourishing stuff: protein from chicken, vitamins from veggies, and soothing broth that’s super easy on the tummy. Whenever I’m getting over a cold, or just want to have something lighter but filling, I reach for this. It’s like the food version of your mom’s best hug.
Some folks avoid pasta when watching carbs (been there) so you can always swap noodles for zucchini ribbons or rice. It’s versatile and really forgiving. If you make your own stock, you can skip preservatives and control sodium better too. A homemade bowl just feels good for you.
How to Store Chicken Noodle Soup
Okay, true story—I always make a huge batch and somehow it disappears quickly. But if you’ve got leftovers, here’s what works:
- Let the soup cool a bit (otherwise, your fridge will get steamy).
- Store in an airtight container—chilled fast so it doesn’t get weird.
- If you can, keep noodles separate from the broth so they don’t soak up all the liquid and turn gummy.
- It’ll last three or four days in the fridge. You can freeze the broth/chicken/veggies (leave out the noodles) for a couple months, easy.
That way, next time you need a warm hug in a bowl, just defrost, heat, and drop in some fresh noodles. Trust me—a total lifesaver on a crummy day!
Common Questions
Do I have to cook noodles separately?
Nope! But if you want noodles to stay firmer in leftovers, it’s a good idea.
Can I use leftover rotisserie chicken?
Oh, absolutely. It’s my favorite hack when I don’t feel like cooking chicken from scratch.
What veggies are best in Chicken Noodle Soup Recipe?
I go classic: carrots, celery, and onion. But honestly, clean out your fridge. Toss in peas, corn, spinach—whatever.
Can I freeze Chicken Noodle Soup Recipe?
You sure can. Just maybe skip adding the noodles until you reheat it.
Does it reheat well?
Totally. Sometimes it tastes better the next day (just add a splash more broth if it’s thickened up
Go Make It, You’ll Love It
So, there you go—one comforting Chicken Noodle Soup Recipe anyone can pull off. Not complicated, totally tweakable, and it just makes you feel grounded no matter what’s going on. Don’t let anything intimidate you here; get your big soup pot and start small. You’ll end up with a simple, classic bowl that beats anything from a can—promise. For more ways to spice it up, or learn how homemade broth can support your immune system, check out this helpful guide from Cleveland Clinic. You’ve got this. Happy cooking!
Chicken Noodle Soup
Equipment
- Large Soup Pot
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken stock or broth homemade or low-sodium store-bought
- 2 cups cooked chicken shredded
- 2 cups egg noodles or pasta of choice
- salt and pepper to taste
- 1 tsp dried thyme or parsley optional
Instructions
- Heat olive oil or butter in a large soup pot over medium heat.
- Add onions, carrots, and celery. Sauté until softened and fragrant.
- Add minced garlic and sauté for another minute.
- Pour in chicken stock and bring to a gentle simmer.
- Stir in cooked, shredded chicken and dried herbs. Season with salt and pepper.
- Add egg noodles and cook until tender, or cook noodles separately and add before serving.
- Taste and adjust seasoning. Serve hot and enjoy!