- How to Make Homemade Chicken Noodle Soup?
- What Type of Noodles Are Best for Chicken Noodle Soup?
- How to Store and Freeze Chicken Noodle Soup
- Is Chicken Noodle Soup Healthy?
- What Goes Well With Chicken Noodle Soup?
- Common Questions
- Soup That Hugs You (No Fancy Apron Required)
Ever get that midweek slump where you stare into your fridge and think, “I wish something would just make me feel warm and cozy again”? Yeah, I’ve been there. Easy Chicken Noodle Soup absolutely saved me on more cold, tired nights than I’d like to admit. And let’s be real: sometimes, you just want a darn good bowl without faffing around all night. If you’ve ever wondered how to whip up a big pot of pure comfort that even picky eaters (like my neighbor’s kid) will actually finish, stick with me! This guide is about making your own, with handy tricks and zero stress.
How to Make Homemade Chicken Noodle Soup?
Listen, there’s really no reason to overcomplicate Chicken Noodle Soup. I used to panic about cooking times and seasoning and the whole circus, but turns out it’s way more forgiving than it seems. Get some chicken (I vote for boneless thighs or breasts), classic veggies like carrots, celery, and onion, then cook it all up in a big pot with chicken broth. Boom, you’re halfway there.
Once everything’s simmering and the chicken cooks through, shred the meat right back into the pot. Toss in some noodles — I’ll talk about which kinds work best in a bit — and let those cook to just-soft but not mushy. Final touch? Plenty of salt and pepper, little swirl of lemon juice if you feel wild, and a handful of fresh parsley. Kids can help shred the chicken or add the noodles, so it turns into a family affair. Honestly, it kinda feels like a five-star restaurant meal when you’re slurping up a homemade bowl in your pajamas.
“I never thought homemade could be this easy. Made it for my sick roomie, and now everyone keeps asking for seconds. Tastes way better than canned — total gamechanger.” — Jenny from Boise
What Type of Noodles Are Best for Chicken Noodle Soup?
This one’s funny because folks get heated about noodles. I’ve tried everything from spaghetti (broken up) to those twisty egg noodles. Here’s what I know, after a thousand experiments (give or take): wide egg noodles soak up the broth and stay fluffy. Classic for a reason. If you only find thin egg noodles, those absolutely work too — they just kinda soften faster, so keep an eye out, don’t wander off.
Honestly, you could even use macaroni, rotini, or something random hiding in your pantry. Kids love shapes, so sometimes I’ll throw in little wagon wheels. Just know, some noodles will get soggier if you let leftovers chill in the soup, but we’ll chat about storage hacks next. Either way, don’t stress too much — the broth’s really the star, so pick what you’ve got.
How to Store and Freeze Chicken Noodle Soup
Okay, funny confession time. The first time I tried to store Chicken Noodle Soup, my noodles turned into mushy mystery blobs. Don’t make my mistake. If you want leftovers to taste as magical as day one, ladle the soup and noodles into separate containers. Refrigerate both, then just combine and reheat whenever you crave it — trust me on this.
To freeze your soup, skip the noodles entirely in the soup batch. Cool the broth and chicken down, pour into freezer-safe bags or containers, and label so you don’t end up defrosting mystery dinner in a couple months. Noodles should be cooked fresh when you reheat. Soup lasts in the fridge for three or four days, max. My friend Cindy swears she keeps hers a week, but I’m just not that brave.
Is Chicken Noodle Soup Healthy?
Short answer: Yep, it absolutely can be. Chicken Noodle Soup is packed with protein from chicken, plus nice veggies and a light, brothy base. Skip heaping in salt, and you’ve got a hearty soup that hydrates and helps you feel full (without being heavy like some creams).
I’ve used whole grain noodles before when feeling extra responsible for my health. Add extra veggies if you like — spinach, peas, whatever needs using up from the fridge. If you cut back on sodium and use a low-sodium broth, you’re golden. Besides, moms and grandmas for generations can’t be wrong, right? This soup’s a classic for sick days for a reason.
What Goes Well With Chicken Noodle Soup?
Serving this soup? Oh buddy, there are a million ways to make it a meal. Here are a few of my favorites for variety’s sake:
- Crusty bread or saltines: Because you need something to swipe through every last drop.
- Side salad: Feels fresh, and balances all the cozy warmth with crunch.
- Grilled cheese sandwiches: Soup + melty cheese is always a win, especially in winter.
- Fruit salad: Sounds weird, but the sweet bite next to savory is awesome.
If you want to level up, toss in a handful of fresh herbs right before serving for that pop of color and flavor. (My aunt does dill — I never knew that was a thing, but it’s good!) A dollop of sour cream or a sprinkle of Parmesan works too if you’re feeling fancy. Mix, match, and make it weirdly perfect for you.
Common Questions
Can I use rotisserie chicken to save time?
Totally! Shred it up and add it toward the end so it doesn’t dry out.
What’s the best way to reheat leftovers?
Stovetop on low heat is safest. If you stored noodles apart, great — add them in as it warms up.
Can I throw in other veggies?
Absolutely. Peas, corn, zucchini, spinach, whatever you got. Cleaning out the fridge is basically a bonus.
How do I make it gluten-free?
Use gluten-free noodles or even diced potatoes. Tastes just as comforting, honest.
Is it okay to freeze with noodles already in?
It’ll work, but the noodles get pretty soft. For best texture, freeze the soup without the noodles, then cook and add fresh ones when you reheat.
Soup That Hugs You (No Fancy Apron Required)
Okay, so that’s my not-so-secret method for Easy Chicken Noodle Soup success. It’s low-fuss, customizable, and beats any old can of soup by a mile. If you’ve never tried making it from scratch, what are you waiting for? Hop into the kitchen, mess it up a little, and make it yours. If you want more practical home cooking ideas, check out Serious Eats chicken soup tricks. Trust me, once you try this, you’ll never want to pick up another bland, store-bought version again.
Homemade Chicken Noodle Soup
Equipment
- Large Pot
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1.5 lb chicken thighs or breasts boneless, skinless
- 8 cups chicken broth low sodium preferred
- 2 cups egg noodles wide or thin, uncooked
- 1 tbsp lemon juice optional, for brightness
- salt and pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add chicken, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until chicken is fully cooked.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add noodles and cook for 6–8 minutes until just tender. Do not overcook.
- Stir in lemon juice and parsley. Adjust seasoning if needed. Serve hot.
Notes
Try variations with extra veggies, whole grain noodles, or gluten-free alternatives like potatoes.