There is no dish more synonymous with comfort and healing than a steaming bowl of chicken noodle soup. This recipe is designed to be the ultimate version of this classic, featuring a rich, golden broth, tender shreds of chicken, and perfectly cooked noodles. Whether you are battling a winter cold or simply seeking a nostalgic meal, the key to the best chicken noodle soup lies in the quality of the stock and the aromatic base of vegetables. By taking a few extra minutes to build layers of flavor, you can create a soup that tastes like it has been simmering on a grandmother’s stove all day.
Why You’ll Love This Recipe
Perfect for Cold Weather
When the temperature drops, this soup is the perfect way to warm up from the inside out. It is a light yet satisfying meal that provides essential hydration and nutrients. It is also incredibly easy to scale up for large families or to freeze for future emergencies.
Herb & Broth Highlights
The soul of this soup is the broth. We use a combination of high quality chicken stock and fresh herbs like parsley, thyme, and a bay leaf. The addition of a small amount of lemon juice at the end brightens the savory notes and makes the chicken flavor truly pop.
Ingredients
- 2 cups shredded cooked chicken
- 8 cups chicken stock
- 2 cups wide egg noodles
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter
Instructions
- Melt butter in a large pot. Sauté onion, carrots, and celery until soft.
- Add chicken stock, thyme, and bay leaf. Bring to a boil, then simmer for 20 mins.
- Add egg noodles and cook until tender (about 7-10 mins).
- Stir in shredded chicken and parsley. Heat through.
- Season with salt, pepper, and a squeeze of lemon juice before serving.
Ingredient Highlights & Substitutions
Essential Ingredients
Mirepoix—the classic trifecta of onions, carrots, and celery—forms the aromatic foundation. Wide egg noodles are the traditional choice for their soft, comforting texture. For the chicken, using a mix of white and dark meat (like a rotisserie chicken) provides the best flavor and tenderness.
Smart Substitutions
If you don’t have egg noodles, any small pasta shape like ditalini or even broken spaghetti will work. For a gluten free version, use rice or gluten free noodles. If you want to boost the nutritional value, add some chopped kale or baby spinach during the last two minutes of cooking.
| Ingredient | Role | Best Substitute |
|---|---|---|
| Egg Noodles | Texture/Starch | Rice or Quinoa |
| Chicken Stock | Flavor Base | Bone Broth |
| Carrots | Sweetness/Color | Parsnips |
Step-by-Step Instructions
Prep Phase
Finely dice your onion, carrots, and celery. Mince the garlic and chop the fresh parsley. If you are using raw chicken, sear it in the pot first to build flavor. If using pre cooked chicken, shred it into bite sized pieces.
Cooking Phase
In a large Dutch oven or soup pot, sauté the onions, carrots, and celery in butter until softened. Add the garlic and cook for one minute. Pour in the chicken stock and add the herbs and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes to let the vegetables tenderize. Add the egg noodles and cook until just tender. Stir in the shredded chicken and fresh parsley. Finish with a squeeze of fresh lemon juice and season with salt and pepper.
Pro Tips for Perfect Results
Technique Secrets
The “Separate Noodle” trick: If you plan on having leftovers, cook the noodles separately and add them to each bowl. If you leave noodles in the soup overnight, they will absorb all the broth and become mushy. Also, adding a splash of fish sauce or soy sauce (just a teaspoon!) provides an incredible depth of umami without making the soup taste like fish or soy.
Common Mistakes to Avoid
Don’t overcook the noodles. Since they will continue to sit in the hot broth, aim for just under al dente when you turn off the heat. Also, avoid using a stock that is too salty; it is always better to use low sodium stock and adjust the seasoning yourself at the end.
Serving Ideas & Pairings
Presentation & Plating
Serve in wide, deep bowls with a final sprinkle of fresh parsley on top. A side of crusty, buttered bread is the perfect tool for soaking up every last drop of the golden broth.
Pairing Suggestions
This soup is a complete meal, but it pairs beautifully with The Best Chicken Salad Recipe for a classic “soup and sandwich” lunch combo.
Frequently Asked Questions
Q1: Can I make this in a slow cooker?
Yes. Add everything except the noodles and parsley to the slow cooker and cook on low for 6 to 8 hours. Add the noodles during the last 20 minutes.
Q2: How do I freeze chicken noodle soup?
Freeze the soup without the noodles. When you are ready to eat, thaw the soup and cook fresh noodles in the broth.
Q3: Can I use raw chicken?
Absolutely. Simmer the whole chicken breasts in the broth until cooked, then remove, shred, and add back in at the end.
Conclusion
This best chicken noodle soup recipe is more than just a meal; it is a bowl of pure comfort. By focusing on a rich broth and fresh aromatics, you create a dish that is deeply satisfying and timeless. It is a staple recipe that belongs in every cook’s collection, ready to bring warmth and wellness whenever it is needed.
