Few things compare to a bowl of homemade chicken noodle soup. It’s pure comfort food, especially on sick days or cold nights. The best bowls feature tender chicken and vegetables, a flavorful broth, and chewy egg noodles. Here’s how to make chicken noodle soup that captures all those elements.
What are the best noodles for chicken noodle soup?
Egg noodles are the best choice for chicken noodle soup. These flat, wide noodles have a rich flavor and a slightly chewy texture. Other dried pastas also work in this soup, especially smaller pasta shapes like farfalle and elbow macaroni. If you use a long-strand pasta like spaghetti or fettuccine, break the noodles into bite-sized pieces before you cook them. The soup will be hard to eat if the noodles don’t fit on a spoon!
Can you make homemade chicken noodle soup with rotisserie chicken?
Using a rotisserie chicken is a great shortcut for most chicken soup recipes. That said, soups made with precooked chicken don’t have the same depth as those which start out with uncooked meat. With precooked chicken, you’ll miss out on two important steps: browning the chicken and simmering the chicken bones. You can give the soup a boost by using the chicken carcass to make homemade broth. If the soup is still missing something, stir in 1 tablespoon chicken bouillon granules.
When you’re ready to dig deeper into the soul-warming world of chicken soups, try our creamy chicken noodle soup, Instant Pot chicken noodle soup and slow-cooker chicken noodle soup.
Chicken Noodle Soup Ingredients
- Chicken thighs: Bone-in chicken is the way to go when making soup. The bones keep the meat tender and add deep flavor to the broth.
- Kluski or other egg noodles: Kluski is the Polish word for noodles. These thick-cut egg noodles hold up well in soups. If you can’t find them, use another type of egg noodle (including homemade egg noodles).
- Onions, carrots and celery: These aromatic vegetables form the backbone of many familiar soups.
- Chicken broth: We highly recommend using a homemade chicken broth. High-quality broth makes high-quality soup. Of course, homemade isn’t always in the cards, and there are plenty of good store-bought chicken broth brands.
- Lemon juice: Lemons are the secret ingredient in this recipe. The juice brightens up the flavors and gives the soup a little extra oomph. Freshly squeezed is best, but you can use bottled lemon juice in a pinch.
Directions
Step 1: Brown the chicken
Pat the chicken dry with paper towels, and sprinkle with salt and pepper. In a 6-quart stockpot, heat the oil over medium-high heat. Add the chicken in batches, cooking until dark golden brown, three to four minutes. Remove the chicken from the pot. When all the chicken is browned, discard all but 2 tablespoons drippings.
Step 2: Cook the onions
Add the onion to the remaining drippings. Cook and stir over medium-high heat until tender, four to five minutes. Add the garlic, and cook for one minute longer.
Step 3: Release any brown bits from the pan
Add the broth to the pot. As you bring the broth to a boil, stir to loosen any browned bits from the bottom of the pot.
Step 4: Simmer the soup
Return the chicken to the pot. Add the celery, carrots, bay leaves and thyme. Reduce the heat, and simmer, covered, until chicken is tender, 25 to 30 minutes. Transfer the chicken to a plate, and set aside.
Step 5: Cook the noodles
Remove the soup from the heat, and add the noodles. Let stand, covered, until the noodles are tender, 20 to 22 minutes.
Editor’s Tip: Prepare the noodles separately if you’re making chicken noodle soup ahead of time, or if there’s a chance you’ll end up with leftovers. The noodles will absorb liquid as they sit in the soup, so they’ll lose their chewy texture and become mushy over time.
Step 6: Shred the chicken
Meanwhile, when the chicken is cool enough to handle, remove the meat from the bones. Discard the bones. Shred the meat into bite-sized pieces.
Step 7: Finish the soup
When the noodles are tender, return the shredded meat to the stockpot. Discard the bay leaves, and stir in the parsley and lemon juice. If desired, adjust the seasoning with additional salt and pepper.
Editor’s Tip: The chicken bones still have a lot of life to give! Save them, and them in your next batch of homemade chicken stock.
Recipe Variations
- Avgolemono (Greek egg-lemon soup): Prepare the soup as directed, substituting 2 cups orzo pasta for the kluski noodles. Just before serving, whisk 4 large eggs with 1/2 cup fresh lemon juice in a bowl. While whisking constantly, slowly add 2 cups hot soup to the bowl (preferably just the liquid). Slowly stir the hot egg mixture into the soup. Cook for four to five minutes or until heated through but not boiling.
- Chicken tortilla soup: Prepare the soup as directed, adding one undrained 28-ounce can fire-roasted tomatoes when you add the celery and carrots. After removing the chicken thighs, do not add any noodles. Instead, stir in 1 tablespoon chili powder, 2 teaspoons cumin and 1 thinly sliced jalapeno. Once you add shredded chicken back to the soup, stir in 1/4 cup chopped fresh cilantro and 1/4 fresh lime juice. Serve with crushed tortilla chips, chopped avocado, cilantro leaves, thinly sliced radishes and lime wedges.
- Posole-style chicken soup: Prepare the soup as directed, adding three 4-ounce cans undrained diced green chiles. Replace the noodles with 3 cups cooked hominy. Just before serving, stir in 1/4 cup fresh oregano leaves and 2 to 3 cups shredded napa cabbage.
How to Store Chicken Noodle Soup
Store leftover chicken noodle soup in an airtight container in the fridge for up to four days. If possible, store the noodles separately so they don’t absorb liquid from the soup. To reheat, simmer the soup gently on the stovetop. Once hot, add the noodles and cook as directed.
Can you freeze chicken noodle soup?
You can freeze chicken noodle soup, but it’s best to freeze the noodles separately. It is possible to freeze spaghetti noodles and other cooked pastas, but it needs to be treated carefully so it doesn’t become mushy.
Let the soup cool completely. Transfer it to an airtight container, and freeze for up to three months. Thaw the soup overnight in the refrigerator, and reheat as directed.
Chicken Noodle Soup Tips
Can you make chicken noodle soup with chicken breasts?
We use chicken thighs because they’re tender and flavorful, but you can use bone-in chicken breasts if desired. It’s a leaner meat that can dry out more quickly, so pay attention to the chicken’s internal temperature. Remove the chicken from the soup when the breasts reach 165°F.
How do you keep chicken tender in chicken noodle soup?
Chicken will stay tender if it’s not overcooked. Make sure to remove the chicken thighs from the broth when they’re cooked through. Wait to add the shredded chicken back to the soup until the noodles are finished cooking. If you decide to substitute chicken breasts, try velveting your chicken to give it extra tenderness.
Is chicken noodle soup healthy?
Chicken noodle soup has a reputation for being healthy, but “healthy” can mean different things to different people. This feel-good soup contains lean protein and fresh vegetables. And a brothy soup might help you stay hydrated when you’re feeling sick. However, chicken noodle soup may contain a lot of sodium. Check the ingredients label if you’re using store-bought broth, and consider low-sodium or no-sodium options.
What goes with chicken noodle soup?
We recommend serving this soup with fluffy biscuits or crusty bread. Check out our best bread recipes if you’re ready to make a loaf from scratch.
