Chicken Noodle Soup is a warm, comforting dish made with tender chicken, noodles, and vegetables in a tasty broth. It’s perfect for cozy days and helps you feel better when you’re a bit under the weather.
I like adding a squeeze of lemon or a dash of hot sauce for a little extra kick. Sometimes I sneak in extra veggies just to make it healthier—and because I enjoy the color!
To save time, I use cooked chicken or grab a rotisserie chicken from the store. It makes this classic soup quick and easy to make any day of the week.
Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts or thighs; they cook quickly and stay tender. If you prefer, turkey or firm tofu can be good substitutes for a different protein boost.
Egg noodles: These noodles add a soft, comforting texture. You can swap in whole wheat or rice noodles for a gluten-free or richer option, depending on your preference.
Carrots and celery: These vegetables add crunch and sweetness. Frozen diced carrots and celery work well if fresh isn’t available. For more flavor, add chopped onion or bell peppers.
Chicken broth: This liquid forms the soup’s base. Use low-sodium broth to control salt or veggie broth for a vegetarian version. Homemade broth adds depth, but good quality store-bought works fine.
Garlic and ginger: These aromatics give a warm, spicy kick. Fresh garlic and ginger are best, but minced jar garlic and ground ginger can be quick substitutions if time is tight.
How do I cook noodles without them sticking together?
Boil water with a pinch of salt, then add the noodles. Stir immediately to prevent sticking. Cook until just al dente, then drain and rinse with cold water to stop cooking and remove excess starch.
- 1. Use a large pot of boiling water with plenty of room for noodles to move.
- 2. Stir once or twice during cooking to keep noodles separate.
- 3. Drain and rinse under cold water before adding to the soup to prevent sticking.
How to Make Chicken Noodle Soup?
Ingredients You’ll Need:
Broth and Chicken
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup cooked chicken, shredded (optional)
Vegetables
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 medium onion, diced
Other Ingredients
- 2 cups egg noodles
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total time: about 40 minutes.
Step-by-Step Instructions:
1. Cook the Chicken
In a large pot, boil water and cook chicken breasts for about 15 minutes. Remove, let cool, then shred or cut into pieces.
2. Prepare the Vegetables
In the same pot, heat olive oil. Add diced onion, carrots, and celery. Cook for 5-7 minutes until veggies are tender.
3. Add Broth and Chicken
Pour in chicken broth. Add cooked chicken pieces. Bring to a gentle simmer and cook for 10 minutes to blend flavors.
4. Cook the Noodles
Add egg noodles to the soup. Cook for 8-10 minutes until noodles are tender. Stir occasionally to prevent sticking.
5. Season and Serve
Season with salt and pepper. Garnish with parsley if desired. Serve hot and enjoy!
