Homemade Chicken Noodle Soup
Chicken noodle soup is the ultimate comfort food: tender chicken, soft noodles and vegetables in a golden savoury broth. It is perfect for cold days and for when you feel under the weather. Homemade is simple, warming and far better than anything from a can.
Why You Will Love This Homemade Chicken Noodle Soup
- A golden, flavourful broth with tender chicken and vegetables
- Made in one pot with everyday ingredients
- Freezes well, so you can keep a batch ready for busy days
Ingredient Notes
Chicken: Bone-in pieces make the richest broth. Carrots, celery and onion: The classic soup base. Egg noodles: Soft and quick-cooking. Herbs and garlic: Thyme, parsley and bay leaf add fragrance.
Tips for a Rich Broth
Simmer the chicken gently, never at a hard boil, so the broth stays clear and flavourful. Shred the chicken and return it to the pot. Cook the noodles right before serving if you plan to store leftovers to keep them from absorbing all the broth.
Serving and Storage
Serve hot with crusty bread and a squeeze of lemon. The soup keeps for four days in the refrigerator. For freezing, freeze the broth and chicken without the noodles for up to three months.
Frequently Asked Questions
Which chicken cut is best for chicken noodle soup?
Bone-in pieces such as thighs or a whole chicken make the richest broth. Boneless breast works for a quicker version, but the broth will be lighter.
Why add the noodles at the end?
Noodles keep absorbing broth and turn mushy if left to sit. Cook them just before serving, or separately, if you plan to store leftovers.
How can I make the broth clear?
Simmer gently and skim the foam from the top. Avoid boiling hard, which makes the broth cloudy.
Can I make chicken noodle soup in a slow cooker?
Yes. Cook on low for six to eight hours, shred the chicken and add noodles during the last 20 minutes.
Can I freeze it?
Yes. Freeze the broth and chicken without noodles for up to three months.
What can I add for extra flavour?
Fresh dill, parsley, lemon juice, ginger or garlic add brightness and depth.
More Recipes You Will Love
- Roasted Tomato Basil Soup: roasted soup with fresh basil
- Coq au Vin: French chicken braised in red wine
- Baked Mac and Cheese: creamy, golden baked pasta
- Hot and Sour Soup: peppery, tangy soup
- 500 g chicken breast or thighs (whole pieces, skinless)
- 8 cups chicken stock (about 2 litres; low-salt if possible)
- 2 medium carrots (peeled and sliced into 5 mm rounds)
- 2 stalks celery (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 150 g egg noodles
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, to finish)
- Salt and pepper to taste
- 1 Prepare the VegetablesPeel the 2 carrots and slice them into 5 mm rounds. Slice the 2 celery stalks to the same thickness, dice the onion into 1 cm pieces and mince the 3 garlic cloves. Keep the garlic in a separate small bowl.Tip: Cutting everything to a similar size means the vegetables cook at the same rate and every spoonful has a bit of each.
- 2 Season the ChickenPat the 500 g of chicken dry with kitchen paper and season both sides with a good pinch of salt and some freshly ground black pepper.Tip: Seasoning the chicken before it goes in the pot flavours the meat itself, not just the broth.
- 3 Heat the OilPlace a large, heavy-based pot or Dutch oven (at least 4 litres) over medium heat. Add 2 tablespoons of olive oil and warm it for about 1 minute, until it shimmers.Tip: A wide, heavy pot gives the vegetables room to soften evenly without burning.
- 4 Soften the Onion, Carrot and CeleryAdd the diced onion, sliced carrots and celery to the pot. Cook for 6 to 7 minutes, stirring often, until the onion turns soft and translucent and the vegetables start to sweeten.Tip: Cook gently and do not let the vegetables brown. Slowly softened vegetables give a clean, sweet, golden broth.
- 5 Add the Garlic and ThymeStir in the minced garlic and 1 teaspoon of dried thyme and cook for about 30 seconds, until you can smell them, stirring constantly.Tip: Garlic burns quickly and turns bitter, so add it last and move on to the next step as soon as it smells fragrant.
- 6 Pour in the StockPour in the 8 cups of chicken stock, scraping the bottom of the pot with a wooden spoon to lift any golden bits. Drop in the 2 bay leaves and bring everything to a boil over high heat.Tip: Low-salt stock is best, because the soup reduces slightly and you can then season to taste at the end.
- 7 Add the ChickenTurn the heat down to low and lay the chicken pieces in the pot, making sure they are fully covered by the liquid. Top up with a little hot water if needed.Tip: Cooking the chicken whole, then shredding it afterwards, keeps the meat much juicier than adding diced chicken.
- 8 Simmer for 20 MinutesSimmer gently, with the lid slightly ajar, for 20 minutes. Skim off any grey foam that rises to the surface. The chicken is done when it is white all the way through and reaches 75 C (165 F) on a meat thermometer.Tip: Keep the broth at a gentle bubble. A hard boil makes the chicken tough and the broth cloudy.
- 9 Shred the ChickenLift the chicken out onto a board and let it cool for 2 to 3 minutes. Shred the meat into bite-sized pieces with two forks, then return it to the pot.Tip: Shred along the grain of the meat for tender strands. Discard any gristle or skin that is left.
- 10 Cook the NoodlesBring the soup back to a gentle boil, stir in the 150 g of egg noodles and cook for 6 to 8 minutes, until the noodles are tender but still have a little bite.Tip: If you plan to keep leftovers, cook the noodles separately and add them to each bowl. Noodles left in the pot soak up the broth and turn soft.
- 11 Season and FinishFish out and discard the bay leaves. Taste the broth and add salt and black pepper until it tastes bright and savoury. Stir in 2 tablespoons of chopped fresh parsley.Tip: A small squeeze of lemon juice at the end lifts all the flavours without making the soup taste sour.
- 12 Ladle and ServeLadle the soup into warm bowls, making sure each one gets chicken, noodles and vegetables. Serve straight away with crusty bread or crackers.Tip: Leftovers keep in the fridge for up to 3 days. For longer storage, freeze the soup without the noodles for up to 3 months and add freshly cooked noodles when you reheat.