I’ve tried countless versions of chicken noodle soup, but this recipe hits every mark—rich, homemade broth, tender chicken, and fresh vegetables. It’s not just about comfort; it’s about balance and depth of flavor. Whether you’re looking for a weeknight meal or something to soothe a cold, this soup delivers. But what sets it apart isn’t just the ingredients—it’s the technique. Let me show you how to elevate this classic dish beyond the ordinary.
Recipe
This chicken noodle soup is the ultimate comfort food—it’s cozy, flavorful, and downright soul-warming. Trust me, people have literally called it “the best they’ve ever had.”
The secret? Homemade broth that’s simmered to perfection with fresh herbs, tender shredded chicken, and a generous helping of veggies that soak up all that goodness.
I’ve made this recipe countless times, and it never fails to bring a crowd together, whether it’s for a weeknight dinner or a remedy for the sniffles.
The broth is rich, the noodles are perfectly al dente, and every spoonful is like a hug in a bowl.
Don’t let the simplicity fool you—this soup is a flavor powerhouse, and once you try it, you’ll be making it on repeat.
Ingredients
The foundation of a great chicken noodle soup lies in the quality of its ingredients—each one plays a role in building layers of flavor and comfort. Start with fresh, wholesome components for the best results, but don’t stress about substitutions; this recipe is forgiving and adaptable. Here’s what you’ll need:
- Chicken: Bone-in, skin-on chicken thighs or a whole chicken are ideal—they release collagen as they cook, creating a richer broth. Rotisserie chicken works in a pinch for a quicker version.
- Broth: Homemade broth is unbeatable, but a high-quality store-bought low-sodium chicken broth is a solid backup.
- Vegetables:
- Onions, Carrots, and Celery (the “Holy Trinity”): These aromatics form the base of the soup. Chop them uniformly for even cooking.
- Garlic: Freshly minced garlic adds depth—don’t skip it!
- Noodles: Egg noodles are classic, but feel free to use whatever you have on hand—penne, fusilli, or even rice noodles. Cook them separately to avoid mushiness.
- Herbs:
- Fresh Parsley: Adds a bright, fresh finish.
- Bay Leaves: A subtle, earthy note—remove them before serving.
- Thyme: Fresh sprigs are best, but dried thyme works too.
- Seasoning:
- Salt and Pepper: Essential for layering flavor—season in stages.
- Chicken Bouillon (optional): Use sparingly to intensify the broth if needed.
- Extras:
- Lemon Juice: A splash at the end brightens the soup.
- Olive Oil: A drizzle adds richness and shine.
Pro Tip: Simmer the chicken bones after removing the meat for an extra boost of flavor in the broth—this step is optional but worth the effort. Use fresh herbs whenever possible; they elevate the dish from good to unforgettable.
How to Make the Best Classic Chicken Noodle Soup
– Season and serve: Stir in chopped parsley, salt, and pepper to taste. Remove bay leaves before serving.
*Pro tip:* A squeeze of lemon brightens the flavors—add it just before eating.
– Adjust consistency: If the soup thickens upon standing, thin it with a bit of hot broth or water.
*Watch out:* Noodles continue absorbing liquid, so store leftovers with extra broth.
Nutrition
Chicken noodle soup is a comforting dish that provides essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 35mg |
| Sodium | 850mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 15g |
Chef Tips
When making chicken noodle soup, I always start by simmering the bones for stock—it adds depth of flavor without extra effort. I prefer using a whole chicken for both meat and broth, removing the meat before shredding.
Season generously, but taste as you go. Add noodles last to prevent overcooking. Finish with fresh herbs like parsley or dill for brightness.
A touch of lemon juice balances the richness.
