This Chicken Noodle Soup recipe is exactly what you need on a cool winter day to warm you from the inside out. Filled with juicy chicken and tender noodles and only takes 30 minutes to make.
This Chicken Noodle Soup is made with simple ingredients and a homemade chicken broth.
- Chicken: The secret to getting the most tender chicken is using chicken thighs! Chicken thighs also cook much quicker. You can use boneless or bone-in chicken. Thighs also provide extra flavor and don’t dry out like chicken breast does.
- Broth: We make our own homemade chicken broth but you can substitute for low-sodium chicken broth.
- Vegetables: Onions, celery and carrots are used for our chicken noodle soup. You can also add any other fresh or frozen veggies you would like.
- Seasonings: Dill and freshly-pressed garlic brighten the flavor palette and I love adding Mrs. Dash (no-salt seasoning).
Which types of noodles are the best to use
I use spiral noodles or egg noodles in my chicken noodle soup. Try not to overcook your noodles because when you store them they tend to get mushy.
Can I make this gluten free
Yes you can! Simply substitute the noodles for gluten-free noodles.
Is homemade broth better than store bought
Homemade Chicken Broth adds a richness of flavor that you just can’t get with store bought. Our Homemade Broth is also loaded with nutrients.
This easy chicken soup takes about 30 minutes to make. The last 5 minutes add some fresh dill and some garlic pressed and it will really make your chicken noodle soup taste amazing!
- Cook the Chicken: In a large soup pot, combine water, Chicken Broth, and salt. Bring to a boil then add chicken thighs and cook uncovered 20 minutes.
- Saute Veggies: In a large skillet saute onion and celery in oil until golden then add to the soup pot
- Add Noodles and Veggies: Add 1/2 lb of either spiral noodles or egg noodles and sliced carrots to the pot and cook 15 min at a low boil.
- Shred Chicken: As the pasta cooks, remove thighs from the pot and shred with forks (discarding bones and fat), then add the chicken back to the pot.
- Season: In the last 5 minutes of cooking, add fresh dill and press in 1 garlic clove. Add salt to taste. Simmer another minute then turn off the heat.
Storing Leftover Chicken Noodle Soup
If storing longer than 1-2 days, it’s best to store the soup and the noodles separately and recombine right before serving. Keeping the noodles in the soup will tend to make the noodles mushy.
- Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
- To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen up to 3 months.
- Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.
- In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
- In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
- Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
- While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
- The last 5 minutes season soup with more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill. Let cook for another minute and then remove from heat. Enjoy!