Comforting and delicious, there’s nothing like a bowl of homemade Chicken Noodle Soup.
We all make lots of homemade dishes, so many of which evoke memories of the familiar. But Chicken Noodle Soup somehow transcends the familiar. Maybe because it’s tied so closely to comfort, warmth, happiness, and all-round good feelings. Good thing this recipe is so simple to make!
One of the reasons we associate Chicken Noodle Soup with feeling good is because, for most of us, it’s a childhood favorite, something almost everyone grew up eating, and often the first thing our mothers turned to when we felt sick. And there’s a good reason that we still eat chicken soup when we don’t feel well. Chicken soup has a very long history of being a healing food, starting with ancient Greek, Chinese, Jewish, and European cultures, all of whom believed chicken soup contained medicinal properties. In China, chicken soup is given to the elderly and to pregnant women because of the belief that it provides energy. And even though none are conclusive, there have been many modern studies that promote the healing benefits of chicken soup. But while the jury is out regarding exactly how chicken soup might work as a medicine, there are two things we know for sure: it’s nutritious and it tastes delicious, which is enough to make us feel better for having eaten it.
Our recipe for Chicken Noodle Soup resembles the classic version, made popular in the United States in 1934 by Campbell’s, of course! We’re recommending egg noodles (choose the width you like best) but any kind of pasta works (if you love Italian Wedding Soup, it might even inspire you to use tiny acini de pepe). Our choice of low-sodium chicken broth allows you to adjust the salt component, but if you prefer regular chicken broth, go for it! Whether you make this recipe the way we suggest or modify it to your liking, Chicken Noodle Soup takes hardly any time to make but will taste like you’ve been cooking it all day.
You can buy a rotisserie chicken to use in this recipe, but it won’t take very much time for you to make Shredded Chicken, if you feel up to it. And a great way to add even more depth to your chicken broth is to shred chicken already prepared with other flavors, like this Roast Chicken or Herb Baked Chicken Breast. If you prefer dark meat, shred these Baked Chicken Thighs.
The Secret to Great Soup
While soup, especially Chicken Noodle Soup, is in many ways the most simple, homey dish, it gets its deep and satisfying taste from the way all of the ingredients develop together. And there are some easy—but essential—things to do that will ensure your soup develops maximum flavor with minimal effort!
It all starts with softening the vegetables in butter (you can use oil but butter really does bring the flavor): carrots and celery first, and then the garlic a few minutes later (so that it doesn’t burn). Carrots and celery used in this way are called aromatics; they create the base of the soup’s taste. The next layer of flavor is achieved by adding the stock and seasonings to the partially cooked aromatics; as the veggies continue to cook, they will infuse the seasoned broth with their flavors. In our recipe, we add the noodles next and the chicken last, once the noodles are al dente and the pot is taken off the stove; however, you can actually add the cooked chicken before the noodles if you’d like to a deeper meaty flavor to your stock. This progression from aromatics to broth to chicken and noodles (or noodles and chicken!) is intentional because the layering of flavors produces the most delicious soup. Always taste your soup before serving because it may need additional salt and pepper.
How do I store this soup?
Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Make sure your soup is completely cooled before employing either storing method.
Are rosemary and sage the best herbs for Chicken Noodle Soup?
Well, they certainly are delicious in this recipe, but adding thyme to this mix would also be great. Another really delicious herb for Chicken Noodle soup is dill—dried or fresh—so you can replace the sage and rosemary with that. And if you’re more of a purist and don’t want any of those herby flavors, just use a handful of chopped fresh parsley instead.
Serving Suggestions
A hearty bowl of Chicken Noodle Soup is a meal unto itself, but that doesn’t mean it shouldn’t have some companions! Soup and Sandwich is a classic combo, so serve this soup with a Grilled Cheese, or keep the chicken theme going with a Hot Honey and Gouda Chicken Sandwich. Soup and Salad are so popular together that you can’t go wrong serving Chicken Noodle Soup with a crispy Kale Caesar Salad or with this crunchy Kansas Chopped Salad in a Peppercorn-Ranch Dressing.
But sometimes you just want to pair comfort with comfort. Do so by serving up freshly baked Challah slathered with Garlic Butter or spread with this luxurious Baked Brie. For me, most kinds of bread are comfort foods, so I also like to have Chicken Noodle Soup with a side of Blue Cheese and Onion Flatbread—the combination of blue cheese, rosemary, and balsamic vinegar in the topping is a wonderful match with this soup!
Chicken Noodle Soup
Ingredients
- 1/2 tablespoon unsalted butter
- 2 stalks celery diced
- 3 large carrots peeled and diced
- 1 clove garlic minced
- 10 cups low-sodium chicken broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 5 cups dry egg noodles
- 3 cups cooked chicken shredded
Instructions
- In a large stock pot, melt butter over medium-high heat. Add diced celery and carrots, sautéing for 3 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth and season with rosemary, sage, crushed red pepper, salt, and black pepper. Bring to a boil, then taste and adjust seasoning as needed.
- Add the dry egg noodles to the boiling broth and cook until al dente, usually about 7-8 minutes, depending on the noodle type.
- Once noodles are cooked, remove the pot from heat to prevent overcooking. The noodles will continue to soften in the hot broth.
- Stir in the shredded cooked chicken and let it warm through in the hot soup. Do a final taste test and adjust any seasonings if necessary.
- Serve hot, and store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
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