decorvow Chicken Noodle Soup Recipe (With Video)

Prep Time:

35 mins

Total Time:

35 mins

Servings:

6

Homemade chicken noodle soup is pure comfort in a bowl. This quick version is made with boneless chicken breast and a flavorful broth. It's a great recipe to have in your back pocket; It has all the bold flavors of a slow-cooked chicken soup but comes together in just over 30 minutes.

Sautéing carrots, onion, and celery until they soften and begin to release their natural flavors starts to build flavor. Chicken broth and water are added, followed by the chicken, which takes about 10 minutes to cook. While you shred it into bite-sized pieces, the thin noodles cook in the broth. When the soup is ready to serve, each bowl is garnished with fresh dill. We guarantee you will never reach for a can of store-bought chicken noodle soup again.

The Best Noodles for Chicken Noodle Soup

We love a thin noodle, such as vermicelli or angel hair, for chicken noodle soup. They cook quickly and are easy for people of all ages to eat. Wide egg noodles are good at absorbing lots of flavor and also cook quickly. But don't let having the "wrong" noodle in your pantry stop you from making this soup. If you have something a little thicker, like spaghetti or linguine, use it—just remember that those thicker noodles will need to be cooked separately before being stirred into the soup.

5 Tasty Ways to Customize This Soup

Amp up the flavor by adding dried herbs, such as thyme or rosemary, to the vegetables while they are sautéing. Use about half the amount you would of fresh herbs (for instance, 1 tablespoon of dried herbs for 2 tablespoons of fresh), since dried herbs are more powerful than fresh.
Leeks are a delicious springtime substitute for onions. Wash them well because leeks hold a lot of dirt and grit between their layers.
Swap the long noodles for other quick-cooking pasta shapes, like orzo or ditalini. Or use leftover cooked rice or other cooked grains. Stir them in after the chicken.
Add extra fiber and color by stirring in a few handfuls of leafy greens at the end. Try baby spinach, arugula, or baby kale.
Garnish with other fresh, delicate herbs like flat-leaf parsley, basil, or thyme.

Directions

Ingredients for Chicken Noodle Soup — Jason Donnelly

Sauté celery, carrots, and onions:

In a large pot, heat oil over medium-high heat. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper.

Jason Donnelly
Add broth and water:

Add broth and 4 cups water and bring to a boil.

Jason Donnelly
Cook chicken:

Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes.

Jason Donnelly
Shred chicken:

With tongs, remove chicken and chop or shred into bite-size pieces.

Jason Donnelly
Cook pasta:

Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper.

Jason Donnelly
Serve:

To serve, stir in chicken and dill.

Jason Donnelly

How to Store Chicken Noodle Soup

If you have any soup left over, let it cool completely at room temperature, then transfer to airtight containers. Store it in the refrigerator for up to three days. Alternatively, freeze the soup for up to six months.

How to Reheat Soup

Pour the leftover soup into a pot and heat it over medium heat, stirring occasionally, until the broth, chicken, and noodles are warmed through. This should take 10 to 15 minutes.

To reheat frozen soup, we recommend thawing the container of soup in the refrigerator overnight and reheating as above.

Frequently Asked Questions

Is it better to cook noodles separately for chicken soup?

Thin noodles, like the ones we call for in this recipe, cook quickly enough that they can boil in the broth for a few minutes. Thicker dried noodles, like most wheat-based noodles, should be cooked separately before adding to the soup. They take longer to cook, so they will absorb too much broth if added directly to the soup. We also recommend snapping longer noodles into smaller, more manageable pieces that will fit neatly in a spoonful of soup.
Why does my homemade chicken noodle soup taste bland?

Homemade chicken soup may taste bland if it is under-seasoned. Make sure to taste the soup as you are preparing it, and add salt and pepper as needed to bring out the flavors of the chicken and vegetables. Then taste again when the soup is finished and add more salt and pepper if needed.
How do I add flavor to homemade chicken soup?

There are lots of ways to add flavor to homemade chicken soup. One of our favorite ways is to turn to your spice cabinet. Ground spices like garlic powder, onion powder, and dried oregano are a surefire way to add instant flavor to chicken noodle soup. A surefire way to make a flavorful chicken noodle soup is to start with a rich homemade chicken broth. This will also help boost the overall flavor of your soup.