There’s something about a warm bowl of chicken noodle soup that just feels like a hug in a bowl. It’s the go-to comfort food when you’re feeling under the weather, a cozy meal for chilly nights, and honestly, just a classic that never gets old. The best part? You don’t need to be a master chef to make it taste amazing. Whether you’re making it from scratch, looking for a thick and hearty version, or even something quick, there’s a way to get that rich, savory goodness on the table without a lot of fuss.
Maybe you want to make your own broth. Maybe you need a gluten-free option. Or maybe you’re wondering if you can freeze it for later. There are so many ways to make it work for your kitchen and your family’s needs. This post will cover everything you need to know about making a delicious bowl of chicken noodle soup, no matter what ingredients you’re working with or how much time you have. Let’s get into it!
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Chicken Noodle Soup Recipe
A good recipe starts with simple ingredients that pack in lots of flavor. Here’s a basic but delicious way to make homemade chicken noodle soup:
Ingredients:
- 1 tablespoon olive oil or butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 ounces egg noodles
Instructions:
- Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the chicken broth, then add the cooked chicken and seasonings.
- Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the noodles and cook for another 10 minutes, or until they’re tender.
- Taste and adjust seasonings if needed.
- Serve warm and enjoy!
Chicken Noodle Soup Broth Recipe
The secret to a rich and flavorful soup is the broth. Sure, you can buy it, but homemade is always better. Here’s how to make a deep, savory broth that takes your soup to the next level.
What you need:
- 1 whole chicken (or leftover bones)
- 10 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, halved
- 3 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Steps:
- Place everything in a large pot and bring to a boil.
- Reduce the heat and let it simmer for at least 2 hours.
- Strain the broth through a fine mesh sieve to remove solids.
- Let it cool before storing or using in your soup.
- If you want extra flavor, roast the chicken bones first for a deeper taste.
From Scratch Recipe Steps
Making chicken noodle soup from scratch isn’t hard, but it does take some time. If you want that rich, homemade flavor, here’s how to do it step by step.
- Start with a whole chicken. This gives your soup the best flavor. Place it in a large pot and cover with water. Bring it to a boil, then lower the heat and let it simmer for at least an hour. If you have extra time, two hours makes the broth even better.
- Skim the foam. As the chicken cooks, you’ll see a layer of foam rise to the top. Skim that off with a spoon to keep your broth clear and clean.
- Remove the chicken and strain the broth. Once the chicken is fully cooked and tender, take it out and let it cool. Strain the broth to remove any bones or small bits.
- Shred the chicken. Once the meat is cool enough to handle, remove the skin and shred the chicken into bite-sized pieces. You’ll want to set aside about two cups for your soup and save any extra for another meal.
- Sauté the veggies. In a clean pot, cook diced onions, carrots, and celery in a little butter or oil for about five minutes. This step makes a big difference in flavor.
- Combine everything. Pour your homemade broth back into the pot, add the shredded chicken, and season with salt, pepper, thyme, and garlic.
- Add the noodles. Drop in your noodles and let them cook until they’re tender but not mushy.
- Taste and adjust. Try a spoonful and add more seasoning if needed. A little extra salt or a squeeze of lemon can make a big difference.
- Serve and enjoy! Ladle into bowls, maybe sprinkle on some fresh parsley, and enjoy a warm, homemade meal.
Making soup from scratch takes a little extra time, but the deep, rich flavor is so worth it. Plus, you control every ingredient, so it’s always exactly how you like it!
Gluten-Free Variation
If you’re craving chicken noodle soup but need a gluten-free version, don’t worry—it’s super easy to make! With just a few tweaks, you can still get that cozy, comforting bowl without any gluten sneaking in.
Swap Out the Noodles
- Gluten-free pasta: Look for rice, quinoa, or chickpea-based pasta. These hold up well in soup and won’t turn mushy.
- Rice: White or brown rice is a great option if you want a heartier, grain-based alternative.
- Zoodles (zucchini noodles): If you’re looking for something lighter, spiralized zucchini works great and adds extra veggies to your bowl.
- Potatoes: Diced potatoes can replace noodles and make the soup extra filling.
Check Your Broth
- Some store-bought broths contain gluten as a hidden ingredient (like added thickening agents). Always check the label to be sure.
- Making your own broth? Just simmer a whole chicken with water, carrots, celery, and spices. That way, you know exactly what’s in it.
How to Thicken Without Flour
- Cornstarch: Mix a tablespoon with cold water, then stir it into the soup for a slightly thicker texture.
- Arrowroot powder: Works like cornstarch but is completely grain-free.
- Mashed potatoes: Blending a small portion of the soup and adding it back in makes it naturally creamy.
Going gluten-free doesn’t mean giving up on flavor! Season well with garlic, thyme, and a squeeze of lemon for freshness. Serve with gluten-free crackers or a side of roasted veggies for a complete, satisfying meal. You’ll never miss the gluten!
Chicken Noodle Soup as a Meal
Some soups feel more like a snack than a meal, but chicken noodle soup doesn’t have to be one of them! With a few simple tweaks, you can turn this classic comfort food into a hearty, satisfying dinner that actually keeps you full.
Add More Protein
- Extra chicken: The easiest way to bulk up your soup is to add more shredded chicken. Dark meat, like thighs, adds extra richness.
- Beans: White beans or chickpeas blend well into the broth and give the soup a protein boost.
- Eggs: Whisk an egg and slowly pour it into the simmering broth for a silky texture (similar to egg drop soup).
Make It Heartier
- Potatoes: Diced russet or Yukon gold potatoes make the soup thick and extra filling.
- More veggies: Carrots, peas, corn, or spinach add extra nutrients and texture.
- Orzo or rice: Swapping noodles for rice or tiny pasta makes the soup even more satisfying.
Pair It with the Right Sides
- Crusty bread: A slice of warm, buttery bread is perfect for soaking up the broth.
- Grilled cheese: A classic soup companion that adds extra comfort and crunch.
- Side salad: A fresh green salad balances out the richness and makes the meal feel complete.
Add Some Extra Flavor
- Cheese: Sprinkle parmesan or shredded cheddar on top for a creamy, savory touch.
- Fresh herbs: A handful of parsley, dill, or thyme brightens everything up.
- Lemon juice: A squeeze of lemon at the end makes all the flavors pop.
Chicken Noodle Soup Without Veggies
Not a fan of veggies in your soup? No problem! You can still make a rich, flavorful chicken noodle soup without them. The key is to build up taste in other ways so the soup doesn’t feel like it’s missing something.
Boost the Flavor
- More herbs and spices: Without veggies, you’ll want extra seasonings to keep the broth from tasting bland. Garlic, onion powder, thyme, parsley, and a bay leaf add depth.
- Better broth: A homemade broth made from simmering a whole chicken with bones adds way more flavor than store-bought versions. If using store-bought, go for a high-quality brand or doctor it up with extra seasonings.
- A splash of something extra: A little soy sauce (or tamari for a gluten-free option), Worcestershire sauce, or even a squeeze of lemon at the end can take the flavor up a notch.
Make It Heartier
- Extra noodles: With no veggies taking up space, you can go big on the noodles. Egg noodles, orzo, or even ditalini pasta work great.
- More chicken: Shredded chicken adds texture and keeps the soup feeling hearty. Dark meat, like thighs, makes it extra rich.
- Thicken it up: If you want a heavier soup, add a cornstarch slurry (a spoonful of cornstarch mixed with cold water) to make it a little thicker.
Serving Ideas
- Pair with a side: A grilled cheese, crackers, or a buttery biscuit makes it a full meal.
- Top it off: A sprinkle of parmesan or fresh parsley adds a final touch of flavor.
Who says you need veggies for a delicious soup? With these tweaks, you won’t even miss them!
Chicken Noodle Soup with Orzo
Swapping traditional noodles for orzo is a simple way to change up your chicken noodle soup while keeping it just as comforting. Orzo is tiny, but don’t let that fool you—it makes the soup feel extra hearty and satisfying!
Why Use Orzo?
- Great texture: Orzo is small, but it holds its shape well in soup. It gives each spoonful a nice, chewy bite.
- More filling: Since orzo is a type of pasta, it adds some extra heartiness to the soup, making it feel like a full meal.
- Easy to cook: It cooks quickly and doesn’t require any extra prep.
How to Use Orzo in Chicken Noodle Soup
- Use the same amount as egg noodles. Swap it in one-for-one to keep the right balance of broth to pasta.
- Add it toward the end. Orzo cooks fast—usually in about 8–10 minutes—so toss it in when the soup is almost done to prevent it from turning mushy.
- Watch the broth. Orzo absorbs more liquid than traditional noodles, so you may need to add extra broth if the soup gets too thick.
Extra Tips
- For a creamier soup: Stir in a little heavy cream or a pat of butter at the end for a silky finish.
- Make it lemony: A squeeze of fresh lemon juice pairs perfectly with orzo and gives the soup a bright, fresh flavor.
- Try whole wheat orzo: If you want a slightly healthier option, whole wheat orzo adds fiber without changing the taste too much.
Chicken noodle soup with orzo is just as cozy as the classic version but with a fun twist. Give it a try next time you’re craving a warm, comforting bowl!
Thick Chicken Noodle Soup
If you love a heartier, creamier soup, thickening your chicken noodle soup is the way to go. A thicker broth makes each bite feel more satisfying and turns a simple soup into a full meal. Here’s how to get that rich, cozy texture without losing the classic flavors.
Ways to Thicken Your Soup
- Make a roux: Melt 2 tablespoons of butter in a pan, stir in 2 tablespoons of flour, and cook for a minute. Then whisk it into your soup for a smooth, creamy consistency.
- Use cornstarch: Mix a tablespoon of cornstarch with cold water and stir it in slowly. Let it simmer for a few minutes to thicken up.
- Stir in mashed potatoes: A scoop of mashed potatoes blends right into the broth, adding thickness and extra comfort.
- Reduce the broth: Use less liquid or let your soup simmer longer to concentrate the flavors and create a denser consistency.
- Blend some of the soup: Before adding the noodles, scoop out a cup of broth and veggies, blend them until smooth, and stir them back in.
Extra Tips for a Heartier Soup
- Go heavy on the noodles. More noodles mean a thicker texture and a more filling meal.
- Add cream or milk. A splash of heavy cream or half-and-half makes the broth rich and velvety.
- Toss in extra chicken. More shredded chicken gives the soup more bulk and substance.
A thick chicken noodle soup is perfect for chilly days, cozy nights, or whenever you want a more filling bowl. Give these tricks a try and turn your soup into a hearty, comforting meal!
Chicken Noodle Soup Using a Whole Chicken
If you want the richest, most flavorful chicken noodle soup, start with a whole chicken. Cooking the soup this way gives you homemade broth, tender meat, and a depth of flavor that you just can’t get from store-bought ingredients. Plus, it’s a great way to use every part of the chicken!
How to Make It with a Whole Chicken
- Simmer the chicken: Place the whole chicken in a large pot and cover it with water. Add salt, pepper, garlic, onion, carrots, celery, and a bay leaf for extra flavor. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours.
- Skim the broth: As it cooks, foam may rise to the top—just skim it off with a spoon for a clear, clean broth.
- Remove the chicken: Once fully cooked, take the chicken out and let it cool for a few minutes.
- Shred the meat: Pull the meat off the bones, discarding the skin and any unwanted parts. Keep the meat in bite-sized pieces and set it aside.
- Strain the broth: Pour the broth through a strainer to remove bones, veggies, and any small bits. You’ll be left with a golden, flavorful liquid.
- Build the soup: Return the broth to the pot, add fresh vegetables and seasonings, and let them simmer until tender. Then, toss in your shredded chicken and noodles, cooking until the pasta is just right.
Why Use a Whole Chicken?
- More flavor: Cooking with the bones makes the broth richer and deeper.
- Better texture: Whole chickens have both white and dark meat, so the soup has extra tenderness and variety.
- No waste: You use every part—broth from the bones, meat for the soup, and any extras for another meal.
Making chicken noodle soup this way takes a little more time, but the flavor payoff is absolutely worth it!
Homemade Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil or butter
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth homemade or store-bought
- 1 whole chicken about 4 pounds
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 8 ounces egg noodles
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add the whole chicken.
- Season with salt, black pepper, thyme, parsley, and add the bay leaf.
- Bring the soup to a boil, then reduce heat to low and simmer for 1 hour.
- Remove the chicken from the pot and place it on a cutting board.
- Strain the broth if desired, discarding the bay leaf.
- Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the skin and bones.
- Return the shredded chicken to the pot.
- Bring the soup back to a simmer and add the egg noodles.
- Cook for 10 minutes or until the noodles are tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Chicken Noodle Soup You Can Freeze
Chicken noodle soup is one of the best meals to make ahead and freeze. It’s perfect for busy nights, sick days, or whenever you need a quick, comforting meal. But if you want to keep it tasting fresh, there are a few tricks to freezing it the right way.
How to Freeze Chicken Noodle Soup
- Let it cool completely. Hot soup in the freezer can create ice crystals and change the texture, so wait until it’s at room temperature.
- Use freezer-safe containers. Mason jars, freezer bags, or airtight containers work best. Leave a little space at the top since liquid expands when frozen.
- Freeze in portions. Instead of freezing one big batch, divide the soup into single servings. That way, you can thaw just what you need instead of the whole pot.
- Skip the noodles before freezing. Pasta tends to get mushy when frozen and reheated. If you want the best texture, freeze just the broth and chicken, then add freshly cooked noodles when reheating.
- Label and date everything. Write down what’s inside and when you froze it so you don’t forget how long it’s been sitting there. Homemade soup is best used within three months for the best flavor.
How to Reheat Frozen Soup
- Thaw overnight in the fridge or use the defrost setting on your microwave.
- Reheat on the stove over medium heat, stirring occasionally. If you left out the noodles before freezing, cook fresh ones and stir them in at the end.
- Adjust the seasoning. Freezing can sometimes dull flavors, so add a little extra salt, pepper, or fresh herbs before serving.
Freezing chicken noodle soup the right way means you always have a warm, homemade meal ready to go. No extra effort, just comfort in a bowl whenever you need it!
Final Thoughts
Chicken noodle soup is one of those meals that never gets old. Whether you’re making it from scratch, keeping it gluten-free, or looking for a thick and hearty bowl, there’s a way to make it fit your needs.
- From-scratch goodness: Using a whole chicken makes for a deep, flavorful broth, while homemade noodles or fresh veggies can take it up a notch.
- Quick and easy options: Short on time? Use rotisserie chicken, store-bought broth, or a pressure cooker to speed things up.
- Customizable twists: Orzo is a fun swap for traditional noodles, while potatoes, beans, or extra chicken can turn it into a filling meal.
- Gluten-free adjustments: Choosing rice, chickpea pasta, or even zucchini noodles makes it easy to keep things gluten-free without losing flavor.
- Freezer-friendly tips: If you want to freeze it, leaving out the noodles until reheating keeps the texture just right.
No matter how you make it, chicken noodle soup is always comforting and satisfying. It’s perfect for cold days, sick days, or just when you need a simple, home-cooked meal.
If you’re on Pinterest, this is the kind of recipe you’ll want to pin for later. Having a solid go-to soup recipe means you’ll always have an easy, warm, and delicious meal ready when you need it. Whether you go for classic, creamy, or something totally unique, chicken noodle soup is a staple worth perfecting!
