Literally The BEST Chicken Noodle Soup

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LITERALLY THE BEST CHICKEN NOODLE SOUP

BY
ALYSSA RIVERS Jump to Recipe
DECEMBER 1, 2019
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Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and celery,
wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and cooked to
perfection. A warm and comforting soup this winter!
Warm up to this savory soup this winter time. If you love soup here are your classic soup recipes
to try Tomato Basil Soup, The Best Broccoli Cheese Soup Recipe or Minestrone Soup.
Chicken Noodle Soup
This is literally the BEST chicken noodle soup recipe EVER!
The flavoring is AMAZING and the ingredients are simple.
Colder days are ahead of us and you know a good chicken noodle soup is going to be needed
to get you through.
Chunks of chicken, thick slices of vegetables and all the flavor you can imagine with simple and
easy ingredients.
This chicken noodle soup recipe is the BEST of the BEST!
Sick days, comforting days and just because days are just what this chicken noodle soup recipe
is for.
Warm up with a bowl full and feel the love and comfort in every bite!
You are going to want to double this recipe to have more often then not this winter season.
What you need to make chicken noodle soup

This chicken noodle soup is just what you are needing this winter season.
Loads of flavor, easy to make and simple ingredients!
Who doesn’t love a good chicken noodle soup recipe?!
This is a tried and true soup that will carry on a great tradition and will never let you down.
It is not lacking any flavor and still has simple ingredients that are right in your pantry.
This chicken noodle soup is made with pure love and will comfort your soul, it is that good!
Everything is so simple to throw together and perfect for that left over chicken.
Simply add in a rotisserie chicken, shredded apart or any left over chicken that you may have
from leftovers.
It is that easy and so good!

Olive oil: great for sautéing your vegetables and making sure they don’t stick.
Carrots: sliced up as thick as you prefer.
Celery: diced up as thick as you like.
Onion: sliced and diced into cubes.
Garlic: added flavoring.
Thyme: seasoning for taste and flavor.
Salt and pepper: just a pinch!
Chicken broth: adds a great flavorful base.
Egg noodles: thick and soaks up the broth when eating.
Chicken: leftover, cooked and shredded prior to making this recipe.
Parsley: flavorful seasoning.
How do you make chicken noodle soup

Chicken noodle soup comes together quickly and effortlessly with these few steps.
Simply sauté your vegetables, add in broth and noodles then simmer with your leftover chicken-
it is that simple!
You will have a quick and easy dinner within 20 minutes. It is quick, easy and comforting.
Add some crackers, a side of bread or simply eat it plain and enjoy the warmth from your
chicken noodle soup.
It is the BEST of the BEST!
Sauté vegetables and seasonings: In a large pot over medium high heat, add the olive oil,
carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and
salt and pepper and sauté for 1 minute more.
Add broth and noodles: Pour in the chicken broth and egg noodles and bring to a boil on
high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
Add chicken and simmer until ready to serve: Add in the chicken, and fresh parsley right
before serving and continue to simmer until the chicken is heated throughout. Salt and
pepper additionally to taste.
Variations of chicken noodle soup
I love my chicken noodle soup simple and complete with just a few ingredients and all the
flavoring.
Here are more adventurous ways of making chicken noodle soup recipe.
Substitute or add in to make this chicken noodle soup recipe your own.
Oil: instead of oil you can use butter to sauté the vegetables.
Vegetables: spinach, green beans, peas, zucchini, canned tomatoes, corn or even
potatoes are some things to try.
Seasoning: try adding or substituting any herbs to fresh or dry.
Meat: leftover meat is always best and trying turkey, variations of chicken or shredded ham
are always great.
Broth: switch out your chicken broth for turkey broth or bone broth for different variations.
Noodles: tortellini, bowtie pasta, small shell pasta or even spaghetti noodles are great to
have if you don’t have egg noodles on hand.
Tips for chicken noodle soup

This chicken noodle soup recipe is simple and easy to make.
You will have your family and friends asking for more.
It is one of the BEST chicken noodle soup recipes out there.
And the what is even better is how quick and easy it all comes together and tastes AMAZING!
With these simple to use tips you will have one amazing chicken noodle soup!
To plan ahead, cut up your vegetables the night before or morning of before cooking. That
way it just takes minutes to put everything in the pot.
Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to
simmer or use a slow cooker.
Use a slow cooker for cooking your chicken noodle soup. Follow the recipe just leave out
your noodles until ready to serve.
To thicken you soup, add a starch like flour or cornstarch. In a bowl add about one
tablespoon mixed with water then continue to add more depending on the thickness and
consistency you are looking for.
If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It
will clump up and be not work.
As your noodles sit in the broth it will continue to absorb the broth and you will need to add
more when warming up again.
Storing chicken noodle soup
I love to double my chicken noodle soup recipe to have for now and then storing in the freezer.
It makes it perfect to warm up on the cold winter days or when I know someone is not feeling
well.
There is something about a warm, comforting chicken noodle soup in a bowl.
This winter you will not want to skip out on the BEST, tried and true, chicken noodle soup
recipe.
It will be the one soup everyone is raving about this winter season!
Storing chicken noodle soup: follow the recipe and let cool completely. Once your
chicken noodle soup is cooled, place in an airtight container and store in the refrigerator for
3 to 4 days. When reheating you may need to add in more broth.
Can you make chicken noodle soup ahead of time? Yes! I love this recipe for that.
Simply make and cook your chicken noodle soup. I like to leave out the noodles if I know I
am making ahead of time. I even chop my vegetables thicken so they won’t be mushy or
too soft while cooking for a longer period of time. This is a great way to make it in a slow
cooker too.
Can you freeze chicken noodle soup? Yes, this chicken noodle soup will freeze well.
Follow the directions making the chicken noodle soup except skip adding in the noodles.
Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the
freezer. When ready to warm up, thaw overnight in the refrigerator. Then reheat on the stove
or in the microwave and add in the noodles at this time. This will last in the freezer for about
one month.
More soup recipes

Slow Cooker Pasta e Fagioli Soup
Ham and Bean Soup
Chicken Tortilla Soup
Beef Barley Soup
Creamy Chicken Broccoli Soup
CHICKEN NOODLE SOUP RECIPE
4.8 from 10 votes
Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and
celery, wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and
cooked to perfection. A warm and comforting soup this winter!
PREP TIME COOK TIME TOTAL TIME AUTHOR SERVINGS:
15 MINUTES 10 MINUTES 25 MINUTES ALYSSA RIVERS 8 PEOPLE
Print Review
Ingredients 1x 2x 3x
2 tablespoons olive oil
4 large carrots sliced
4 celery stalks sliced
1 small onion diced
3 garlic cloves minced
2 Tablespoons fresh thyme stems removed
salt and pepper
10 cups chicken broth
12 ounce wide egg noodles
2 cups shredded chicken
2 Tablespoons fresh parsley
Instructions
1. In a large pot over medium high heat, add the olive oil, carrots, celery, and onion.
Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and
sauté for 1 minute more.
2. Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to
a simmer and let the noodles cook until al dente for about 10 minutes.
3. Add in the chicken, and fresh parsley right before serving and continue to simmer until
the chicken is heated throughout. Salt and pepper additionally to taste.
Nutrition
Serves: 8
Calories 290kcal (15%) Carbohydrates 37g (12%)
Protein 17g (34%) Fat 8g (12%)
Saturated Fat 2g (10%) Cholesterol 62mg (21%)
Sodium 1134mg (47%) Potassium 562mg (16%)
Fiber 3g (12%) Sugar 3g (3%)
Vitamin A 5312IU (106%) Vitamin C 28mg (34%)
Calcium 60mg (6%) Iron 2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will
vary depending on the brands you use, measuring methods and portion sizes per household.
COURSE CUISINE KEYWORD
DINNER, MAIN COURSE, SIDE DISH, AMERICAN CHICKEN NOODLE, CHICKEN
SOUP NOODLE SOUP, CHICKEN NOODLE
SOUP RECIPE, NOODLE SOUP
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Alyssa Rivers
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a
place to share my passion for cooking. I love trying new things and testing them out with my
family.
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Comments Leave a reply
Y The Wait
December 2, 2019 at 2:51 am
Really amazing information. I am going to bookmark this web blog for upcoming
posts.
Reply
Kalman Gancsos
I usually add the chicken earlier and cook longer to release the flavors. I then cook the
noodles separate
Reply
Heather
I have a question…I don’t like the flavor of rotisserie chicken. I’m wondering how you
would recommend cooking the chicken needed to add to the soup. Should I bake it or
can I boil it in the broth? Any advice would be so helpful. Thanks!
Reply
Roz
December 2, 2019 at 3:22 pm
Hi
You can poach chicken thighs for 10 minutes in the chicken stock your using for the
soup.
Cheers Roz
Reply
Steve Zironda
If I don’t have any leftover cooked chicken, I just cook fresh chicken pieces in the
broth with the vegetables. Once cooked, I then de-bone larger pieces or just leave
smaller pieces as they are – the chicken literally falls off the bone anyway, and tastes
much nicer cooked from scratch.
Reply
John
February 19, 2020 at 12:55 pm
I bake mine pull the mea.t Take the skin and bones boil them and make stock. Skim
fat. Reduce down and add back to soup. Add meat to soup.
Reply
Lori Simonis
June 27, 2020 at 4:14 pm
What I usually do is use a couple of nice chicken breasts, place them in a round pie
dish, season them with salt and pepper to taste, a little garlic powder and onion
powder. Cover with plastic wrap and microwave about 8 to 10 minutes depending on
the size of your breasts and then shred them. Vthen you can add them to your soup.
Reply
Pink Ivy
Hi Heather,
There’s many ways to handle the chicken, I would suggest simply steam boiling it
along with some onions, green bell pepper, salt, and pepper. Then shredding it. The
steam boil would be just enough water to nearly cover it along with the vegetables
and seasonings. This will make the chicken flavorful but not over powering.
Reply
Joyce Richardson
January 23, 2021 at 4:16 pm
I boil it in chicken broth for about 45 min on med. Then shred the chicken in the stock.
Ad more chicken as you see fit. I usually used a box for the boiling and another box to
add the the chicken and veggies for the soup.
Reply
Beckbeck
July 14, 2021 at 9:53 am
I boil a whole chicken until tender. Debone and remove skin. I use the broth it made
along with pkg broth.
Reply
Ally-O
I’m REALLY bad at knowing how much salt to add to recipes. How much do you think
I should use Alyssa? Thanks!! Really want to make this!
Reply
Alyssa Rivers
I usually add about 1/2 teaspoon or leave it out until the ending and add it when
serving it if you are nervous about adding salt. Hope that you enjoy!
Reply
Sabrina
just what I’m in the mood for, especially since my favorite little grocery is always out
of their home-made version, so thank you
Reply
Patsy lecroix
For thickness without starch . Take some of the vegetables , put them in blender and
add them to the soup. ( specially stuff some people don’t like , like garlic , onions,
herbs tomatoes, potatoes , zucchini etc…) this makes the soup hearty without
processed flours. My kids and guests love it.
Reply
simon andrew
I normally add the chicken earlier and cook longer to release the flavors. I then cook
the noodles separately.
Reply
Debbie Schneider
January 24, 2020 at 7:44 am
I have been making this Chicken Noodle Soup for about 20 years, which I just through
together one day. I add less herbs and add fresh spinach (long stems removed).
Always delious. Is is also fantastic with tortellini.
If freezing under cook the pasta/egg noodles.
Reply
Merry
I’ve made soup like this before but I used chicken thighs n boiled them for my broth.
Took them out and removed all the skin n bones and shredded and chopped up the
meat and returned it back to pot. Then I added my noodles when it was all done I
served it. But I used chervil in my soup and I think it gave it tons of flavor just wasn’t
happy about how much salt I had to add.
Reply
lisa g.
February 5, 2020 at 11:04 am
Great recipe! How do you make your corn starch slurry to thicken the soup and when
should I add it? Thank you!
Reply
Julie P.
I take some of the broth and equal parts corn starch, shake very well in a mason jar
with tight lid, then add to pot.
Reply
Lisa L
February 9, 2020 at 7:53 pm
Made this for dinner tonight. Followed the recipe exactly and it was delicious!!! It’s
now going to be a family fav! Thank u!
Reply
jason andrew
May 30, 2020 at 4:36 am
This is a lovely recipe I love a chicken that why loved it.
Reply
jess
July 28, 2020 at 6:18 pm
i like recipe best ever
Reply
margaret E Busang
August 7, 2020 at 2:22 pm
I will pre cook my chicken and I like the idea of adding spinach. Great web site thanks
Reply
Leora
August 26, 2020 at 2:43 pm
My family really enjoyed this recipe. I especially love how hearty the soup is with the
wide egg noodles. I did end up adding more chicken than called for and some
additional garlic and poultry seasoning. Very good rewarmed the next day too!
Reply
Ivy
September 10, 2020 at 12:10 pm
This is seriously the best chicken noodle soup. I used gluten free egg spirals and they
were great! I cooked the chicken in a pan with butter a bit of fresh thyme and garlic
and basted it until it was cooked and then shredded it with a hand mixer since it was
hot and then put a bit of the chicken broth back in the pan the chicken was in and
added the chicken and heated it up a tad bit to make it moist while the noodles were
cooking. 100% reccomend!
Reply
Lauren
September 27, 2020 at 4:59 pm
This recipe is awesome! This is maybe the best soup I’ve ever made, and I’ll be
making this one again for sure.
Reply
Angie
November 22, 2020 at 7:42 pm
If I plan on making this in the crock pot, do I add the egg noodles right away and let it
simmer or should I throw those in a bit later?
Reply
Alyssa Rivers
November 25, 2020 at 3:00 am
Add the egg noodles at the very end.
Reply
Angela Felts
November 30, 2020 at 4:44 pm
Amazing!! Will definitely be repeating this one!!

Reply
Stephanie
Made this tonight and ut was delicious! Will definitely make again.
Reply
Century Foods
February 1, 2021 at 2:45 am
Thanks a lot for such a lovely article and a detailed explanation of the spices and
chicken soup. It was really helpful for my today’s meal.
Reply
Susan
March 9, 2021 at 8:43 am
I want to try this recipe, but 47% sodium is huge amnt. More than is in most canned
soups.
Will try using low sodium chicken broth and/or low sodium bullion and season to taste
when served.
Reply
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Home » Soup Recipes » Literally the BEST Chicken Noodle Soup

Favorite Pin Share

The flavoring is AMAZING and the ingredients are simple.

This chicken noodle soup recipe is the BEST of the BEST!

What you need to make chicken noodle soup

Loads of flavor, easy to make and simple ingredients!

Who doesn’t love a good chicken noodle soup recipe?!

It is that easy and so good!

How do you make chicken noodle soup

It is the BEST of the BEST!

Tips for chicken noodle soup

It is one of the BEST chicken noodle soup recipes out there.

There is something about a warm, comforting chicken noodle soup in a bowl.

More soup recipes

4.8 from 10 votes

PREP TIME COOK TIME TOTAL TIME AUTHOR SERVINGS:

15 MINUTES 10 MINUTES 25 MINUTES ALYSSA RIVERS 8 PEOPLE

2 tablespoons olive oil

4 large carrots sliced

4 celery stalks sliced

1 small onion diced

3 garlic cloves minced

2 Tablespoons fresh thyme stems removed

salt and pepper

10 cups chicken broth

12 ounce wide egg noodles

2 cups shredded chicken

2 Tablespoons fresh parsley

Calories 290kcal (15%) Carbohydrates 37g (12%)

Protein 17g (34%) Fat 8g (12%)

Saturated Fat 2g (10%) Cholesterol 62mg (21%)

Sodium 1134mg (47%) Potassium 562mg (16%)

Fiber 3g (12%) Sugar 3g (3%)

Vitamin A 5312IU (106%) Vitamin C 28mg (34%)

Calcium 60mg (6%) Iron 2mg (11%)

COURSE CUISINE KEYWORD

DINNER, MAIN COURSE, SIDE DISH, AMERICAN CHICKEN NOODLE, CHICKEN

SOUP NOODLE SOUP, CHICKEN NOODLE

SOUP RECIPE, NOODLE SOUP

Tried this recipe?

SHARE THE POST!

Share via Email

Get free recipes to your inbox!

Read More Posts by Alyssa

SLOW COOKER CASHEW CHICKEN

20 MINUTE GARLIC BEEF AND

BAKED HONEY SESAME CHICKEN

DRESSINGS, SAUCES, AND

5 MINUTE MILLION DOLLAR DIP

Comments Leave a reply

If freezing under cook the pasta/egg noodles.

This is a lovely recipe I love a chicken that why loved it.

i like recipe best ever

Add the egg noodles at the very end.

Amazing!! Will definitely be repeating this one!!

Search the site...

Dressings, Sauces, and Dips

Meet the Team

The Recipe Critic © 2021 · All rights reserved .

AN ELITE CAFEMEDIA FOOD PUBLISHER

The Recipe Critic © 2021 · All rights reserved .