What’s the best chicken to use for chicken noodle soup?

Boneless, skinless chicken thighs are ideal because they stay juicy and flavorful even after simmering. However, chicken breasts work too, just don’t overcook them. If you're in a rush, rotisserie chicken is a great shortcut.

Can I freeze chicken noodle soup?

Yes, but for best texture, freeze the soup without the noodles. Cooked noodles tend to absorb all the broth and break down when thawed. When ready to eat, thaw the soup, heat it up, and cook fresh noodles separately to stir in.

What vegetables can I add to chicken noodle soup?

Feel free to add diced potatoes, peas, green beans, corn, spinach, or even kale. These extras give the soup more color and nutrients. Just adjust the cook time based on the vegetable.

How do I make chicken noodle soup taste richer?

To deepen the flavor, simmer the broth with a parmesan rind, use homemade stock if possible, or add a splash of soy sauce or a spoonful of chicken bouillon. Also, sautéing your vegetables well at the beginning builds a more developed flavor base.

Chicken Noodle Soup Recipe: Ultimate Comfort in 5 Easy Steps

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless chicken thighs or breasts, diced; 1 cup carrots, chopped; 1 cup celery, chopped; 1 cup onion, chopped; 3 cloves garlic, minced; 2 cups egg noodles; 8 cups chicken broth; 1 bay leaf; 1 tsp thyme; Salt and pepper, to taste; Olive oil or butter for sautéing; Optional: lemon juice, parsley, red pepper flakes

Ingredients

Scale

1 lb boneless chicken thighs or breasts, diced

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

3 cloves garlic, minced

2 cups egg noodles

8 cups chicken broth

1 bay leaf

1 tsp thyme

Salt and pepper, to taste

Olive oil or butter for sautéing

Optional: lemon juice, parsley, red pepper flakes

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Instructions

1. Heat oil in a large pot. Sauté carrots, celery, and onion until soft.

2. Add garlic, thyme, bay leaf, salt, and pepper. Cook 1 minute more.

3. Pour in chicken broth and bring to a boil. Add chicken and simmer 20–25 minutes.

4. Stir in egg noodles and cook until tender, about 8–10 minutes.

5. Remove bay leaf, adjust seasoning, and garnish with parsley. Serve hot.

Notes

For storage, refrigerate leftovers for up to 4 days.

Freeze soup without noodles for best texture when reheating.

Add a splash of lemon juice at the end for brightness.

Cream or extra vegetables can be added for variation.

Author: Chef Saly
Prep Time: 10 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 3g
Sodium: 680mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg