Best Chicken Noodle Soup
Without trying to sound cliche, I do have to admit that this chicken noodle soup recipe really is good for the soul.
It’s perfect for when you just really need a good classic soup but don’t want to opt for the cheap canned stuff.
This fresh, homemade chicken noodle soup recipe is a classic easy dish that will immediately remind you of home, and while it’s not quite the same when mom isn’t making it for you, it’s still nice to have the feeling, right?
It’s just one of those old fashioned recipes that we all know and love, made with savory chicken, nutritious vegetables and your favorite noodles.
So whether you’re making a batch to cure a cold, need something to brighten up a rainy day, or just really have a craving for soup, this recipe will be just what you’re looking for.
There is a key ingredient that I urge you to make from scratch if you want this to be the best chicken noodle soup ever.
I don’t trick you guys when I say you should do something in a recipe to make achieve its optimal taste (for example, my eggplant parmesan recipe that I didn’t steer anyone wrong on!).
Ingredients Needed For Chicken Noodle Soup
The classic chicken noodle soup has your traditional ingredients:
- Chicken thighs (highly recommend but if you like breasts better then go for it)
- Extra wide noodles (these are the best)
- Homemade chicken stock
HOMEMADE CHICKEN STOCK is, in my opinion, what makes this soup.
Without it, it will still have good flavor but man, homemade chicken stock is a game-changer in the flavor department.
I made it last year and it’s hard for me to go back to store-bought.
Get your chicken stock base ready
If you’re going to go my suggested route of making homemade chicken stock for your chicken noodle soup, then get all that squared away first.
It’s really simple to make. Just follow the recipe here.
You pretty much just set it on the stove and forget about it, haha
Can I Make Chicken Noodle Soup In Advance?
Yes, this is a great recipe to both serve immediately or save for a later date.
There are a couple different ways you can store your chicken noodle soup recipe, depending on how far in advance you want to make it.
If you want your chicken noodle soup to last the week, then store it in an airtight container, and place in the refrigerator for up to 5 days.
To store your soup for any longer than that, you’ll want to freeze it.
To freeze chicken noodle soup, you’ll make the soup like normal, just leaving out the noodles.
Once the soup has cooled down completely, seal tightly in a container (but leave at least 3-4 inches of room at the top of the container because liquid expands when freezing), and freeze.
When you’re ready to defrost, refrigerate the day before.
Reheat on the stove in a saucepan and add cooked noodles at that time.
The frozen soup will last about 3-4 months when frozen.
What Type of Noodles Do I Need For Chicken Noodle Soup?
I used these extra wide egg noodles. They’re my favorite ones I’ve found.
If you can’t find them, you can also use any of your favorite thick noodle type.
I don’t suggest thin noodles, like spaghetti as a noodle that thin will not hold up well in a soup recipe like this.
What Kind of Pot Is Best For Making Chicken Noodle Soup?
For best results, you’ll want to use a dutch oven to make this chicken noodle soup recipe. If you’re unfamiliar with what a dutch oven is, here’s what you need to know.
A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are made of either cast iron, aluminum or ceramic. They are essentially a large heavy pot that is perfect for making any soups or stews.
If you don’t have a dutch oven, I highly suggest picking one up before we get into the swing of comfort food season.
I use mine all the time and it’s a lifesaver to have in the kitchen.
You can find them stocked at almost any store that sells kitchenware. I have linked up ones I have in my shop.
Tips For Making The Best Chicken Noodle Soup
- Don’t skimp on the chicken stock for this one. Unlike some recipes that use a store-bought, this recipe relies on the homemade stock, so if you opt for the homemade stock, you’ll 100% notice a difference.
- To make this soup on the healthier side, leaving the noodles out and make it a low carb chicken vegetable soup. You can also use gluten-free noodles to make it a gluten-free recipe.
- Don’t be worried if once cooled down, and refrigerated, the soup begins to solidify some. It’s just some of the fat separating from the liquid. Once reheated everything will mix back together for the same great flavors you enjoyed while fresh.
- Serve with a side of crackers, or your favorite bread to top off the meal right. I love it with a big piece of toasted french bread.
More Soup Recipes To Warm The Soul
Best Chicken Noodle Soup
- 1 pound (454 g) chicken thighs, cubed
- 1 ½ tablespoons poultry seasoning
- 5 stalks celery, diced
- 3 large carrots, peeled and cut into 1-inch thick rounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups (710 ml) homemade chicken stock
- 1 cup (237 ml) water
- 1 ½ cups (57 g) extra wide noodles
- Salt and pepper, to taste
- Fresh parsley, optional
- In a large, 6 quart, heavy bottom pot (like a Le Creuset dutch oven), add a bit of cooking oil and turn the heat to medium high.
- Season cubed chicken thighs with poultry seasoning and salt. Add to the pot to brown. Do not cook all the way through, just until it's browned on the exterior then remove from pot and place on a plate and set aside.
- Add a little more oil then add celery, carrots, onion, and garlic. Season with salt and pepper and cook until onion is just softened, about 3 minutes.
- Add the chicken back into the pot then add the chicken stock and water. Bring to a boil then reduce to a simmer.
- Add noodles, stir, then let noodles cook in the simmering liquid until your desired doneness. I like it just about al dente with a bite to it. Season soup with salt and pepper, to taste then remove from heat.
- Sprinkle fresh parsley on top prior to serving then enjoy!
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