Classic Chicken Noodle Soup
This Classic Chicken Noodle Soup is healthy and so rich in flavor. Made with juicy chicken, tender noodles, and all the aromatics, spices and herbs that perfectly elevate all the flavors in this chicken soup. Warm and cozy this is the perfect go-to comfort soup.
Classic Chicken Noodle Soup
When it comes to comfort foods, there’s nothing like a bowl of Classic Chicken Noodle Soup. This recipe is my go-to chicken soup recipe whenever my family and I are under the weather. It’s so cozy, warm and super flavorful. It is also super easy to make which is a plus when you are sick and don’t want to spend a lot of time in the kitchen cooking. It’s healthy, gluten-free just by using any preferred gluten-free noodles, and customizable as you can either use cooked or uncooked chicken.
Ingredients needed to make Chicken Noodle Soup:
- Chicken Breasts– Or shredded rotisserie chicken.
- Aromatics– Yellow onion, garlic, carrots, and celery.
- Spices and Herbs– Pink sea salt, black pepper, dried oregano, dried thyme, ground turmeric, bay leaves, fresh parsley.
- Chicken Broth– I like to use low sodium broth.
- Water– To dilute the broth.
- Gluten-Free Noodles– Use any gluten-free noodles of choice. We like to use gluten-free tagliatelle. If you’re not gluten-free use traditional egg noddles for a more classic chicken soup.
- Olive Oil– For cooking.
Equipment needed to make Chicken Noodle Soup:
- Large Pot– You need a pot large enough to cook the soup in.
- Vegetable Peeler– To peel carrots.
- Cutting Boards-For chopping chicken and for prepping aromatics.
- Chef’s Knife– You need a good knife to chop and prep all ingredients.
How to make Classic Chicken Noodle Soup:
- Step 1– Start by prepping aromatics, spices and herbs. Peel and slice carrots, slice celery, thinly dice onions and mince garlic. In a small bowl mix together spices and herbs; pink sea salt, black pepper, dried oregano, dried thyme, and ground turmeric. Finely chop a handful of parsley.
- Step 2– (If you are using pre-cooked chicken skip this step and move to next step). Pat dry chicken breasts and chop them into bite size cubes. Sprinkle them with some salt and pepper. Place a large pot on stovetop and drizzle with 1 tablespoon olive oil. Bring to a heat on medium-high. Once oil starts heating, toss in cubed chicken stirring often. Once chicken has browned (about 5-7 minutes), remove from the pot and place in a bowl. Set aside.
- Step 3– If you cooked chicken in pot don’t clean it. Drizzle with remaining tablespoon of olive oil and bring to a heart again on medium-high. Toss in onions and garlic and sauté until onions become translucent (about 1-2 minutes). Stir in carrots and celery and sauté for 3-4 minutes. While carrots and celery are cooking, sprinkle in mixed spices and herbs. If you cooked chicken breasts, toss them back in at this point coating with the rest of ingredients in pot.
- Step 4– Pour in chicken broth and water and bring heat up to high. Bring soup to a boil. Once liquid starts boiling add in pre-cooked chicken if this is what you used. Add in bay leaves too. Bring liquid back to a boil and add in noodles at this point. Keep boiling for about 7 minutes.
- Step 5– Bring heat down to low and stir in fresh parsley. Cover soup and simmer for another 10 minutes.
- Step 6– Remove soup from heat and serve immediately. Garnish with more fresh parsley if desired. Enjoy!
Tips and Substitutions:
- Use cooked chicken for this recipe- Use rotisserie chicken or homemade shredded chicken. It makes it easier especially if you’re feeling sick and want to do minimal cooking.
- Use a pot that’s large enough- You want to use a pot that’s at least 5.5 quarts. This will give you enough room to sauté, stir and for liquid to simmer.
- You can use any preferred noodles– Classic chicken noodle soup usually calls for egg noodles. I’ve never been able to find egg noodles that are gluten-free so we use tagliatelle which is another type of egg noodle. I break it down a bit since it’s a long noodle. You can essentially use any type of noodle you wish. If you are not gluten-free use traditional egg noodles.
- Substitute for olive oil– You can use any cooking oil such as avocado oil.
- Add more veggies– Make your chicken noodle soup healthier, add baby spinach, kale, zucchini, etc. More veggies will add more flavor and more nutrition.
Classic Chicken Noodle Soup FAQ’s:
What can I add to my chicken soup to give it flavor?
Aromatics, spices and herbs are the key to giving chicken soup a good flavor. Using a good quality chicken broth will also give your chicken soup a lot of flavor. Use Homemade chicken broth if possible.
How to enhance the flavor of chicken noodle soup?
In addition to using aromatics, spices and herbs, you can add some lemon juice or apple cider vinegar to your soup. Lemon juice and acv are acids which add depth to food.
Why add vinegar to chicken noodle soup?
You can add vinegar like apple cider vinegar to your chicken noodle soup if you want to elevate the flavor. Acid adds depth to food making is more flavorful.
How to store Chicken Noodle Soup:
Place your chicken noodle soup in an airtight container. Keep refrigerated for 3-4 days.
Freezing Chicken Noodle Soup:
Chicken noodle soup makes for a great freezer meal. Allow chicken noodle soup to completely cool-off. We recommend freezing soup in increments of 1-2 cups to avoid having to defrost a large amount of soup. You may not need it all and just a portion. Add chicken noodle soup to freezer friendly containers. We like using mason jars and just make sure to leave enough space on the top to give liquid enough room to expand as it freezes. Keep chicken noodle soup frozen for up to 3-4 months.
Did you like this Classic Chicken Noodle Soup recipe? You may also like these other soup recipes:
Classic Chicken Noodle Soup
This Classic Chicken Noodle Soup is healthy and so rich in flavor. Made with juicy chicken, tender noodles, and all the aromatics, spices and herbs that perfectly elevate all the flavors in this chicken soup. Warm and cozy this is the perfect go-to comfort soup.
Ingredients
- 1 yellow onion
- 3-5 cloves of garlic
- 4 carrots
- 4 celery stalks
- 1.5 tsp pink sea salt (plus more for chicken)
- 1 tsp black pepper (plus more for chicken)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 2 bay leaves
- 2 large chicken breasts (boneless, skinless) (or 2 cups cooked shredded chicken)
- 4 cups chicken broth (low sodium)
- 4 cups water
- 1 cup gluten-free noodles of choice (we used gluten-free tagliatelle and slightly broke it down)
- handful parsley (plus more for garnish if desired)
- 2 tbsp olive oil (divided) (If using pre-cooked chicken you will only need 1 tbsp)
Instructions
Start by prepping aromatics, spices and herbs. Peel and slice carrots, slice celery, thinly dice onions and mince garlic. In a small bowl mix together spices and herbs; pink sea salt, black pepper, dried oregano, dried thyme, and ground turmeric. Finely chop a handful of parsley.
(If you are using pre-cooked chicken skip this step and move to next step). Pat dry chicken breasts and chop them into bite size cubes. Sprinkle them with some salt and pepper. Place a large pot on stovetop and drizzle with 1 tablespoon olive oil. Bring to a heat on medium-high. Once oil starts heating, toss in cubed chicken stirring often. Once chicken has browned (about 5-7 minutes), remove from the pot and place in a bowl. Set aside.
If you cooked chicken in pot don't clean it. Drizzle with remaining tablespoon of olive oil and bring to a heart again on medium-high. Toss in onions and garlic and sauté until onions become translucent (about 1-2 minutes). Stir in carrots and celery and sauté for 3-4 minutes. While carrots and celery are cooking, sprinkle in mixed spices and herbs. If you cooked chicken breasts, toss them back in at this point coating with the rest of ingredients in pot.
Pour in chicken broth and water and bring heat up to high. Bring soup to a boil. Once liquid starts boiling add in pre-cooked chicken if this is what you used. Add in bay leaves too. Bring liquid back to a boil and add in noodles at this point. Keep boiling for about 7 minutes.
Bring heat down to low and stir in fresh parsley. Cover soup and simmer for another 10 minutes.
Remove soup from heat and serve immediately. Garnish with more fresh parsley if desired. Enjoy!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
