This classic chicken noodle soup is simple to make in less than an hour with ingredients you already have in your pantry. It’s loaded with chicken & herbs.
This chicken noodle soup is a life saver when the whole family is down with a bad cold. There is something about a bowl of chicken noodle soup that just makes you feel better and truly warms your soul. I bet you anything your family will be coming back for seconds and thirds. My kiddo asked for another bowl, which was shocking but also made me very happy! This is my Mom’s recipe and I LOVE it plus the entire house smells heavenly.
It’s made with basic ingredients and everything comes together in less than an hour, making it a great weeknight dinner during the cold and dreary Winter season. In case you are wondering, I have tried making a very creamy chicken noodle soup before and honestly, I did not like it when I was sick. I think when you are sick, you just want simple food and that soup did not have the classic flavor I grew up on.
Here are some notes about this recipe:
- You can use oil but I like to use butter since it adds more flavor.
- You can adjust the quantity of herbs, based on your preference.
- I like to use low sodium broth because I find the regular one very salty.
- You can use fresh of dried herbs. Fresh is obviously better and has a stronger flavor and aroma.
- I highly recommend using egg noodles since that tastes the best in this soup but you can use regular pasta too. The cooking time may vary slightly.
- For a spicy kick, add 1/4 tsp red chili flakes too. I love spicy food! So, I always add this.
- I always use rotisserie chicken or leftover baked chicken from the night before to speed up the process.
- Don’t add any cornstarch or heavy cream in this soup because that will change the texture and flavor completely.
- You can serve this soup with cornbread, dinner rolls or plain crackers. I like to keep it simple!
If you are fond of soups, you may also like this hamburger soup or this slow cooker healthy Fall soup.
Chicken Noodle Soup
- 2 tbsp butter
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 white onion diced
- 1 tbsp freshly grated ginger
- 1 tbsp minced garlic
- 8 cups chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 12 ounces egg noodles
- 1.5 cups diced cooked chicken
- 3 tbsp freshly chopped parsely
- In a large stockpot, heat butter on medium high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender. Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
- Add broth, thyme, oregano, salt, pepper and bring everything to a boil. Let simmer 5 minutes.
- Add chicken and egg noodles and let simmer for about 10 minutes or until the noodles become soft. Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
- Check the flavor to see if you need to add more herbs or salt and pepper. Stir in parsley and serve hot.
This is a good, simple recipe. I wasn’t sure about the ginger, but it ends up being a nice addition. My only recommendation would be to not add the egg noodles to the pot – keep them separate! They absorb a lot of broth, in fact, by the next day there was virtually no broth left in the pot – thankfully I had more broth on hand.
It’s so good! I added my own touch with dumplings 😋
I made this yesterday using store bought canned chicken as I needed to use it up before it expired. We really enjoyed this soup. Thank you for sharing the recipe. It is now in our favorites file as are several of your recipes.
I’ve been making this soup for about 6 months now! I purchase lemon-pepper rotisserie chicken from Walmart! To make my broth, I use the skin, bones and even the tiny part of the wing along with celery stalks, a few whole peeled carrots and a couple of onions cut up into quarters! Yummy the broth is sooo robust! Really love it anytime but especially comforting during cold winter months!
It turned out great! I am no cook. This was easy. Made a lot! Highly recommend!
This has become my favorite winter time soup! I too, like to add the chili pepper flakes for a lil kick and I always add a bit more garlic and extra broth. This recipe is delicious!!!
Yummy! Nourishing! Easy!
Awesome soup!! Thank you!
This was so easy and delicious and I will be making it all the time. Thanks for all of your dishes.
I love this soup it is healthy and simple thanks for the recipe 😗😙😀😀😃😃😄😄🤧😷 to 😃😄😀😳😳😳😳🤯🤯🤯🤯😒😒😒😒😔😔😔😔😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😙😊😙😙😊😊😙😙😙.
This was absolutely Amazing. I subbed veggie broth (I’m a vegetarian) and added the chicken for my other half in a portion of the soup. One of the best soups I’ve made in a while 😀
OMG!!! This has got to be the best chicken noodle soup recipe ever! I especially love the ginger and rotisserie chicken! I actually use lemon pepper rotisserie chicken from Walmart! I also use the chicken carcass and skin along with onions, carrots and celery to make my chicken broth! De-luscious!!!!
A great hearty soup. Made for dinner last night. So easy to prepare. The Ginger added a great flavor.
So easy and a great hearty meal. Made last night as the snow was falling. And the temperature was falling outside.
I made this soup for my dad as a cold weather warm up lunch for when he goes out to work. I waddle did not have ginger and forgot to buy it. But I did have a bunch of nice herbs from my garden so I think that made up for it. I just bundled them to feather and threw them in whole to fish out later. The whole house smells so nice and my doggies are looking forward to have some of the left over chicken for dinner. (I used one and a half chickens cuz my dad likes… Read more »
Is it possible to freeze the leftover soup?
Yup, the noodles sometimes get a little bit mushy though.
Yes, but let soup cool and then into refrigerator over night before putting in freezer. This prevents hot soup in the middle of container from forming bacteria. I use canning jars and microwave to defrost individual servings.