There is nothing cozier than a bowl of homemade chicken noodle soup. Whether it’s a cool fall day, a blizzardy winter day or a sick day (or just any other normal day), chicken noodle soup is always the answer.
I like to keep things simple when I make chicken noodle soup. I use onion, carrots, celery, chicken breast, egg noodles and chicken stock. (Chicken stock adds a ton more flavor than most broths or water. Homemade stock, if you have the time to make it, is even better than store-bought!) To amp up the flavor even more, I use celery salt (or smashed celery seed if you’re looking for lower sodium options), dried thyme and all-natural, low sodium bouillon. You can also add a pinch of dried mustard powder for extra flavor.
When I’m choosing noodles, I look for the variety made with whole grains, but if it’s not an option, you can use regular egg noodles or your favorite whole grain small pasta. Either way, this soup is extra delicious!Print
Classically cozy chicken noodle soup.
- 1 tablespoon oil
- ½ medium onion, peeled and diced
- 3 medium carrots, peeled and diced
- 3 medium stalks celery, diced
- 1-pound boneless skinless chicken breast, diced
- 1 teaspoon coarse salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried mustard powder (optional)
- 10 cups unsalted chicken stock
- 1–2 tablespoons low sodium chicken bouillon
- 8 ounces egg noodles (whole grain, if possible)
- Splash of fresh lemon juice (optional)
- Heat oil in a Dutch oven over medium heat. Add onion, carrots and celery and sauté 4-5 minutes, until they just start to soften. Add diced chicken breast and cook 6-7 minutes or until lightly browned. Stir in the salt, thyme, black pepper, celery salt and mustard powder (if using).
- Add stock and bouillon and bring to a simmer for 8-10 minutes. Add the noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft. Taste and adjust seasoning, if necessary. Stir in lemon juice (if using).
Alternative Cooking Method: Rather than dicing the raw chicken, add the whole chicken breasts to the pot, add the stock and let them simmer until cooked. Remove them using tongs and shred them with forks, then return the chicken back to the pot and add the noodles, simmering until cooked. (This is the method used in the video.)
Cooking Tips: To cut back on sodium even more, reduce the amount of salt you add to the soup. Soup will take on more flavor as it sits. You may need to add extra chicken stock when reheating soup.
Substitution Tip: For a gluten-free version, use gluten-free noodles or pasta.
Pairing Idea: Cobb Salad
- Serving Size: 1/8 of recipe
- Calories: 213
- Sugar: 4g
- Sodium: 556mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 63mg
Keywords: chicken soup, chicken noodle soup, noodle soup, soup, chicken