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!

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Chicken Noodle Soup

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove-Top

Description

Classically cozy chicken noodle soup.


Scale

Ingredients

  • 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
  • 12 tablespoons low sodium chicken bouillon
  • 8 ounces egg noodles (whole grain, if possible)
  • Splash of fresh lemon juice (optional)

Instructions

  1. 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).
  2. 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).

Notes

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


Nutrition

  • 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

18 Comments

  1. CherylG on October 15, 2019 at 5:35 am

    It’s delicious.

    Sometimes I leave out the carrots but throw in a can of sliced mushrooms and add a small jar of diced pimentos (including the juice). The flavor is just as delicious with or without the thyme and celery salt.

    And of course throw some cheese on my serving! Extra sharp cheddar

    • Julie Andrews on October 15, 2019 at 7:33 am

      Wow, that sounds really interesting Cheryl! Love pimentos! 🙂

  2. Desirae Aldana on October 28, 2019 at 10:39 am

    chicken noodle soup really works for colds, its been found that the hot soup helps break up the congestion associated with both colds and the flu. The salt in the soup and its warmth can soothe a sore throat and a scientific study found that chicken soup has anti-inflammatory properties.

    • Julie Andrews on October 29, 2019 at 2:08 pm

      Absolutely, Desirae! Tis the season.

  3. Abby Turner on October 28, 2019 at 12:53 pm

    My children also love my Chicken “Noodle” Soup with Gnocchi. These are available in the pasta aisle of many grocery stores. Either way, it’s a family favorite.

    • Julie Andrews on October 29, 2019 at 2:07 pm

      Gnocchi is absolutely delicious! Amazing suggestion!

  4. Barbara McCauley on October 28, 2019 at 1:05 pm

    There’s nothing better than chicken noodle soup to soothe the soul – to cut back further on the sodium content – omit the celery salt and bouillon and substitute garlic or onion powder – I often also add turmeric to soups and stews.

    • Julie Andrews on October 29, 2019 at 2:07 pm

      Hi Barbara! A little fresh lemon juice really helps with adding a “salty” flavor without adding more salt. Garlic and onion are always amazing to add to recipes, but unfortunately they don’t add flavor in the same way salt does. I also like to add a splash of vinegar because it’s acidic like lemon juice – it just depends on what flavors pair well with the recipe. Thanks for the tips!

  5. Margarita Torres on October 29, 2019 at 8:05 am

    I use a similar recipe except I always freeze a portion of a roasted chicken. It provides a ton of flavor. I also use chopped cilantro toward the end. Another flavor booster

    • Julie Andrews on October 29, 2019 at 2:03 pm

      Awesome idea, Margarita! Always a fan of added flavor. 🙂

  6. Bertha on October 29, 2019 at 1:19 pm

    Where do you get the 8 ounces egg noodles? In the picture did you use whole grain?

    • Julie Andrews on October 29, 2019 at 2:01 pm

      Hi Bertha! Most egg noodles come in 16 ounce bags in the pasta aisle and come in different shapes and sizes. I used a local version in my photo, but Ronzoni brand has whole wheat egg noodles that I’ve been able to find at most grocery stores. Hopefully that answers your question!

  7. Carol Varjabedian on October 31, 2019 at 5:23 am

    Hi Julie! This sounds SO good! I’m going to try your recipe this Saturday.
    Chicken noodle soup is the best!
    Thank you for sharing with us all. Mmmmmm

    • Julie Andrews on November 1, 2019 at 10:20 am

      Let me know how it turns out, Carol! And you’re very welcome. 🙂

  8. David Stapleton on October 31, 2019 at 9:20 am

    For the keto bunch here is a link to a low carb egg noodle recipe that is pretty easy to make
    https://ketoinpearls.com/easy-egg-noodles/
    They don’t need quite the simmer time to be al dente being already soft, they just need to come up to temperature and absorb some of the flavor.
    I may try using thinly sliced extra firm tofu as another option.

    • Julie Andrews on November 4, 2019 at 5:49 pm

      Thanks, David!

  9. David Treto Jr on November 1, 2019 at 10:17 am

    I’m pretty sure there is no medical correlation between a yummy bowl of soup and fighting antibodies…. but sure why not

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