Ultimate Chicken Noodle Soup Recipe – Easy Step-by-Step Guide

Neha DeshmukhRecipe Author
Ingredients
8
Person(s)
  • 4 lb
    whole chicken
  • 12 cups
    chicken stock
  • 1 tbsp
    kosher salt
  • 1.5 cups
    onion
  • 1.5 cups
    carrots
  • 2 count
    celery stalks
  • 2 sprigs
    fresh thyme
  • 2 Tbsp
    olive oil
  • 6 oz
    broad egg noodles
  • 1 Tbsp
    cornstarch
  • 2 tsp
    kosher salt
Directions
  • Poach chicken in simmering stock with salt for 25 minutes breast-side down, then flip and cook 10-15 more minutes until internal temperature reaches 165°F (breast) and 175°F (thigh).
  • Remove chicken, cool completely, then shred meat and refrigerate. Return bones to stock and simmer for 3-4 hours to intensify flavor.
  • Strain stock, then sweat diced onions, carrots, and celery in olive oil until translucent in a cleaned pot.
  • Add thyme and strained stock to vegetables. Simmer until carrots soften (30-40 minutes).
  • Add egg noodles to simmering soup and cook 8-10 minutes until tender.
  • Stir in shredded chicken and cook 2-3 minutes to warm through.
  • Create a cornstarch slurry with 2 Tbsp hot stock, mix into soup, and simmer until desired velvety texture is achieved.
  • Season with additional salt to taste and garnish with fresh thyme leaves before serving.
Nutritions
  • Calories:
    430 kcal
    25%
  • Energy:
    1799 kJ
    22%
  • Protein:
    30 g
    28%
  • Carbohydrates:
    25 mg
    40%
  • Sugar:
    8 mg
    8%
  • Salt:
    794 g
    25%
  • Fat:
    23 g
    20%

Last Updated on 4 months by Neha Deshmukh

Ultimate Chicken Noodle Soup Recipe – Easy Step-By-Step Guide

Okay, let’s be real. Is there anything more comforting than a big bowl of chicken noodle soup? It’s the ultimate hug in a bowl, and honestly, I make this all the time – especially when someone in the family is feeling under the weather. I first perfected this recipe years ago, and it’s become a family favorite. It takes a little time, but trust me, the depth of flavor is SO worth it.

Why You’ll Love This Recipe

This isn’t just any chicken noodle soup. We’re building flavor from the ground up, starting with a whole chicken to create a rich, golden broth. It’s a labor of love, but the result is a soup that’s incredibly nourishing, deeply flavorful, and just…feels good. Plus, it’s surprisingly easy to customize!

Ingredients

Here’s what you’ll need to make the most amazing chicken noodle soup:

  • 4 lb whole chicken
  • 12 cups chicken stock (about 2.8 liters)
  • 1 tbsp kosher salt (about 15g)
  • 1 ½ cups onion, diced (about 180g)
  • 1 ½ cups carrots, diced (about 180g)
  • 2 celery stalks, diced (about 140g)
  • 2-3 sprigs fresh thyme
  • 2 tbsp olive oil (about 30ml)
  • 6 oz broad egg noodles (about 170g)
  • 1 tbsp cornstarch (about 8g)
  • 2 tsp kosher salt (about 10g)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

  • Whole Chicken: Seriously, don’t skip this! Using a whole chicken gives you the most flavorful stock. The bones are key for that rich, gelatinous texture.
  • Chicken Stock: If you don’t want to make your own (totally understandable!), use a good quality store-bought stock. Look for low-sodium options so you can control the saltiness.
  • Fresh Thyme: Dried thyme just doesn’t compare. The fresh herb adds such a lovely, aromatic quality to the soup. If you absolutely must substitute, use about 1 teaspoon of dried thyme.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. Poach the Chicken: Place the whole chicken in a large pot and cover with the chicken stock and 1 tablespoon of salt. Bring to a simmer, then reduce heat and poach breast-side down for about 25 minutes. Flip the chicken and cook for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) in the breast and 170°F (77°C) in the thigh.
  2. Cool & Shred: Carefully remove the chicken from the pot and let it cool completely. Once cool enough to handle, shred the meat and set aside. Don’t discard the bones!
  3. Intensify the Stock: Return the chicken bones to the pot with the stock and simmer for 3-4 hours. This is where the magic happens – it really deepens the flavor.
  4. Sauté the Veggies: Strain the stock through a fine-mesh sieve and discard the bones. In the same pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery and cook until softened and translucent, about 8-10 minutes.
  5. Combine & Simmer: Add the thyme sprigs and strained chicken stock to the vegetables. Bring to a simmer and cook until the carrots are tender, about 30-40 minutes.
  6. Cook the Noodles: Add the egg noodles to the simmering soup and cook for 8-10 minutes, or until tender.
  7. Add Chicken & Thicken: Stir in the shredded chicken and cook for 2-3 minutes to warm through. In a small bowl, whisk together the cornstarch with 2 tablespoons of hot stock to create a slurry. Pour the slurry into the soup and simmer for a minute or two, until the soup thickens slightly.
  8. Season & Serve: Season with the remaining 2 teaspoons of salt to taste. Garnish with fresh thyme leaves before serving.

Expert Tips

Want to take your chicken noodle soup to the next level? Here are a few of my go-to tricks:

  • Clear Broth: For a super clear broth, avoid boiling the stock vigorously. A gentle simmer is key. Also, skimming off any foam that rises to the surface helps.
  • Perfectly Cooked Noodles: Don’t overcook the noodles! They’ll continue to absorb liquid even after you turn off the heat.
  • Tender Chicken: Poaching is the way to go for incredibly tender chicken. It keeps the meat moist and flavorful.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

  • Vegan Adaptation: Swap the chicken and stock for vegetable broth and use plant-based noodles. My friend, Priya, swears by adding a handful of spinach at the end for extra nutrients.
  • Gluten-Free Adaptation: Simply use gluten-free egg noodles.
  • Spice Level: Add a pinch of red pepper flakes for a little kick. My husband loves this!
  • Cold & Flu Season Boost: Add a knob of grated ginger and a couple of minced garlic cloves to the vegetables while sautéing. It’s an age-old remedy for a reason!

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Let it cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

1. Can I use pre-cooked chicken for this recipe?

You can, but the flavor won’t be as rich. If you’re short on time, rotisserie chicken works in a pinch. Add it in during the last few minutes of cooking to warm through.

2. What’s the best way to prevent the noodles from getting mushy?

Don’t overcook them! And if you’re making the soup ahead of time, consider cooking the noodles separately and adding them to individual bowls just before serving.

3. Can this soup be frozen?

Yes! But the noodles may become a bit softer after freezing and thawing.

4. What kind of chicken stock is best for this recipe – homemade or store-bought?

Homemade is always best, but a good quality store-bought stock will work.

5. How can I make the soup more flavorful?

Don’t skimp on the simmering time for the stock! That’s where the flavor really develops. You can also add a bay leaf or a parmesan rind to the stock while it simmers.

6. Can I add other vegetables to the soup?

Absolutely! Peas, green beans, or potatoes would all be delicious additions.

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