Recipes

How to Make Chicken Noodle Soup

Name: How to Make Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 18 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery sticks, sliced; 3 garlic cloves, minced; 1.5 litres chicken stock; 300 g cooked chicken, shredded; 150 g dried egg noodles; 1 bay leaf; Fresh thyme sprigs; Fresh parsley, chopped; Salt and black pepper, to taste

⏱ 18 min 📄 Article Easy 👁 3 views

How to cook it

About this dish

When it comes to make chicken noodle soup, chicken noodle soup is the dish every home cook should have in their repertoire — nourishing, restorative, and deeply comforting in a way that tinned versions simply cannot match. A proper broth built from chicken, aromatic vegetables, and herbs forms the foundation, with egg noodles and shredded meat added at the end.

This recipe uses a straightforward method suitable for weeknights, though you can deepen the flavour by simmering a whole chicken and making stock from scratch. Either way, the result is a bowl of warmth that soothes body and soul.

Recipe

🍽 Serves 6 ⏱ Prep 15 min 🔥 Cook 45 min

Ingredients

2 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 celery sticks, sliced
3 garlic cloves, minced
1.5 litres chicken stock
300 g cooked chicken, shredded
150 g dried egg noodles
1 bay leaf
Fresh thyme sprigs
Fresh parsley, chopped
Salt and black pepper, to taste

Step-by-step

💡 Cook noodles separately if storing leftovers — they absorb liquid and become mushy when reheated.

Sauté the vegetables

Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery for 8 minutes until softened. Add the garlic and cook for 1 minute. Work steadily through this part of make chicken noodle soup, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Add stock and simmer

Pour in the chicken stock, add the bay leaf and thyme, and bring to a simmer. Cook for 15 minutes until the vegetables are tender. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Cook the noodles

Add the egg noodles to the simmering broth and cook according to packet instructions, usually 6–8 minutes, until just tender. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Add the chicken

Stir in the shredded chicken and heat through for 2–3 minutes. Remove the bay leaf and thyme sprigs. Season with salt and pepper. Work steadily through this part of make chicken noodle soup, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Serve

Ladle into bowls and garnish with fresh parsley. Serve immediately with crusty bread on the side. Work steadily through this part of make chicken noodle soup, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Sources and further reading

Facts, limits, and safety notes in this guide are cross-checked against the references below. Laws, fees, and product guidance change — always confirm details for your region before acting.

Background concepts and terminology

Wikipedia — Make chicken noodle soup

🔧 Troubleshooting

The chicken noodle soup is too salty.

To balance the saltiness, add a peeled potato to the soup while it simmers. The potato will absorb some of the excess salt. Remove it before serving.

The noodles are mushy.

If the noodles have become mushy, cook them separately in boiling water and then add them to the soup just before serving. This helps maintain their texture.

❓ FAQs

Can I use raw chicken instead of cooked?

Yes — poach chicken breasts in the stock for 15 minutes, then remove, shred, and return to the soup. This adds more flavour to the broth.

What noodles work best?

Medium egg noodles are traditional. Fine noodles cook faster; wide ribbons give a heartier texture. Fresh pasta reduces cooking time.

Can I make chicken noodle soup in a slow cooker?

Yes — simply sauté the vegetables, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How can I make my chicken noodle soup healthier?

You can use whole grain noodles, add more vegetables like spinach or kale, and use low-sodium chicken broth.

Can I freeze chicken noodle soup?

Yes — let it cool completely, then transfer to airtight containers. It can be frozen for up to 3 months. Reheat on the stove or in the microwave.

Was this guide helpful?

Comments

Guide by Elena Rossi

Chef and recipe developer. Trained in Rome and London kitchens — now focuses on teaching home cooks measurement, prep systems, and weeknight meal planning.

How to Make Chicken Noodle Soup

How to cook it

About this dish