Chicken Noodle Soup Recipe

This chicken noodle soup recipe is chicken breasts poached in broth, shredded, then simmered with carrots, celery, onion, and wide egg noodles. The broth is seasoned with thyme and bay leaf. That is basically it. Chicken noodle soup does not need a complicated ingredient list. What it needs is a good broth. The chicken poaches directly in the broth here, so the liquid picks up all that chicken flavor while the meat stays tender. I cook the noodles in the same pot too, so they soak up the seasoned broth instead of plain water. This homemade chicken noodle soup takes less than an hour. Once you make chicken noodle soup from scratch, the canned version just does not compare.

I grew up eating chicken sopas and chicken mami when the weather got cold. In the Philippines, we had our soups for meryenda or early dinner. When I moved to Chicago, this soup became part of the rotation too, especially during winter. The approach is the same. You build the broth first, then everything else follows.

This version is simple. The chicken poaches in the broth, the vegetables get a quick sauté, and the noodles finish cooking in the same broth. Nothing here takes all day.

What is Chicken Noodle Soup?

Chicken noodle soup is a broth-based soup made with chicken, noodles, and vegetables such as carrots, celery, and onion. Wide egg noodles are a common choice because they cook quickly and soak up the broth well. You can make the soup with homemade chicken stock or a good store-bought chicken broth.

I use chicken breast for this version and poach it directly in the broth before shredding it. The onion, celery, carrot, and garlic get a quick sauté before they go into the pot, while thyme and bay leaf season the broth as everything simmers.

Filipino cooking has several chicken noodle soups of its own. Chicken mami is probably the closest to this version because it also uses egg noodles in a clear chicken broth. Sopas is different because it uses macaroni and milk, which gives it a creamy broth.

Chicken Broth or Chicken Stock?

Either chicken broth or chicken stock will work for this recipe. I normally use low-sodium chicken broth because it makes this soup practical to cook without making a separate stock first. It also gives me better control over the salt.

Chicken stock usually has a little more body because it is made by simmering chicken bones and connective tissue. If I already have homemade chicken stock, I will use it here. The finished soup will have a slightly richer broth.

If you are using store-bought broth, I recommend low sodium. The chicken cooks directly in it, then the sautéed vegetables, thyme, and bay leaf add more flavor as the soup simmers. Taste the broth before adding the noodles and adjust the seasoning as needed.

Why This Chicken Noodle Soup Recipe Works

This chicken noodle soup works well because of how the broth is built.

• The chicken poaches in the broth from the start. As it simmers, the juices go straight into the liquid. You end up with a richer base without needing to make stock separately.
• The vegetables sweat in butter and olive oil before going into the broth. This step draws out sweetness from the carrots and onion. It takes about 5 minutes and makes a noticeable difference.
• Dried thyme and bay leaf go in during the simmer. They give the soup an earthy, herbal flavor without overwhelming the chicken.
• The egg noodles cook directly in the broth. They absorb the seasoned liquid, so every bite has flavor. Noodles boiled in plain water and added later do not taste the same.

Ingredients

• Chicken breasts the main protein, poached and shredded
• Butter for sweating the vegetables
• Olive oil prevents the butter from burning and helps build the fat base
• Yellow onion sweetens as it cooks and forms the aromatic base
• Carrots hold their shape well in the broth and give natural sweetness
• Celery classic. It would not be the same soup without it
• Garlic just a quick cook, about 30 seconds, so it does not turn bitter
• Low sodium chicken broth I use low sodium so I can control how salty the soup ends up

• Dried thyme warm and earthy
• Bay leaf simmers in the background and deepens the broth
• Wide egg noodles the traditional choice. They have a nice chew and do not fall apart in hot broth
• Fresh parsley goes in right at the end for color
• Salt and ground black pepper to taste

This soup is not complicated. Just follow the steps and you will have a big pot ready.

1. Combine the chicken breasts and chicken broth in a large pot.
2. Bring to a boil, then lower the heat and simmer for about 20 minutes or until the chicken is fully cooked.

1. Remove the chicken from the pot.
2. Shred it using two forks. Set the chicken aside and keep the broth boiling in the pot.

1. Melt the butter in a separate pan over medium heat, then add the olive oil.
2. Sauté the onion for 2 minutes, then add the celery and cook for another 2 minutes.

1. Add the garlic and cook for 30 seconds, followed by the carrot. Continue cooking for 2 more minutes.
2. Transfer the sautéed vegetables to the boiling broth.

1. Add the dried thyme and bay leaf to the pot.
2. Continue to simmer for about 10 minutes until the vegetables are tender and the flavors blend well.

1. Add the egg noodles and cook until tender, about 8 minutes. Stir occasionally to prevent sticking.
2. Return the shredded chicken to the pot and remove the bay leaf.

1. Season with salt and ground black pepper. Toss to combine.
2. Stir in the chopped parsley. Transfer to a serving bowl. Share and enjoy!

What to Serve with Chicken Noodle Soup

• Caesar Salad – something fresh to go with the warm soup
• Garlic Bread – for soaking up the broth at the bottom of the bowl
• Grilled cheese sandwich – melted cheese and this soup is a solid pairing
• Chicken Sandwich – simple filling sandwich that taste as good

Storage

I usually expect the noodles to soak up some of the broth overnight, so the soup will be thicker the next day.

• Make ahead – If I know I am making this ahead, I prepare the chicken, broth, and vegetables without the noodles. I refrigerate the soup base and cook the noodles when I am ready to serve. This keeps them from soaking up the broth and getting too soft.
• Refrigerator – Keep the soup in an airtight container for up to 3 to 4 days. I add a little broth when reheating to loosen it up again.
• Freezer – I prefer freezing the chicken and broth without the noodles. They keep well in the freezer for up to 3 months. Egg noodles tend to get too soft after freezing and thawing, so cook a fresh batch when you are ready to serve the soup.
• Reheating – Reheat the soup on the stove over medium heat, stirring occasionally. I add a little broth or water if the noodles have absorbed too much of the liquid.

More Soup Recipes

• Chicken Macaroni Sopas a creamy Filipino chicken soup with elbow macaroni and evaporated milk
• Chicken Sotanghon Soup glass noodles with shredded chicken, carrots, and cabbage in a light broth
• Pinoy Chicken Noodle Soup a Filipino take with bacon, chicken liver, and fish sauce
• Chicken and Corn Soup egg drop style with shredded chicken and sweet corn
• Chicken Soup basic chicken and vegetable soup with rotini pasta
• Asian Chicken Soup vermicelli with toasted garlic and scallions
• Simple Chicken Soup a quicker version that uses rotisserie chicken if you do not have time to poach

• Chicken breasts chicken thighs work too. The meat is a bit more tender and has more flavor from the fat
• Wide egg noodles any short pasta will work. Rotini, penne, even elbow macaroni
• Butter skip it and use all olive oil if you want dairy free
• Fresh parsley dill is a good swap. It goes well with chicken soup
• Dried thyme use fresh thyme sprigs instead. Just pull them out before serving, same as the bay leaf
• Low sodium chicken broth homemade stock is better if you have time to make it

I hope you give this chicken noodle soup recipe a try. I still associate a hot bowl of noodle soup with cold weather because I grew up eating chicken mami and sopas on days like that. This version is different from both, but it has become part of my cold-weather rotation too.