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. One pot. No shortcuts that skip building the broth properly, but also nothing that keeps you in the kitchen all day.

What is Chicken Noodle Soup?

Chicken noodle soup is a broth based soup made with chicken, noodles, and vegetables like carrots, celery, and onion. It has been around for a long time. Early versions came from Jewish, Amish, and Mennonite communities in Europe before making their way to the United States. Campbell’s started selling it commercially in the 1930s, but people had been making it at home well before that.

The name is straightforward. Chicken, noodles, soup. Egg noodles became the go to because they hold their shape in hot broth and have a slight richness from the egg. Most families I know make this soup when someone is not feeling well. I am not sure if there is solid scientific proof that it cures anything, but warm broth does help with congestion and a sore throat, and it makes you feel more comfortable. I think that is reason enough.

Filipino cuisine has its own versions. Chicken mami is the closest equivalent, with egg noodles in chicken broth topped with fried garlic and boiled egg. Sopas is the creamy one with macaroni and milk. They all come from the same idea: chicken, noodles, hot broth.

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.
3. Remove the chicken and shred it using two forks.
4. 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.
3. Add the garlic and cook for 30 seconds, followed by the carrot. Continue cooking for 2 more minutes.
4. 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

This chicken noodle soup stores well, though I will say the noodles tend to absorb the broth overnight.

• Refrigerator: Keep it in an airtight container for up to 3 to 4 days. Add a splash of broth when you reheat because the noodles will have soaked up a lot of the liquid.
• Freezer: Freeze the broth and chicken without the noodles. The broth freezes well for up to 3 months. Egg noodles do not freeze well. They turn soft and mushy. Cook fresh noodles when you thaw and reheat.
• Reheating: Warm it on the stove over medium heat. Stir occasionally. Add extra broth or water if the soup has thickened up too much.

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. It does not take long and it is the kind of recipe that you can adjust to your taste once you have made it a couple times. If you make this, tag us @panlasangpinoy on Instagram so we can see your bowl.