This classic chicken noodle soup with egg noodles recipe is a classic in our home, often made to help cure a cold. And it works every time!
Why this Chicken Noodle Soup is the ultimate comfort food
My classic chicken noodle soup with egg noodles is the ultimate recipe to help you heal from a cold. It’s not too different from other recipes, but the depth of the flavor is what makes this one stand out. The bone broth, along with a kick of cayenne pepper, deepens the flavor. The soup is meant to soothe and hydrate you; it delivers protein and minerals in an easy-to-digest form. It is the ultimate comfort food!
The soup is perfect for the Fall and Winter Seasons, for cozy nights. The steaming bowl feels like a warm hug on a cold day. This chicken noodle soup is more than a meal; it’s comfort in a bowl—a spoonful of warmth for chilly days and tired hearts.
Ingredients you’ll need for a classic chicken noodle soup
- Carrots
- Celery
- Bone broth
- Chicken stock
- Egg Noodles
- Chicken thighs
- Seasonings
These are the key ingredients you need for a flavorful noodle soup. The bone broth really does make a difference, but if you can’t or don’t have it, using chicken stock or vegetable stock is a suitable alternative. You can substitute the chicken thighs with rotisserie chicken. If you’re craving meatless soup but with the same comfort and flavor as chicken noodle soup, try the Cabbage Soup Recipe. It’s just as good.
How to make chicken Noodle Soup (Step-by-Step)
- Start by prepping – chop onions, carrots, and celery.
- In a pot, saute chopped onion, carrots, and celery.
- Add garlic and ginger paste – be cautious not to let it burn.
- Pour in bone broth, chicken stock, and water.
- Stir in washed chicken thighs and seasonings.
- Close the pot and simmer for 20-25 minutes over medium heat.
- Once the chicken is cooked, remove it from the pot and shred it with a fork.
- Return the shredded chicken to the pot.
- Add the egg noodles to the pot and cook until the noodles are tender.
Tips, Tricks, and Tasty Variations
Can this be made in a slow cooker or an Instant Pot? Yes, it can. You can saute your vegetables in the pot before adding broth for extra depth. Add the noodles at the end on saute mode so they don’t overcook.
The slow cooker is perfect for a “set it and forget it” day. Like with the Instant Pot, add noodles towards the end, so they stay al dente.
If you don’t want any spice in your soup, skip the cayenne pepper. The cayenne pepper gives it a bit of a kick! Add a little lemon juice to your soup to give it a twist. It’s delicious!
Noodles tend to become mushy when frozen, so consider cooking the soup without them. Freeze only the broth, chicken, and vegetables. When you reheat your soup, boil fresh noodles and add them in. Soup keeps well for up to three months.
What to serve with Chicken Noodle Soup
For a comforting meal, especially when you’re feeling under the weather, chicken noodle soup pairs well with crackers. If you’re feeling extra tired, have a cup of ginger tea afterwards to help speed up your recovery.
Frequently asked questions
What is the secret to the best chicken noodle soup?
The secret to the best chicken noodle soup is the bone broth, along with the spices that make the soup flavorful.
What is the difference between broth and stock?
Broth uses meat, while stock uses bones.
What goes into a good chicken noodle soup?
- Bone Broth
- Chicken stock
- Chicken
- Spices
- Egg noodles
When making the soup, do you cook the noodles first?
No, you end with the noodles.
What are the essential spices for chicken noodle soup?
- Salt and Pepper
- Cayenne pepper
- Cumin
- Paprika
- Italian seasoning
- Bay Leaves
How long does it keep in the fridge?
Chicken noodle soup keeps well in the fridge up to three to four days. Read a few secrets on how to freeze soup perfectly.
Chicken Noodle Soup
Equipment
- 1 Large soup pot
- 1 cutting board To chop the veggies and chicken
- Measuring Cups To measure broth
- Measuring spoons To measure seasonings
- 1 Wooden Spoon For stirring
- 1 Tongs Helpful for removing chicken pieces if you're shredding them
Ingredients
- 1 tbsp Olive Oil
- 1/2 White Onion Chopped
- 2 cups Carrots Chpped
- 1 cup Celery Chopped
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 cup Bone broth
- 2 cups Chicken stock
- 2 cups Water
- 2 Chicken thighs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne pepper Optional
- 1 tsp Cumin Powder
- 2 tsp Paprika
- 1 tsp Italian seasoning
- 2 Bay Leaves
- 1 cup Egg noodles
- Salty Crackers For serving
Instructions
- In a pot, heat olive oil and add chopped onions, carrots, and celery. Cook for 2 minutes.
- Add garlic and ginger paste, cook for an additional 5 minutes over medium heat, allowing the flavors to blend.
- Pour in the bone broth, chicken stock, and water.
- Stir in washed chicken thighs, seasonings, and add the bay leaves.
- Close the pot and simmer for 20-25 minutes over medium heat.
- Once the chicken is cooked, remove it from the pot and shred it with a fork.
- Return the shredded chicken to the pot.
- Taste the broth and adjust the seasoning if necessary.
- Add the egg noodles to the pot and cook for an additional 12 minutes or until the noodles are tender.
- Serve the hot soup with salty crackers.
