Forget about getting it from a can at the store and instead learn how to make homemade Chicken Noodle Soup!
There’s no better example of comfort food than chicken noodle soup. Whenever I feel sick, that’s always the meal I crave. While I don’t think it has magical healing powers, it’s warm and delicious, and somehow always makes me feel a little better.
I’m not the only person who feels this way. For centuries, people in all corners of the world have been combining chicken, noodles, and broth to make some version of chicken noodle soup. It was only in the 20th century that someone was able to take the magical formula for chicken noodle soup and put it into a can for millions to enjoy.
That being said, why settle for a canned version of chicken noodle soup that’s made for millions of people to consume, when you can make a special homemade version that’s just for you and your loved ones? My recipe for chicken noodle soup is far more satisfying than soup from a can, because I made it myself. At home, I can season the soup the way I want, find the perfect mix of ingredients, and always have soup ready when I want it. The soup is the same comfort food I’ve always enjoyed, but extra special because I made it from scratch.
Is Chicken Noodle Soup Healthy?
While medical science doesn’t support chicken noodle soup being an instant cure for the common cold, it is a healthy meal. The vegetables—like carrots, onion, and celery—provide valuable vitamins and minerals, while the shredded chicken offers a dose of protein. When making homemade soup, make sure you use low-sodium broth. Many store-bought versions of chicken noodle soup contain a lot of sodium and preservatives, but if you make soup from scratch at home, you have more control over the ingredients, allowing you to make chicken noodle soup that’s healthier than the version you’ll find in stores.
A Boost Of Flavor And Nutrition
One more reason why I’ve come to prefer homemade chicken noodle soup as opposed to the store-bought version is that I can customize the soup. With a few alterations, you can improve its flavor or nutrition. For example, you can add any spices or herbs you want. I like to add a little oregano, as well as some red pepper flakes or chili powder for extra spice. If you prefer to add sweetness, cut up some sweet potato and add it to the pot.
Meanwhile, if you want to up the nutritional value, toss in some leafy greens like spinach, kale, or Swiss chard, which can boost the amount of vitamins and minerals in the soup. But be careful you don’t add too much or you’ll risk overpowering the chicken and noodles.
FAQs & Tips
How Do I Store Leftovers?
Leftover chicken noodle soup can be stored in an airtight container and refrigerated for 3–4 days. You can also freeze the soup for up to 3 months, so you won’t have to make it from scratch if you get sick.
Can I Prep This Ahead?
Yes! If you know you’re going to freeze the soup, prep it without adding the noodles, because they can get mushy when frozen. Make the soup with everything but the noodles, and then add the noodles while reheating the soup.
Are There Alternatives To Egg Noodles?
While egg noodles are a common ingredient in chicken noodle soup, other types of noodles, like fusilli or rotini, can also work. You could also try rice noodles.
Serving Suggestions
No matter how good the chicken noodle soup is, I always like to add in some crackers. If you feel similarly, I suggest making a homemade version, like Flaxseed Crackers or Almond Flour Crackers. Of course, you can also enjoy a salad with your soup. You can make a simple Caesar Salad or perhaps something with a bigger collection of fruits and vegetables, like a Low-Carb Keto Cucumber Salad or Strawberry-Walnut Salad.
Other times, pairing a sandwich with a bowl of chicken noodle soup can make it feel like a complete meal. I love Air-Fryer Grilled Cheese with a bowl of soup, but you might also consider a Cottage Cheese Sandwich or Cucumber Sandwiches.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 large carrots sliced
- 2 celery ribs sliced
- 8 cups low-sodium chicken broth
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 1/2 cups shredded cooked chicken
- 3 cups egg noodles
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Pour in the chicken broth. Stir in the dried thyme, dried parsley, bay leaf, salt, and pepper. Bring the soup to a boil.
- Lower the heat and let the soup simmer for 20 to 25 minutes to let the flavors blend. Add more broth if needed.
- Stir in shredded chicken and egg noodles. Cook for 7-10 minutes, until noodles are tender.
- Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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