This classic chicken noodle soup is the perfect comfort food. It’s also the traditional chicken soup called for when trying to soothe colds and flus. And that’s not just hype, as this CNN article indicates, there is evidence to support the long time tradition of a hot bowl of chicken noodle soup. I think it’s especially good when made with homemade chicken stock.
This is one of the recipes from my Super Soups workshops and it was a big hit with all the participants. But like I say in my workshops, a recipe for soup is really just a starting point. There is plenty of room to personalize this soup and make it your own. Change up the herbs and spices, add more veggies, use rice instead of noodles – whatever suits you best.
Recipe for Classic Chicken Noodle Soup
- 1 Tbsp canola oil
- 1 onion, finely diced
- 2 celery ribs, finely diced
- 2 carrots, coarsely diced
- ½ tsp dried thyme
- 8 cups chicken broth
- 2 cups wide egg noodles
- 2 cups cooked chicken pieces
- 1 cup frozen peas
- Salt and pepper to taste
- ½ to 1 Tbsp lemon juice to taste
- 2 Tbsp chopped fresh parsley
- In large, heavy pot, heat canola oil over medium high heat.
- Add onion, celery, and carrots. Cook until onions are translucent, 3 to 5 minutes.
- Stir in thyme and cook until fragrant, about 30 seconds.
- Add stock and bring to boil. Reduce heat, cover with lid partially askew and simmer until vegetables are nearly tender, 6 to 8 minutes.
- Stir in egg noodles and simmer until just tender, 8 minutes.
- Add cooked chicken and frozen peas and heat through, 3 minutes.
- Taste and adjust seasoning, including lemon juice.
- Remove from heat and add fresh parsley.
- Makes: 4, 2-3 cup servings
- Notes: This soup does NOT freeze well because the noodles will turn soft and fall apart when frozen. It is not unsafe, but it is not visually or texturally pleasing. If you’d like to make this soup as a freeze ahead meal, do everything except add the noodles. Once you’re ready to prepare the soup for eating, cook noodles in a separate pot until just tender, then add to soup.
Avoid Mushy Noodles in Chicken Noodle Soup
See all those wide egg noodles in this? They’re delicious, but they can turn soft and mushy very quickly because they continue to absorb liquid long after the cooking is done.
The longer they stay in soup, the more liquid they absorb and the softer and mushier they get. Here are some tips to avoid mushy noodles:
- Add your noodles towards the end, after your hearty vegetables. Carrots, celery and onions will take much longer to cook than noodles.
- Slightly under cook the noodles. Check the package of the noodles your using and cook them a minute or two less than what the package recommends. Even when you take the soup off the stove, the residual heat in the pot will continue to cook the noodles.
- Only make as much soup as you’ll eat in one day. The noodles will likely be okay for lunch the next day, but don’t plan on leftovers past then.
- Cook noodles separately and add to each bowl as your serving the soup. This means another pot to wash and your noodles won’t be quite as flavorful as when they’re being cooked in broth – but they won’t get mushy!
Freezing Chicken Noodle Soup
I don’t recommend freezing this chicken noodle soup as is. The noodles will fall apart and become unrecognizable.
Everything but the noodles in this soup can be easily frozen. So, if you want to pre-make a batch of this soup, do everything as indicated, just don’t add any noodles. Add the noodles the day you take the soup out of the freezer.
Every great soup deserves a good side. We love Homemade No Knead Bread with our soup.
If you want another great chicken soup recipe check out my recipe for Chicken Corn Chowder. It is knock your socks off good! In fact, it was the winning soup in a soup cook-off a couple of years ago.
I’d love to hear your comment or see your results when you make this homemade chicken noodle soup. Please leave a comment or take a photo and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.