Chicken Noodle Soup -

Name: Chicken Noodle Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups cooked chicken, shredded; 1 carrot, diced; 1 celery stalk, diced; 1 onion, diced; 1 tbsp butter; 2 garlic cloves, minced; 4 cups chicken broth; 1/2 tsp salt (if broth is unsalted); 1/2 tsp dried Italian herbs; Noodles for serving

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Chicken noodle soup is one of those meals that always feels like a good idea when the weather starts to cool down. It’s warm, comforting and really simple, which is exactly what I want from dinner some days.

This version is made with cooked shredded chicken, a few basic veggies and plenty of broth, so there’s nothing complicated about it. It’s also a really handy recipe for using up leftover chicken if you have some sitting in the fridge.

I like to cook the noodles separately and add them to the bowls when serving. It stops them soaking up all that lovely broth, and it means any leftovers are much nicer the next day too.

Why We Love This Recipe

So easy to make. There’s nothing complicated and it all comes together in one pot, apart from the noodles.
Great for leftover chicken. If you’ve got some cooked chicken in the fridge, this is such an easy way to use it up.
Lovely and cozy. It’s exactly the kind of dinner I want when it’s cold outside or I’m not feeling 100%.
Simple ingredients. Nothing fancy or difficult to find, and you might already have most of it at home.
Great for leftovers. Keeping the noodles separate means you can save the soup for another day without them soaking up all the broth.

Equipment

Large pot or Dutch oven
Wooden spoon
Chopping board and sharp knife
Small/medium pot for cooking the noodles separately
Colander

Ingredients

Cooked chicken: Leftover roast chicken works really well, or you can use a rotisserie chicken to keep things easy.
Carrot: One diced carrot adds a little sweetness and some extra color to the soup.
Celery: You only need one stalk, diced fairly small so it softens nicely as the soup cooks.
Onion: I use a regular yellow onion, but use whatever you already have in.
Butter: This is just for softening the veggies at the start and adds a little extra flavor too.
Garlic: Fresh minced garlic works best, but the jarred stuff is absolutely fine if that’s what you have.
Chicken broth: This makes up the base of the soup, so use a chicken broth you like the flavor of.
Salt: You might not need much, or any at all, if your chicken broth is already salted, so have a taste first.
Italian herbs: A little dried Italian seasoning adds plenty of flavor without needing lots of different herbs.
Noodles: Use whatever noodles you like here. I cook mine separately and add them when serving so they don’t soak up all the broth.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Melt the butter in a large pot over medium-low heat. Add the onion, carrot, and celery, then cook for about 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Stir in the garlic and cook for another minute until fragrant.

Step 2: Pour in the chicken broth and bring it to a gentle simmer. Add the shredded cooked chicken and stir to combine.

Step 3: Season with salt if needed, then stir in the dried Italian herbs. Taste and adjust the seasoning if you like. Simmer gently for about 20 minutes, allowing the flavors to come together and the vegetables to become tender.

Step 4: While the soup is simmering, cook the noodles in a separate pot according to the package directions until just tender. Drain well and set aside.

Step 5: To serve, divide the cooked noodles between bowls and ladle the hot soup over the top. Garnish with freshly chopped herbs, if desired. Keeping the noodles separate until serving helps prevent them from soaking up too much of the broth.

What to Serve with Chicken Noodle Soup

Chicken noodle soup is pretty filling on its own, so I don’t usually feel like it needs loads with it. Something bread-y for dipping is always a good idea though, or you can add a simple side if you want to make dinner stretch a little further.

Crusty bread – Probably my first choice because it’s perfect for dipping into the broth.
Garlic bread – Because I’m never going to say no to garlic bread with dinner!
Grilled cheese – Soup and grilled cheese is such a good combination, especially on a cold day.
Dinner rolls – Warm them up and add a little butter and you’re sorted.
Simple green salad – A nice option if you want something fresh alongside the soup.
Roasted vegetables – Handy if you’ve got some vegetables that need using up too.

Storing

If you have any chicken noodle soup left over, let it cool and then pop it into an airtight container in the fridge. It should keep well for around 3 to 4 days and is really handy for an easy lunch the next day.

The noodles can soak up quite a bit of the broth while the soup sits, so don’t be surprised if it’s a little thicker when you come back to it. I usually add a splash of chicken broth or water when reheating it to loosen everything back up again. Reheat gently on the stove or in the microwave until it’s piping hot all the way through.

Variations & Substitutions

This is one of those recipes that’s really easy to change depending on what you’ve already got in the kitchen. I definitely wouldn’t make a special trip to the store if you’re missing one of the vegetables or want to use something up.

Switch up the noodles – Egg noodles are lovely in chicken soup, but pretty much any pasta you have will work.
Add more vegetables – Peas, corn, green beans or spinach are all easy additions.
Use leftover turkey – This is a great one for using up turkey after Thanksgiving or Christmas too.
Change the herbs – Thyme, parsley or rosemary can be used instead of the Italian herbs.
Make it creamier – Stir in a splash of heavy cream at the end if you fancy a creamy chicken noodle soup.
Add a little lemon – A squeeze of fresh lemon juice at the end gives the broth a lovely fresh flavor.

FAQs

Can I use rotisserie chicken for chicken noodle soup?

Yes, rotisserie chicken works really well and makes the whole thing even quicker. Just shred or chop the cooked chicken and add it to the soup as you normally would.

Can I make chicken noodle soup with leftover chicken?

Absolutely. This is actually one of my favorite ways to use up leftover roast chicken because you don't need very much to turn it into another meal.

What are the best noodles for chicken noodle soup?

Egg noodles are probably the classic choice, but you really don't need to be too fussy about it. Any short pasta or noodles you already have in the cupboard should work just fine.

How do you stop noodles from getting soggy in chicken noodle soup?

If you know you're going to have leftovers, you can cook the noodles separately and add them to each bowl when serving. This stops them sitting in the broth and soaking it all up in the fridge.

Can you freeze homemade chicken noodle soup?

Yes, although I'd recommend freezing the soup without the noodles if you can. The noodles can become quite soft once they're frozen and reheated, so you can simply cook fresh ones when you're ready to eat the soup.

How long does homemade chicken noodle soup last in the fridge?

Stored in an airtight container, it should keep in the fridge for around 3 to 4 days. Just make sure you reheat it thoroughly before serving.

Can I make chicken noodle soup ahead of time?

Yes, and it's a really handy soup to make ahead. If you're making it specifically for another day, I'd leave the noodles out and add freshly cooked noodles when you reheat it so they don't get too soft.

How can I add more flavor to chicken noodle soup?

You can add extra garlic, herbs, black pepper or a squeeze of lemon juice. If the soup tastes a little flat, check the seasoning too because sometimes it really does just need a little more salt.

Yield: 4