There’s nothing more comforting on a chilly day than a steaming bowl of homemade chicken noodle soup. Warm chicken broth with tender pieces of chicken, soft vegetables and hearty noodles has a way of lifting your spirits and warming you from the inside out.
While it’s a favorite during winter, chicken noodle soup is also a year-round classic. When someone has a cold, a sore throat, or simply feels under the weather, this soothing soup often feels like the best remedy.
Beyond taste and texture, the ingredients in the soup deliver several health advantages. A hot bowl of broth helps open nasal passages and eases breathing, and the liquid in the broth supports hydration. Chicken broth contains electrolytes—sodium, potassium and magnesium—that help prevent dehydration, particularly if you have a fever.
A broth-based soup is also light on the stomach and easy to digest. The combination of protein from chicken, vitamins from vegetables, and carbohydrates from noodles provides nourishing energy when other foods might not sound appealing. Below are some specific benefits offered by common ingredients in chicken noodle soup and why it’s a recipe many of us grew up with.
Chicken Noodle Soup Health Benefits
Chicken Broth
Good-quality chicken broth delivers vitamins and minerals that aid recovery, and the hot liquid helps loosen congestion and restore fluids. When possible, homemade chicken broth gives the best flavor and nutrients, but a low-sodium store-bought broth is a good alternative.
Vegetables
Carrots, celery and onion are classic additions. These vegetables provide antioxidants, vitamins and minerals that support the immune system and help the body fend off infections.
Chicken
Using chicken thighs in this recipe boosts flavor and provides protein, which supports immune function by helping the body produce antibodies to fight infections.
Noodles
Pasta supplies carbohydrates for energy and helps the soup feel satisfying. If you prefer a lower-carb option, consider substituting vegetables or trying a separate light chicken soup recipe without pasta.
Herbs
Bay leaf, thyme, oregano and parsley not only enhance flavor but also bring antioxidants that support immune health and overall wellness while you recover.
Best Noodles To Use In Chicken Noodle Soup
Choose noodles that soak up broth flavor without turning mushy. Homemade egg noodles are ideal, but many store-bought options work well. If you need a gluten-free choice, consider rice as an alternative.
1. Egg Noodles
Wide ribbon egg noodles are preferred over thinner supermarket varieties because they hold up in broth and soak up flavor without becoming overly soft.
2. Fettuccine
Fettuccine is another wide pasta that holds up in soup. Since strands are long, cut them into shorter pieces before adding to the pot.
3. Linguine
Linguine is slightly thicker than fettuccine and absorbs flavors nicely. Break it into smaller pieces to make it easier to eat.
4. Ditalini
Ditalini are small tube-like pasta shapes often used in minestrone. They’re a great option if you want some pasta in the soup without it dominating the bowl.
How To Store, Reheat & Freeze Chicken Noodle Soup
Leftovers are common with soup, and how you store and reheat them affects texture—especially of the noodles. Follow these tips to keep your soup tasting its best.
Storing & Reheating Recommendations
Let the soup cool to near room temperature, then transfer it to a sealed container. Refrigerate for up to four days. When reheating, add extra liquid—broth or water—because noodles absorb liquid as the soup sits. Heat slowly on the stove until warmed through.
Freezing Instructions
If you plan to freeze soup, omit the noodles. Noodles don’t freeze and reheat well, becoming soft and disintegrated. Freeze the broth, chicken and vegetables in airtight containers. When ready to eat, thaw and bring the broth to a boil, then add fresh noodles and cook until al dente.
Homemade Chicken Noodle Soup Recipe
*Specific measurements and complete step-by-step instructions are provided below. Read the tips and notes for the best results.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 pound boneless, skinless chicken thighs
- 8 cups low-sodium chicken broth
- 5 ounces dried egg noodles
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, finely chopped
INSTRUCTIONS
1. In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, carrots and celery and cook until the vegetables begin to soften, about 5–6 minutes.
2. Stir in the garlic, bay leaves, thyme and oregano. Cook, stirring constantly, for about 1 minute until the garlic is fragrant.
3. Pour in the chicken broth and scrape the bottom of the pot to deglaze. Bring the broth to a gentle simmer and season with salt and pepper.
4. Add the chicken thighs to the pot so they are submerged in the broth. Return to a gentle simmer, cover, and cook until the chicken is cooked through, about 20 minutes. Stir occasionally while the chicken cooks.
5. Remove the cooked chicken to a cutting board and reduce the heat to medium. Add the egg noodles to the simmering broth and cook until al dente according to package directions.
6. While the noodles cook, shred or dice the chicken and return it to the pot. Adjust seasoning with salt and pepper, stir in the parsley, and serve warm.
Notes: Four cloves of fresh garlic equal about four teaspoons of jarred minced garlic. Store leftovers in a sealed container in the refrigerator for up to four days. When reheating, add extra broth or water to restore the soup’s consistency. Recipe adapted from a home-cooking tradition.
Enjoy your homemade chicken noodle soup — simple, nourishing, and perfect whenever you need a little comfort.
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