This chicken noodle soup is a life saver when the whole family is down with a bad cold. It’s made with basic, pantry staple ingredients, and everything comes together in less than an hour, making it a great weeknight dinner during the cold and dreary winter. The whole family will be coming back for seconds of this delicious soup.
Ingredient Breakdown & Substitutions
Here, we’ll explore the essential components of this beloved dish, offering practical substitutions and tips to tailor it to your family’s tastes and dietary needs. This section is your guide to understanding each ingredient’s role and how you can adapt them for a soup that’s both delicious and personalized.
Chicken: The star of the dish, chicken provides protein and depth of flavor. While boneless, skinless chicken breasts are commonly used for their lean texture, you can also use chicken thighs for a richer flavor, or leftover rotisserie. For a vegetarian version, a mix of hearty vegetables like mushrooms and beans can be excellent substitutes.
Noodles: Egg noodles are traditional for their tender texture, but any pasta shape works well. For a healthier twist, try whole wheat noodles. Gluten-free options like rice noodles or quinoa pasta are great for those with dietary restrictions.
Vegetables: Carrots and celery are staples for their crunch and nutrient content. You can also add peas, green beans, or bell peppers for extra color and nutrition. In colder months, root vegetables like parsnips or turnips can add a hearty element.
Broth: Chicken broth forms the soup’s base, providing a rich, savory liquid. Vegetable broth is a perfect vegetarian alternative. For a low-sodium option, choose unsalted broths or make your own to control the salt level.
Herbs & Spices: Thyme and oregano are traditional, but there’s room for creativity. Basil adds freshness, rosemary offers a woodsy aroma, and bay leaves impart a subtle depth. For a bit of heat, consider a pinch of red pepper flakes.
Garlic and Onion: Fundamental for flavor, these can be adjusted according to taste. Shallots can be a milder substitute for onions, and garlic powder can replace fresh garlic for a subtler flavor.
Olive Oil & Butter: Used for sautéing, these fats add richness. Olive oil can be substituted with other vegetable oils, and butter can be replaced with a plant-based alternative for dairy-free diets.
Cream (Optional for Variations): Heavy cream adds richness for a creamy twist. A plant-based half and half or heavy cream alternative can be used if needed.
Frequently Asked Questions
Dried herbs work well too. Just use them in smaller quantities (approximately 1/3 of the amount of fresh herbs), as they are more potent.
Yes, but it’s best to freeze it without the noodles as they can become mushy when thawed.
Visual Guide to Making Chicken Noodle Soup
Variations
For a creamy twist, add 2 cups of heavy cream in during the last few minutes of cooking.
To increase the nutritional content and protein, add 1 cup of frozen peas and let them heat through while you shred your chicken.
Troubleshooting
- Soup too thick? Add more broth or water to achieve your desired consistency.
- Lacking flavor? Adjust the seasoning with more salt, pepper, or herbs.
- Noodles overcooked? Next time, add them later in the cooking process to avoid them getting too soft.
Tips From the Chef
- Cook noodles separately if planning to store leftovers, to avoid them soaking up too much broth.
- Shred the chicken finely for a more consistent texture.
- Add a squeeze of lemon juice before serving for a fresh flavor boost.
- Sauté vegetables until just tender to retain their texture and nutrients.
Storage & Reheating Instructions
Chicken noodle soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months. When reheating, gently warm it on the stove and add additional broth if needed. If frozen, thaw in the refrigerator overnight before reheating.
More Amazing Soup Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The soup is absolutely amazing. I love it. The only thing I do different I use fine no yolk noodles and I cook them in water instead of in the soup.
It seems like 2 cups of cream for the creamy version might be too much. Was that a typo or did you actually mean two cups?
Yes, 2 cups is correct, though you can feel free to adjust to your own personal tastes.
My family loves your chicken noodle soup. It is a life saver when you need to fix dinner in a short time period. I use the left over Rotisere Chicken & it saves even more time. Thank you for your great recipes.
Excellent
Love your recipes! I wondered about putting ginger I chicken soup, I’ve been using thyme and rosemary, I’d love to know what the ginger does to the flavor😊👍🏻
I prefer to cook egg noodles seperately than add them to the soup when ready to serve. Keeps them firm and prevents them from mushing up
The ginger! Wonderful addition. I add a squeeze of lemon at the end. And I like the idea of adding the noodles separately to cook them separately because he has they do absorb so much of the broth so I’m making your soup today. Thank you so much.
Delicious go to chicken soup. Love the ginger flavor.
My first homemade chicken noodle soup, and first time using fresh grated ginger, the soup is great! Thank you!