This Classic Chicken Noodle Soup recipe is fantastic for whenever the craving hits - whether you are feeling under the weather, or just want something nostalgic. It has tons of flavor from the seasoned veggies, chicken, and savory broth. Make a big batch for a cozy meal!
Chicken noodle soup is a staple flavor for a reason! This recipe uses ginger paste, lemon, and tons of seasoned broth for a comforting soup that will definitely lift your spirits when you're sick. It tastes great on its own, or you can serve with your favorite sandwich or chips.
The Coined Breakdown
- Total Cost per serving: $0.78
- Total Cost (about 6 servings): $4.70
- Those Other Guys: $8.99 per serving
Ingredients
- Chicken Breasts - Chicken breasts have tons of lean protein and make an amazing base for this soup. By searing them and then cooking the rest of the way in the broth, they'll be nice and juicy after cooking.
- Veggies - Freshly chopped celery, carrots, and onion are the traditional base for chicken noodle soup. You can't go wrong here!
- Chicken Broth - If you have it, I recommend using bone broth. Bone broth is a great way to get more protein out of your dishes! It's an easy swap for regular chicken broth in any recipe.
- Wide Egg Noodles - I'm personally a fan of egg noodles in my chicken noodle soup. It just feels like home! You can substitute this out for your favorite pasta.
Variations and Substitutions
Creamy Chicken Noodle Soup: Made with a roux and some heavy cream, this soup is so comforting and delicious!
Veggie Noodle Soup: You can make this vegetarian by substituting the chicken for tofu or tempeh. You could also leave that out and load up on extra veggies like green peas, potatoes, or chopped squash.
Extra Protein Chicken Noodle Soup: Use bone broth instead of regular chicken broth, and add your favorite protein pasta brand for a boost in nutrients.
Complements: Serve with your favorite crackers, yeast rolls, cheddar biscuits, or a delicious Fried Green Tomato BLT.
How to Make Classic Chicken Noodle Soup
Step 1: Sear both sides of your seasoned chicken breasts, then remove and chop after they rest for a few minutes.
If you're using thinly sliced breasts, they should be fully cooked. If using a thicker cut of meat, don't worry; they will fully cook in the broth later.
Step 2: In the same pot, sauté down some diced veggies in butter into softened.
Add in your chicken broth, the shredded chicken, and a bit of fresh lemon juice/zest. Serve with egg noodles on the side. It's that simple!
Recipe Pro Tip
- Egg noodles? Keep them separate. Egg noodles get really mushy after sitting in liquid for too long. Instead of adding them to our pot, simply cook them in a separate dish. When you're ready to eat, pour the hot soup over your noodles to warm them up.
Recipe FAQs
Of course! Chopped leftover chicken or even pieces of Rotisserie chicken work well in this soup.
Honestly, you can use either fresh or frozen vegetables for this recipe.
Sometimes you may not be feeling your best, and need a little shortcut to make some comforting soup! You can find frozen celery, carrots, and onion in the grocery store. I've tested this recipe successfully with either frozen, fresh, or a mixture of both.
If you're using egg noodles, I do not recommend adding them to the pot. They'll get mushy after sitting in the hot liquid for a long time!
Other pasta variations like spaghetti or bow-tie pasta will hold up a lot better!
Other Comforting Soups Recipes You'll Crave!
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Classic Chicken Noodle Soup
Equipment
- Chef's Knife
- Dutch Oven with Lid
- Tongs
- Wooden Spoon
- 2 Forks (for shredding chicken)
- Citrus Squeezer
Ingredients
- 1.25 pounds thinly-sliced chicken breasts
- 1 tablespoon Adobo seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons butter
- 2 stalks celery (chopped)
- 3 count whole carrots (chopped)
- ½ count yellow onion (diced)
- 1 teaspoon chicken bouillon
- 1 teaspoon thyme
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon black pepper
- 1 teaspoon salt (to taste - plus more for boiling)
- 7 cups chicken broth
- 8 ounces egg noodles
- ½ count lemon
- chopped parsley (for garnish)
Instructions
- To begin, season your chicken breasts with the Adobo seasoning, paprika, and Italian seasoning.1.25 pounds thinly-sliced chicken breasts, 1 tablespoon Adobo seasoning, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning
- Heat up the olive oil in a Dutch oven on medium heat. Sear the seasoned chicken on both sides for a few minutes until browned, then set aside.We will fully cook the chicken a bit later in the broth.2 teaspoons extra-virgin olive oil
- Meanwhile, melt the butter in that same Dutch oven.2 tablespoons butter
- Pour in the chopped vegetables, bouillon, garlic paste, ginger paste, and dried seasonings.2 stalks celery, 3 count whole carrots, ½ count yellow onion, 1 teaspoon chicken bouillon, 1 teaspoon thyme, 1 teaspoon garlic paste, 1 teaspoon ginger paste, ½ teaspoon black pepper, 1 teaspoon salt
- Cook for a few minutes until the vegetables begin to soften. Use a wooden spoon to scrape up any bits on the bottom of the pan.
- Pour in the chicken broth. Shred the chicken using two forks (or chop into small pieces). Add the chicken back into the pot, cover, and simmer for 15 minutes.7 cups chicken broth
- Meanwhile, boil your egg noodles in salted water until al dente.Drain, and rinse with cold water to stop the cooking process.8 ounces egg noodles
- After 15 minutes, stir in the juice and zest from half of a lemon.½ count lemon
- Top with chopped parsley, and serve over cooked egg noodles. Enjoy!chopped parsley
Did you make this recipe? Let me know what you think!