Can I Use Raw Chicken Instead of Cooked?

Absolutely. Raw chicken thighs or breasts work well—just simmer in the broth for 15–20 minutes before adding noodles. While rotisserie chicken saves time, raw chicken gives chicken noodle soup a deeper, richer flavor.

What Herbs Go Best in Chicken Noodle Soup?

Thyme, parsley, and bay leaf are classics for chicken noodle soup. Rosemary is nice in small amounts. For a fresh finish, add lemon juice or chopped dill just before serving.

How Do I Make This Soup in Advance for a Crowd?

Prep all components of chicken noodle soup separately—broth, chicken, veggies, and noodles. Combine and heat just before serving. Set up a toppings bar so everyone can customize their bowl.

How Long Does Chicken Noodle Soup Last in the Fridge?

Chicken noodle soup keeps well for 3–4 days in the fridge. For best texture, store noodles and broth separately and combine when reheating.

Can I Freeze Chicken Noodle Soup?

Yes! Freeze chicken noodle soup (without noodles) in flat bags or containers for up to 3 months. Add freshly cooked noodles when reheating for the best texture.

Chicken Noodle Soup Recipe – Comfort Made Simple

Description

Hearty chicken noodle soup with tender chicken, egg noodles, and classic veggies. Comforting, family-friendly, and ready in under an hour.

Ingredients

Scale

2 cups cooked rotisserie chicken, shredded
2 frozen boneless, skinless chicken breasts or thighs (add 10 minutes to simmer time if using frozen)
2 cups leftover chicken, chopped or shredded
1 pound boneless, skinless chicken thighs or breasts, diced
2 cups wide egg noodles
2 cups gluten-free rotini or rice noodles
2 cups ditalini or small shells
8 cups bone broth
8 cups homemade chicken stock or low-sodium chicken broth
2 stalks celery, diced
2 large carrots, peeled and sliced
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon turmeric
1-inch piece ginger, grated (optional)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons chopped parsley or dill
1 bay leaf
1/4 teaspoon chili flakes
Juice of 1/2 lemon
1/4 cup cream (optional)
1 cup diced tomatoes (optional)
1/2 cup coconut milk (optional)

Instructions

Sauté Aromatics: Sauté onion, carrot, celery, and garlic in butter or oil for 5 minutes until soft and fragrant.
Simmer Broth: Add broth, chicken, bay leaf, thyme, turmeric, and ginger. Simmer for 20 minutes.
Cook Noodles: Add noodles and cook until just tender, about 6–8 minutes.
Finish Soup: Stir in lemon juice, herbs, and any add-ins like cream, tomatoes, or coconut milk. Taste and adjust seasoning.
Crockpot Option: Add all ingredients except noodles and fresh herbs to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add noodles in the last 30 minutes. Finish with lemon juice and herbs.

Notes

For vegan: use 1 can chickpeas, 2 tbsp white miso, and 8 cups veggie broth instead of chicken and chicken broth.
For gluten-free: use gluten-free noodles or rice noodles.
Store noodles separately if meal prepping to avoid mushy texture.
Nutritional data is estimated based on typical ingredient amounts.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 400g)
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg

Keywords: chicken noodle soup