Chicken Noodle Soup

This Chicken Noodle Soup recipe is a classic. It's perfect for a winter day or under the weather. The soup is hearty and comforting, and it's easy to make. If you want to save more time, use rotisserie or leftover roasted chicken.

Serve with a loaf of crusty bread, Bolilllos, Coquito, biscuits, or your favorite crackers. It would pair nicely with a salad for a tasty lunch or dinner.

How to Make Chicken Noodle Soup

Note: The full instructions are provided in the recipe card below.

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes.

Flip the chicken and sear for about 4 minutes more. Add butter, onion, garlic, carrots, ginger, celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes.

Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover, and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.

Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat. 

Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.

While the noodles cook, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until it is warmed through, a few minutes.

Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.

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Recipe

Easy Chicken noodle soup

by Camila Benitez

This chicken noodle soup recipe is a classic. It's perfect for a winter day or when you're feeling under the weather. The soup is hearty and comforting, and it's easy to make. If you want to save more time, use rotisserie chicken or leftover roasted chicken.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 10

Calories 220 kcal

Equipment

• 1 Large Pot
• 1 Wooden Spoon
• Tongs
• 1 Chef's knife
• Measuring cups

Ingredients

  

1x2x3x

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 tablespoon butter
• ▢ 6 bone-in chicken thighs, skins on or 4 bonless chicken breasts
• ▢ 2 tablespoons Knorr Chicken bouillon , adjust to taste
• ▢ ½ teaspoon ground turmeric
• ▢ 1 inch fresh ginger, grated optional
• ▢ ½ teaspoons Kosher salt , to taste
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 medium yellow onion , chopped
• ▢ 3 carrots , peeled and cut into about ½-inch) rounds
• ▢ 3 celery ribs ,cut into about ½-inch) slices
• ▢ 6 garlic , finely minced
• ▢ 5 sprig fresh thyme or 2 teaspoons dried thyme
• ▢ 2 teaspoons dried oregano or minced fresh sage
• ▢ 1 bay leaf
• ▢ 6 ounces uncooked pasta such as wide egg noodles, fusilli, or rotini
• ▢ ½ bunch chopped fresh cilantro leaves or 3 tablespoons fresh chopped parsley or fresh dill fronds
• ▢ 14 cups hot water

Instructions

 

• Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes. Flip the chicken and sear for about 4 minutes more.
• Add butter, onion, garlic, carrots, ginger, and celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes. Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.
• Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat.  Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until the chicken is warmed through for a few minutes.
• Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.

Notes

How to Store & Reheat

To store: First, allow the soup to cool to room temperature. Once cooled, transfer the soup to an airtight container. If you won't be reheating the entire batch at once, divide it into smaller portions. Seal the container tightly to prevent air exposure, which can lead to quicker spoilage. Store the soup in the refrigerator for up to 3-4 days. If you need to store the soup for longer, consider freezing it.

To reheat: When you're ready to reheat the Chicken Noodle Soup, you have a couple of options. If you're reheating a small portion, you can use the microwave. Place the desired amount of soup in a microwave-safe bowl, cover it loosely to prevent splattering, and heat in 1-minute increments, stirring between each increment until the soup is heated. Alternatively, you can use the stovetop for larger portions or the entire batch. Pour the soup into a pot and heat over medium-low heat, stirring occasionally until thoroughly heated. Avoid bringing the soup to a rapid boil to prevent overcooking the noodles and chicken. Once the soup is heated to your desired temperature, it will be served and enjoyed!

Make Ahead

The soup can be made until the noodles are added and refrigerated for up to 2 days. I recommend making the broth first, then boiling the broth and noodles on the day of serving and adding the chicken.

How to Freeze

You can also freeze the soup for up to 3 months. Here's how:  Leave out the noodles. Add the noodles when you thaw and reheat. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container for up to 3 months.

Nutrition

Nutrition Facts

Easy Chicken noodle soup

Amount per Serving

Calories

220

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

7

g

Cholesterol

 

85

mg

28

%

Sodium

 

228

mg

10

%

Potassium

 

279

mg

8

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

15

g

30

%

Vitamin A

 

3168

IU

63

%

Vitamin C

 

3

mg

4

%

Calcium

 

39

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.