Few dishes provide the comfort and warmth of a classic Old Fashioned Chicken Noodle Soup. This timeless recipe has been passed down through generations, known for its simple ingredients and nourishing qualities. Perfect for cold days, when you’re under the weather, or when you just crave something cozy, this soup combines tender chicken, hearty vegetables, and noodles in a flavorful broth. Making it from scratch ensures rich flavors that canned versions can’t match. Let’s walk through how to create this comforting and satisfying meal.
1. Old Fashioned Chicken Noodle Soup Recipe
Ingredients
- 1 whole chicken (about 3-4 lbs.) or 4 bone-in chicken breasts
- 10 cups water (or chicken broth for extra flavor)
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 8 oz. egg noodles (or your preferred type of noodles)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Step 1: Cook the Chicken
Prepare the chicken: If using a whole chicken, place it in a large stockpot. If using bone-in chicken breasts, place them in the pot instead.
Add water: Pour 10 cups of water into the pot until the chicken is fully submerged. For deeper flavor, you can substitute some or all of the water with chicken broth.
Simmer the chicken: Add 2 bay leaves and a pinch of salt to the pot. Bring the water to a boil, then reduce the heat to low. Let the chicken simmer for about 45 minutes to 1 hour, or until the meat is fully cooked and tender. Skim off any foam that rises to the surface during cooking.
Remove the chicken: Once the chicken is cooked through, carefully remove it from the pot and set it aside to cool slightly. Discard the bay leaves.
Shred the chicken: When the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set it aside.
Step 2: Cooking the Vegetables
Prepare the vegetables: While the chicken is cooling, chop 3 medium carrots, 2 celery stalks, and 1 medium onion.
Add the vegetables: In the same pot with the cooking liquid, add the chopped vegetables and 3 minced garlic cloves. Bring the broth back to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
Step 3: Add the Noodles
Add the noodles: Stir in 8 oz. of egg noodles (or your preferred type of noodles) and cook for 6-8 minutes, or until the noodles are tender. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Step 4: Return the Chicken to the Soup
Add the shredded chicken: Once the noodles are nearly cooked through, return the shredded chicken to the pot.
Season the soup: Stir in 1 teaspoon dried thyme, and season the soup with salt and pepper to taste. Let the soup simmer for another 2-3 minutes to allow the flavors to meld.
Step 5: Serve
Serve hot: Ladle the soup into bowls and sprinkle with freshly chopped parsley if desired. Serve with a slice of crusty bread or crackers for extra comfort.
Optional garnish: For an extra touch, you can add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese on top before serving.
2. Tips for the Best Old Fashioned Chicken Noodle Soup
Use Bone-In Chicken: Cooking the chicken with bones adds a rich depth of flavor to the broth. If using boneless chicken, consider adding some store-bought broth to enhance the taste.
Make the Broth Ahead: For even more flavor, you can make the chicken broth a day ahead. Let it cool, then refrigerate. The next day, skim off any fat that has solidified on the surface before reheating and adding the vegetables and noodles.
Don’t Overcook the Noodles: Add the noodles toward the end of cooking so they don’t become mushy. If you plan to store the soup for leftovers, cook the noodles separately and add them to individual servings to keep them from getting too soft.
Freeze for Later: This soup freezes well. If you plan to freeze it, consider leaving out the noodles and adding them fresh when reheating, so they don’t become soggy during storage.
3. Variations of Old Fashioned Chicken Noodle Soup
Creamy Chicken Noodle Soup: For a richer version, stir in 1 cup of heavy cream or half-and-half just before serving. This will give the soup a creamy texture and a velvety mouthfeel.
Lemon Chicken Orzo Soup: Replace the egg noodles with orzo and add juice of 1 lemon along with 1 teaspoon lemon zest for a bright, citrusy twist on the classic recipe.
Chicken and Rice Soup: Swap out the noodles for cooked rice for a heartier, gluten-free option. You can use white, brown, or wild rice, depending on your preference.
Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a spicier version of the soup. This is perfect for those who enjoy a little heat in their meals.
4. Storing and Reheating Leftovers
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. For best results, freeze it without the noodles and add them when reheating.
Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through, or microwave individual portions. If the soup thickens after being stored, you can add a little more broth or water when reheating.
This Old Fashioned Chicken Noodle Soup is a wholesome, nourishing recipe that has stood the test of time. Its simplicity, warm flavors, and comforting nature make it a family favorite, especially on cold days or when you need a pick-me-up. With tender chicken, flavorful broth, and hearty noodles, this soup is sure to bring comfort whenever you need it most.
