Easy Homemade Chicken Noodle Soup
Some recipes feel like a hug in a bowl, and this homemade Chicken Noodle Soup is one of them. It’s the kind of meal I crave when the weather turns chilly or when I simply need a little TLC. And while I love a classic chicken noodle soup, you know I can’t resist sneaking in a few extra veggies!
My little twist? Parsnips! They look like pale carrots, but they bring their own subtle sweetness and earthy flavor to the broth. Paired with carrots, celery, onion and garlic, they make every spoonful extra satisfying. I also use whole wheat egg noodles (when I can find them!) for a boost of fiber and lots of shredded chicken for filling protein. It’s an easy way to give this old-fashioned favorite some nutritional oomph without messing with what makes it so comforting in the first place.
And here’s another perk: You don’t need to start with raw chicken or spend hours simmering a stockpot. This easy chicken noodle soup uses cooked chicken (leftovers from last night’s dinner or store-bought rotisserie both work well) and ready-made broth, so you can get straight to the good stuff.
Keep the soup simmering!
If you’re anything like me, once soup and stew season starts, there’s no turning back! For another spin on this classic, try my Lemon Chicken Soup with Orzo, which gets a bright lift from citrus, and when you’re craving something with more kick, try my Hearty Chicken Tortilla Soup which brings a Tex-Mex twist to the table.
Of course, chicken soup is just the gateway! Here are a few more tasty favorites to add to your rotation:
- Creamy Butternut Squash Soup: Velvety-smooth and made without dairy!
- One-Pot Taco Soup: All your favorite taco flavors served up in a hearty bowl of yumminess.
- Longevity Soup: A plant-powered pot filled with endless superfoods (think beans, hearty greens, and plenty of veggies!).
- Lentil Vegetable Soup: Loaded with fiber-rich lentils and colorful extras, this super soup is terrific for make-ahead meals.
Still craving more? Browse my entire collection of soups & stews for delicious inspo!
A few soup-making tricks
I like to give the onion, carrots, parsnips and celery a head start in the pot before adding the broth. That little sauté helps develop flavor, while the thyme, garlic and bay leaf make the kitchen smell absolutely wonderful.
And don’t overcook the noodles! Add them toward the end of simmering so they stay pleasantly tender rather than turning mushy. If you’re making a batch to enjoy over several days, consider cooking the noodles separately and adding them to individual bowls. They’ll hold their texture better, and you won’t have to worry about them soaking up all that lovely broth in the fridge.
One last tip: I call for reduced-sodium chicken broth because it gives me more control over the seasoning. You can always add a little salt at the end if it’s needed.
And for another comforting dinner, try my Healthy Tuna Casserole!
Easy Homemade Chicken Noodle Soup
Ingredients
- 1 large onion, diced
- 2 tablespoons olive oil
- 2 large carrots, peeled and diced
- 3 parsnips, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 sprig thyme, or ½ teaspoon dried thyme
- 1 bay leaf
- Pinch crushed red pepper, optional
- 3 cups whole wheat egg noodles
- Black ground pepper, to taste
- 2 tablespoons parsley, chopped (optional)
- 2 quarts chicken broth, preferably reduced sodium
- 2 cups cooked skinless chicken breast, diced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly.
- Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.
- Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes.
- Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).
