Ah, Old-Fashioned Chicken Noodle soup that’s loaded with amazing flavors, simple ingredients and is ready in 30 minutes or less. A comfort food classic that’s both hearty and quick!
OLD FASHIONED CHICKEN NOODLE SOUP
Anyone can make amazing Chicken Noodle soup, there isn’t anything fancy about this soup, other than the “yum” taste!
I’ve made this soup for our family when we are feeling under the weather, it tastes so good and is my go-to soup when someone has had surgery, is not feeling well or needs a little pick-me-up. You can even make it in the summertime, it’s not just a cool weather soup!
IS CHICKEN NOODLE SOUP MEDICINAL?
I don’t know, but I DO know that I feel better when I sip on this soup. This soup is loaded with antioxidants and nutrients, especially when made with bone broth; the warmth feels good on a sore throat, seems to open up stuffy nasal passages and has a calming touch on a funny stomach.
Since colds are believed to be caused by viral infections in the upper respiratory tract, research has suggested the ingredients in the soup slows white blood cells from gathering in the lungs, therefore slowing the progress of irritating side effects, like coughing, sneezing, and a stuffy, runny nose. In addition to the nutrients from the vegetables and other ingredients, chicken soup also helps you stay hydrated – which is crucial when you’re feeling under the weather. Read more
No need to wait until someone doesn’t feel well though! Make a double-batch this weekend, eat some for dinner, jar up the rest and enjoy it all week.
MAKING CHICKEN NOODLE SOUP IS SO EASY
I start with a simple mirepoix – otherwise known as diced onions, carrots, and celery slowly cooked in butter or oil.
In a 4 quart heavy bottomed pan, over medium heat, add a tablespoon or so of olive oil and along a few teaspoons of butter. Toss the diced veggies into the pot and stir until the veggies have softened and become translucent and just a tinge of brown, about 7-10 minutes. Add your garlic and sauté for an extra minute.
Dump in your spices and sea salt and stir around to “wake-up” the spices, it’s called blooming! I like tarragon and thyme and will sometimes add in rosemary. All ways are yummy! Pick the spices you love most.
Next add shredded rotisserie* chicken (or leftover chicken) and give it a stir as well, mixing it with the spices and veggies. I’ve also used leftover roast chicken as well as turkey.
TIP* | You can simmer a couple of chicken breast or thighs in a few cups of water ahead of time, save a cup or two of that broth and be sure to add to your soup.
Pour in your chicken stock or bone broth, go for the bone broth if you are sick and you have it on hand. I had some homemade chicken bone broth on hand so I used that, but you can certainly use a good boxed chicken stock or broth. Customize the amount of broth to your tastes, my family likes it pretty broth-y, so I typically add additional broth to the soup.
MAKE YOUR OWN BONE BROTH
When making my own chicken bone broth I follow my Beef Bone Broth recipe, substituting chicken feet (yes, feet) wings, thighs, carcass, etc. for the beef bones.
Stir and bring to a simmer for 10-15 minutes. Just before serving bring to rapid boil and add in your noodles, I love these fine German “soup” noodles personally (which I find in my local grocery store, on the Kosher/Import aisle; lots of gems there BTW!)
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As you can see from my pictures, I’ve tossed in mixed noodles cleaning out my pantry. Funny, nobody seems to mind what the noodles look like as long as there are plenty of them!
Boil until noodles are cooked and serve! Taste and adjust seasonings adding salt or pepper as desired. We love ours with a little parmesan cheese!
NOODLE COOKING TIPS
The wider, bigger the noodle is, the more broth it will soak up, which is why I like thin noodles as they don’t soak up very much. Have no fear, if yours do, when reheating just add more chicken broth to the pot or bowl!
How to Make Chicken Noodle Soup for Vegetarians & Vegans
Simply omit chicken, substituting chicken broth with a good vegetable broth, or even better try my immune boosting Mineral Veggie Broth and don’t use egg noodles, but a high protein, whole grain noodle.
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- 1 tablespoon olive oil
- 2 teaspoons butter
- 1-2 carrots, washed, peeled and diced (or about 7-10 baby carrots)
- 1 stalk celery, diced
- 1/2 onion, diced
- 1/2 small leek, washed well and diced small (optional)
- 2-3 cloves of garlic, diced (or substitute 1/2-1 teaspoon garlic powder)
- 1/2 - 1 teaspoon dried thyme (or try rosemary)
- 1/2 - 1 teaspoon dried tarragon (optional)
- 1-2 teaspoons sea salt, start small you can always add more
- Fresh ground black pepper to taste
- 1/2 - 1 lb shredded chicken (rotisserie, roasted, boiled)
- 32-48 oz (or more) Chicken stock, broth or bone broth
- 1/2 lb egg noodles (I like Bechtle German Soup noodles)
- 1 tablespoon Parmesan cheese, grated for serving (optional)
- 1-2 teaspoons fresh parsley, diced (optional)
- In a 4 quart heavy bottomed pan, over medium heat, add a tablespoon or so of olive oil, along with a few teaspoons of butter until hot and melted. Toss the diced onions, celery and carrots (optional leeks) into the pot and stir until the veggies have softened and become translucent and just a tinge of brown, about 7-10 minutes.
- Stir in garlic and sauté for an extra minute. Pour in your spices and sea salt and stir around to "wake-up" the spices! Add in your shredded rotisserie* chicken and give it a stir as well, mixing it in with the spices and veggies. I've also used leftover roast chicken as well as used turkey. Pour in chicken stock or bone broth, go for the bone broth if you are sick and you have it on hand. Use a good quality boxed chicken stock or broth.
- Stir, cover and bring to simmer for 10-15 minutes. Just before serving bring to rapid boil and add in your noodles, I love these German "soup" noodles personally. Cook according to your noodle package directions.Taste and adjust seasonings adding salt or pepper as desired, add a teaspoon or two of parsley. Try it with a little parmesan cheese and a warm slice of bread or crackers. Garnish with a little chopped,fresh parsley.
Make it Vegetarian or Vegan!
TIP 1 | You can simmer a couple of chicken breast or thighs in a few cups of water ahead of time, save a cup or two of that water and add to your soup.
TIP 2 | Customize the amount of broth to your tastes, my family likes it pretty broth-y, so I typically add additional broth to the soup, sometimes up to another 32 oz carton!
TIP 3| The wider, bigger the noodle is, the more broth it will soak up over time, which is why I like the thin noodles as they don't soak up very much. Have no fear, if yours do, when reheating just add more chicken broth to the pot or bowl!
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- Cuisinart MCP194-20N MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover
- Bechtle Traditional German Cage Free Egg Pasta Soup Noodles Thin -- 17.6 oz - 2 pc
- Eddington 50002 Italian Olive Wood Cooking Spoon,
- White Soup Mug, Bowl with Handle, Dinnerware Kitchen Essentials, Set of 4
- McCormick Gourmet Tarragon Leaves, 0.37 oz
- Manischewitz Wide Noodles, 12 Oz, Pack of 1
Nutrition Information:Yield: 6-8 servings Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 220
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