There’s truly nothing quite like a warm bowl of homemade chicken noodle soup. I find it instantly comforting, a hug in a bowl that takes me right back to my grandmother’s kitchen. This recipe for Annah’s Best Chicken Noodle Soup is easy to make, incredibly delicious, and perfect for any day you need a little extra coziness. I promise it will become your new go-to. You can have this comforting meal ready in about 45-60 minutes, yielding around 8 hearty servings.
Table of Contents
Why You’ll Love Annah’s Best Chicken Noodle Soup
I know you will adore this chicken noodle soup for several reasons. It embodies everything I look for in a comforting meal.
- Deeply Flavorful and Comforting: I have carefully balanced the seasonings to create a broth that is rich, savory, and incredibly satisfying. Every spoonful feels like pure comfort.
- Effortlessly Delicious: I use a rotisserie chicken, which saves so much time and effort. It allows you to enjoy a homemade taste without hours in the kitchen, perfect for busy weeknights. For another fantastic and comforting chicken dish that’s perfect for a busy weeknight, explore our Amazing Easy Creamy Chicken Chili Recipe.
- Perfectly Cooked Noodles, Every Time: I share my best tips to ensure your noodles are always al dente and never mushy. No one wants overcooked pasta in their soup, and I’ll make sure you avoid that!
- Nourishing and Wholesome: Packed with fresh vegetables, lean protein, and a flavorful broth, I believe this soup is not just delicious but also wonderfully nourishing and wholesome. It warms you from the inside out.
The Heart of the Home: A Guide to Flavorful Chicken Noodle Soup
Making a truly great chicken noodle soup is an art, and I am here to guide you through mastering it. These are my insights to help you build incredible flavor and texture.
Ingredient Selection: Picking the Best for Your Bowl
Choosing fresh, quality ingredients truly makes all the difference in my homemade chicken noodle soup. I always select bright green celery stalks, firm and vibrant orange carrots, and fresh, aromatic garlic. These fresh vegetables will infuse your soup with a clean, natural sweetness and depth. If I am using store-bought broth, I choose a reputable brand with a good flavor profile because it forms the foundation of the soup.
Crafting the Perfect Broth: Homemade vs. Store-Bought
The broth is undoubtedly the soul of any chicken noodle soup. While homemade stock offers unparalleled depth and richness, I often opt for store-bought chicken stock for convenience. To enhance store-bought broth, I recommend simmering it with aromatic vegetables like carrots, celery, and garlic for a bit longer. I also find that a spoonful of “Better Than Bouillon” chicken flavor or chicken bouillon granules works wonders in boosting the savory notes, giving it that homemade taste.
Choosing Your Chicken: From Rotisserie to Raw
For this recipe, I absolutely love the convenience of a rotisserie chicken. It provides perfectly cooked, flavorful chicken instantly, making weeknight soup preparation a breeze. However, you have other excellent options too. You can use cooked and shredded chicken breasts or thighs if you prefer. For an even richer broth, I sometimes cook bone-in chicken pieces directly in the stock, then remove them, shred the meat, and add it back in. Just remember, cooking raw chicken will add to your overall cook time.
Noodle Know-How: Preventing Mushy Pasta in Your Chicken Noodle Soup
Mushy noodles can be the downfall of an otherwise perfect chicken noodle soup. I have a few crucial tips to prevent this disaster. I typically use egg noodles, farfalle, or other bite-sized pasta shapes that hold up well. The most important thing is to add your noodles at the right time, usually towards the end of cooking, and cook them just until they are al dente. This is especially vital if you plan to store and reheat your chicken noodle soup, as noodles continue to absorb liquid and soften over time.
Annah’s Best Chicken Noodle Soup Recipe
I am so excited to share my go-to chicken noodle soup recipe with you! It is packed with flavor, easy to make, and guarantees a delicious, heartwarming bowl every time. I truly believe you’ll love it as much as I do.
Yields
8 servings
Prep time
15 minutes
Cook time
30 minutes
Ingredients
- 1/2 Tablespoon butter
- 2 ribs celery (, diced)
- 3-4 large carrots (diced)
- 1 clove garlic (, minced)
- 10 cups chicken stock (, or broth*)
- 1 teaspoon salt (, to taste)
- ½ teaspoon freshly ground black pepper (, to taste)
- 1/8 teaspoon dried rosemary (,or more, to taste)
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles (, or 4 cups dry egg noodles, farfalle or other bite-size pasta)
- 3 cups rotisserie chicken (*)
- 1 teaspoon better than bouillon chicken flavor (, (or more, as needed), or chicken bouillon granules)
Instructions
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Amazing Chicken Noodle Soup: Easy Homemade Recipe
Ingredients
Equipment
Method
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Annah’s Pro Tips for the Best Chicken Noodle Soup
I have learned a few tricks over the years that can truly elevate your chicken noodle soup from good to extraordinary. These are my go-to tips for a consistently amazing bowl.
Seasoning and Flavor Building
Proper seasoning is key to a truly delicious chicken noodle soup, and I always encourage tasting and adjusting throughout the cooking process. After adding the initial salt and pepper, I often taste the broth before adding my noodles. For a bright finish, I love stirring in fresh herbs like chopped parsley or dill just before serving. A little squeeze of fresh lemon juice at the end can also provide an amazing pop of flavor that brightens the whole soup. If you’re looking for even more savory and robust flavors, consider exploring our Amazing Chili Recipes: Your Ultimate Guide for your next meal.
Troubleshooting Common Chicken Noodle Soup Issues
Even experienced cooks encounter hiccups, and I want you to feel confident in fixing them. If your soup tastes a little bland, I recommend adding more salt, another spoonful of “Better Than Bouillon,” or a splash of lemon juice. If it’s too salty, you can add a bit more water or unsalted broth, or even drop in a peeled potato for 15-20 minutes to absorb some of the excess salt, then remove it. For mushy noodles, I suggest cooking them separately and adding them to individual bowls just before serving, or being very careful not to overcook them in the pot.
Making Ahead & Freezing Your Chicken Noodle Soup
This chicken noodle soup is wonderful for meal prep, and I frequently make a big batch. To prepare it ahead, I cook the soup as directed but often undercook the noodles slightly if I know I’ll be reheating it. For freezing, I often cook the noodles separately and add them when reheating, or freeze the broth and chicken mixture on its own. This method prevents the noodles from becoming mushy upon thawing and reheating. Store the soup in airtight containers, leaving a little headspace if freezing.
Customizing Your Chicken Noodle Soup
I believe cooking should be an adventure, and this chicken noodle soup recipe is incredibly adaptable. Feel free to make it your own with these substitutions and variations. I love seeing how creative you get!
Substitutions & Variations
| Ingredient Category | Substitutions/Additions I Suggest |
|---|---|
| Vegetables | Fresh or frozen peas, corn, diced potatoes, spinach or kale (add at the very end to wilt) |
| Fresh Herbs | Chopped fresh parsley, dill, chives (stir in just before serving) |
| Flavor Boosters | A squeeze of fresh lemon juice, grated fresh ginger, a dash of hot sauce for a kick, bay leaf |
| Dietary Mods | Use vegetable broth and plant-based chicken for a vegetarian/vegan version, or low-sodium broth |
Different Cooking Methods: Slow Cooker & Instant Pot Chicken Noodle Soup
You can easily adapt this chicken noodle soup for other cooking methods, which I find incredibly convenient.
Slow Cooker: For the slow cooker, I typically combine the butter, celery, carrots, garlic, chicken stock, and seasonings in the pot. I cook it on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender. I add the rotisserie chicken and noodles during the last 30 minutes of cooking on high, or until the noodles are al dente.
Instant Pot: Using an Instant Pot is a speedy option for my chicken noodle soup. I add the butter to the pot and use the Sauté function to cook the celery, carrots, and garlic for a few minutes. Then, I stir in the chicken stock and seasonings. I seal the lid, set the vent to sealing, and cook on High Pressure for 5 minutes. After a quick release, I add the rotisserie chicken and noodles, and let it simmer on Sauté (Low) until the noodles are cooked through, about 5-7 minutes.
What to Serve with Chicken Noodle Soup
A bowl of my chicken noodle soup is a meal in itself, perfect for a cozy dinner. But I often like to round it out with a few simple accompaniments. I find that a crusty baguette or some warm artisan bread is perfect for soaking up every last drop of that flavorful broth. A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast. For something heartier, a grilled cheese sandwich is a classic pairing that I always enjoy. Don’t forget the crackers for crumbling on top, too!
Frequently Asked Questions about Chicken Noodle Soup
I know you might have some questions about making the best chicken noodle soup, so I’ve answered a few common ones here based on my experience.
Is chicken noodle soup healthy?
I consider chicken noodle soup a wonderfully nourishing meal. It’s packed with lean protein from the chicken, essential vitamins and fiber from the vegetables, and hydrating broth. When I make it at home, I can control the sodium and ingredients, ensuring it’s a comforting and wholesome choice, especially when you’re feeling under the weather.
Can I use homemade egg noodles?
Absolutely, and I encourage it! My recipe specifically mentions homemade egg noodles as an excellent choice. If you use them, they might cook a little faster or have a slightly different texture than store-bought dry pasta, so I recommend keeping a close eye on them to ensure they reach your preferred al dente stage.
How long does chicken noodle soup last in the fridge?
I typically store my leftover chicken noodle soup in an airtight container in the refrigerator for 4-5 days. The freshness of the chicken you used initially can impact this, so I always recommend trusting your judgment.
Can I freeze chicken noodle soup?
Yes, you definitely can freeze chicken noodle soup! I often do. For the best results, especially to avoid mushy noodles, I sometimes undercook the noodles slightly or even freeze the broth and chicken mixture separately, adding freshly cooked noodles when reheating. This ensures a great texture when you’re ready to enjoy it again.
Conclusion
I hope this recipe brings as much warmth and comfort to your home as it does to mine. There’s truly something magical about a bowl of homemade chicken noodle soup, and I love that I can share this bit of everyday magic with you. It is simple, satisfying, and full of heartfelt flavor.
I would love to hear how your chicken noodle soup turns out! Please leave a comment below, share your own tips, or ask any questions you might have. I can’t wait to connect with you.
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