Fill up on veggies and flavor with this cozy, hearty, Chicken Noodle Soup recipe. Made with a variety of ingredients and seasonings, it’s a well-rounded meal perfect for weeknights!
Get ready for the best chicken noodle soup recipe
Chicken noodle soup is a classic recipe — you can’t go wrong! Achieving the perfect flavor comes down to using the right combination of broth and seasonings, and this recipe does just that. By using onion, celery, carrots, and parsnips, we’re bulking it up to create a healthy, filling soup that’s sure to hit the spot.
This is a great go-to for cozy cold nights, and it freezes well too! Whip up a double batch and freeze half for later, or half your recipe to enjoy for just tonight.
Ingredients needed to make this recipe
We will be using a long list of veggies paired with a bunch of seasonings for a soup full of flavor and heartiness! The veggies are flexible, so feel free to mix and match amounts and types if you’re trying to use up what you already have.
- Chicken: Start with 1 whole chicken. It should be around 3.5 to 4 lbs and will contribute to 10 1 cup servings of soup!
- Butter: Next, you will need 2 tbsp of butter. You can use olive oil if preferred.
- Veggies: For the veggies, prepare the following: 1 large onion, 5 stalks of celery, 5 large carrots, and 2 large parsnips. These load up the soup with bulk and flavor!
- Garlic: Season the soup by including 5 cloves of minced garlic. If you don’t have fresh cloves, you can use 1 1/4 teaspoons of garlic powder.
- Chicken broth: Bulk up the soup and add liquid with 4 cups of chicken broth.
- Water: Do the same with water, and add 8 cups.
- Seasonings: Seasonings are everything in chicken noodle soup! Add 1/4 cup of fresh, chopped dill, 1/4 cup of fresh, chopped parsley, 2 tsp of celery salt, and 1 tsp of pepper.
- Lemon juice: 2 tsp of lemon juice will add a dash of zingy flavor.
- Salt & pepper: Add extra salt and pepper to taste after simmering. I typically find that another 1/2 tsp or more of each does the trick!
- Egg noodles: As for the noodles, use 10 oz of your favorite egg noodles.
- Corn or peas: Last but not least, include 1 cup of either frozen corn or frozen peas!
Kitchen tools needed to make this chicken noodle soup recipe
To make this easy chicken noodle soup recipe, you will simply need a cutting board, a chopping knife, a large stockpot, and a stirring utensil.
For measuring, gather 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make the best homemade chicken noodle soup
Chicken noodle soup is very easy to make! The whole process is done in one pot on the stove which makes for a simple prep and an easy cleanup.
Begin by cleaning the whole chicken. Pat it dry.
Prepare the veggies by dicing and slicing them into bite-sized pieces.
In a large stockpot, heat the butter over medium-high heat. Add the onion, celery, carrots, and parsnips. Let cook for 4-5 minutes until the vegetables begin to soften. Add the garlic and cook for an additional minute.
Next, add the whole chicken to the stockpot followed by the broth and water. Bring everything to a simmer, and then reduce the heat to medium.
Let the chicken and veggies cook for 45-60 minutes, or until the chicken temperature reaches 165°F throughout.
Once fully cooked, take the chicken out to cool and turn the stock heat down to low.
Add the dill, parsley, celery, salt, pepper, and lemon juice to the stock. Stir and simmer on very low heat for 30 minutes.
Once the chicken is cool enough to handle (15-20 minutes), pull the meat off of the bones and break it into smaller pieces and chunks. Add the pieces back into the stock.
Bring the stock back to a light boil.
Finally, add the noodles and corn or peas to the stock and cook for an additional 15 minutes on medium heat.
What is the best type of chicken for soup?
Though this recipe calls for a whole chicken, you may be interested in making a smaller batch, and therefore using much less meat! If that is the case, consider using chicken thighs. They are a great option for soups as they cook very well on the stove. Chicken breasts make a good second option.
Can I use chicken stock?
You can! However, note that chicken broth has more flavor (because it’s made from the meat). If you go with stock, consider using 5 cups of stock and 7 cups of water. This will help compensate for the lower flavor of the stock.
Fat on the top of your soup?
Notice fat gathering on the top of the soup while cooking? This is normal! If you see this, simply skim it off and discard. If fat gathers after cooling, either reheat the soup or skim and discard.
Additional seasoning options
Feel free to add even more flavor to your soup with the addition of thyme, oregano, and/or bay leaves.
One great thing about this recipe (besides the wonderful flavor, of course) is that it stores very well! To freeze, simply let the soup cool before transferring it to an airtight container or freezer bag. Freeze for up to four months.
To store for tomorrow, follow the same method: Let cool and then transfer to an airtight container and place in the refrigerator. Enjoy within 1 week.
If you liked this recipe, you’ll want to try these!
If you’re on the hunt for some more chicken recipes, consider one of these! The meatballs are a favorite, and the salad recipe is a well-balanced, filling option!
- Baked Chicken Parmesan Meatballs
- Easy Stuffed Chicken Breast Recipe
- Pesto Chicken Salad Recipe
- Chicken Cobb Salad with Avocado Dressing
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 3.5 – 4lb whole chicken
- 2 tbsp butter or olive oil
- 1 large onion
- 5 stalks of celery
- 5 large carrots
- 2 large parsnips
- 5 cloves garlic, minced
- 4 cups chicken broth
- 8 cups water
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tsp celery salt
- 1 tsp pepper
- 2 tbsp lemon juice
- extra salt + pepper to taste (typically another 1/2 tsp or more of each – taste after simmered)
- 10 oz egg noodles
- 1 cup frozen corn or 1 cup frozen peas
- Clean whole chicken and pat dry.
- Prepare all veggies by dicing and slicing into bite sized pieces.
- In a large stockpot, heat butter over medium-high heat. Add in onion, celery, carrots, and parsnips. Let cook 4-5 minutes until beginning to soften. Add garlic and cook an additional minute.
- Add whole chicken to stockpot, then add broth and water. Bring to a simmer, reduce heat to medium.
- Let chicken and veggies cook for 45-60 minutes, or until chicken temperature reaches 165F throughout.
- Once temperature is reached, take chicken out to cool. Turn stock heat down to low.
- Add dill, parsley, celery salt, pepper, and lemon juice to stock. Stir. Let simmer on very low heat for 30 minutes.
- Once chicken is cool enough to handle (15-20 minutes) pull off all meat off bones and into smaller pieces/chunks, and then add back into stock.
- Once all the chicken is added to stock, bring back to a light boil.
- Add noodles and peas/corn and cook for an additional 15 minutes on medium heat.
*If fat gathers on the top of the soup, just skim off and discard. If fat gathers after it has cooled, just reheat or skim and take off based on preference.
*this soup freezes perfectly or will stay good in the refrigerator for 1 week.
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