What’s better than classic homemade chicken soup?
I’ll tell you. It’s homemade chicken soup you can take to work. Or homemade chicken soup you can whip up on a cozy, lazy weeknight in under an hour. Whatever works for you, works for us!
What you need to know about this recipe:
I was super intimidated by chicken soup initially because I thought you could only crush this meal if you’re a grandma or if you were using a family recipe passed down through generations. I was wrong.
Anyone can do it, and anyone can do it well.
Carrots, celery and onion (aka mirepoix) are the veggie base that make this soup!
If you can’t try not to change this base. If you absolutely hate one or two of these ingredients, or you can’t find them, the soup will still taste good, but for a real chicken soup you’ll want all three!
Cooking these veggies helps sweeten the soup and give it that familiar flavor (it’s not the broth that necessarily does this!).
Chicken broth or chicken stock?
Yup, there is a difference between the two. Broth is usually made with seasoned liquid that had meat cooked in it at some point. Stock is made strictly from animal bones (without the meat) with unseasoned liquid. You can learn more here!
For this recipe, we’re using broth. But if you bought chicken stock instead of broth, it’s totally fine!
Notes for cooking the chicken:
For this recipe, we’re poaching the chicken in water before making the soup.
No oil is needed for the process. Just the water, chicken, salt and pepper!
When doing this, it’s possible that a layer of fat may rise to the surface of the water. It’s going to be a light-colored gelatinous layer. This is okay!
When the chicken is done, you can remove it from the pot and let it rest on a cutting board. Then you can use a strainer over a bowl to separate any fat that rises to the top and the broth from cooking the chicken, which is good to preserve and cook with for the soup part of the recipe.
Make this recipe gluten-free:
The only source of gluten in this recipe is the pasta! The pasta or noodles you choose is totally up to you and gluten-free pasta would totally work.
I chose spaghetti and broke the dry pieces into matchsticks before cooking.
You can also choose egg noodles (common in chicken noodle soup recipes) if you can find it — I couldn’t in my store.
How to add more volume or double this recipe:
To add more volume, start with adding more mirepoix (celery, carrots and onion). Choose a bigger chicken breast and consider adding more noodles. Keep in mind that if you increase the volume, you may need to increase the amount of liquid you use by a cup or two (and add more salt and pepper).
To fully double the recipe, double all the ingredients and add about 10-15 minutes of extra total time to cook more chicken, pasta and a higher volume of soup in general.
Storage & reheating notes:
This chicken noodle soup can last in the fridge for up to five days. You can freeze it for 3-6 months. It reheats well in the microwave or on the stove.
Easy Chicken Noodle Soup
Prep Time10 mins
Cook Time40 mins
- 16 oz chicken breast
- 1 1/2 cups water or chicken broth
- for cooking the chicken
- 3 medium carrots peeled and chopped
- 3 celery sticks chopped
- ½ yellow onion chopped
- 1 clove garlic minced
- 4 cups broth or stock (1 entire package of 32 oz broth)
- 1 cups water
- 1 TBSP olive oil
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons oregano
- salt and pepper to taste be generous!
- 6 oz pasta of your choice
- Add your chicken breast to a large pot over medium heat with 1 1/2 cups of water or chicken broth or stock. Bring to a boil, then simmer, covered, for 20 minutes. Flip the chicken over once or twice. *If fat rises to the surface of the water, see "notes for cooking the chicken" above for discarding it. Remove the chicken from the pot and let it rest while you prepare the soup.
- In the same pot (it should now be empty) add 1 TBSP of oil over medium heat. Add the garlic and onions and cook for five minutes, or until fragrant, while stirring often. Add the chopped celery and carrot, salt, pepper, thyme and oregano. Mix well and cook for 10 minutes.
- Add the remaining chicken broth/stock and water to the pot (including any that you reserved when cooking the chicken). Bring to a boil, then add the pasta. Let cook for 8-10 minutes, then remove from the heat.
- While the pasta cooks, shred the chicken with a fork into small bite-size pieces. Add the shredded chicken to the pot and stir.
- Taste the soup and adjust the seasonings. I added a generous amount of pepper and more salt at this point!
- To assemble: divide the soup into 3 containers. Any extra can be frozen!