chicken noodle soup

Chicken Noodle Soup

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This is one I have made for years. And if you use a rotisserie chicken (whole or breast only) from the grocery store instead of cooking your own chicken, it can be made pretty quickly. This is a versatile recipe. You can add whatever vegetables you want. You can add more or less broth depending on how “soupy” you want it. You can add more or less noodles depending on your preference. If you prefer, “fine” noodles can be used (or even orzo). You could also skip the chicken, use vegetable broth instead of chicken, and make this vegetarian.

I’ve made several variations on this recipe. You can add different vegetables like corn, green beans, etc. If I add these vegetables, they are usually coming out of the freezer, so I put them in when I add the chicken toward the end. If they are fresh, I would add them when I added the chicken broth and allow them to cook in the simmering broth.

You can also add different herbs and spices to change the character of the soup.

For an Asain flair, add grated ginger root (1 – 2 teaspoons) and soy sauce (about two tablespoons) when you add the broth. Then garnish individual bowls with more soy sauce (and maybe sesame oil, and green onions) at the end.

For an Italian flair, add a little oregano or thyme when you add the broth. Then add grated parmesan cheese and stir it in right before you add the chicken back in.


  • 1 bone-in chicken breast (2 if you want a lot of chicken)

  • 1 tablespoon olive oil

  • salt and freshly ground black pepper to taste

  • 1 large onion, chopped

  • 3/4 cup carrots, chopped

  • 1/2 cup celery, chopped (optional)

  • 1 clove garlic, minced or finely grated on Microplane

  • 4 – 6 cups chicken broth (preferably homemade)

  • 1/4 cup parsley leaves, loosely packed or 1 tablespoon dried parsley

  • 1 – 2 cups “wide” noodles


  • Preheat oven to 350 degrees. Heat a dutch oven (or heavy pot; it needs to be oven proof) over medium high. Add the olive oil. Season the chicken breast on both sides with salt and pepper. Place the chicken in the hot pan, skin-side down, and cover. Reduce heat to medium. Let this cook and steam for five minutes. After five minutes, flip the chicken so the skin-side is up. Cover again and let the chicken continue to cook and steam for 2-3 minutes. Place the dutch oven in the oven for 20-30 minutes. The length of time will depend on the size of the chicken breast. When the chicken is just cooked through, remove it to a bowl with any liquid that accumulated in the bottom of the dutch oven and allow the chicken to cool.
  • Return the dutch oven to the stove and place over medium heat. Add 1 tablespoon olive oil. Add the onion, carrots, and celery. Season vegetables with salt and pepper. Allow the vegetables to soften for about 5 minutes. Add the garlic and continue to cook for 1 minute. Add the chicken broth and parsley and increase the heat to high. Bring the broth to a simmer. Allow it to simmer with the lid on for 5 minutes. Add the noodles and stir and bring back to a simmer. Simmer with the lid on for 10-12 minutes until the noodles are done to your taste. (Pull a noodle out and see if it’s done to your liking.) While the noodles are cooking, remove the chicken from the bone, and cut it into bite-size pieces. When the noodles are done, add the chicken to the soup and any collected juices from the chicken into the soup. Check the seasoning and add more salt and pepper if needed. Cover and remove from the heat. Let the soup sit off the heat for about five minutes. Serve and enjoy.


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