How do I keep Chicken Noodle Soup noodles from becoming mushy?

Cook the egg noodles only until tender and avoid holding the finished pot over heat for a long time. For planned leftovers, cook the noodles separately and store them apart from the broth. Add a portion to each bowl before serving so they absorb less liquid between meals.

Can I use chicken thighs in Chicken Noodle Soup?

Yes. The source recipe supports thighs, drumsticks, and bone-in chicken breasts as alternatives. Bone-in pieces can add extra broth flavor, but remove all bones and skin when shredding the cooked meat. Always confirm that the chicken reaches a safe internal temperature rather than relying only on tenderness.

Why does my soup need more or less salt?

Chicken broth and concentrated soup bases can contain very different sodium levels. Begin with the smaller stated amount, taste after the chicken simmers, and add more gradually. Salting in stages prevents an already-seasoned broth from becoming too salty once the liquid reduces and the noodles are added.

Can I freeze Chicken Noodle Soup?

Yes, the soup can be frozen in individual portions for up to 3 months after it has cooled in the refrigerator. Noodles become softer after freezing and reheating, so for the best texture, freeze the broth, chicken, and vegetables without noodles and prepare fresh noodles when serving.

Chicken Noodle Soup: Irresistible 105-Minute Comfort

Description

Chicken Noodle Soup combines tender shredded chicken, egg noodles, carrots, celery, and fragrant herbs in a savory golden broth. This one-pot comfort dinner simmers slowly for deep homemade flavor and makes eight generous servings for family meals or convenient leftovers.

Ingredients

Scale

1 medium yellow onion, diced
3 garlic cloves, minced
4 carrots, peeled and diced
2 ribs celery, diced
1 tablespoon fresh parsley, minced
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1 to 3 teaspoons salt, divided
2 boneless, skinless chicken breasts
8 cups chicken broth
6 ounces uncooked egg noodles

Instructions

Dice the onion, mince the garlic, peel and dice the carrots, dice the celery, and mince the parsley. Reserve the parsley for finishing.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for about 6 minutes, stirring occasionally, until softened.
Stir in the garlic, basil, thyme, bay leaf, black pepper, and 1 teaspoon salt. Cook for 5 minutes until fragrant.
Add the chicken breasts and pour in the chicken broth. Cover, bring to a boil over high heat, then reduce to low and maintain a steady simmer for 1 hour.
Transfer the chicken to a clean plate and shred it with two forks. Taste the broth and add more salt gradually if needed.
Increase the heat to high, add the egg noodles, and boil for about 7 minutes or until tender.
Return the shredded chicken to the pot and heat through. Remove the bay leaf, taste for seasoning, finish with fresh parsley, and serve hot.

Notes

Bone-in chicken breasts, thighs, or drumsticks may be used; remove every bone when shredding the cooked meat.
Maintain a visible simmer during the full hour so the chicken becomes tender enough to shred.
Prepared broths vary in sodium, so taste before adding the second or third teaspoon of salt.
Refrigerate cooled soup for 3 to 4 days or freeze individual portions for up to 3 months.
For firmer leftovers, store cooked noodles separately and add them when reheating.
Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving, about 1 1/2 cups
Calories: 213
Sugar: 5 g
Sodium: 1263 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 45 mg

Keywords: Chicken Noodle Soup, Soup Recipes, Dinner Recipes, Cozy Fall Recipes, Easy Soup Recipes, One Pot Meals, Comfort Food