There’s something undeniably magical about a steaming bowl of homemade chicken noodle soup. It’s more than just a meal; it’s a hug in a bowl, a soothing remedy for sniffles, and a nostalgic reminder of home-cooked goodness. When I stumbled upon Karina’s recipe for Homemade Chicken Noodle Soup, promising a delicious, from-scratch broth and a potful of vegetables ready in under 45 minutes, I was instantly intrigued. Let me tell you, this recipe lives up to the hype and then some! From the first whiff of sautéed onions and garlic to the last satisfying spoonful, my family devoured this soup. Even my pickiest eater, who usually shies away from vegetables, happily slurped down every last noodle and carrot. The broth is rich and flavorful, thanks to the bone-in chicken and bouillon, and the generous amount of vegetables makes it a truly wholesome and satisfying meal. This isn’t just chicken noodle soup; it’s comfort in a bowl, elevated to a new level of deliciousness. If you’re looking for a quick, easy, and incredibly tasty chicken noodle soup recipe that will warm you from the inside out, look no further. Karina’s recipe is a winner, and it’s about to become a staple in your kitchen too.

Ingredients

This recipe utilizes fresh, wholesome ingredients to create a truly exceptional chicken noodle soup. Here’s everything you’ll need to bring this comforting classic to life:

1 tablespoon olive oil: Olive oil is the perfect starting point for building flavor. Its mild taste allows the aromatics to shine through, and it provides a healthy fat base for sautéing the vegetables. You can also use other neutral oils like canola or vegetable oil if preferred.
1 large onion, diced: Onions are a foundational aromatic in countless savory dishes, and chicken noodle soup is no exception. Diced onions, when sautéed, release their sweet and savory notes, forming the flavor base of the broth. Yellow or white onions work best in this recipe, offering a balanced flavor that complements the other ingredients.
4 cloves garlic, minced: Garlic, the pungent powerhouse, adds depth and complexity to the soup. Minced garlic infuses the olive oil and vegetables with its characteristic aroma and flavor, creating a savory undertone that enhances the overall taste of the broth. Freshly minced garlic is always recommended for the best flavor, but pre-minced garlic can be used for convenience.
2 large carrots, chopped: Carrots contribute sweetness and vibrant color to the soup. Chopped carrots soften beautifully during cooking, releasing their natural sugars into the broth and adding a delightful textural element. Look for firm, bright orange carrots for the best flavor and visual appeal.
1 rib celery, chopped: Celery, often underestimated, is a crucial component of classic soup flavor profiles. It provides a subtle savory and slightly peppery note that balances the sweetness of the carrots and onions. Chopped celery adds another layer of texture and aroma to the soup. Use crisp, firm celery ribs for the best results.
6 bone-in skinless chicken thighs or 8 legs: The star of the show, chicken, provides protein and incredible flavor to the soup. Bone-in, skinless chicken thighs or legs are ideal for this recipe because they are more flavorful and moist than chicken breasts when simmered. The bones release collagen into the broth, creating a richer, more gelatinous texture and deeper chicken flavor. Skinless chicken keeps the soup leaner.
2 quarts chicken stock or broth: The liquid base of the soup, chicken stock or broth, is essential for creating a flavorful and nourishing broth. Using high-quality chicken stock or broth is key to a delicious soup. Look for low-sodium options to control the salt content and allow the other flavors to shine. Homemade chicken stock is always a fantastic option if you have the time.
1-2 chicken bouillon cubes, crushed, adjust to your tastes: Chicken bouillon cubes amplify the chicken flavor and add depth to the broth. Crushing the bouillon cubes helps them dissolve evenly in the soup. Start with one cube and taste before adding more, as bouillon cubes can be salty. Adjust the amount to your personal preference.
7 oz green beans, chopped in thirds: Green beans add a fresh, slightly grassy flavor and a pleasant bite to the soup. Chopping them into thirds ensures they cook evenly and are easy to eat. Fresh green beans are best, but frozen green beans can be used in a pinch, just add them towards the end of the cooking time.
¾ cup corn kernels: Corn kernels provide a burst of sweetness and a tender texture to the soup. Frozen or fresh corn kernels can be used. If using frozen corn, there is no need to thaw them before adding to the soup.
4 oz baby spinach leaves: Baby spinach adds a boost of nutrients and a delicate, leafy green element to the soup. Spinach wilts quickly in the hot soup, adding a vibrant color and subtle earthy flavor. Baby spinach is preferred for its tenderness and mild flavor.
½ quart water, as needed: Water is used to adjust the consistency of the soup and ensure all ingredients are submerged during simmering. The amount of water needed will depend on the size of your pot and the volume of vegetables and chicken.
6 oz vermicelli, egg noodles, or angel hair pasta: Noodles are the quintessential component of chicken noodle soup, providing carbohydrates and a comforting texture. Vermicelli, egg noodles, or angel hair pasta are all excellent choices. Vermicelli and angel hair cook quickly and offer a delicate texture, while egg noodles provide a richer, chewier bite. Choose your favorite or experiment with different types!
1 pinch salt, to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the soup. Add salt gradually, tasting as you go, to avoid over-salting.
1 pinch cracked pepper, to taste: Cracked black pepper adds a touch of warmth and spice to the soup. Freshly cracked pepper is always preferred for its bolder flavor. Adjust the amount to your preference.
¼ cup fresh parsley, finely chopped: Fresh parsley adds a bright, herbaceous finish to the soup. Finely chopped parsley is stirred in at the end, providing a fresh aroma and a pop of color. Italian flat-leaf parsley is recommended for its robust flavor.

Metric Conversion:

Olive oil: 15 ml
Onion: 1 large
Garlic: 4 cloves
Carrots: 2 large
Celery: 1 rib
Chicken thighs: ~850g or Chicken legs: ~900g
Chicken stock/broth: 1.9 liters
Bouillon cubes: 1-2
Green beans: 200g
Corn kernels: 170g
Baby spinach: 115g
Water: ~470ml
Noodles: 170g
Parsley: 60ml (chopped)

Instructions

Making Karina’s Homemade Chicken Noodle Soup is surprisingly simple and quick, perfect for busy weeknights or when you crave a comforting meal without spending hours in the kitchen. Follow these easy steps to create your own pot of deliciousness:

Sauté the Aromatics: Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Let the oil shimmer slightly, indicating it’s hot enough. Add the diced onion and cook for about 2 minutes, stirring occasionally, until it starts to soften and become translucent. This step releases the onion’s sweetness and aroma, setting the flavor foundation for the soup. Next, add the minced garlic, chopped celery, and chopped carrots to the pot. Continue to cook for another 5 minutes, stirring frequently, until the vegetables are slightly softened and fragrant. Sautéing the vegetables before adding the liquid helps to deepen their flavor and create a more complex broth. Make sure not to burn the garlic, as it can become bitter. Reduce the heat if necessary.
Build the Broth and Simmer the Chicken: Add the bone-in skinless chicken thighs or legs to the pot, nestling them amongst the sautéed vegetables. Pour in 2 quarts of chicken stock or broth, ensuring the chicken is mostly submerged. Crumble 1-2 chicken bouillon cubes and sprinkle them into the pot. Add the chopped green beans and corn kernels. If needed, add up to ½ quart of water to ensure all ingredients are covered with liquid. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, partially cover the pot with a lid, and let it simmer gently for 20 minutes, or until the chicken is cooked through and no longer pink. Simmering allows the flavors to meld together and the chicken to become tender and juicy. Partially covering the pot helps to prevent excessive evaporation while still allowing steam to escape.
Shred the Chicken: Carefully transfer the cooked chicken from the pot to a clean plate using tongs or a slotted spoon. Let the chicken cool slightly until it’s comfortable to handle. Using two forks, shred the chicken meat, discarding the bones and any skin (if any remained). Shredding the chicken makes it easier to eat in the soup and distributes the flavorful chicken throughout the broth.
Add Noodles and Finish Simmering: Return the shredded chicken back to the pot with the simmering broth and vegetables. Add the vermicelli, egg noodles, or angel hair pasta to the soup. Increase the heat slightly to bring the soup back to a gentle simmer. Cover the pot and cook for 6-8 minutes, stirring occasionally to prevent the noodles from sticking together. Cook the noodles until they are tender but still slightly firm to the bite (al dente). Overcooked noodles can become mushy in the soup. Stirring ensures even cooking and prevents clumping.
Stir in Spinach and Parsley: Once the noodles are cooked, stir in the baby spinach leaves. Gently press the spinach leaves into the hot liquid with the tip of a wooden spoon to help them wilt quickly. This should take about 3 minutes. The spinach will turn a vibrant green and add a subtle earthy flavor to the soup. Finally, stir in the finely chopped fresh parsley. The fresh parsley adds a bright, herbaceous note and a pop of color to the finished soup.
Season and Serve: Season the soup with salt and cracked black pepper to taste. Start with a pinch of each and adjust according to your preference. Taste the soup and add more seasoning as needed. Serve the Homemade Chicken Noodle Soup warm in bowls. Garnish with extra fresh parsley, if desired, for an extra touch of freshness. Enjoy this comforting and flavorful soup!

Nutrition Facts

(Estimated, per serving, based on typical ingredient values. Actual values may vary depending on specific ingredients and portion sizes.)

Servings: 6
Calories per serving: Approximately 350-450 calories

Approximate Breakdown per serving:

Protein: 30-40g (from chicken and broth)
Fat: 15-25g (from olive oil and chicken thighs/legs)
Carbohydrates: 30-40g (from noodles, vegetables, and corn)
Fiber: 5-7g (from vegetables and green beans)

Important Note: These are estimations. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used. This soup is a good source of protein, vitamins, and minerals thanks to the chicken, vegetables, and broth. It’s a relatively balanced meal that can be part of a healthy diet.

Preparation Time

This recipe is designed for speed and convenience, making it perfect for busy weeknights.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

From start to finish, you can have a comforting and flavorful homemade chicken noodle soup on the table in under an hour! This quick cooking time makes it an ideal choice for a satisfying and nutritious meal any day of the week.

How to Serve

Chicken noodle soup is a delightful meal on its own, but here are some ways to enhance your serving experience and make it even more special:

Classic Comfort: Serve it simply in a bowl, letting the warmth and flavor speak for themselves. This is perfect for a cozy night in or when you’re feeling under the weather.
Crusty Bread on the Side: Pair your soup with a slice of crusty bread, like sourdough, baguette, or artisan bread. The bread is perfect for dipping into the flavorful broth and soaking up every last drop.
Grilled Cheese Companion: For a truly comforting and satisfying meal, serve chicken noodle soup alongside a classic grilled cheese sandwich. The creamy cheese and crunchy bread complement the soup beautifully.
Side Salad for Freshness: Add a light and refreshing side salad to balance the richness of the soup. A simple green salad with a vinaigrette dressing or a Caesar salad would be excellent choices.
Garnish with Fresh Herbs: Elevate the presentation and flavor by garnishing each bowl with extra fresh parsley, dill, or chives. A sprinkle of fresh herbs adds a pop of color and aroma.
Lemon Wedge for Zest: Offer a lemon wedge alongside the soup for those who enjoy a touch of brightness. A squeeze of lemon juice can enhance the flavors and add a zesty dimension.
Crackers for Crunch: Serve a side of crackers, such as saltines or oyster crackers, for those who enjoy a bit of crunch with their soup.

Additional Tips for the Best Chicken Noodle Soup

Elevate your chicken noodle soup from good to extraordinary with these helpful tips and tricks:

Homemade Broth for Unmatched Flavor: While store-bought chicken broth is convenient, making your own homemade chicken broth truly elevates the flavor of your soup. Use leftover chicken bones, vegetable scraps (onion peels, carrot tops, celery ends), and aromatics to create a rich and flavorful broth. Homemade broth adds a depth of flavor that store-bought versions simply can’t match.
Don’t Overcook the Noodles: Noodles can easily become mushy in soup, especially if they sit for a while. Add the noodles towards the end of the cooking process and cook them just until al dente. If you plan to have leftovers, consider cooking the noodles separately and adding them to individual servings of soup to prevent them from becoming overly soft.
Sauté Vegetables Thoroughly: Taking the time to properly sauté the onions, garlic, carrots, and celery is crucial for developing the flavor base of the soup. Sautéing softens the vegetables, releases their natural sugars, and creates a deeper, more complex flavor profile for the broth. Don’t rush this step!
Use Fresh Herbs Generously: Fresh herbs like parsley, thyme, dill, and chives can brighten up the flavor of chicken noodle soup significantly. Add fresh herbs towards the end of cooking and use them as a garnish for a burst of freshness and aroma. Don’t be shy with the herbs!
Customize with Your Favorite Vegetables: Chicken noodle soup is incredibly versatile. Feel free to customize it with your favorite vegetables. Mushrooms, peas, zucchini, potatoes, or bell peppers would all be delicious additions. Adjust the cooking time as needed depending on the type of vegetables you add.

FAQ Section: Ingredients in Chicken Noodle Soup

Q1: Can I use chicken breasts instead of chicken thighs or legs?

A: Yes, you can use chicken breasts, but bone-in thighs or legs are recommended for richer flavor and moisture. Chicken breasts tend to be leaner and can become drier when simmered for an extended period. If using chicken breasts, consider adding them later in the cooking process to prevent them from drying out. You could also sear them first for added flavor before adding them to the soup.

Q2: Can I substitute dried herbs for fresh parsley?

A: While fresh parsley is preferred for its bright flavor, you can substitute dried parsley if needed. Use about 1 teaspoon of dried parsley for every ¼ cup of fresh parsley. Keep in mind that dried herbs have a more concentrated flavor, so use them sparingly. For the best flavor, fresh herbs are always recommended.

Q3: What are good noodle alternatives if I don’t have vermicelli, egg noodles, or angel hair pasta?

A: Many noodle types work well in chicken noodle soup. Other good options include:

Rotini or Small Shells: These pasta shapes hold broth well and add a heartier texture.
Ditalini or Acini de Pepe: Small pasta shapes that are perfect for soup and easy to eat.
Orzo: Rice-shaped pasta that adds a unique texture and works well in soups.
Gluten-Free Pasta: If you need a gluten-free option, use gluten-free pasta made from rice, corn, or quinoa.

Q4: Can I use frozen vegetables instead of fresh?

A: Yes, frozen vegetables are a convenient and perfectly acceptable substitute for fresh vegetables in chicken noodle soup. Frozen carrots, green beans, corn, and spinach are all readily available and work well. Add frozen vegetables directly to the soup without thawing them. They may cook slightly faster than fresh vegetables, so adjust cooking time accordingly.

Q5: Can I make this soup vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian chicken noodle soup. Simply omit the chicken and chicken bouillon. Use vegetable broth instead of chicken broth. To add depth of flavor, you can sauté sliced mushrooms with the onions, garlic, carrots, and celery. Consider adding a can of drained and rinsed cannellini beans or chickpeas for added protein and heartiness. You could also add a touch of nutritional yeast for a savory, umami flavor reminiscent of chicken.