Chicken noodle soup has to be the definition of comfort food, especially on a cold winter day and it is super easy to make at home from scratch! A flavourful homemade chicken broth or chicken stock is essential for a tasty chicken noodle soup and both are easy to make! Once you have your chicken broth or stock ready chicken noodle soup does not take too long to make where you are just cooking the vegetables followed by adding the broth or stock, chicken, seasoning and finally the noodles. At this point you have a pretty tasty chicken noodle soup but I like to add a few extras to make it even tastier! A while ago I figured out that you can enhance a chicken broth or stock by adding a parmesan rind while it simmers and why not do the same for chicken noodle soup? Since the chicken noodle soup is not simmering for a long time to bring the flavour out of the rind, I like to add some finely grated parmesan to the soup and let it melt in and disappear. I am a big fan of miso soup and I have found that miso works very well in a lot of soups including chicken noodle soup! Finally, I like to hit the chicken noodle soup with a splash of lemon brighten it up and add some freshness.
One of the things that I like about making chicken noodle soup is how efficiently the chicken is used! You start with a chicken and use it to make chicken broth , then you use the broth along with the meat to make the chicken noodle soup, then you use the carcass to make chicken stock and then you can make an even tastier chicken noodle soup!
Updated: Dec 9 2015 with new photos, options and nutritional facts.
Chicken noodles soup with a grilled cheese sandwich and a tall glass of milk! The perfect comfort meal for a chilly day!
Use your slow cooker or crockpot if you want! (See the notes below the recipe for instructions.)
Chicken Noodle Soup
A quick and easy homemade chicken noodle soup that’s pure comfort food and lick your bowl clean good!
- 1 tablespoon oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (or chicken stock)
- 2 cups cooked chicken, sliced
- 1 teaspoon poultry seasoning
- 2 cups egg noodles (gluten-free for gluten-free)
- 1/2 lemon, juice (optional)
- salt and pepper to taste
- 1 handful parsley, chopped
- Heat the oil in a large stock pot over medium-high heat, add the onion, carrot and celery and cook until tender, about 8-10 minutes.
- Add the chicken broth, chicken and poultry seasoning, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the noodles and simmer until just tender, about 5 minutes.
- Season with salt and pepper to taste and mix in the parsley.
Option: Replace the oil with bacon grease.
Option: Add 1 tablespoon white miso in the final step.
Option: Mix in 1/4 cup finely grated parmigiano reggiano (parmesan) in the last step.
Slow Cooker: Optionally implement step 1, place everything except the noodles, parmesan and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the noodles, cooking on high until tender, about 10 minutes, and mixing in the parmesan and parsley. Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.
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