How to Make Chicken Noodle Soup?
Noodles are a very useful and practical product, widely used in the preparation of hot dishes such as soups. They work perfectly in vegetable broths, meat broths, and especially in the most popular option of all—chicken soup.
Chicken noodle soup is undoubtedly a very substantial and complete dish, as it contains a significant amount of protein.
This soup is also a very nutritious dish, enriched with vitamins A, B, and C, along with minerals such as phosphorus and all the protein from the chicken.
That’s why it’s so important to keep this recipe on your menu. And if you don’t yet know how to prepare it, here’s exactly how to do it.
Table of Contents
How to Make Chicken Noodle Soup?
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thigh or carcass | 1 |
| Leek | 1 |
| Celery stalk (optional) | 1 |
| Carrots | 3 |
| Parsley sprigs | A few |
| Water | 2 liters |
| Soup noodles (No. 2) | 140 g |
| Boiled eggs | 2 |
| Seeds (optional, for presentation) | As desired |
Step-by-Step Preparation
- Place the water, chicken, leek, celery, carrots, parsley, and salt in a pot.
Cook over medium-low heat for 35–40 minutes.
(If you’re short on time, you can increase the heat and reduce the cooking time by about half.) - Once everything is tender, remove the vegetables and chicken to a plate, leaving the broth clear in the pot.
What to Do With the Chicken
You have several easy options:
- Make croquettes.
- Shred it and serve with white rice.
- Use it in a savory pie.
- Add it to pizza.
- Shred it and add it directly to the soup when serving—someone will definitely want it.
What to Do With the Vegetables
You can:
- Puree them and add them back into the soup to enhance flavor and color.
- Chop them and add them once the noodles are cooked.
- Bring the clear broth back to a boil, add the noodles, adjust salt, and cook according to the manufacturer’s instructions.
- Turn off the heat and add the chopped or pureed vegetables and the chopped hard-boiled eggs.
- Serve hot and, if you like, sprinkle sesame seeds or other seeds on top.
Video Guide 📽️
Expert Advice
Tip 1: You can start with 3 cups of canned chicken broth and cooked, chopped, or shredded chicken. Turkey can also be used as a substitute.
Tip 2: For the broth, use all parts of the chicken except the liver, including the neck and bones, to get a richer flavor.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Calories from fat | 55 |
| Total fat | 6 g |
| Saturated fat | 2 g |
| Cholesterol | 80 mg |
| Sodium | 1120 mg |
| Potassium | 300 mg |
| Total carbohydrates | 10 g |
| Dietary fiber | 1 g |
| Protein | 25 g |
% Daily Value*
| Nutrient | % |
|---|---|
| Vitamin A | 78% |
| Vitamin C | 0% |
| Calcium | 4% |
| Iron | 8% |
Exchanges:
1/2 Starch; 3 Extra lean meat; 1 Fat
Daily values are based on a 2,000-calorie diet.
FAQs
Can I add the chicken back into the soup?
Yes. You can shred the chicken and add it directly to the soup before serving if you prefer a heartier dish.
Can I freeze chicken noodle soup?
You can freeze the broth and vegetables, but it’s best to add fresh noodles when reheating to avoid a mushy texture.
What noodles work best for this soup?
Thin soup noodles (No. 2) work very well, but you can use any small pasta designed for soups.
Can I make this soup without celery?
Yes. Celery is optional and can be skipped without affecting the overall result.
Conclusion
Chicken noodle soup is a simple, comforting, and nourishing meal that fits perfectly into everyday cooking. With basic ingredients and flexible options for using leftovers, it’s easy to adapt to your taste and schedule.
Whether served light or hearty, this soup always delivers warmth, flavor, and nutrition in every bowl.
