Homemade chicken noodle soup should be rich, clear, and deeply savory, not salty or cloudy. If you’re searching for the best homemade chicken noodle soup, this guide shows you the exact method, evidence-based nutrition tips, and a step-by-step recipe you’ll cook on repeat.
- Technique matters more than tricks: gentle sweating (not browning) keeps the broth clean; adding noodles at the end prevents sogginess; finishing with lemon brightens without more salt.
- Smarter sodium: most sodium in our diets comes from packaged foods—keep soup under control by using low-sodium stock and salting at the end (adults should aim for <2,300 mg/day).
- Food safety: cook chicken to 165°F / 74°C internal temperature; reheat leftovers to 165°F / 74°C.
1) Build a clean, aromatic base
Sweat onion, carrot, and celery in olive oil with a pinch of salt until translucent—no browning. This keeps broth clear and sweet.
2) Add chicken + stock
Use boneless chicken breasts or thighs (or a mix) and low-sodium chicken stock. Simmer gently; skim foam for clarity.
3) Shred chicken; cook noodles separately or late
Pull chicken once it hits 165°F/74°C, shred, and return to the pot. Add egg noodles during the final 6–8 minutes so they stay al dente.
4) Balance and finish
Lemon juice and fresh herbs (parsley, dill) add brightness, reducing the need for extra salt. Keep a lid on for resting: flavors marry, noodles stay tender.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, small dice
- 2 medium carrots, small dice
- 2 celery ribs, small dice
- 2 garlic cloves, minced (optional)
- 1 tsp dried thyme (or 4–5 fresh sprigs)
- 1 bay leaf
- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb / 450 g boneless, skinless chicken breast (or thighs)
- 6–7 oz / 180–200 g egg noodles (about 4 cups cooked)
- 2–3 tbsp fresh parsley (and/or dill), chopped
- 1–2 tbsp fresh lemon juice
- ¾–1 tsp fine salt, to taste (start low), black pepper
Method
- Sweat aromatics (8 min): In a heavy pot, warm oil over medium heat. Add onion, carrot, celery, pinch of salt. Cook until translucent. Stir in garlic for 30 seconds.
- Simmer (15–18 min): Add thyme, bay leaf, stock, and chicken. Bring to a gentle simmer (not a hard boil). Skim foam for a clear broth. Cook until chicken reaches 165°F / 74°C. Remove chicken to a board.
- Shred + cook noodles (8–10 min): Shred chicken with forks. Add noodles to the pot and simmer until just tender (check package for timing).
- Finish (2–3 min): Return shredded chicken. Add parsley/dill, lemon juice, pepper, and additional salt only if needed. Rest 5 minutes; serve.
Pro options
- Rotisserie shortcut: Swap cooked shredded rotisserie chicken; simmer noodles in stock, then add chicken to warm through.
- Gluten-free: Use GF egg-style noodles or rice noodles; check timing (often shorter).
- Instant Pot: Sauté aromatics → add stock + raw chicken + seasonings (noodles later) → Pressure Cook 7 min, Natural Release 10 min → shred chicken, add noodles on Sauté until tender.
Why this recipe works
- Protein & texture: Breast keeps the broth lean; thighs add richness—use either, but always hit 165°F/74°C.
Food Safety and Inspection Service - Noodles that stay nice: Cooking noodles at the end (or separately) prevents starch from clouding the soup and keeps them from swelling.
- Bright without salty: Lemon + herbs increase perceived saltiness so you can keep actual sodium lower. FDA DV for sodium is 2,300 mg/day—this recipe helps you stay sensible.
300–360 kcal • 24–28 g protein • 7–10 g fat • 36–42 g carbs • 3–4 g fiber • sodium varies with stock
Reference values: cooked chicken breast is high in protein with modest fat; cooked egg noodles provide 138 kcal and 4.5 g protein per 100 g; carrots add potassium and fiber with 30–40 kcal per 100 g.
Sodium note: choose low-sodium stock and salt at the end to help keep daily intake under 2,300 mg.
1) What are the best noodles for homemade chicken noodle soup?
Traditional egg noodles hold up well and add richness; for GF, use corn-rice or GF egg-style noodles and shorten cook time.
2) How do I make it low sodium without losing flavor?
Use low-sodium stock, salt late, finish with lemon and herbs, and add a crack of black pepper. Aim to keep overall daily sodium under 2,300 mg.
3) Can I use rotisserie chicken?
Yes, add it at the end to prevent dryness. Simmer noodles in the stock first, then fold in shredded rotisserie meat to warm through.
4) How long is it safe in the fridge?
Up to 4 days chilled; reheat to 165°F/74°C. Freeze (without noodles) up to 2 months; add fresh-cooked noodles after thawing.
Leave a Reply to Recipe for Soup Beans (Beans Soup): Appalachian-Style, Modern Nutrition – Pick Healthy Cancel reply