The Best Chicken Noodle Soup
Moist chicken, tender noodles, and loads of vegetables in the most scrumptious, flavorful broth you’ve ever had. Made in one pan, endlessly versatile, and totally wholesome.
This is a one-pot wonder! There’s so much flavor in this soup, and the noodles soak it all up because they cook directly in the broth. That’s my favorite way to make soup – all in one pot.
Choose your favorite veggies for this soup. And clean out your produce drawer and freezer! I used onions, carrots, celery, garlic, and broccoli rabe. Why broccoli rabe? Two reasons – first, I had it on hand! Second, I love how the slightly bitter taste of broccoli rabe complements the sweet carrots. You can use practically any vegetable you want and this soup will be amazing.
Make this soup in the spring or fall! For a heartier fall/winter soup, add sweet potatoes, Yukon gold potatoes, or your favorite tuber. In the warmer months, try zucchini, yellow squash, asparagus, and fresh peas and corn.
I used yolk-free egg noodles, which made the soup extra light! I adore yolk-free egg noodles; they cook up perfectly every time and they’re light yet satisfying. Choose your favorite noodle for this soup!
If you like your soups spicy, add crushed red pepper flakes! You can add the red pepper flakes when you add the dried herbs and the heat will infuse the broth. You can also serve extra red pepper flakes on the side!
The Best Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots, about 2 carrots
- 1/2 cup chopped celery, 1 to 2 stalks
- 1/2 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1-2 cups chopped broccoli rabe or broccolini
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water, plus more if needed
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 6 ounces egg noodles, any variety, I chose No Yolks egg white noodles
- Chopped fresh parsley for serving, optional
Instructions
- Heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook for 3 to 5 minutes, until soft.
- Add the chicken and cook until no longer pink, stirring frequently. Add the basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broccoli rabe and garlic and cook for 30 seconds.
- Add the broth, water, tomato paste, Worcestershire sauce, and bay leaves and bring to a boil. Add the egg noodles and return to a boil.
- Reduce the heat to medium and gently boil for 10 minutes (or as long as instructed on the package), until the noodles are tender.
- Remove the bay leaves and season to taste with salt and pepper. Ladle the soup into bowls and top with parsley, if using.