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An overhead shot of chicken noodle soup in a white bowl with a spoon
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Classic Chicken Noodle Soup

Old fashioned chicken noodle soup with simple steps for making it creamy or grain/gluten free.
Course Main Course
Cuisine American
Keyword chicken soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Servings

Ingredients

  • 6-8 cups homemade chicken broth
  • 3 cups water
  • 1 medium onion chopped (approx 1 cup)
  • 2 large cloves garlic minced or pressed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 Tbsp sea salt
  • 1/2 Tbsp ground black pepper
  • 1 small roasting chicken or 2.5-3 pounds chicken we like the taste of dark meat in this soup, so I sometimes use thighs only, which also cook quickly. Try to get them with the skin on - it will add a lot more flavor!
  • 2 cups dry orecciete or other small pasta I've tried whole wheat before and it significantly alters the flavor of the soup, so this is one of the few recipes where I buy high quality "white" grains
  • Fresh thyme for garnish optional

Instructions

  • Place all ingredients except pasta in a large stock pot.
  • Heat over medium high heat until liquid begins to bubble. Cover, turn heat down, and simmer for about 30 minutes, or until a thermometer reads 165 degrees when inserted into the largest portion of chicken meat.
  • Remove bay leaf and transfer chicken to cutting board.
  • While chopping the chicken, Add the pasta (or potatoes for grain free) to the stock pot. Cook uncovered until pasta is done, about 10-15 minutes.
  • Add chopped chicken and turn heat off.
  • Add additional salt and pepper to taste.
  • Garnish with fresh thyme (optional) and serve.

Notes

  • To make in slow cooker, place all ingredients except pasta in slow cooker and cook on high 4-5 hours, on low for 6-8 hrs, or until internal temperature of chicken is 165 degrees. Transfer chicken to cutting board and add dried pasta to slow cooker and continue cooking 15-20 more minutes (covered) while you shred the chicken. Once pasta is done, stir shredded chicken back into the soup. 
  • For Grain and Gluten Free Chicken Noodle Soup - Follow instructions, but substitute finely chopped potatoes (red, gold, or white) for the pasta, or try my gluten free 20 Minute Rotisserie Chicken and Rice Soup
  • For Creamy Chicken Noodle Soup - Add a few splashes of heavy cream at the very end of cooking.
  • To Freeze - Follow instructions, but do not add pasta. Ladle soup into freezer safe containers. When ready to use, defrost and reheat soup. Cook pasta separately and stir in just before serving. I'd recommend also following this method for adding the potatoes if you're freezing the grain and gluten free version.