When its cold outside, make yourself this warm, comforting Hearty Chicken Noodle Soup. Loaded with both wide and narrow egg noodles, along with carrots, celery and thick chunks of chicken, this double noodle soup will warm the body and soul!
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Once the weather turns cold, do you crave soup? This comforting, hearty chicken noodle soup recipe is perfect for warming up on a cold, blustery day.
This simple, homemade double noodle soup recipe is made with two types of noodles, along with plenty of carrots, celery, onion and big chunks of chicken. This is no store-bought canned soup. This delicious chicken noodle is hearty and great as a meal all on its own.
What do I need to make homemade chicken noodle soup?
To make this homemade hearty chicken noodle soup, you’ll need some vegetables, noodles, chicken and a few other ingredients. Here’s a quick-reference check list of the ingredients you’ll need to make this recipe:
- Pre-cooked rotisserie chicken – this is a big time-saver when making any chicken soup recipe. Using a simple store-bough rotisserie chicken is ideal. Costco also sells packages of pulled rotisserie chicken breast meat in their prepared foods section. Check out the 15 Things I Buy at Costco for Healthy Meals and Snacks for all of my must-have stapes from Costco.
- Two types of noodles – I really love New Mill Kulski (pictured above) for any soup recipe. You’ll find these near the egg noodles at most grocery stores. I will pair these with a wide egg noodle to make this a double noodle soup recipe.
- Chicken bouillon – I use and enjoy Better Than Bouillon for my soup. You can find it near the chicken broth at your grocery store. You can also find it at Costco. This is essential in creating a good broth for your soup.
- Spices – you’ll just need two – dried parsley and ground pepper. These are essential for a good chicken soup broth.
- Vegetables – carrots, celery and onion are the most traditional for homemade chicken noodle soup. Feel free to use baby carrots, or frozen pre-cut veggies as a time-saver.
For exact ingredient amounts and full recipe instructions, be sure to scroll down to the recipe card at the bottom of the post.
How do I make hearty chicken noodle soup?
Start by sautéing your vegetables. Not every recipe will have you do this, but taking this step will actually save you a few minutes when it comes time to simmer the soup. Sauteing the vegetables helps soften and caramelize them, giving you a great flavor and texture.
Once the vegetables have sauteed, add in the water, chicken bouillon and chicken, and then bring to a low boil. This will create a nice, rich broth for you soup.
Once the broth has come to a boil, add in both types of noodles, pepper and parsley. Bring the soup back to a low boil, and simmer until your noodles are done cooking.
What can I serve with chicken noodle soup?
This hearty chicken noodle soup recipe is great on its own. However, it’s also pairs nicely with salad, bread and sandwiches. Here are some of our popular salad and sandwich recipes:
- Italian Chopped Salad
- Strawberry Spinach Salad Recipe
- Cranberry Citrus Salad with Pecans
- Roasted Carrot Salad with Apples and Pistachios
- Kale Apple Salad
- Easy Cheesy Breadsticks
- Philly Cheesesteak Sliders
- Parmesan Mozzarella Meatball Sliders
- Cheese and Meat Kabobs
FAQ’s about making homemade chicken noodle soup:
Yes, pasta can be used as your noodles for chicken noodle soup. Once you have brought the broth, vegetables and chicken to a simmer, add in the pasta and cook until al dente according to package directions.
The most ideal pasta to use for chicken noodle soup is a medium-shaped pasta. Rotini, Farfalle (bow-tie), Orecchiette, Gemelli and Campanelle are all great options.
Once the noodles have been added to the boiling broth, you only need to cook for 10-12 minutes. Be sure to not overcook, as the noodles will become over-soft and gummy.
Yes, freezing homemade soup is a great way to store leftovers for a later date. When ready to freeze, be sure the soup has cooled completely to room temperature. Place in a freezer-safe container with a tight fitting lid. Frozen, soup will keep for up to three months. When ready to thaw, thaw in the refrigerator overnight. You can also place in a soup pot, with additional broth and slowly thaw, then bring to a simmer.
Yes, pre-cooked, store-bough rotisserie chicken is a great option and nice time saver when making homemade chicken noodle soup. Add in the shredded, cut up, cooked chicken when bringing your broth to a boil.
Do you enjoy the convenience of cooking with pre-cooked, rotisserie chicken? Here are some of our time-saving recipe that call for rotisserie chicken:
- Rotisserie Chicken Tacos
- Chicken Tortellini Alfredo
- Healthy White Chicken Chili
- Chicken and Broccoli Alfredo
- Olive Garden Chicken Gnocchi Soup
- Healthy Chicken Broccoli Cheese Soup
- Chicken Enchilada Soup Recipe
- Chicken Pot Pie Soup at Lil’Luna
Inspired to make more soup? Check out our other popular soup, chili and stew recipes:
- 2 tablespoons olive oil
- 1 cup carrots, chopped (approximately 3 large carrots)
- 1 cup celery, chopped (approximately 3 large ribs)
- 1 cup yellow onion, diced (a medium onion is ideal)
- 2 cups cooked chicken, like store-bought rotisserie chicken
- 12 cups of water
- 3 tablespoons chicken bouillon
- 2 teaspoons dried parsely
- 1 teaspoon ground pepper
- 8 oz. (1/2 package) thin egg noodles (like New Mill Kluski)
- 8 oz. (1/2 package) extra wide egg noodles
- In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Add the chopped carrots, celery and onion and sauté for 5-7 minutes or until the onions are translucent.
- To the sauteed vegetables, add the water, chicken and bouillon. Stir. Heat over medium heat and bring the liquid to a low boil. This will take about 8-10 minutes.
- Once the liquid is boiling, add the noodles, pepper and parsely. Keep the heat at medium and simmer for 10-12 minutes or until noodles are cooked to al dente.
- Remove from heat. Let cool for 5-10 minutes before serving.
Store any leftovers in an airtight container and refrigerate. Refrigerated, leftovers will keep for 5-7 days.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 530mgCarbohydrates: 69gFiber: 4gSugar: 3gProtein: 21g