old fashioned chicken noodle recipe
The Best old fashioned chicken noodle recipe
This old-fashioned chicken noodle soup is my go-to comfort food—something that feels like home no matter where I am. There’s something about the way the tender chicken melts in your mouth, the chewy egg noodles soaking up the rich broth, and the perfect balance of herbs and spices that just makes it taste like a hug in a bowl. I grew up eating this kind of soup, and it’s the kind of dish that doesn’t just fill your stomach—it fills your heart. My kids love it too, especially when it’s made with extra garlic and a touch of lemon zest to brighten things up. It’s the kind of meal that feels special, whether it’s a weekend dinner or a quick weeknight fix. And let’s be honest, there’s nothing like coming home to something warm and familiar after a long day.
What makes this recipe so versatile is how it works for so many different occasions. It’s hearty enough for a family meal, but it’s also light enough to enjoy on a lighter day if you want to cut back on the bread. My husband and I always make extra when we’re hosting guests—it’s the kind of dish that feels generous without being overwhelming, and everyone always raves about it. Plus, it’s got some real health perks. The lean protein from the chicken keeps you full, the egg noodles (when made with whole wheat) add fiber, and the vegetables like carrots and celery bring in vitamins and antioxidants. It’s the kind of meal that’s satisfying but not too heavy, making it a great choice for everyday eating or for when you want something comforting but still balanced. And honestly? There’s no better way to start or end a day than with something that’s simple, nourishing, and full of flavor.
Classic Old-Fashioned Chicken Noodle Soup
A comforting, hearty soup featuring tender chicken, al dente egg noodles, and a rich broth infused with herbs and vegetables. Perfect for cold days or a cozy meal.
🥘Ingredients
- 4 cups chicken broth
- 1 whole chicken (about 3 lbs), cut into pieces
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 12 oz egg noodles
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
👨🍳Directions
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1 In a large pot, combine chicken broth, chicken pieces, onion, carrots, celery, garlic, bay leaf, thyme, and oregano. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes or until chicken is fully cooked and broth is flavorful.
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2 While the broth cooks, heat olive oil in a skillet over medium heat. Add chicken pieces and cook for 5-7 minutes until lightly browned. Remove from skillet and set aside.
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3 In the same skillet, melt butter over medium heat. Stir in flour to make a roux, cooking for 1 minute. Gradually whisk in 1 cup of the simmering broth to thicken the sauce. Set aside.
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4 Cook egg noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Return noodles to the pot with the broth.
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5 Add the cooked chicken back into the pot. Stir in the thickened sauce. Simmer for 5 minutes to combine flavors.
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6 Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Ladle soup into bowls, top with shredded cheddar and Parmesan cheese, and sprinkle with chopped parsley.
🔧Equipment
- Large pot
- Kitchen shears
- Wooden spoon
- Slotted spoon
- Mixing bowl
- Whisk
- Knife and cutting board
- Colander
- Saucepan
- Slotted spoon for serving
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old-Fashioned Chicken Noodle Soup Works
This old-fashioned chicken noodle soup is a simple yet reliable choice for any family dinner or gathering—it’s hearty enough to feed a crowd without fussing over complicated steps. The tender chicken, soft pasta, and rich broth make it comforting no matter the occasion, whether it’s a weeknight meal or a cozy holiday spread. Plus, it’s easy to customize with extra veggies or herbs if you want to keep things fresh, but the classic version always hits the spot.
❓ Frequently Asked Questions About Old-Fashioned Chicken Noodle Soup
1. What are the classic ingredients used in an old-fashioned chicken noodle soup, and why do they work so well together?
An old-fashioned chicken noodle soup traditionally includes chicken broth (or stock), tender chicken pieces (like thighs or breasts), elbow macaroni (or short pasta), carrots, celery, onions, garlic, and herbs such as thyme or bay leaves. The broth provides a rich, savory base, while the vegetables add depth and texture. The chicken soaks up the flavors, and the noodles soak up the broth, creating a hearty, comforting dish. The herbs and aromatics (onions, celery, garlic) infuse the broth with a fragrant, aromatic quality, making it both flavorful and balanced.
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2. How do you ensure the chicken is cooked perfectly without falling apart?
For perfectly tender chicken, start by parboiling the chicken pieces in salted water for 5–7 minutes until they float (this removes excess blood and starts cooking them gently). Then, sear them in a hot pan with butter, garlic, and onions for 3–4 minutes before adding them to the soup. Alternatively, you can poach them directly in the broth for 10–15 minutes (depending on size) until they reach an internal temperature of 165°F (74°C). Avoid overcrowding the pot, as this can steam the chicken instead of cooking it. For extra tenderness, you can shred or dice the chicken finely after cooking.
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3. Why do some recipes call for a roux or butter before adding the broth, and how does this affect the soup?
A roux (butter or flour base) is often added to deepen the soup’s flavor by creating a slightly thicker, richer broth. Traditionally, a butter roux (just butter cooked with garlic and aromatics) is melted into the pot before adding the broth. This step helps caramelize the onions and garlic, adding sweetness and complexity. If using flour, a blanched roux (cooked with butter first) prevents a bitter taste. The result is a soup with a more concentrated, velvety texture and enhanced umami notes. Some purists skip it, but it’s a key step in many classic recipes for that restaurant-quality depth.
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4. What’s the best way to cook the noodles in the soup without them turning mushy?
To keep noodles al dente and firm, cook them separately from the broth in a pot of boiling salted water for 8–10 minutes (elbow macaroni typically takes 8–9 minutes). Drain them well, rinse under cold water to stop cooking, and then add them to the simmering soup just before serving (or 1–2 minutes before). If adding them earlier, they’ll absorb too much broth and turn gummy. For extra crispness, some recipes recommend toasting the noodles in a dry pan for 1–2 minutes before adding them to the soup. Avoid overcrowding the pot when adding them to prevent steaming.
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5. Can you make an old-fashioned chicken noodle soup with a different type of pasta, and how would you adjust the cooking time?
While elbow macaroni is the classic choice, you can substitute other short pasta shapes like penne, fusilli, or rotini—just adjust the cooking time slightly. For longer pasta (such as spaghetti or linguine), cook it separately, drain, and add it to the soup 1–2 minutes before serving to prevent mushiness. If using whole wheat or gluten-free pasta, cook it in the broth for 1–2 minutes less than regular pasta, as it may absorb liquid faster. For egg noodles, they cook faster (6–7 minutes) and can be added directly to the soup without draining. Always check the package instructions, but the general rule is to cook pasta until al dente, then finish in the soup.
