Easy Chicken Noodle Soup

Why I’m a Fan of This Easy Chicken Noodle Soup Recipe

• The perfect way to warm up. Winter, fall, or otherwise, chicken noodle soup is designed to nourish and warm from the inside out. Make it when you or a loved one is feeling a bit under the weather.
• Simple ingredients. This chicken noodle soup recipe keeps it classic, with juicy chicken, tender carrots, celery, onion, and elbow macaroni noodles.
• Rich, silky broth. My secret to a super silky, rich, and creamy broth? A sprinkle of quinoa flour! Cooking the flour off with the vegetables creates a sort of “roux” (the French base for soups and sauces, like béchamel, used for stroganoff and mac and cheese). In this recipe, it enriches the broth and thickens it just a little.

Ingredients You'll Need

This easy chicken noodle soup recipe relies on pretty traditional ingredients. Be sure to check out the recipe card at the bottom of the article for exact quantities. 

• Olive oil – Or another cooking oil, like avocado oil, for sautéing.
• Onion – A yellow onion or a sweet onion is best, but you can use white or red onions if that’s what you have. Shallot also works well here.
• Carrots and celery – Combined with the onion, these veggies create an aromatic flavor base for the soup.
• Garlic – Fresh garlic is best, but bottled garlic will work in a pinch. Substitute 1 teaspoon of jarred garlic per clove.
• Quinoa flour – You can substitute another gluten-free flour or all-purpose flour if you'd like.
• Herbs – Thyme, rosemary, and oregano are my favorites in chicken soup. I love to use fresh herbs, but you can substitute dried herbs if needed. You'll need less if you're using dried, about ⅓ the amount.
• Chicken breasts – While any kind of chicken works in soup, the best choice is boneless, skinless chicken breasts. You could also use chicken thighs or bone-in chicken (take note that these will take longer to cook). Chicken soup is also a great way to use up any cooked, leftover chicken.
• Chicken stock – Low-sodium chicken stock is best, or homemade! You can swap chicken stock with vegetable broth or stock if needed.
• Elbow macaroni – You can use other types of pasta if you prefer, but elbow macaroni is traditional. Other good options include rotini, cavatappi, small shells, and orzo. You can even break up long pasta, like spaghetti or linguine, into smaller, bite-sized pieces.

What Does Flour Do In Soup Recipes?

This is a very traditional chicken noodle soup recipe, except for one ingredient: quinoa flour. Adding flour helps thicken this soup, which gives it that creamy, velvety texture that is so magical. You can use any type of flour, but I find that quinoa flour contributes a heartier flavor to the soup. Quinoa flour is also gluten-free. If you’re trying to make a gluten-free chicken noodle soup, just use gluten-free pasta and you’re all set. 

How to Make the Best Chicken Noodle Soup

If you've ever wondered how to make chicken noodle soup, you're in the right place! This recipe is both quick and easy to make, which is a very nice thing if you’re making it when sick!

• Cook the vegetables. Heat the oil in a pot over medium-high heat, then add the onions, carrots, and celery. Cook until they soften, about 5 minutes, then add the garlic and cook for 2 minutes. Add in the spices and stir to combine, then stir in the quinoa flour and cook for 1 minute. 

• Add the broth. Pour the chicken stock into the pot, and bring it to a boil. Once the stock is boiling, turn the heat down and simmer for 15 minutes. 

• Cook the chicken. Use a grill pan or a grill to cook the chicken on both sides. Remove the chicken from the pan and let it sit for 5 minutes, then cut it into cubes. Add the chicken and the noodles to the soup.

Recipe Tips

• Don’t overcook the noodles. We’ve all had pre-made chicken noodle soup where the noodles are so soft that they’re falling apart. That’s not great! Make sure to cook the noodles until they’re al dente, and not any further. That way, the pasta will retain its firm texture, which brings a nice contrast to the soup. 
• Don’t overcook the chicken. When cooking the chicken before adding it to the soup, be careful not to overcook. If you cook the chicken too long and it dries out, it will stay somewhat dry even when sitting in the soup. You want to make sure it’s still juicy when you finish cooking it. It’s okay if the chicken is a little undercooked in the pan, as it will finish cooking in the soup.
• Grill the chicken. The easiest way to make this recipe is to cook the chicken in a grill pan on the stove. But if you cook it over an actual outdoor grill, you’ll get some additional smoky flavors added to your soup. 

What Else Can I Add To Chicken Soup?

• Add lemon. Stir in a spoonful of freshly squeezed lemon juice toward the end of cooking to brighten the flavors.
• More veggies. Feel free to add in more veggies like sautéed bell peppers, broccoli, mushrooms, or asparagus. Soups are a wonderful way to give new life to yesterday's leftovers.
• Swap pasta with rice. You can easily make this into chicken and rice soup by swapping the noodles for cooked rice.
• Add an egg. For an even richer soup, add an egg. Crack a whole egg into a bowl, then slowly whisk in a ladleful of hot broth to temper it. Afterward, stir this into the soup right at the end, before you take it off the heat. This is a technique used in classic Greek avgolemono soup that you can apply here, too!

Serving Suggestions

This easy chicken noodle soup is a filling meal on its own, but it goes perfectly with a hunk of crusty bread for dunking, like French baguette or Italian ciabatta. Or, serve with homemade pumpkin cornbread or a melty air fryer grilled cheese on the side. As a lighter option, you can always go the soup and salad route with a leafy massaged kale salad or a green goddess salad.

How to Store Chicken Noodle Soup

• Refrigerate. This chicken noodle soup recipe will last in your fridge for up to 3 days. Just store it in an airtight container.
• Reheat. Warm the soup in the microwave or on the stovetop.
• Freeze. This soup is easy to make, and it’s even easier to freeze and reheat! Next time you make it, freeze a few portions in airtight containers for up to 4 months. Thaw in the fridge, or you can microwave or reheat the soup on the stovetop from frozen.

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