Warm and comforting, Chicken Noodle Soup is the ultimate dish for cozy evenings and chilly days. This classic recipe combines tender chicken, hearty noodles, and a flavorful broth, creating a nourishing meal that’s both satisfying and delicious, perfect for family gatherings or a simple weeknight dinner.
If you like comforting soup recipes, also try my purple sweet potato soup and my coconut ginger carrot soup.
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✔️ Why This Recipe is Great
Low Histamine Soup: so many readers ask about low histamine soups, so this healthy chicken noodle soup is an answer to that request. Even better, it comes together in well under an hour!
Antihistamine Herbs & Spices: between the garlic, onion, bay leaf, parsley, thyme, and celery stalk, this dish is packed with strongly antihistamine foods, meaning that they contain plant chemicals which inherently help your body calm histamine production and inflammation.
🍗 Ingredients
Olive Oil: I used a fresh extra-virgin olive oil here, though you could alternately use the same amount of any low histamine oil you like (though something like flax oil might be too strong).
White Onion: when thinly sliced, this onion browns and caramelizes beautifully, adding umami and sweetness to the dish. You could also use shallots or another type of onion.
Raw Garlic: when chopped this adds a bite of umami and sharpness to the chicken noodle soup, as well as strongly antibacterial properties.
Chicken Thighs: using the 'dark meat' makes the soup richer, but this chicken noodle soup can be made with skin-on or bone-in thighs or anything in between, though just be aware that you'll need to extend the cooking time.
Thyme, Bay Leaf, Parsley, and Celery Stalks: these are my herbs of choice to complement this particular dish, but that's mainly because they're the classics for chicken noodle soup. But if you have other favorites or other herbs on hand, you can choose any dried or fresh herbs which tickle your taste buds.
Carrots: these orange veggies are a great way to get your daily Vitamin A and fiber, and they're a great base for almost any low histamine dinner. In this case, they need to be peeled and chopped before you start cooking, though frozen versions work just fine.
Vegetable or Chicken Broth: you can use any type you prefer or can tolerate, like my vegetable broth from scraps, or you can even use water, but whatever you choose it will add more depth of flavor to the final dish.
Noodles: you can use any type you prefer or can tolerate, but I like chickpea or lentil pasta for the added protein.
See recipe card for exact ingredients and quantities.
🫕 How to Make Chicken Noodle Soup (Step-by-Step)
Step 1) Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant (image 1).
Step 2) Add the chicken thighs to the pot and pour in the chicken broth or stock, the bay leaf and thyme. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through (image 2).
Step 3) Remove the chicken thighs from the pot and set them aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones (image 3).
Step 4) Add the sliced carrots, celery, and shredded chicken to the pot. Bring to a boil again, then reduce the heat and let it simmer for about 5 minutes (image 4).
Step 5) Stir in the noodles. Cook according to the noodle package instructions, usually about 6-8 minutes, until the noodles are tender (image 5).
Step 6) Season with salt to taste. Remove the bay leaf and discard it, then sprinkle each bowl with fresh parsley before serving.
🌟 Variations
- Creamy Chicken Noodle Soup: Stir in a splash of heavy cream for a rich and creamy texture.
- Spicy Chicken Noodle Soup: Incorporate freshly-diced jalapeños or a pinch of red pepper flakes to give the soup a spicy kick for those who tolerate it.
- Asian-Inspired Chicken Noodle Soup: Use rice noodles and add coconut aminos, ginger, and bok choy for an Asian twist on the classic recipe.
- Lemon Chicken Noodle Soup: Add a squeeze of fresh lemon juice and lemon zest for a bright and zesty flavor profile.
🥘 Freezing and Reheating
To freeze this chicken noodle soup, allow it to come to room temperature before portioning it into air-tight containers. It can keep frozen for up to 6 months, ideally in single servings to avoid refreezing it as you break off chunks to reheat.
Thankfully, even if it's been awhile since it was frozen, soups can reheat quite quickly, but ideally none of the ingredients used to make it fresh won't have been frozen beforehand.
Simply put the soup into a pot or bowl and reheat for a few minutes over medium-low heat on the stovetop, or in the microwave on medium power for 1 ½ to 2 minutes.
👨🏻🍳 Expert Notes & Tips
Added Flavor: For extra flavor, you can sauté the chicken thighs in the pot before adding the broth, creating a deeper, richer taste in the broth itself.
Different Veggies: Feel free to add other vegetables you tolerate for added texture and flavor.
Thicker Soup: If you prefer a thicker soup, you can add a slurry of starch and water during the final simmer.
Storage: This soup can be stored in the freezer for up to 4 months. Reheat gently on the stovetop or in the microwave.
Gluten-Free: For a gluten-free version, make sure you use gluten-free noodles or rice.
❓ What to Serve With Chicken Noodle Soup
🙋 Frequently Asked Questions
Yes, using leftover frozen chicken or rotisserie chicken is a great way to save time and add flavor to your soup. Simply shred the chicken and add it to the broth during the last few minutes of cooking.
Yes, you can prepare the soup in advance, but it's best to cook the noodles separately and add them just before serving to prevent them from becoming mushy in the broth.
Absolutely! Feel free to customize your soup with additional ingredients like herbs, spices, or different vegetables to suit your tastes and tolerances.
Have you tried this recipe?
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📖 Recipe
35-Minute Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil or butter
- ½ large onion finely chopped (about 100g)
- 2 cloves garlic minced
- ½ lb chicken thighs, bone-in and skinless 225g by weight
- 4 cups chicken broth or stock 960ml
- 1 bay leaf
- ½ teaspoon fresh or dried thyme
- 2 large carrots sliced (about 150g)
- 1-2 celery stalks sliced (about 75g)
- 1 cup noodles (egg noodles or your choice) 60g by weight
- Salt to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chicken thighs to the pot and pour in the chicken broth or stock, the bay leaf and thyme. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken thighs from the pot and set them aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones.
- Add the sliced carrots, celery, and shredded chicken to the pot. Bring to a boil again, then reduce the heat and let it simmer for about 5 minutes
- Stir in the noodles. Cook according to the noodle package instructions, usually about 6-8 minutes, until the noodles are tender.
- Season with salt to taste. Remove the bay leaf and discard it, then sprinkle each bowl with fresh parsley before serving.
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