Chicken Noodle Soup

This chicken noodle soup is a classic, comforting bowl of tender chicken, carrots, celery and onion simmered in a light broth with thyme and egg noodles. It’s made in one pot in about 45 minutes, serves 6, and has about 245 calories and 24 g of protein per bowl, so it works as a light meal on its own. Using low-salt stock keeps the sodium well below most canned versions, and you can season it to taste at the end. Warm soup is a popular choice when you have a cold. It won’t make a cold go away faster, but it’s soothing, easy to eat and helps you get the fluids the NHS recommends while you recover.

• Serves: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: about 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion (about 150 g), diced
• 2 large carrots (about 200 g), sliced
• 3 celery sticks (about 150 g), sliced
• 2 garlic cloves, finely chopped
• 1.5 liters (6 cups) low-salt chicken stock
• 400 g (about 14 oz) skinless chicken breasts or thighs
• 2 sprigs fresh thyme, or ½ teaspoon dried
• 1 bay leaf
• 120 g (about 2 cups) dried egg noodles
• ⅓ teaspoon salt, plus black pepper to taste
• A handful of parsley, chopped
• A squeeze of lemon juice (optional)

Method

1. Soften the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring, until softened but not browned. Add the garlic for the last minute.
2. Add the stock and chicken. Pour in the stock, add the whole chicken breasts or thighs, thyme and bay leaf, and bring to a gentle simmer.
3. Poach the chicken. Simmer gently, partly covered, for 15 to 20 minutes, until the chicken is cooked through and reaches 74°C (165°F) in the thickest part.
4. Shred. Lift out the chicken onto a board and shred it with two forks. Remove the thyme stalks and bay leaf.
5. Cook the noodles. Bring the soup back to a simmer, add the noodles, and cook for the time on the packet, usually 5 to 7 minutes, until tender.
6. Finish. Return the chicken to the pot. Season with salt and pepper, stir in the parsley, and add a squeeze of lemon to brighten it.
7. Serve hot.

Tips

• Simmer, don’t boil. A gentle simmer keeps the chicken tender and the broth clear.
• Thighs give more flavor, breasts are leaner. A mix works well.
• Cook noodles separately if making ahead. Noodles left in soup keep absorbing liquid and turn soft. Store them apart and add them when reheating.
• Season at the end. Stock varies a lot in salt, so taste before adding more.
• Make your own stock from a roast chicken carcass for even more flavor and less salt.

Swaps and variations

• Whole wheat noodles or brown rice for more fiber.
• More vegetables: add peas, spinach, leeks, zucchini or green beans.
• Ginger and chili: add a thumb of sliced ginger and a chopped chili for a warming version.
• Lemon and orzo: use orzo instead of noodles and finish with plenty of lemon.
• Gluten-free: use rice noodles or rice, and check the stock label.
• Leftover roast chicken: add shredded cooked chicken with the noodles and heat until steaming hot.
• Low-carb: skip the noodles and add extra vegetables or zucchini noodles at the end.

Nutrition per serving (estimate)

One serving is a sixth of the recipe, about 400 ml. These figures were calculated from USDA FoodData Central values for raw chicken breast, carrots, celery, onion, garlic, olive oil, low-sodium canned chicken broth, dried egg noodles, thyme, parsley and salt.

This is a lean, high-protein soup that’s low in saturated fat. Using low-salt stock keeps sodium at about 285 mg per bowl; regular stock or canned soup can contain several times as much. The NHS advises adults to have no more than 6 g of salt a day. Each bowl also provides a portion of vegetables. Our article on whether soup is healthy explains what makes a soup balanced.

Contains: wheat (gluten) and egg (in the noodles). Check the stock label for celery, which is also an ingredient.

Is chicken soup good for a cold?

Chicken soup has been a cold remedy for generations. Warm fluids can ease a sore throat and a blocked nose, help you stay hydrated, and are easy to eat when you have little appetite. Laboratory experiments have suggested chicken soup may have mild anti-inflammatory effects, but there’s no good evidence that it shortens a cold. The NHS advises rest, plenty of fluids and simple painkillers if needed. Our guide to vitamin C and colds covers other remedies.

Storage and freezing

Cool the soup quickly, ideally in shallow containers, and refrigerate within 2 hours. Eat within 3 to 4 days. For freezing, leave out the noodles: freeze the soup for up to 3 months, then thaw in the fridge, bring to a boil, and cook fresh noodles in it. Reheat until steaming hot all the way through. Our guide to batch cooking has more freezing tips.

Common questions

Can I use a whole chicken?

Yes. Simmer a small whole chicken (about 1.3 kg) in water with the vegetables for about 1 hour, then remove the meat and use the liquid as stock. Skim off the fat once it cools for a lighter broth.

Why is my chicken tough?

The soup was boiled too hard, or the chicken cooked too long. Keep it at a gentle simmer and take the chicken out as soon as it reaches 74°C.

Can I make it in a slow cooker?

Yes. Cook everything except the noodles on low for 6 hours, shred the chicken, then add the noodles for the last 15 to 20 minutes on high.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.