The days are getting colder which makes it a perfect time to make this delicious homemade chicken noodle soup recipe. The recipe is so easy to prepare and perfect for lunch or a light dinner.

Soup season is here and there is nothing more comforting than a bowl of chicken noodle soup to keep us warm and toasty. This chicken noodle soup recipe makes a delicious soup that is healthy, balanced and full of flavour. You’ll taste flavours such as ginger and garlic which both give this soup great flavour and are good for colds. As you probably know, we are more likely to catch colds during the colder months so this is a good soup to make if your appetite is low when battling colds and the flu.

Another thing I love about this soup is that it is low in calories with a bowl of this soup only containing 233 calories. This makes it the perfect soup for those trying to watch their weight and calories.

This is an easy chicken noodle soup recipe that uses common household ingredients that you’ll probably already have to hand but if not they are easy ingredients to get hold of.

What Chicken to use in Chicken Noodle Soup?

When making this soup, I use chicken thighs on the bone. I find this part of the chicken along with the bone gives the soup a richer flavour. You can also use chicken breasts or skinless boneless thighs but they will cook quicker than thighs on the bone and the chicken flavour won’t be as strong especially if using chicken breast!

What Noodles to use in Chicken Noodle Soup?

This soup is very versatile so you can use any noodles you prefer. I use fine egg noodles and you can use medium egg noodles or any other shaped egg noodles. You can also use rice noodles or wheat noodles as long as they are dried when bought.

Just remember that if the packet says to boil the noodles, then place the noodles into the soup for the required time before serving. If the pack says to soak the noodles, then when your soup has finished cooking, turn the heat off and add the noodles to the soup to soak for the required time before serving.

Ingredients for Chicken Noodle Soup

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Chicken – use chicken thighs with bone and skin on for the best flavour.
Seasoning for the chicken – black pepper, onion powder or onion granules, garlic powder or garlic granules and paprika.
Vegetable oil – use any oil you prefer.
Vegetables for the soup – onions, red bell pepper, fresh garlic and fresh root ginger.
Chicken stock – I use low salt chicken stock. You can use homemade or shop bought.
Soy sauce – use light or reduced salt soy sauce.
Thyme - use fresh or dried thyme.
Noodles – use dried egg noodles or dried rice noodles.

How to Make Chicken Noodle Soup

1. Pat the chicken dry with some kitchen towel and season with black pepper, onion powder, garlic powder and paprika. Place a large soup pan on a medium to high heat and add in the vegetable oil. Add the seasoned thighs to the oil and cook the chicken turning halfway through until both sides are brown. Once both sides of the chicken are brown, remove the thighs from the pan and set aside.

2. To the same pan, add the onions, carrots and red bell peppers then cook for 4 minutes while stirring. Add in the grated garlic and ginger and cook for 2 minutes while stirring. Add the chicken thighs back into the pan then pour in the chicken stock, soy sauce and add the thyme. Mix all the ingredients together then reduce the heat and cover the pan. Allow the soup to simmer for 40 minutes or until the chicken is tender.

3. Once the thighs have cooked, remove them from the pot then remove the skin and slice the meat off the bone. Add the chicken meat back to the pot and stir the soup. Increase the heat to bring the soup to a boil and allow the soup to boil until it is at your desired thickness.

4. When you are ready to serve the soup, add the dried noodles to the soup and allow to cook or soak according to the instructions on the pack.

Recipe Tips

You can buy chicken stock that has already been prepared or you can dissolve stock cubes in water. Aim for a low salt brand if possible as some chicken stock contain large amounts of salt.
Remember not to add noodles until you’re ready to serve the soup.

Nutrition

Storage

Any left-over chicken noodle soup can be stored in the fridge for up to 2 days. Reheat the soup before consuming.

Recipes You May Like!

Print Recipe Pin Recipe

Chicken Noodle Soup

The days are getting colder which makes it a perfect time to tuck into this delicious homemade chicken noodle soup.

Prep Time10

Cook Time58

Total Time1 8

Author: Andrea

Yield: 4 servings

Calories: 233kcal

Ingredients

2 large chicken thighs (on bone with skin)
½ teaspoon black pepper
1 teaspoon onion powder or onion granules
1 teaspoon garlic powder or garlic granules
¼ teaspoon paprika
1 tablespoon vegetable oil
1 small - medium brown onion (diced)
2 medium carrots (peeled and chopped)
1 medium red bell pepper (finely chopped)
2 cloves garlic (finely chopped)
1 inch piece root ginger (finely chopped)
1 litre chicken stock (low salt) (or 2 low salt stock cubes dissolved in 1 litre of hot water)
1 tablespoon light soy sauce
1 teaspoon thyme (or 1 sprig)
80g egg noodles (dry weight)

Instructions

Pat the chicken dry with some kitchen towel and season with black pepper, onion powder, garlic powder and paprika. Place a large soup pan on a medium to high heat and add in the vegetable oil. Add the seasoned thighs to the oil and cook the chicken turning halfway through until both sides are brown. Once both sides of the chicken are brown, remove the thighs from the pan and set aside.
To the same pan, add the onions, carrots and red bell peppers then cook for 4 minutes while stirring. Add in the grated garlic and ginger and cook for 2 minutes while stirring. Add the chicken thighs back into the pan then pour in the chicken stock, soy sauce and add the thyme. Mix all the ingredients together then reduce the heat and cover the pan. Allow the soup to simmer for 40 minutes or until the chicken is tender.
Once the thighs have cooked, remove them from the pot then remove the skin and slice the meat off the bone. Add the chicken meat back to the pot and stir the soup. Increase the heat to bring the soup to a boil and allow the soup to boil until it is at your desired thickness.
When you are ready to serve the soup, add the dried noodles to the soup and allow to cook or soak according to the instructions on the pack.