Ingredients
Full recipe and amounts can be found in the recipe card below.
Onion. Carrots. Celery. Leeks. Garlic. Herbs. Use any dried or fresh herbs you have. Thyme, sage, rosemary, oregano and parsley will work well. Chicken stock/broth. Use the best quality stock you can find. Homemade is of course best but there are so many good options in supermarkets. Lemon juice. Chicken. I love using leftover roast chicken or a shredded rotisserie chicken for this soup. Noodles. Use any noodles or pasta of your choice. Salt and pepper.
How do you make chicken noodle soup?
How to thicken chicken noodle soup
If you want a thicker soup, there are two options. You can thicken it with a slurry of cornstarch and water. Stir the cornstarch into the hot stock and allow to cook until thickened. Alternatively, blend half of the soup before adding the chicken and noodles. This will add a bit more body to the soup without needing a starch.
What spices are good in chicken noodle soup?
Herbs and spices add so much flavor to soup. Classic flavors like bay leaves, parsley, thyme, rosemary and sage work well with chicken but you can add dried mixed herbs, oregano or cilantro too. Spices like paprika, chili flakes and nutmeg add warmth.
Can you freeze chicken noodle soup?
Yes. Noodles and pasta don’t always freeze very well so if you can, freeze the soup without the noodles. Simply thaw and reheat the soup in a pot then add cooked noodles.
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