Easy Chicken Noodle Soup Recipe (VIDEO)
This Chicken Noodle Soup recipe is exactly what you need on a cool day to warm you from the inside out. Filled with juicy chicken and tender noodles, this easy chicken noodle only takes about 30 minutes to make.
P.S. Our secret to seasoning the soup at the end is worth discovering.
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Sometimes the best recipes are the simplest. You’ll love the easy prep with this classic chicken noodle soup. There’s no need to trim the chicken ahead of time since the fat comes off easily after it’s boiled.
Chicken Noodle Soup Video Tutorial
This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families. My sister Anna came up with this recipe and first introduced me to it when she sent me a pot of soup after our first child was born over 10 years ago. We’ve been making it ever since and even made a Creamy Chicken Soup version!
Chicken Noodle Soup Ingredients
This Chicken Noodle Soup calls for traditional ingredients and a slight twist on the seasonings.
- Chicken: The secret to super tender chicken without crazy long cooking times is using chicken thighs! You can use boneless or bone-in chicken. Thighs also provide extra flavor and don’t dry out like chicken breast does.
- Broth: Our Homemade Chicken Broth is a delicious addition to this soup and provides a rich flavor. However, if you are in a pinch a low-sodium store-bought broth can work.
- Vegetables: Onions and celery sauteed together provide the traditional base for chicken noodle soup flavor. Diced carrots are another traditional vegetable. You can also add any other fresh or frozen veggies you would like.
- Seasonings: Dill and freshly-pressed garlic brighten the flavor palette and I love adding Mrs. Dash (no-salt seasoning).
Pro Tip: When sauteing ingredients for soups, use oil in the pan instead of butter. Butter will solidify when you refrigerate the soup.
The Best Noodles for Soup
I love using nice spiral noodles or egg noodles in my chicken noodle soup. These noodles plump up nicely and make the soup feel really hearty compared to other noodle varieties. Make sure you don’t overcook your noodles, especially if storing the soup or they will get mushy.
For Gluten-Free Chicken Noodle Soup
This soup is so simple and easy to modify for different food intolerances. To make it gluten-free, just sub your favorite gluten-free noodles.
Does Chicken Noodle Soup Cure a Cold?
Growing up, chicken noodle soup seemed to be the cure-all for any ailment. Interestingly, research shows that chicken soup has mild anti-inflammatory effects and can help clear nasal passages. Also, the broth helps hydrate you and the chicken is a delicious source of protein – both of which can help you feel better. While it may not cure all illnesses, Chicken Noodle Soup is a feel-good soup.
The Benefits of Homemade Broth
Homemade Chicken Broth adds a richness of flavor to any soup that cannot be beaten. Our Chicken Bone Broth is nutrient-dense and can help to improve overall health. When you cook the homemade broth in an instant pot – you can have this liquid gold in about 2 hours. It also makes all the difference in how good your soup tastes.
How to Make Easy Chicken Noodle Soup
This easy chicken soup takes about 30 minutes to make. The SECRET to amping up the flavor happens in the last 2 minutes of cooking. Adding dill and a pressed clove of garlic is what my Mother does for nearly all of her soups and I have adopted this in my own kitchen. It is a brilliant and easy way to make your chicken soup taste fantastic!
- Cook the Chicken: In a large soup pot, combine water, Chicken Broth, and salt. Bring to a boil then add chicken thighs and cook uncovered 20 minutes.
- Saute Veggies: In a large skillet saute onion and celery in oil until golden then add to the soup pot
- Add Noodles and Veggies: Add 1/2 lb pasta and sliced carrots to the pot and cook 15 min at a low boil.
- Shred Chicken: As the pasta cooks, remove thighs from the pot and shred with forks (discarding bones and fat), then add the chicken back to the pot.
- Season: In the last 2 minutes of cooking, add Mrs. Dash, dill, and press in 1 garlic clove, and add salt to taste. Simmer another minute then turn off the heat.
Storing Leftover Chicken Noodle Soup
We love making a big pot of chicken soup and enjoying it throughout the week. Keep in mind, if the soup is stored too long, the noodles will turn mushy. If storing longer than 1-2 days, it’s best to store the soup and the noodles separately and recombine right before serving.
- Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
- To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen up to 3 months.
- Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.
More Delicious Soup Recipes:
We love soups, for the ease in preparation and their fun variety. Be sure to give some of our other popular soups a try. P.S. If you love chicken soup, our Creamy Chicken Noodle Soup is a must-try!
- Zuppa Toscana: popular Olive Garden copycat!
- Beef Stew: delicious slow-roasted flavor
- Potato Soup: cheesy, creamy base with bacon
- Broccoli Cheese Soup: quick and easy comfort food
- Chicken and Rice Soup: packed with flavor
Easy Chicken Noodle Soup Recipe
Ingredients
- 4 chicken thighs, skins removed (bone-in or boneless)
- 8 cups chicken broth, we used low sodium
- 6 cups water
- 2 Tbsp olive oil, to saute vegetables
- 1 medium onion, finely chopped
- 2 medium celery sticks, finely chopped
- 2 carrots, sliced into rings
- 6 oz rotini pasta
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash, or your favorite salt-free seasoning
- 1 Tbsp sea salt, or to taste
- 1 garlic clove, pressed
Instructions
- In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
- In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
- Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
- While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
- Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this soup tonight and it was amazing! I used more broth and less water. The taste is better than what my Mom used to make. Oh an I cut all my Veggies on the Boos cutting board I got for Christmas.
You Rock
I’m so happy to hear that! Thank you for sharing your great review. It sounds like you have a new favorite!
Hi Natasha! I am making this soup tonight, and was wondering if I could add more chicken broth. Would that change the amount of water I put in the soup? Also, would wheat noodles be okay to put in the soup? I LOVE watching your videos and consider you a great inspiration! I watch your videos all the time! You have made me want to cook even more than I do! Thanks!
Hi Molly, I would replace water with chicken broth straight across. I haven’t tried wheat noodles but make sure to cook them to your desired doneness and be careful not to overcook them so they don’t get mushy. I’m so glad you find inspiration on our blog. Thank you so much for that feedback.
My 12 year old daughter loves your videos. We just made this soup and LOVED it! Yum!
I’m so happy to hear that! Please say hello from Natasha.
The best chicken soup I’ve ever had/made. The dill just adds the best fresh pop in the end. My family likes white meat but your right. The thighs are the secret. I cant wait to make another batch.
I live you and will definitely beco.e a flower. Next recipe, chicken cakes.
I’m so glad you enjoyed it!
Hi Natasha
Since I’ve made your Easy Chicken Noodle Soup recipe, I have never gone back to my previous soup recipes…it is absolutely the best!!
However, the recipe calls for 8 C. chicken broth and 6 C. water, but your video calls for 4 C. broth and 10 C. water…which amounts are correct??
Love your recipes and your videos are great!
Hi Elaine, we updated the recipe since we found that using more broth gives it richer flavor. It still works the original way, but there is no way to change a video once it is published. Sorry for the confusion and I’m so happy you love the recipe!
The best. I will not go back to my old reliable either. The dill is the best addition. My family prefers white meat but I must say the thighs bring so much flavor. Im a fan for life. Bravo.
I’m so glad you enjoyed it!
My favorite chicken noodle soup recipe. The funny part is, my 26yo son that never cooks stumbled upon it, made it, and mama fell in love. Thank you!! 😄
That’s just awesome! Thank you for sharing your wonderful review!
Amazing Chicken Noodle Soup recipe!! I used Chicken Bone Broth, added some Italian seasoning, black pepper, bay leaves, & parsley.
Yum! Thank You!
Great to hear that you enjoyed this soup!
Hi Natasha would it be a bad idea to seared the chicken thighs
Hi Hilda, that would probably add even more flavor.
Natasha enjoy your blog and recipes.
We are not lovers of dill and wanted to know if you could recommend a different herb?
Thank you…
Hi June, you can omit that or add parsley.
I think thyme would also be a good substitute for dill. May have to adjust the amounts though
That’s exactly how I make my chicken soup. Looking forward to checking out your other recipes.
I keep my onions in the fridge. Works for me.
Thank you for sharing that with me. Leonor! I hope you love our recipes!
I love soup – but chicken noodle has never been my favorite. However, my attitude changed after making this recipe last week. I had to use orecchiette instead of rotini but, overall, the ingredients marry well. The dill puts everything over the top!
Wow, that’s so great to hear that you loved chicken noodle soup because of this recipe. Thank you for trying this out, I’m glad you enjoyed it, Amanda.
I love everything you make. So easy good and Fun
Thank you so much, K! I’m glad you’re enjoying my videos and recipes.
Is there an error in the amount of the water/broth stated in the recipe? 14 cups with only 2 carrots looked nothing like the picture. I ended up removing at least 5 cups of liquid before adding the veggies. There is no possibility the picture shown represents 14 cups of water/broth with the chicken and veggies as listed.
Hi Bar, the instructions are correct. If using less pasta or less chicken, you would definitely want to use less water or the soup will be very thin.
I just made this today ohh boy this is so so good instead of the dill I used italian seasoning and also I used some extra garlic.it came out to perfection I followed every step to the T. Thank you so much on this great recipe and im looking forward on trying some more…Happy holidays🎄
So great to hear that, Michael! Thanks so much for your wonderful review and feedback.
Natasha: Try chilling the onion before chopping. Give it 20 or 30 minutes in the fridge to calm down the juices so they are not so volatile. Use the freezer for a little shorter time if in a hurry.
And your videos are great — they really help to understand your outstanding process.
Thank you for that great tip, Tim! I’m glad you enjoyed it!
My family and I love this recipe. Me because its so easy and my family because it is delicious. I use frozen egg noodles and it turns out great
Sounds great! Thanks for sharing that with us, Heather.
We are making this soup this week. I am planning on storing the noodles separately. Should they be cooked separately and then added per bowl of soup? There is something to say about the noodles taking in the flavor of the soup. This is how my grandmother (baba) always did it?
Hi Melanie, if you are storing the noodles separately, I would cook them separately in salted water. It’s a great idea to keep the soup for longer without the noodles getting mushy.
Hi Natasha, I am 77 and retired. When my children left our home I decided to make easy and fast meals for my husband and I. However, since I have been watching your videos I have been cooking up a storm. Tonight it was your chicken soup for the second time. My husband can not say enough good things about my cooking now. He loves everything I make. Thank you so much for all the wonderful recipes. Wishing you a Merry Christmas and a New Year with many Blessings. Margaret
Awww, that’s the best! Thank you so much for sharing this fantastic review and your encouraging words. I am smiling big reading your comment! Merry Christmas and a New Year!
I am 82 yrs old and you are like a breath of fresh air to me,beautiful!! I do have a hint about stopping the tears when dicing onions.Since it’s the gases in the onion that irritate the eyes,have a fan going on the counter or a ceiling fan.Try it .❤️
Thank you so much for sharing that with me! That’s a great idea!
Natasha, have you ever tried this recipe with those frozen Reames noodles? I want to make this soup for my mom and she loves those noodles, but wasn’t sure if they would hold up if the soup was made the day before.
Hi Erin, I have not tried this with frozen ramen noodles to advise. If you happen to experiment, I would love to know how you like that.
Hello,
Hoping to try this recipe soon. Quick question. My family doesn’t like chicken thighs, I have some shredded Rotisserie chicken. Can I use that with this recipe as is or do I need to modify it?
Also I love you page. You videos are great. All the recipes I have tried so far and turned out amazing.
Thanks
Hi Renee, I’m so glad you enjoyed this recipe! I haven’t tested this with rotisserie chicken, but I imagine that should work great!
Cannot wait to try this recipe but what size Dutch oven/pot would be best?
Hi Rachel, we use a 5 1/2 Qt Dutch oven. I hope you lvoe the chicken noodle soup!
I have made this recipe at least a dozen times now over the past several years. I don’t take the time to memorized it which is why I keep in on a Pinterest board and coming back to this page. I feel the need to finally write a comment. This is by far the BEST chicken noodle soup I have ever had! My mother always added tarragon to chicken noodle soup and for the longest time as an adult that’s what I did too. Of course I liked the family recipe with tarragon, but dill is SO much better, in my opinion. I’m certainly glad I tried this recipe one random day when I couldn’t find the old one. For anyone making this the first time, using chicken thighs definitely does make a difference. I won’t ever go back to using breast meat for chicken noodle soup again. This recipe is hands down my *favorite* chicken noodle soup. Thanks, Natasha!
I’m so happy to hear that you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big, reading your comment!
Tips Cutting Onions without Crying:
1) Try dunking the onions in Ice Water for 5-10 minutes.
2) Refrigerating them overnight or freezing them for a hour helps.
3) I using a food chopper I have several if a bunch use a food processor works great for dicing onions and no tears also great for celery and other veggies.
4)Cut them under a vent or use a small running fan thus dispurses the sulfur fumes away from your eyes.
5) Wearing goggles is another option.
6) Using a really sharp knife cut the root off and walk away for a few minutes that’ll release the sulfur gas.
Where can I buy your cookbook?
Hi Bruce, we don’t have a cookbook at this time but stay tuned! We have one in the works!
Hi Natasha
My family just love your recipes, they’re always really really yummy. And i always try all of them.
I don’t have Mrs.Dash, is there any alternative for that? What shall i use? Please reply.
Thanks,
KHADIJA
Thanks,
Khadija
Thank you so much. I use the Original brand of Mrs. Dash. This should also show a list of ingredients. I hope that helps.
Hi Natasha you were talking about cutting onion methods in yr video with out tears ‘ i use an onion dicer fr star frit it works great ‘ i do onions celery baby carrots fries (homemade of course ‘ ect
Thank you so much for sharing that with me!
Natasha,love your videos! Have you tried using a food processor for the onions?!! I have a smaller one that works great for that!
I have not! That’s a great idea! Thank you for sharing that with me Sue!
Omg. So good! I loved it! I didn’t put the noodles in it because i was making it for tomorrow. My husband and son tasted it and thought it needed more chicken broth so will add that tomorrow. Love the dill a great touch! Going to make your blueberry lemon cake tomorrow. Thanks for the recipes! love watching your videos. Got me back into loving cooking/baking again!
Thank you for sharing that great feedback with us!
This soup was delicious. I used flat noodles and it turned out great. I love soup and make it a lot in the wintertime. I’ve never used dill before. Thank you for all the great recipes.
You’re welcome, Linda!
Hi Natasha! I am a 75-year-old grandma, and I have made this delicious soup probably 50 times in the past six months. Everybody loves it. I never use my old all-day-long recipe anymore. Thank you for your great show and deliciously satisfying recipes!!
So great to hear that this soup is on your favorites list! Thanks for sharing that with us, we appreciate your wonderful review.
Hey natasha! I really loved this recipe, however after letting the soup stand for a few hours the noodles sucked in all the water. And it turned out to be really mushy. Is there any way to fix that? And what did I do wrong?
Hi, that can happen if the noodles are overcooked. Also, see my notes on “storing chicken noodle soup” in the post which will help.
I wasn’t aware you could freeze dill. Is this as good as the fresh dill? What about other herbs?
Hi Gail! We absolutely love it and it gets us through our winter months! The flavor and freshness is still there if stored properly.
Hi Natasha! Love your recipes!! If my kids or husband ever want to cook me something, I always tell them they could never go wrong with any of your recipes. And the videos are so helpful!!
I can’t wait to try this recipe. I always have dried dill on hand, rarely fresh. What adjustments do you think I should make with dried dill?
Hi Shanna! I’m so happy to hear you’ve enjoyed our recipes! You would use less dried than fresh. For example, if a recipe calls for 1tbsp fresh, I will use 1 tsp dried. I hope that is helpful.
Because my son wanted to cooked your chicken noodle soup,I am the one who prepared the ingredients but we used shell pasta and the pasta is delicious… And we loved it
The perfect comfort food! I’m so happy to hear you both enjoyed that!
I’m making this tonight ! yay!
Yay! I hope you love it Alisha!
Can chicken breast be used instead of chicken thighs?
Hi Joanne, chicken breast isn’t quite as tender as chicken thighs. If you can get your hands on chicken tenders that would work better but you can make chicken breast work. With chicken breast, it would be better to cook longer (30 minutes or more).
Thank you for posting this beautiful recipe Natasha, I made it a couple days of days ago it was amazing and so easy
You are most welcome, Amira. It’s so great to know that you loved it!
Hi, I live in Australia and we don’t have Mrs dash seasoning what can i use as a substitute?
Hi Julie, I use the Original brand of Mrs. Dash. This should also show a list of ingredients. I hope that helps.
FYI:
Here is a Homemade Mrs. Dash Recipe if Anyone is Interested If you don’t have it on hand and need something in a pinch. It’s pretty close
Yields: ~ 1cup
Ingredients
3 tablespoons garlic powder
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried parsley
1 tablespoon dried savory
1 tablespoon onion powder
1 tablespoon dried sage
1 tablespoon ground black pepper
1 tablespoon dried lemon zest – optional
1 teaspoon cayenne pepper
Directions:
Combine all ingredients.
Store in an airtight container.
Thanks for sharing!
This soup is so good and your recipe is easy to follow. Thank you so much for your sharing your great recipes!
You’re welcome, Lynn! I’m so happy you’re enjoying our recipes!
Hi Natashia,
do you have any soup receipe without onion or garlic as i have food alergies
or glut
en free
regards
Hello Beth, You can check out my soup recipes here. I hope you can find something that you like!
Delicious! Our new favorite chicken noodle soup! The depth of flavor is amazing. Will definitely make again and again!
I’m so glad you loved this recipe, Katie!
Hi Natasha,
Just made the soup last week for the first and everyone loved it. Now will go look for a Marinara (sp) sauce to make for todays pasta.
Sounds good, I hope you love it too!
Hi Natasha, I really enjoy watching your cooking and I have been trying to do some of your recipes. In this soup, what substitute can I use for dill if i dont have it? Thanks!
Hi Cristy, the fresh dill does add more flavor but you can omit it or replace with parsley.
Great! Thank you.
Natasha, Excellent soup, I loved it and so did my company. Thank you, going to go try another recipe now.
Yay so glad you loved it, Charmane, I hope you love every recipe that you try!
My favorite chicken noodle soup! Thank you for sharing.
Aww that’s the best!
The good soup I have made it before makes a lot this time I cut the recipe in half
It sounds like a good idea, Katherine. You can freeze some of the leftovers and heat it up the next time.
Hi!
I made a vanilla cake was so excited Went out from oven from inside it’s not cooked well what I do with it and I don’t know what happened
Hi Zoha, which cake did you make on our blog? are you referring to the vanilla cupcakes?
Can you use frozen chicken breast then either shred or chop chicken?
Hi James yes that will work fine, just make sure the chicken is fully cooked through.
Natasha I follow you all the time,I have done some of your receipes and they have come out OK, I am still learning I am 77 years, my late wife used to do all the cooking, so I am self teaching myself, and thank you you,you come over so cheerful
Hello Edward, glad to know that you loved the recipes that you have tried so far. Keep up the good work!
Edward Porter – good for you – 79 here and just getting back into cooking – having a ball..bob
This is a delicious soup! I made the bone broth too! I will be making this again! Perfect comfort food!
Love your recipes
Isn’t the flavor so good!? I’m so happy you enjoyed this recipe, Brooke!
Hi Natasha
How would you make this in the slow cooker? Ta
Hi Mena, it is difficult to get pasta right in a slow cooker since lengthy cooking will cause that problem. You might add them later in the cooking process and then cook until the desired doneness.
Don’t add the pasta at all to the soup…cook it separately, and when ready to serve; put some cooked pasta into soup bowls and pour soup over…this way, the pasta will not soak up all the liquid, and it stays as fresh as when first made, and the pasta never gets mushy…I NEVER add pasta to any soup I am cooking
patricia try the no yolk noodles
in your soup i have many times and they dont go mushy
Thank you so much for sharing that with us Mary!
Love your recipes!!! First site I check when looking for a recipe 😁
Tip for onion: helps me every time!!! When cutting the onion, hold a mouthful of cold water. I usually just pour a cup of cold water and take more water as needed.
Hello Marina, thank you for your nice comments and tip. I’ll make sure to try this soon!
Great recipes and the presentation is amazing!
Thank you for that wonderful compliment Genera.
I haven’t made this yet but want to. I would like to know how many cups are your serving size?
Thank you
Cathy
Hi Cathy, this recipe makes 10 bowls of soup generally a serving is 1.5 cups for recipes like this. If you need more than that, click “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “10” highlighted in red and slide it to how many bowls you would like to make. I hope that helps!
Thank you. Also thank you for posting the nutritional info. I’m on weight watchers and the nutritional information will help me figure out how much of this soup I can have. The 1.5 serving is perfect. Making this for the weekend.
Cathy
You’re welcome Cathy and hope you enjoy it!
Made this for my 18 mo grandson getting over strep throat. He wouldn’t eat anything at home. But he gobbled this up & kept saying “ mmm” while eating it. I tweaked it a bit for him. Thanks Natasha. I don’t know which worked better…the soup or the antibx! He’s feeling better !
That’a good news! I hope he fully recovers soon and I’m sure it was a combination of both. Thank you for sharing!
I made this 3 times in past 2 weeks ! Soooo delicious! My husband isn’t a soup type of guy but once I made this he said that was the best tasting soup I’ve ever ever had. Now when a man says that you know you scored! A+++++ Natasha !!!
That is so awesome, Angelina. Thank you so much for sharing that with me and for giving the recipe a great review!
Thanks for the Chicken Noodle Soup recipe….it’s a keeper! I made it exactly like your video showed and WOW….the best….who would of thought “dill” it was delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I put my quartered onion in a blender with water, turn off & on to chop, drain in colander. Onions with no tears.
If your kids don’t think they like onions, they can be chopped fine, thus camouflaged in your recipe. 🙂
What a great tip Gayle. Thanks for sharing.
I see someone else mentioned holding a match in your mouth, with the sulfur side out. What I wanted to add is that it can be a paper match, doesn’t have to be wooden. It won’t work for your videos, cuz you’d probably look silly with a match sticking out of your mouth, but do try it off camera. It really works.
Thank you so much for sharing that with me, Debba.
Every time I make recipes from Natasha’s Kitchen it turns out amazing! I followed this recipe exact except a little more salt and the soup was so delicious!!!
Her recipes have molded me into a better cooker!
That’s so awesome, Bri! Thank you for that wonderful review!
Our families favourite soup in this chilly Canadian weather! I always double up on the veggies because it just gets better the more veggies. I also use 8 skin on bone in chicken thighs without doubling the broth. Once it is finished I sprinkle in some Ms.Dash no-salt table blend and sprinkle in fresh thyme and dill. The best soup!
Hi Jada, thank you for that great review! We also love this recipe! It is so good!
Chicken noodle soup has been a family favourite since I can remember. Made this and oh goodness!!! My husband requested it for his lunch at work for 3 days in a row(doesn’t happen always)and my toddler super loves it too! With the addition of fresh dill made it all the more delicious!I used rotisserie chicken. Now I’m hooked with all the recipes found here. Again big thank you Natasha and your awesome team!
You’re welcome, Engie! I’m so inspired readying this!
Can’t wait to try this recipe. Chicken noodle soup is a family favorite. Just an FYI for those that may be new to making homemade chicken noodle soup… egg noodles hold up really well to reheating and freezing without getting mushy. I only use egg noodles in any of my soup recipes!
I hope you enjoy this recipe, Jenna!
YUM!!!! I added fresh spinach at the end and removed from heat. DELICIOUS!!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Alyson!
Absolutely delicious and so easy to make! I didn’t have any celery, I don’t know if it would have made any difference, not a big fan anyway. A big hit with the whole family. Thanks Natasha!
That’s just awesome! I’m so glad you enjoyed that.
I love how simple and amazing this recipe is! It has a great taste (even without the dill, which I am not a fan of). Perfect soup for a cold winter day, thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
Usually, if I have a candle burning on the counter while chopping onions, my eyes don’t sting and water. Hope this works for you!
That’s a great idea, Cheryl! Thank you for sharing that with me.
I made this soup kinda like you did but I dropped a couple eggs in it and gave it a stir and I use spaghetti noodles. GOOD
That sounds delicious. Thank you so much for sharing that with me.
For me if I leave my onions in the fridge it helps with no tears. I have also read if you run it under water as you are cutting it.
Thank you for sharing that tip with me, Anita!
Thanks for the video! I love the fast motion. I’d do a couple of things differently: When sweating the root vegetables (onion, carrot), a couple of minutes before they are done, put the garlic in. Then, deglaze the pan with some reserved chicken broth or water. THEN pour all of the aromatics into the soup. You are losing some flavor by not putting the garlic on more heat and by transferring with a spoon.
Thank you so much for sharing that with me,Dana!
I made chicken noodle soup It was easy and delicious , thank you for the cooking videos . I also topped the soup off with crunchy French onions .
You’re welcome! I’m so glad you enjoyed this recipe, Danika!
Referring to years when cutting onions: micro wave onion 20 seconds before cutting up.
Thank you for that suggestion Gil!
Try chewing gum while chopping onions! Always works for me!! And thank you for the recipe!! My picky 6 year old now asks for this!!!
That’s a great idea! Thank you for sharing that Mona!
Is there an alternate seasoning that can be used in place of garlic as I am allergic?
Hi Peggy, you could leave the garlic out and just add a little more fresh herbs to taste.
Keep your eyes from watering when cutting onions use a wooden match stick unused and have the sulfur tip out of your mouth and it will keep your eyes from watering
Thank you so much for sharing that with me.
Hi Natasha, I love your web site and your video’s your are a joy to watch, especially your laugh. The chicken soup is fantastic, and I found that it freezes great especially using the rozini pasta, and I prefer keeping my carrots sliced.
You’re so nice! Thank you!