There are soups that are a meal and soups that fix a mood. This one does both. It’s straightforward, honest, and built around ingredients you can find on a weekday. Bone-in chicken, a leek for quiet sweetness, and simple egg noodles meet a low-sodium broth that lets the flavors settle into something calming and familiar.
I like recipes that don’t require heroic effort. This recipe moves in predictable stages: simmer the stock and vegetables, cook the chicken on the bone for flavor, lift the meat out to shred, and finish with cooked noodles. The steps are short, decisive, and forgiving — exactly what you want when you’re feeding a family or nursing a cold.
Below you’ll find a clear ingredients list, the step-by-step method as written, and practical notes from my kitchen so you can make this reliably every time. No tricks, just steady technique and a good bowl at the end.
Ingredients
- 32 ounces low sodium chicken stock — the liquid base; low-sodium lets you finish seasoning to taste without over-salting.
- 2 carrots, peeled and chopped (about 1 cup) — adds natural sweetness and body to the broth.
- 1 stalk celery, chopped (about 1/2 cup) — gives aromatic depth and a slight savory edge.
- 1 leek, white and light green part thinly sliced (about 1 cup) — milder onion note; rinse if sandy.
- 2 large chicken breasts or thighs, bone in — bones add flavor and richness; choose breasts or thighs to suit texture preference.
- 2 teaspoons Vegit or other salt-free herb seasoning — an herb blend to round out the vegetables without extra salt.
- 1 cup egg noodles or pasta, cooked — noodles provide the comforting carb; cooked ahead keeps timing simple.
What to Buy
Shop with the recipe in mind and you’ll save time. Buy a low-sodium chicken stock so you can control the salt at the end. If you prefer a richer flavor, pick up a good-quality stock or use homemade. For the chicken, bone-in breasts or thighs are the choice here — the bones add flavor while the meat stays moist.
Vegetables: two carrots, a stalk of celery, and one leek cover the aromatic base. Leeks are often sold with the dark green tops still attached; you only need the white and light green parts, so plan to clean them well. Egg noodles are usually sold in 8- to 12-ounce packages; you only need one cup cooked for this recipe. If you like wider noodles or a small pasta like ditalini, buy what you prefer — but keep the cooked volume in mind.
Pick up a salt-free herb seasoning like Vegit if you don’t already have one. It helps layer flavor without pushing the salt too early. If you want to avoid shopping for anything extra, a simple mix of dried thyme and parsley will do in a pinch.
Chicken Noodle Soup in Steps
- Pour 32 ounces low-sodium chicken stock into a large pot and bring to a boil over high heat. Reduce heat to a simmer.
- Add 2 carrots (peeled and chopped, about 1 cup), 1 stalk celery (chopped, about 1/2 cup), 1 leek (white and light green part thinly sliced, about 1 cup), 2 large chicken breasts or thighs (bone in), and 2 teaspoons Vegit (or other salt-free herb seasoning). Stir once to combine.
- Simmer, partially covered, until the chicken is cooked through and the vegetables are tender, about 20–25 minutes. (Check doneness by an instant-read thermometer — chicken should reach 165°F / 74°C — or cut into the thickest part to ensure no pink remains.)
- Use tongs to remove the chicken to a plate or cutting board. Let it cool until you can handle it, then remove and discard the bones and skin. Tear or chop the meat into bite-size pieces.
- Return the shredded/chopped chicken to the pot. Add 1 cup cooked egg noodles or pasta and stir. Heat just until the noodles and chicken are warmed through, about 2–3 minutes.
- Ladle into bowls and serve hot.
The Upside of Chicken Noodle Soup
This version of Chicken Noodle Soup is practical first: it uses a measured volume of stock and a small, controlled amount of pasta so the texture stays balanced and predictable. Bone-in chicken gives the broth more body without a long simmer. That short cook time — about half an hour — makes it weekday-friendly.
Because the recipe calls for low-sodium stock, you retain control over seasoning. That’s useful if you’re serving children, watching your sodium intake, or using a salty side dish. The choice of leek over a regular onion delivers a softer, sweeter aroma that plays well with the carrots and celery.
Finally, the separation of stages (cook chicken on the bone, remove and shred, reintroduce with noodles) keeps the meat tender and prevents overcooking the pasta. It’s a small structure that results in a big difference in texture and comfort.
International Equivalents
Comforting chicken-and-noodle broths appear in many cuisines. Jewish chicken soup — often called “Jewish penicillin” — leans on a clear broth, carrots, and sometimes matzo balls or small pasta. In Italy, brodi with pastina or small shapes serve a similar purpose: a light, restorative bowl with simple vegetables and shredded poultry.
In East Asia, soups like chicken congee or simple shio- or soy-based chicken noodle bowls diverge in flavors and seasonings but share the same concept: a warm liquid, cooked protein, and an easy starch. The idea is universal: mild, nourishing broth; tender chicken; and an approachable carbohydrate to make it a meal.
Before You Start: Equipment
- Large pot — roomy enough for 32 ounces of stock plus chicken and vegetables; a 4- to 6-quart pot works well.
- Tongs — for safely lifting hot chicken from the pot.
- Cutting board and chef’s knife — for chopping carrots, celery, and slicing the leek.
- Measuring spoons and a 1-cup measure — for the Vegit and the cooked noodles.
- Instant-read thermometer (optional but recommended) — to confirm the chicken reaches 165°F / 74°C.
- Ladle and bowls — for serving hot soup neatly.
Learn from These Mistakes
- Boiling the soup the whole time. A rolling boil skates the broth and can toughen the chicken. Keep it at a gentle simmer for consistent tenderness.
- Leaving noodles in the pot during long storage. Noodles soak up liquid and fall apart. Cook them separately if you plan to store the soup for more than a day.
- Over-salting early. Since the recipe uses low-sodium stock, it’s easy to add too much salt if you taste and season aggressively during the simmer. Finish seasoning at the end, after the noodles and shredded chicken are back in.
- Discarding bones before they’ve given flavor. Cooking the chicken on the bone enriches the broth. Remove bones only after the cooking stage and shred the meat before returning it to the soup.
- Not cleaning the leek. Leeks trap grit between layers. Slice and rinse the white and light green parts in a bowl of cold water or under running water to avoid silty broth.
Nutrition-Minded Tweaks
Small swaps can shift the nutrition profile without changing the method. Using low-sodium stock, as the recipe specifies, lowers the overall salt load. Choose skinless chicken or remove skin after cooking to reduce surface fat. Adding more vegetables — extra carrots, a handful of spinach stirred in at the end, or diced parsnip — increases fiber and micronutrients.
If you want to reduce refined carbs, use a small serving of chickpeas instead of some of the noodles, or pick a whole-grain pasta. Keep in mind that any swap for noodles changes the texture and may require adjustments to the cooked volume so the final bowl stays balanced.
Chef’s Notes
Leek prep: slice the white and light green parts, then fan the layers under cold water to remove sand. Pat dry before adding to the pot. Vegit (or similar herb seasoning) is used here as a salt-free aromatic boost; if you don’t have it, a half-teaspoon each of dried thyme and parsley is an easy substitute.
Timing tip: cook and drain the noodles ahead of time so they’re ready to add in the final minutes. If you expect leftovers, cook only what you’ll eat and reheat noodles separately, or undercook the noodles slightly so they don’t become mushy when stored in the soup.
Texture control: thighs are slightly more forgiving than breasts and stay moist a bit longer. Breasts cook faster and are leaner; choose based on the texture you prefer.
Meal Prep & Storage Notes
Let the soup cool to near room temperature, then transfer to airtight containers. Refrigerate within two hours of cooking. Stored properly, the soup will keep for 3–4 days in the refrigerator. If you plan to freeze, leave out the noodles and freeze the broth and shredded chicken separately; frozen broth keeps well for up to 3 months.
Reheating: gently warm the soup on the stove over low to medium heat until steaming. If frozen, thaw in the refrigerator overnight before reheating. If you added noodles before storing, expect them to absorb more liquid; you may need to add a splash of stock or water when reheating.
Common Qs About Chicken Noodle Soup
- Can I use boneless chicken? Yes. Boneless chicken will cook faster and is easier to shred, but you’ll lose a bit of depth in the broth that bones provide.
- Do I have to use leeks? No. Yellow or sweet onions are fine substitutes; use one small onion if you swap.
- Can I cook the noodles in the soup? You can, but if you plan to keep leftovers, cook them separately. Noodles stored in soup will soften and break down.
- What if I don’t have Vegit? Use a salt-free dried herb mix or a pinch of dried thyme and parsley to achieve a similar herbal base.
- How do I make this gluten-free? Use gluten-free pasta or a gluten-free noodle alternative and confirm your stock is gluten-free.
Save & Share
If this version of Chicken Noodle Soup becomes your go-to, save the page, jot a note in your meal plan, or pin a photo to return to on busy nights. Share the recipe with a friend who needs a simple, soothing dinner — it travels well in a thermos, inbox, or memory.
Cook once, enjoy twice: make a double batch of stock-based soup and freeze half without noodles for an easy future bowl. Small habits like this make weeknight cooking calmer and more reliable.
Chicken Noodle Soup
Ingredients
Ingredients
- ?32 ounceslow sodium chicken stock
- ?2 carrots peeled and chopped(about 1 cup)
- ?1 stalkcelery chopped(about 1/2 cup)
- ?1 leek white and light green part thinly sliced(about 1 cup)
- ?2 large chicken breasts or thighs bone in
- ?2 teaspoonsVegit or other salt-free herb seasoning
- ?1 cupegg noodles or pasta cooked
Instructions
Instructions
- Pour 32 ounces low-sodium chicken stock into a large pot and bring to a boil over high heat. Reduce heat to a simmer.
- Add 2 carrots (peeled and chopped, about 1 cup), 1 stalk celery (chopped, about 1/2 cup), 1 leek (white and light green part thinly sliced, about 1 cup), 2 large chicken breasts or thighs (bone in), and 2 teaspoons Vegit (or other salt-free herb seasoning). Stir once to combine.
- Simmer, partially covered, until the chicken is cooked through and the vegetables are tender, about 20–25 minutes. (Check doneness by an instant-read thermometer — chicken should reach 165°F / 74°C — or cut into the thickest part to ensure no pink remains.)
- Use tongs to remove the chicken to a plate or cutting board. Let it cool until you can handle it, then remove and discard the bones and skin. Tear or chop the meat into bite-size pieces.
- Return the shredded/chopped chicken to the pot. Add 1 cup cooked egg noodles or pasta and stir. Heat just until the noodles and chicken are warmed through, about 2–3 minutes.
- Ladle into bowls and serve hot.
Equipment
- Large Pot
- Tongs
- Instant-read thermometer
- plate or cutting board
- Ladle
