Chicken noodle soup
Easy chicken noodle soup is a classic one-pot comfort meal. Small pieces of chicken breast and pasta simmer in savory broth with onion and carrot. Frozen peas go in at the end for color. It is ready in about 30 minutes and feeds three.
- 30 minTotal time
- 3Servings
- 370kcal / serving
- 31 gProtein
The science: why this works
Why the soup simmers, not boils
A gentle simmer keeps the chicken tender. Hard boiling tightens the meat proteins and squeezes out moisture, which makes chicken tough and the broth cloudy. Small bubbles are all you need. Keep the heat low enough that only small bubbles rise.
Learn: Boil vs. simmer →Why the vegetables cook first
Cooking onion and carrot in oil for 5 minutes softens them and builds a sweet flavor base. This step gives the broth more depth than simply boiling the vegetables. This is why patient onions taste so different from raw ones in the finished dish.
Learn: Why cooked onions turn sweet →Why the chicken is cut small
Small 1.5 cm pieces cook through in about 10 minutes, the same time as the pasta. Cutting evenly means no piece stays raw while others dry out. Even pieces mean even cooking, so nothing is raw while something else is overdone.
Learn: Cut food the same size →Chicken noodle soup
30 minutes · 3 servings · American · Soup
Ingredients
Makes 3 servings
- 300 gchicken breast, cut into 1.5 cm pieces
- 1onion, diced
- 2carrots, sliced
- 2 clovesgarlic, chopped
- 1 lchicken broth
- 120 gsmall pasta shapes
- 100 gfrozen peas
- 1 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Cut the largest piece in half to check there is no pink and it reaches 165°F (74°C).
- Use small pasta shapes so they fit on a spoon.
- Add the peas at the end to keep them bright green.
Swaps
- Swap the pasta for rice, which takes about 12 minutes to cook in the broth.
- Swap the chicken breast for thigh meat for a richer taste.
- Swap the peas for green beans or spinach.
Storing and reheating
Refrigerate within 2 hours for up to 3 to 4 days. The pasta soaks up broth, so add a splash of water. Reheat to 165°F (74°C). Freeze the broth without pasta for up to 3 months.
Chicken noodle soup: questions
How do you keep noodles from getting mushy in soup?
Add them near the end and cook only until tender. For leftovers, store noodles and broth separately.
How long does chicken noodle soup last in the fridge?
It lasts 3 to 4 days in a sealed container. Cool it quickly and reheat until it reaches 165°F (74°C).
What internal temperature is chicken done?
Chicken is done at 165°F (74°C). In soup, cut the largest piece open and check for no pink.
