Most soups need 15 to 45 minutes of gentle simmering, while soups with dried beans or tough cuts of meat can take much longer. This simple chicken noodle soup simmers for about 50 minutes, with the chicken, vegetables, and noodles added in stages so each finishes at the right time.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, sliced, about 1 cup (130 g)
- 2 celery ribs, sliced, about 1 cup (100 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1¼ pounds (570 g) boneless, skinless chicken breasts, about 2 small breasts
- 8 cups (1.9 L) low-sodium chicken broth
- 1 medium russet potato, peeled and diced, about 1½ cups (225 g)
- 1 teaspoon (1 g) dried thyme
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 1½ cups (150 g) wide egg noodles
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (15 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Dice the onion, slice the carrots and celery, mince the garlic, and cut the potato into roughly ½-inch (1 cm) pieces. Keeping the potato pieces similar in size helps them soften evenly. Measure the remaining ingredients before you start cooking; the noodles go in near the end, not with the chicken.
- Soften the aromatics, 8 minutes. Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 6 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. Stir in the garlic and thyme for 1 minute. Lower the heat if the garlic starts to brown; browned garlic can taste bitter in a mild broth.
- Add the chicken and broth, then simmer for about 22 minutes. Pour in the broth and add the chicken breasts, potato, bay leaf, salt, and pepper. Bring the liquid just to a boil, then immediately lower the heat until small, occasional bubbles rise gently. Partially cover the pot and simmer for about 22 minutes, turning the chicken once if it is not submerged. Avoid a vigorous boil, which can make the chicken tougher and break up the vegetables.
- Check the chicken before shredding. Insert a food thermometer into the thickest part of each breast without touching the pot. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a breast has not reached that temperature, simmer it a few minutes longer and check again. Transfer the cooked chicken to a plate, discard the bay leaf, and shred the chicken into bite-size pieces with two forks.
- Cook the vegetables until tender, about 12 minutes. Keep the soup at a gentle simmer while the chicken rests. Check the potato with a fork after about 10 minutes; it should be tender but not falling apart. If the pieces are still firm, simmer for another 2 minutes before adding the noodles. This short pause also lets the chicken cool enough to handle without leaving it out for long.
- Add the noodles and finish, about 8 minutes. Stir in the egg noodles and cook according to the package’s timing, usually 6 to 8 minutes, until tender but not mushy. Return the shredded chicken to the pot for the final minute so it warms through. Remove the pot from the heat, stir in the lemon juice and parsley, and taste the broth. Add a little more salt or pepper if needed, then serve hot.
Tips
- Keep the simmer gentle. A simmer has small bubbles that appear steadily, rather than the large, constant bubbles of a rolling boil. If the surface is churning, lower the heat. A lid set slightly ajar helps maintain a steady simmer without trapping too much heat.
- Use the clock as a guide, not a safety check. Chicken breast thickness, pot size, and how quickly the broth returns to a simmer all affect cooking time. The thermometer reading is the reliable check for poultry, and vegetables may need a few minutes more or less than the estimate.
- Choose a practical broth substitute. If you do not have chicken broth, use an equal amount of vegetable broth. The soup will taste less savory and will not have the same chicken flavor; adjust the salt after simmering because broth brands vary. Water works in a pinch, but add salt gradually and expect a lighter-tasting soup.
- Keep the noodles from soaking up all the broth. Noodles continue absorbing liquid as the soup sits. For planned leftovers, cook the noodles separately and add them to individual bowls, or keep some extra broth on hand to loosen reheated soup.
Serving Suggestions
Serve the soup in warm bowls while the noodles are tender and the broth is hot. A slice of crusty bread, a toasted roll, or simple crackers makes an easy accompaniment for dipping. For a fuller meal, add a green salad dressed with a light vinaigrette; its crisp texture and acidity balance the soft vegetables and savory broth.
Offer lemon wedges, extra chopped parsley, and black pepper at the table so each person can adjust a bowl to taste. A small amount of grated Parmesan is another option, although it will add a salty, richer flavor that changes the soup’s simple profile. If serving children or anyone who prefers a milder bowl, leave the pepper and extra lemon on the side.
Variations
Use thighs instead of breasts: Boneless, skinless chicken thighs can replace the breasts in the same quantity. They have a richer flavor and are less likely to dry out, but still check that the thickest piece reaches 165°F (74°C). Larger or bone-in pieces take longer, so do not assume the breast timing applies.
Change the vegetables: Replace the potato with 1½ cups (200 g) diced zucchini, or add 1 cup (150 g) frozen peas during the final 2 minutes. Zucchini cooks quickly and becomes soft if simmered too long; peas need only enough time to heat through. For leafy greens, stir in 2 packed cups (60 g) baby spinach just before serving.
Make it gluten-free: Use gluten-free noodles and follow their package directions, since their cooking time and texture vary. Alternatively, omit the noodles and add 1½ cups (240 g) cooked rice to each bowl just before serving. Rice left in the pot will absorb broth as it stands, so storing it separately gives better leftovers.
Use cooked chicken: Stir in about 3 cups (420 g) shredded cooked chicken after the potatoes are tender, then add the noodles. Simmer just long enough to heat the chicken through. Since it is already cooked, it does not need the 22-minute chicken simmer, so the soup can be ready sooner; avoid prolonged simmering, which can make cooked chicken dry.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, in shallow airtight containers, and use it within 3 to 4 days. If you expect leftovers, storing noodles separately helps them keep their texture and prevents them from taking up too much broth. Cool the soup promptly rather than leaving the full pot on the counter to reach room temperature.
To reheat a portion, warm it in a saucepan over medium heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if it has thickened. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat a covered portion in the microwave, stirring partway through and checking several spots for even heating.
For longer storage, freeze the soup for about 2 to 3 months for best quality, ideally without the noodles. Thaw it in the refrigerator, then reheat it thoroughly and cook fresh noodles separately. Freeze in portion-sized containers with room for expansion, and do not leave the soup at room temperature to thaw.
Frequently Asked Questions
How long should homemade soup simmer in general?
There is no single time for every soup. Many vegetable soups take about 15 to 30 minutes after reaching a simmer, while chicken soups often need roughly 20 to 45 minutes depending on the cut and the size of the pieces. Soups with dried beans or tough meat cuts may need an hour or several hours. Follow the texture of the ingredients and any required safe internal temperature, not just the recipe’s timer.
What is the difference between simmering and boiling soup?
A simmer is gentler: small bubbles rise intermittently, and the surface moves without churning hard. At a boil, large bubbles break across the surface continuously. Soup does not become safer or more flavorful simply by boiling harder. A rolling boil can make meat less tender, break delicate vegetables apart, and cause broth to evaporate faster, so lower the heat once the pot reaches a boil.
Can soup simmer for too long?
Yes. Long simmering can turn vegetables mushy, make noodles swell and fall apart, and reduce the broth until it tastes overly concentrated. Some soups are meant to cook for hours, especially those with dried legumes or tough cuts, but that does not mean every ingredient belongs in the pot for the whole time. Add quick-cooking vegetables, pasta, and delicate herbs near the end.
Should soup simmer with the lid on or off?
Either is suitable, depending on what you want. A lid set slightly ajar holds heat and helps the soup maintain a steady simmer, which is useful when cooking chicken or vegetables. Leaving the lid off lets some liquid evaporate and concentrates the flavor, but check the pot more often and add broth or water if the soup gets too thick. A fully covered pot can boil over if the heat is too high.
Can I put raw chicken directly into soup?
Yes, raw chicken can cook directly in the soup, as in this recipe, as long as it reaches 165°F (74°C) in its thickest part. Use a food thermometer rather than relying only on color or a set number of minutes. Keep raw chicken and its juices separate from ready-to-eat ingredients while preparing the soup, and wash hands and utensils that touched the raw poultry before using them again.
Why does my soup taste bland after simmering?
Broth strength and salt levels vary, and potatoes, noodles, and other ingredients absorb some seasoning as they cook. Taste the soup near the end, then add salt in small pinches and taste again. A little lemon juice can brighten the flavor without making the soup simply saltier. If the broth is watery, let it simmer uncovered briefly before adding noodles, keeping an eye on the vegetables so they do not overcook.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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