Classic Chicken Noodle Soup
Warm, comforting chicken noodle soup with savory herbs and rotisserie chicken option. Includes tips for swaps, storage, and Instant Pot or slow cooker.
This heartwarming chicken noodle soup is infused with The Spice House’s House Blend Chicken, Rubbed Sage, and Celery Salt to create a perfectly seasoned, comforting dish. With tender chicken, hearty vegetables, and savory noodles, this recipe is a hug in a bowl, ideal for chilly days or when you’re under the weather.
- Use cooked or raw chicken; rotisserie speeds prep and bone-in gives extra flavor.
- Season with poultry seasoning or dried sage if you lack the listed blends; adjust celery salt to taste.
- Store in the fridge 3 to 4 days or freeze without noodles for best texture; reheat gently and add fresh noodles if needed.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes. Add raw boneless chicken to simmering broth and cook 15 to 20 minutes until internal temperature reaches 165 F, then shred. If you use bone-in chicken, simmer 20 to 25 minutes for more flavor, remove bones, then shred. Add the noodles after the chicken is shredded and cook until tender.
What can I use if I do not have House Blend Chicken, Rubbed Sage, or Celery Salt?
Substitute 1 teaspoon poultry seasoning or a mix of 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage for the House Blend. Swap rubbed sage with an equal amount of dried sage. For celery salt, use regular salt plus a pinch of celery seed or 1/4 teaspoon celery seed, then taste and adjust.
Can I make this soup gluten free?
Yes. Replace egg noodles with gluten-free pasta, rice noodles, or cooked rice. Note that gluten-free pasta may soften faster, so watch cooking time. For freezing, leave noodles out and add freshly cooked noodles when reheating for best texture.
How long does the soup keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium-low heat until steaming. If the soup is too thick after chilling, add a splash of stock or water while reheating.
Can I freeze this chicken noodle soup?
Yes. Cool to room temperature and freeze in airtight containers for up to 3 months. For best texture, freeze without the noodles and add fresh cooked noodles when reheating. Thaw overnight in the fridge and warm gently on the stove.
How can I make this in an Instant Pot or slow cooker?
Instant Pot: use Sauté mode to soften vegetables, add stock, seasonings, and raw chicken, then cook at high pressure for 8 to 10 minutes. Quick release, shred the chicken, add noodles, and use Sauté until they are tender. Slow cooker: add sautéed or raw vegetables, stock, seasonings, and raw chicken. Cook on low 4 to 6 hours, shred chicken, then add noodles and cook 30 to 45 minutes more.
Can I make a vegetarian version of this soup?
Yes. Swap chicken stock for vegetable stock and omit the chicken. Add extra vegetables, beans, lentils, or firm tofu for protein. Boost savory depth with a splash of soy sauce or a spoon of miso if you like.
Why are lemon wedges served with the soup?
A squeeze of lemon brightens the flavor and balances the richness. Add a little fresh lemon juice to each bowl to lift the broth and make the soup taste fresher.
Can I use raw chicken instead of cooked?
Yes. Add raw boneless chicken to simmering broth and cook 15 to 20 minutes until internal temperature reaches 165 F, then shred. If you use bone-in chicken, simmer 20 to 25 minutes for more flavor, remove bones, then shred. Add the noodles after the chicken is shredded and cook until tender.
What can I use if I do not have House Blend Chicken, Rubbed Sage, or Celery Salt?
Substitute 1 teaspoon poultry seasoning or a mix of 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage for the House Blend. Swap rubbed sage with an equal amount of dried sage. For celery salt, use regular salt plus a pinch of celery seed or 1/4 teaspoon celery seed, then taste and adjust.
Can I make this soup gluten free?
Yes. Replace egg noodles with gluten-free pasta, rice noodles, or cooked rice. Note that gluten-free pasta may soften faster, so watch cooking time. For freezing, leave noodles out and add freshly cooked noodles when reheating for best texture.
How long does the soup keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium-low heat until steaming. If the soup is too thick after chilling, add a splash of stock or water while reheating.
Can I freeze this chicken noodle soup?
Yes. Cool to room temperature and freeze in airtight containers for up to 3 months. For best texture, freeze without the noodles and add fresh cooked noodles when reheating. Thaw overnight in the fridge and warm gently on the stove.
How can I make this in an Instant Pot or slow cooker?
Instant Pot: use Sauté mode to soften vegetables, add stock, seasonings, and raw chicken, then cook at high pressure for 8 to 10 minutes. Quick release, shred the chicken, add noodles, and use Sauté until they are tender. Slow cooker: add sautéed or raw vegetables, stock, seasonings, and raw chicken. Cook on low 4 to 6 hours, shred chicken, then add noodles and cook 30 to 45 minutes more.
Can I make a vegetarian version of this soup?
Yes. Swap chicken stock for vegetable stock and omit the chicken. Add extra vegetables, beans, lentils, or firm tofu for protein. Boost savory depth with a splash of soy sauce or a spoon of miso if you like.
Why are lemon wedges served with the soup?
A squeeze of lemon brightens the flavor and balances the richness. Add a little fresh lemon juice to each bowl to lift the broth and make the soup taste fresher.
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