Chicken Noodle Soup - You Suck at Cooking (episode 137)
Chicken Noodle Soup - You Suck at Cooking (episode 137) is a easy American recipe that serves 4. 250 calories per serving. Recipe by You Suck At Cooking on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $6.22 total, $1.56 per serving
Ingredients
- 1 medium Yellow Onion (peeled and diced)
- 2 large Carrots (peeled and sliced into bite‑size pieces)
- 2 large Celery Stalks (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 2 cubes Vegetable Bouillon Cubes (low‑sodium if possible)
- 6 cups Water (cold)
- 1 teaspoon Ground Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 1 pound Chicken Breast (cut into 1‑inch strips)
- 2 cups Egg Noodles (uncooked)
Instructions
Prep the vegetables
Peel and dice the onion, slice the carrots, chop the celery, and mince the garlic. Set everything aside in a bowl.
Time: PT10M
Sauté the aromatics
Heat the olive oil in the large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add garlic
Stir in the minced garlic and sauté for another 1–2 minutes until fragrant.
Time: PT2M
Temperature: Medium heat
Make the broth
In a separate bowl, dissolve the vegetable bouillon cubes in 6 cups of cold water, stirring with a fork until fully broken up. Pour the broth into the pot.
Time: PT5M
Season and bring to simmer
Add pepper and salt. Increase heat to medium‑high and bring the soup to a gentle simmer, about 5 minutes.
Time: PT5M
Temperature: Medium‑high heat
Cook the chicken
Add the chicken strips to the simmering broth. Cook for 8 minutes, or until the chicken is no longer pink in the center.
Time: PT8M
Temperature: Medium‑high heat
Shred the chicken
Using two forks, pull the cooked chicken apart into bite‑size shreds. Return the shredded chicken to the pot.
Time: PT2M
Cook the noodles
Add the uncooked egg noodles to the soup. Cook according to package directions, usually 8 minutes, until al dente.
Time: PT8M
Temperature: Medium heat
Final taste check and serve
Taste the soup and adjust salt or pepper if needed. Ladle into bowls and enjoy hot.
Time: PT2M
Temperature: Hot
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 6g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Dairy‑Free, Nut‑Free
Allergens: Egg, Gluten, Chicken
Ingredient Substitutions
- Instead of Yellow Onion: white onion, shallot
- Instead of Carrots: parsnip
- Instead of Celery Stalks: fennel stalk
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Vegetable Bouillon Cubes: chicken bouillon cubes, homemade vegetable stock
- Instead of Ground Black Pepper: white pepper
- Instead of Salt: sea salt, kosher salt
- Instead of Chicken Breast: boneless skinless chicken thighs, tofu for vegan version
- Instead of Egg Noodles: any short pasta, rice noodles (gluten‑free)
Equipment Needed
- Large Pot (6‑quart)
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Ladle
- Colander (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until softened but not browned
- Fully dissolve bouillon cubes to avoid clumps
- Cook chicken until it reaches an internal temperature of 165°F (74°C)
- Do not overcook noodles; they should be al dente
Chef Tips from the Video
- For deeper flavor, sauté the vegetables a minute longer until they develop a light caramelization.
- Add a handful of fresh parsley or thyme just before serving for brightness.
Troubleshooting
Soup is too salty
Add an extra cup of water and a few more vegetables to dilute the salt.
Noodles are mushy
Cook noodles separately al dente, then add to the soup at the end.
Broth is bland
Increase bouillon to 3 cubes or add a splash of soy sauce or a bay leaf while simmering.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetable broth a day ahead and refrigerate; add fresh chicken and noodles when ready to serve
- Cook extra chicken and store in the fridge; add to soup later
Frequently Asked Questions
What is the cultural significance and history of chicken noodle soup in American cuisine?
Chicken noodle soup is considered a classic American comfort food, often associated with home cooking, family meals, and recovery from colds. Its roots trace back to European broth traditions that were adapted with locally available chicken and noodles, becoming a staple in 20th‑century American households.
What regional variations of chicken noodle soup exist within the United States?
In the Northeast, many recipes use egg noodles and add carrots and celery, while Southern versions may incorporate rice or dumplings. Some Midwestern families add herbs like dill, and in the Pacific Northwest, you’ll find additions like corn or mushrooms.
How is chicken noodle soup traditionally served in American households?
It is typically served hot in a deep bowl, often accompanied by crusty bread or crackers. A garnish of fresh parsley or a squeeze of lemon is common, and many people enjoy it as a first‑course or a soothing main dish during cooler weather.
On what occasions is chicken noodle soup traditionally eaten in American culture?
It’s a go‑to dish for family dinners, especially on rainy or chilly days, and is famously served to sick family members for its soothing qualities. It also appears at potlucks and casual gatherings because it’s easy to scale and reheat.
How does chicken noodle soup fit into the broader American comfort‑food tradition?
It embodies the American comfort‑food ethos: simple, inexpensive, and nourishing. The dish showcases the “one‑pot” principle, making cleanup easy, and its warm broth provides both physical and emotional comfort, a hallmark of many American classics.
What are the authentic traditional ingredients for classic American chicken noodle soup versus acceptable substitutes?
Traditional ingredients include chicken (often breast or thigh), carrots, celery, onion, egg noodles, chicken or vegetable broth, salt, and pepper. Acceptable substitutes are turkey instead of chicken, gluten‑free noodles for those with gluten intolerance, and homemade vegetable stock in place of bouillon cubes.
What other American dishes pair well with chicken noodle soup?
Pairs nicely with a simple side salad, grilled cheese sandwich, or buttery biscuits. For a heartier meal, serve alongside roasted vegetables or a crisp Caesar salad.
What makes chicken noodle soup special or unique in American cuisine?
Its balance of protein, vegetables, and comforting starch in a clear broth makes it uniquely versatile—light enough for a starter yet filling enough as a main. The dish’s adaptability to personal taste and dietary needs adds to its enduring popularity.
What are the most common mistakes to avoid when making chicken noodle soup?
Common errors include overcooking the noodles (they become mushy), under‑seasoning the broth, and cooking the chicken too long, which makes it dry. Also, failing to dissolve bouillon cubes completely can leave a grainy texture.
Why does this recipe use vegetable bouillon cubes instead of homemade stock?
Bouillon cubes provide a quick, consistent flavor base and keep prep time short, aligning with the “easy” concept of the recipe. They also allow home cooks without a stock‑making habit to achieve a savory broth quickly.
Can I make chicken noodle soup ahead of time and how should I store it?
Yes. Store the broth and cooked chicken separately from the noodles. Refrigerate the broth and chicken for up to 3 days, then add freshly cooked noodles when reheating. For longer storage, freeze the broth and chicken in airtight containers for up to 2 months.
What texture and appearance should I look for when making chicken noodle soup?
The broth should be clear and golden‑brown, vegetables tender but not mushy, chicken pieces moist and shredded, and noodles al dente—soft yet still firm to the bite. A final garnish of fresh herbs adds a pop of green color.
What does the YouTube channel You Suck At Cooking specialize in?
The YouTube channel You Suck At Cooking specializes in comedic, no‑frills cooking tutorials that break down classic recipes into absurdly simple steps, often using humor and unconventional props to make cooking approachable for beginners.
How does the YouTube channel You Suck At Cooking’s approach to American comfort food differ from other cooking channels?
You Suck At Cooking focuses on minimal equipment, exaggerated humor, and deliberately over‑the‑top commentary, whereas most cooking channels emphasize polished visuals and detailed technique. This channel’s style encourages viewers to laugh while learning the basics.
Last updated: September 1, 2026
