Save There is nothing like a bowl of homemade chicken noodle soup when you are craving warmth and comfort. This classic recipe brings together tender chunks of chicken, soft egg noodles, and a medley of vegetables simmered in flavorful broth. Quick enough for a weeknight and so soothing on chilly evenings or when you are feeling under the weather, this soup always lifts my spirits and makes the whole kitchen smell like home.
I started making this soup when my oldest came down with a cold and it has since become our go-to remedy for any tough day. The pure satisfaction of sipping homemade broth and tender noodles is unbeatable.
Ingredients
- Chicken breasts: provide lean protein and stay tender when simmered gently. I usually choose organic chicken for better texture
- Carrots: bring subtle sweetness and boost the nutritional value. Look for firm, brightly colored carrots
- Celery: gives the soup a savory backbone. Choose stalks with leafy tops for extra flavor
- Onion: forms the aromatic base and rounds out the broth flavor. Select onions with shiny skin and no blemishes
- Garlic: infuses the broth with depth. Fresh garlic cloves give the best punch
- Fresh parsley: brightens the finished soup and adds a pop of green. Always go for vibrant, crisp bunches
- Egg noodles: soak up the broth and deliver the classic, slurpy texture. Wide egg noodles hold up well but any size works
- Low-sodium chicken broth: allows you to control the saltiness of your soup. Opt for a clear, golden broth made with real chicken
- Bay leaf: imparts a subtle herbal note as it simmers
- Dried thyme: adds earthy, comforting flavor. I like the aroma of freshly dried thyme
- Salt and black pepper: let you adjust to taste at the end
- Olive oil: is used for sautéing, giving a touch of richness without heaviness
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large soup pot over medium heat until shimmering then add diced onion, sliced carrots, and celery. Stir and cook for about 5 minutes until the vegetables have softened but not browned. This step builds a flavorful base and draws out their sweetness
- Bloom the Garlic:
- Add minced garlic to the pot with the softened vegetables. Stir constantly for about 1 minute until you notice a fragrant aroma. Be careful not to brown or burn the garlic as it could turn bitter
- Build the Broth:
- Pour in the low-sodium chicken broth slowly, scraping the bottom of the pot to lift any browned bits. Add the bay leaf, dried thyme, salt, and pepper. Stir to combine and allow the flavors to meld
- Cook the Chicken:
- If you are using raw chicken breasts, add them directly to the simmering broth. Raise the heat so it just reaches a gentle boil then reduce to a simmer. Cover the pot and cook for 15 to 20 minutes or until the chicken is just cooked through. Remove the chicken from the pot and shred it with two forks on a cutting board, then return the shredded meat to the soup. For cooked or leftover chicken, add it now and simmer until warmed through
- Cook the Noodles:
- Add egg noodles to the pot and simmer uncovered for about 7 to 8 minutes. Stir occasionally and test the noodles to ensure they reach an al dente texture. Be sure not to overcook as the noodles will continue to soften in the broth
- Finish and Serve:
- Stir chopped fresh parsley into the pot. Sample the broth and adjust seasoning with extra salt or pepper as needed. Remove and discard the bay leaf. Use a ladle to pour the soup into serving bowls and sprinkle with more fresh parsley for a burst of color
Save I absolutely love the moment when I tear the freshly poached chicken by hand and stir it back into the fragrant broth. My grandma would always let each grandchild drop their egg noodles into the pot and that tradition continues in our kitchen. Every slurp brings back a flood of happy kitchen memories.
Storage Tips
Cool leftover soup before refrigerating and store in airtight containers for up to three days. For longer storage, freeze individual portions and reheat on the stove for a quick meal anytime. The egg noodles may soften upon reheating so if planning further ahead you can cook and store the noodles separately.
Ingredient Substitutions
Swap chicken breasts for boneless chicken thighs if you prefer a richer taste or have thighs on hand. Gluten-free noodles or rice work beautifully if anyone in your household avoids wheat. Add extra vegetables like peas or corn to stretch the soup and sneak in more color.
Serving Suggestions
Serve hot with crusty bread or a simple green salad. Sometimes I add a squeeze of lemon juice or a pinch of crushed red pepper flakes just before serving for brightness and gentle heat. For little ones, serve with extra noodles and thinly sliced cooked carrots.
Cultural and Historical Context
Chicken noodle soup is a staple in American kitchens but has roots in many cultures worldwide. Jewish traditions often include a similar dish called matzo ball soup, while versions with herbs and noodles show up across Eastern Europe and Asia. This recipe honors a long lineage of cookery meant to heal and comfort.
Seasonal Adaptations
Add diced zucchini or fresh corn in summer months for a lighter take In autumn, stir in chopped kale or baby spinach at the end for rich green color During winter, enrich the broth by simmering a parmesan rind with the soup base
Success Stories
From sick days to cozy snowstorms, this soup has been a lifesaver in my house. Friends have often asked for the recipe after trying just one spoonful. It is always the most requested dish by my kids after a big soccer game or when anyone needs a big kitchen hug.
Freezer Meal Conversion
To freeze, let the soup cool and store in freezer-safe portions. For best texture, cook and freeze the noodles separately so they do not turn mushy. Defrost overnight in the fridge or gently heat on the stovetop until warmed through.
Save This classic soup is cozy, easy, and always cheers up the kitchen. Ladle into bowls and enjoy every slurp for a homemade hug.
Recipe Questions
- → Can I use rotisserie or pre-cooked chicken?
Yes, simply add shredded pre-cooked chicken after the broth simmers to warm through and absorb flavor.
- → What vegetables pair well with this soup?
Carrots, celery, and onion offer classic balance; add leeks or diced parsnips for extra depth and sweetness.
- → How can I make this gluten-free?
Substitute egg noodles with gluten-free pasta or rice noodles to accommodate dietary preferences.
- → Can leftovers be stored and reheated?
Store refrigerated in an airtight container for up to 3 days; gently reheat on the stove or in the microwave.
- → What tools do I need for preparation?
A large soup pot, chef’s knife, cutting board, and ladle cover all basic steps for easy preparation and serving.
- → How can I boost flavor in the broth?
Add a splash of lemon juice, pinch of red pepper flakes, or extra herbs before serving to enhance taste.