chicken noodle soup
There’s something about the smell of chicken noodle soup simmering on the stove that instantly takes me back to my childhood. I remember my mom making this magical pot when I was under the weather or after a chilly day of playing outside. The warmth, the rich aroma, the tender chicken, and those soft, silky noodles—it’s like comfort wrapped up in a bowl. This recipe has been a lifesaver on busy nights when I need something quick but still nourishing. My kids literally beg for seconds, and honestly, so do I. If you’re used to canned soups or the instant stuff, trust me, fresh homemade chicken noodle soup will change your life. It’s not just food; it’s nostalgia, healing, and love all simmered together.
What is chicken noodle soup?
Think of chicken noodle soup as the classic cozy companion for when you want to feel better or just want a little comfort food on a cold day. It’s essentially simmered chicken combined with tender noodles, and usually some veggies, all swimming in a rich, savory broth. The name says it all—chicken plus noodles—but what makes it special is the homemade touch and the way it nourishes both your body and soul. Originating from simple peasant fare, it’s been embraced worldwide with countless variations. For me, it’s the kind of recipe that everyone should have in their arsenal because it’s as familiar as a warm blanket but can easily be dressed up or down depending on what you have in the fridge.
Why you’ll love this recipe?
What I love most about this chicken noodle soup is how it manages to hit all the right notes without fuss. The flavor profile is deeply satisfying—a rich, homemade chicken broth that’s gently infused with onions, carrots, and celery, complemented by the perfect al dente noodles and tender pieces of chicken. Every spoonful feels like a little celebration of comfort.
Also, it’s ridiculously simple to make. It feels fancy but doesn’t require hours in the kitchen or fancy ingredients. You probably have most of the things on hand already, which means it won’t break the bank, either—always a win in my book. Plus, the versatility is unbeatable. Whether you want a thinner broth or like yours packed with veggies, or even if you want to swap out the noodles for something gluten-free or hearty grains, this soup can handle it.
Another great thing—this soup makes a wonderful base if you want to jazz it up with a few herbs or a splash of lemon for brightness. I often compare it with my go-to tomato basil soup when I’m craving something lighter but hearty. The chicken noodle soup wins hands down for those truly homey, unpretentious days. Honestly, I’ve made this countless times and it never fails to disappear in minutes at my house.
How do I make chicken noodle soup?
Quick Overview
Making chicken noodle soup from scratch might sound intimidating, but it’s nothing more than simmering chicken and fresh vegetables until their flavors mingle beautifully, then adding in noodles at the end. The real secret is in creating a broth that tastes like it’s been bubbling away for hours, in just under an hour. This approach keeps it light but flavorful, and makes the whole process breezy and totally doable any night of the week.
Ingredients
For the Broth and Soup: What is the recipe?
- 1 whole chicken or 4 bone-in chicken thighs (skin-on adds richness)
- 2 large carrots, peeled and chopped (adds sweetness)
- 2 celery stalks, chopped (for that classic flavor)
- 1 large onion, quartered (bring out the deep flavors)
- 3 garlic cloves, smashed (don’t skip the garlic!)
- Fresh parsley and thyme sprigs (use what you love!)
- Salt and pepper, to taste
- 8 cups cold water or chicken stock (stock ups flavor but water works fine too)
- 2 cups egg noodles or any pasta you like (fresh if possible, for best texture)
Optional Add-ins:
- Frozen peas or corn (for a pop of color)
- Fresh dill instead of parsley (adds a lovely fresh herbal note)
- Fresh lemon juice, a squeeze at the end (brightens everything up)
Step-by-Step Instructions
Step 1: Prepare Your Chicken and Veggies
Start by rinsing your chicken under cold water and patting it dry. Grab a big pot and toss in the chicken pieces, carrots, celery, onion, and garlic cloves. Pour in your water (or stock) and turn the heat up to high to bring it to a boil. You’ll notice a foam rise to the surface—go ahead and skim that off with a spoon; it keeps your broth nice and clear.
Step 2: Simmer for Flavor
Once boiling, reduce the heat to low so it simmers gently. Add your herb sprigs, salt, and pepper—don’t be shy with the seasoning here, but you can adjust later. Let it simmer uncovered for about 40-50 minutes, checking occasionally so your broth thickens and the chicken cooks to fall-apart tenderness.
Step 3: Remove Chicken and Strain Broth
Carefully lift the chicken pieces out and place them on a plate to cool. Use a fine-mesh strainer to remove the vegetables and herbs from your broth, discarding the solids or saving the veggies for pureeing later if you want a thicker soup. Return the clear broth back to your pot.
Step 4: Shred the Chicken
Once the chicken is cool enough to handle, shred off the meat with your fingers or forks—skip the skin and bones unless you like a little extra flavor in every bite. The shredded chicken goes straight back into the pot.
Step 5: Cook the Noodles
To keep your noodles from getting mushy, cook them separately in salted boiling water until just tender, then drain and rinse under cold water. This little trick keeps the noodles from soaking up all the broth if you’re storing leftovers.
Step 6: Combine and Warm Through
Pop your noodles into the broth with the shredded chicken, and heat together for about 5 minutes so the flavors mingle. Taste and adjust the salt and pepper. If you want to add frozen peas or a handful of fresh chopped herbs, do it now—they’ll brighten up the whole bowl.
Step 7: Serve and Enjoy
Ladle your chicken noodle soup into big bowls, maybe with some crusty bread on the side or a squeeze of lemon to brighten the flavors. Just be prepared: the smell alone will have everyone gathering in the kitchen!
What to Serve It With
For Breakfast: Serve a small bowl of chicken noodle soup alongside a fresh breakfast sandwich or a soft-boiled egg; the savory broth wows even in the morning, especially with a hot cup of herbal tea.
For Brunch: Pair this soup with a crisp green salad tossed with lemon vinaigrette, and a light white wine or sparkling water with a twist of cucumber—it transforms the humble soup into a brunch-worthy comfort food treat.
As Dinner: Nothing beats this soup with homemade garlic bread or a fluffy biscuit. On chilly evenings, I sometimes add a sprinkle of parmesan or a dollop of sour cream for an extra creamy touch that my family adores.
For Cozy Snacks: When the kids are home from school and want something quick and soothing, this soup alongside cheese toasties or a simple grilled cheese sandwich is an unbeatable combo. It’s always a weekend comfort classic at our house.
Top Tips for Perfecting Your Chicken Noodle Soup
Choosing Your Chicken: Bone-in chicken thighs bring so much more flavor than breasts, and the skin imparts richness. If you only have breasts, just be careful not to overcook them or they dry out.
Skimming the Broth: Don’t skip this step! It really makes your soup look prettier and taste cleaner—think of it as a little pampering session for your broth.
Veggie Prep: Chop everything uniformly so flavors release evenly. I usually peel carrots for sweetness but leave the celery unpeeled and just trimmed—more texture, more rustic charm.
Cooking Noodles: Cooking your noodles separately keeps them from turning mushy, especially if you’re planning leftovers. If you’re eating straight away though, throw them in the broth for the last few minutes.
Herbs & Aromatics: Fresh herbs added at the end brighten the whole soup. Dill is a less common but fantastic swap for parsley.
Baking Bread to Serve: Trust me on this: fresh crusty bread toasted with garlic butter makes a world of difference. You’ll probably want to make extra just to snack on.
Glaze Variations: Okay, I’m cheating slightly here because I love adding a sprinkle of freshly cracked black pepper and a dash of smoked paprika right before serving. It instantly “wakes up” the bowl, like a little jazz band for your taste buds.
Over the years, I learned that patience makes a huge difference. Rushing through to dinner led to bland broth once or twice, so giving that slow simmer the time it deserves really pays off. Also, testing the seasoning before you strain the broth means you don’t miss that crucial pinch of salt or pepper that makes it sing.
Storing and Reheating Tips
Room Temperature: If you’re leaving the soup out before serving, don’t let it sit more than 2 hours uncovered. Cover the pot loosely to keep it warm without sweating it out too much.
Refrigerator Storage: Store leftover soup in airtight containers for up to 3-4 days. Keep noodles separated if you want to avoid mushiness, adding them freshly when reheating. Your broth may thicken in the fridge; just add a splash of water or stock when reheating.
Freezer Instructions: Chicken noodle soup freezes beautifully. Freeze the broth and shredded chicken separately from noodles for up to 3 months. When you’re ready, thaw overnight in the fridge, warm the broth and chicken first, then stir in noodles at the end.
Glaze Timing Advice: If you decide to add any finishing touches like fresh herbs, lemon juice, or cracked pepper, do it just before serving rather than before storing. These bring vibrancy that fades over time.
Frequently Asked Questions
Final Thoughts
This chicken noodle soup holds a special place in my heart because it’s one of those classic dishes that’s endlessly comforting, surprisingly quick to pull together, and endlessly adaptable. Whether you’re nursing a cold, chasing away a winter chill, or just craving a little taste of home, this soup hits the spot every single time. If you love this, you might also want to try my lemon chicken soup or a cozy turkey noodle soup for something with a twist. I’m so excited for you to make this and make it your own—can’t wait to hear how yours turns out! Please drop a comment or rating, and share what tweaks or add-ins you tried. Happy cooking and stay warm!
Simple Homemade Chicken Noodle Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 cup carrots peeled and sliced thin
- 1 cup celery sliced thin
- 1 cup yellow onion peeled and diced small
- 2 cloves garlic minced
- 64 fluid ounces low-sodium chicken broth plus more if desired
- 2 pieces bay leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 teaspoon black pepper or to taste
- 12 ounces wide egg noodles or your favorite noodles
- 2 cups shredded cooked chicken
- 3 tablespoons fresh flat-leaf parsley finely chopped
- 1 tablespoon lemon juice optional
- to taste salt
- to taste black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium-high heat until warm.
- Add carrots, celery, and onion; sauté for about 7 minutes until vegetables begin to soften. Add minced garlic and sauté for another 1 to 2 minutes.
- Pour in chicken broth, add bay leaves, thyme, oregano, and black pepper. Bring to a boil and simmer gently for 5 minutes until vegetables are fork-tender. Add more broth if you prefer a brothier soup.
- Add wide egg noodles and cook for about 10 minutes until noodles are soft and cooked through. If the liquid level drops too low, add water as needed.
- Stir in shredded chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until chicken is warmed through. Remove bay leaves, adjust salt and pepper to taste, and serve immediately.
