Chicken and Noodle Soup

My grandmother had a way of knowing exactly when you needed chicken and noodle soup before you even realized it yourself. One gray November afternoon, I called her complaining about feeling run down, and by the time I hung up, she'd already started simmering broth on her stove. That soup taught me that some dishes aren't about technique or fancy ingredients—they're about showing up with warmth and simplicity. This version is mine now, tweaked over years of weeknight dinners and sick days, and it never fails to remind me why comfort food earned its name.

I made this soup for my roommate during her finals week, and she actually cried a little when she tasted it—not because it was fancy, but because it was exactly what she needed at 11 p.m. on a Tuesday. That's when I knew the recipe had become something more than dinner instructions; it was a small act of care you could ladle into a bowl.

Ingredients

• Bone-in, skinless chicken thighs or breasts (1 ½ lbs): Thighs give you more flavor and stay juicy, while breasts cook faster—I use a mix when I want the best of both worlds.
• Low-sodium chicken broth (8 cups): This becomes your soup's soul, so choose one you'd actually drink on its own; it makes a real difference.
• Yellow onion (1 large, diced): The foundation of everything good that follows—don't rush the cooking of this.
• Carrots (3 medium, sliced): They soften beautifully and add natural sweetness that balances the savory broth.
• Celery stalks (2, sliced): The classic trio with onion and carrot creates an aromatic base that smells like home.
• Garlic cloves (3, minced): Fresh garlic makes all the difference; jarred will feel sad in comparison.
• Bay leaves (2) and dried thyme (½ tsp): These herbs whisper in the background, never demanding attention but always appreciated.
• Dried rosemary (¼ tsp): A tiny pinch goes a long way—too much and it tastes medicinal, so measure carefully.
• Salt and black pepper: Taste as you go; you'll need more than you think once the broth concentrates.
• Wide egg noodles (6 oz): They catch the broth beautifully and have a tender, comforting texture that thin noodles can't match.
• Fresh parsley (2 tbsp, chopped): Stirred in at the end, it brings a fresh brightness that prevents the whole thing from feeling heavy.
• Fresh lemon juice (1 tbsp, optional): A squeeze at the end lifts everything up and makes people ask what you did differently.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Build your broth foundation:

Place the chicken and broth in your largest pot and bring it to a gentle boil—you'll see some grayish foam rise to the surface, which is just impurities, so skim it off with a spoon. This takes a few minutes but makes the final broth clearer and cleaner tasting.

Add the aromatics and herbs:

Once the foam is gone, stir in the onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Lower the heat to a simmer, cover the pot, and let it cook undisturbed for 25 to 30 minutes until the chicken is completely cooked through and the vegetables have softened.

Shred and return the chicken:

Carefully remove the chicken pieces and set them on a cutting board to cool slightly, then use two forks to pull the meat apart into tender shreds, discarding any bones. Return all that shredded chicken back to the simmering broth.

Cook the noodles:

Raise the heat to medium-high and bring the soup back to a gentle boil, then add the egg noodles and cook for 8 to 10 minutes, stirring occasionally so they don't stick together. You want them tender but not mushy—taste one to check.

Finish with brightness:

Stir in the fresh parsley and a squeeze of lemon juice if you're using it, then taste the whole thing and adjust the salt and pepper until it tastes exactly right to you. Remove the bay leaves and serve it hot in deep bowls.

Save

There's something almost sacred about the moment someone you care about tastes something you made and their whole body relaxes. This soup does that—it's honest food that speaks the language of feeling better, and that's worth more than any complicated recipe ever could be.

Why This Soup Never Gets Old

The beauty of chicken and noodle soup is that it's endlessly adaptable without losing its essential comfort. I've made it with homemade broth when I had time and canned broth when I didn't, and both versions earned grateful nods. The vegetables soften into the broth while the chicken becomes almost creamy from cooking, and the noodles soak up all those flavors like they were made for this exact purpose.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to four days in an airtight container, and it actually tastes richer after a night in the cold. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if it's gotten too thick. You can also freeze it for up to three months, though I usually leave the noodles out and add fresh ones when reheating to avoid mushiness.

Make It Your Own

The skeleton of this recipe is strong enough to handle your own touches. I've stirred in a handful of fresh spinach at the very end, added a pinch of chili flakes for warmth, and even swapped the egg noodles for small pasta shapes when that's what I had on hand. The core—chicken, broth, vegetables, and herbs—stays the same, but you're invited to make it reflect what you're craving.

• Try a mix of chicken thighs and breasts for the richest, most interesting flavor in every spoonful.
• Fresh herbs like dill or tarragon can be swapped in for the thyme if you want to change the mood of the whole pot.
• A squeeze of lemon juice at the table lets each person add as much brightness as they want.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Save

This soup is proof that the best meals aren't about impressing anyone—they're about nourishing the people you love, including yourself. Make it whenever you need warmth, comfort, or just a really good bowl of something simple and true.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 3 days in advance and store in the refrigerator. Add the noodles just before serving to prevent them from becoming mushy, or cook them separately and combine when reheating.

→ What cuts of chicken work best?

Bone-in, skinless chicken thighs or breasts both work beautifully. Thighs add more richness and flavor, while breasts provide leaner meat. A combination of both gives the best balance of taste and texture.

→ Can I freeze this soup?

Freeze the soup without noodles for up to 3 months. Cook fresh noodles when reheating for the best texture. If you've already added noodles, they may become softer after freezing and thawing.

→ How do I make this gluten-free?

Simply replace the wide egg noodles with your favorite gluten-free pasta variety. Rice noodles, quinoa pasta, or gluten-free egg noodles all work well in this soup without compromising flavor.

→ What vegetables can I add?

Beyond the classic carrots, celery, and onions, try adding diced potatoes, parsnips, or green beans. A handful of spinach or kale stirred in during the last few minutes adds nutrients and vibrant color.

→ How can I make the broth more flavorful?

Use a mix of chicken thighs and breasts for richer broth quality. Simmer longer for deeper flavor development, and don't skip the fresh parsley and lemon juice finish—they add brightness that balances the savory elements.