Homemade Chicken Noodle Soup
Some recipes aren’t just food—they’re therapy. Chicken noodle soup is one of them. On a chilly day, when you’re feeling under the weather, or when you just need a little extra comfort, nothing beats the aroma of a pot of homemade soup simmering away on the stove. I’m grateful every time I make this dish, not just for its flavor, but for the way it wraps you up in warmth from the inside out.
This Classic Chicken Noodle Soup is everything you want it to be—rich, flavorful broth, tender chicken, perfectly cooked vegetables, and egg noodles that soak up all that goodness. It’s simple enough for a weeknight, but it tastes like it’s been in the making for hours.
Why You’ll Love This Recipe
- Comfort food at its best – Nourishing, warm, and satisfying.
- Simple, wholesome ingredients – No complicated steps or special tools.
- Customizable – Use your favorite pasta, herbs, or vegetables.
- Family-friendly – A hit with kids and adults alike.
What Does It Taste Like?
Each spoonful is a perfect balance—savory, herby broth, naturally sweet vegetables, and juicy, tender chicken. The egg noodles give it a cozy, hearty feel without overpowering the other flavors. It’s the definition of “homemade goodness.”
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (or bone-in for more flavor)
- 1–2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tbsp dried parsley (or 2 tbsp fresh)
- Salt and black pepper, to taste
- 3 cups egg noodles (or pasta of choice)
Tools You’ll Need
- Large Dutch oven or soup pot
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Step-by-Step Instructions
- Prepare the Chicken
- Cut chicken into bite-sized pieces (or leave whole if using thighs).
- Brown the Chicken
- Heat oil in a large pot over medium heat. Cook chicken for 5–7 minutes until browned. Remove and set aside.
- Sauté the Vegetables
- In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Add Broth & Seasonings
- Pour in chicken broth and water. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a boil.
- Simmer
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Cook the Noodles
- In a separate pot, cook egg noodles according to package directions. Drain and set aside.
- Combine & Finish
- Add chicken back to the pot and cook for another 10 minutes. Remove bay leaf, stir in noodles, and taste for seasoning.
Pro Tips for the Best Chicken Noodle Soup
- Use bone-in chicken for richer broth flavor.
- Sauté your veggies first to deepen the flavor.
- Cook noodles separately so they don’t get mushy.
- Adjust seasoning at the end—broth saltiness varies.
- Add fresh herbs right before serving for brightness.
Storage Instructions
- Refrigerate leftovers for up to 4 days.
- Freeze (without noodles) for up to 3 months; add cooked noodles after reheating.
FAQ
Can I use rotisserie chicken?
Yes! Skip the browning step and add the shredded chicken during the final 10 minutes of simmering.
Can I make it in the slow cooker?
Yes—add all ingredients except noodles and cook on low for 6–8 hours. Add noodles at the end.
Can I add more vegetables?
Absolutely—zucchini, corn, or spinach are all great additions.
Conclusion
This Classic Chicken Noodle Soup is proof that sometimes, the simplest recipes are the most satisfying. It’s hearty, nourishing, and easy to make—a recipe you’ll turn to again and again.
More Cozy Soup Recipes
- Creamy Potato Leek Soup
- Hearty Beef & Barley Soup
- Tuscan White Bean Soup
📌 If you try this recipe, share your photos on Pinterest! I’d love to see your bowl of comfort.
Nutritional Information (per serving, 6 servings): ~320 calories, 30g protein, 35g carbs, 9g fat
Leave a Reply