Classic homemade chicken noodle soup with herbs

The smell of this soup wraps me up like my favorite sweater — warm, soft, and a little bit nostalgic. When I was a kid, my mom simmered a pot exactly like this whenever someone caught a cold or the weather turned gray; the whole house smelled of onion and thyme and felt instantly kinder. I make this version when I want something honest and soothing: clear golden broth, tender shreds of chicken, slurpy egg noodles, and bright little bites of parsley and lemon. It cooks low and slow enough that the kitchen fills with those comforting aromas, but it doesn’t ask for a full afternoon — perfect for weeknights or when you need a bowl that feels like a hug.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This chicken noodle soup breathes tradition without fuss. The broth tastes rich and clear, the chicken stays juicy, the noodles glide through your spoon, and the herbs brighten every bite. It’s so simple even your most distracted friend can’t mess it up — but it still feels like you nailed something special. The texture plays between silky broth, tender meat, and toothsome noodles; the aroma wakes the whole house. Perfect for cold nights, under-the-weather days, or when you just want something honest and delicious.

Ingredients

For the Main Dish:

• 2 lbs bone-in, skin-on chicken thighs (or 2 lbs bone-in chicken breasts)
• 8 cups low-sodium chicken broth (64 oz)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 cups carrots, sliced on the bias (about 6 medium)
• 2 cups celery, sliced (about 4 stalks)
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh chopped)
• 8 oz wide egg noodles (about 2 cups dry)
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice (optional, but I love it)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 cup frozen peas (optional, stirred in at the end)

For the Sauce / Garnish (if applicable):

• Extra parsley and a few lemon wedges for serving.
• Crusty bread or saltine crackers for dunking.

How I Make It

Step 1:

I pat the chicken dry and season it with a pinch of salt and pepper. In a large Dutch oven I heat the olive oil with butter over medium heat until the butter melts and smells slightly nutty. I brown the chicken skin-side down for about 5–6 minutes until golden (you should hear a happy sizzle). Browning gives the broth extra depth — don’t rush this step.

Step 2:

I transfer the browned chicken to a plate and add the diced onion, sliced carrots, and celery to the pot. I sauté for about 5–7 minutes until the onion turns translucent and the vegetables soften. Then I stir in the garlic for 30 seconds until fragrant — the kitchen fills with that warm, savory smell.

Step 3:

I return the chicken to the pot, pour in the chicken broth, and add the bay leaves and thyme. I bring the pot to a boil, then reduce to a gentle simmer and cover partially. I let it simmer for about 25 minutes until the chicken reaches an internal temperature of 165°F and the meat pulls easily from the bone. The broth darkens to a warm golden color and smells deeply savory.

Step 4:

I remove the chicken to a cutting board, shred the meat with two forks, and discard the bones and skin (or keep skin for extra richness if you like). I skim any fat from the surface with a spoon, then return the shredded chicken to the pot. I add the egg noodles and simmer uncovered for about 7–8 minutes until the noodles are tender but still a little springy.

Step 5:

I stir in chopped parsley, a splash of lemon juice, and frozen peas if using. I taste and adjust salt and pepper. I ladle into bowls, garnish with extra parsley, and serve immediately with warm bread. The finished soup glistens, the broth tastes bright and layered, and the noodles look plump and inviting.

Pro Tips

• Use bone-in chicken for the deepest flavor — bones add collagen and mouthfeel that store-bought broth can’t match.
• If you’re short on time, use rotisserie chicken: add shredded meat in Step 4 and reduce simmering time by half.
• Stir noodles in only at the end to avoid mush. If you plan leftovers, cook noodles separately and combine when serving.
• Want clearer broth? Strain the broth through a fine-mesh sieve before adding shredded chicken and noodles.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: For a vegetarian version, use extra mushrooms and tofu; add a splash of soy sauce for umami.
• Egg noodles ↔ gluten-free pasta or rice: Use certified gluten-free noodles or Arborio rice (cook separately and add when serving).
• Butter ↔ olive oil: Use oil for dairy-free; you’ll miss some buttery magic, but the soup will still taste great.
• Fresh herbs ↔ dried: Use 1/3 the amount of dried herbs as fresh (dried thyme instead of fresh).

Variations & Tips

• Spicy Kick: Add a diced jalapeño with the onions and finish with a pinch of red pepper flakes.
• Kid-Friendly: Use smaller noodles and cut vegetables into fun shapes; keep seasoning mild.
• Herb-Forward: Add tarragon or dill at the end for a bright, slightly anise note.
• Roasted Veg Boost: Roast carrots and celery at 425°F for 20 minutes and add for caramelized sweetness.
• One-Pot Lemon Chicken Noodle: Increase lemon to 2 tbsp and add a strip of lemon zest while simmering.
• Comfort Twist: Stir in a spoonful of crème fraîche or plain Greek yogurt (off heat) for a silky finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the broth and shredded chicken up to 3 days ahead and store separately. Cook the noodles just before serving or store them cooked in a little oil so they don’t clump. Reheat gently on the stove — don’t boil once you add noodles.

Can I double the recipe?

Sure thing. Use a very large pot or two pots so the broth reduces evenly; simmering time stays roughly the same but you may need an extra 5–10 minutes to reach temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shredded chicken should pull away easily and reach 165°F. Noodles should be tender yet springy. Broth should taste seasoned and aromatic — adjust salt and lemon at the end.

What if I don’t have ingredient X?

No onion? Use 1 tsp onion powder and a little extra celery. No fresh herbs? Use dried (1/3 the amount) and add at the start so they rehydrate.

How I Like to Serve It

I love this soup with a thick slice of crusty sourdough and a smear of butter, or with a simple grilled cheese for dunking. It works for a cozy solo bowl on a rainy evening or scaled up for a potluck. In spring I add extra lemon and parsley; in winter I keep it rustic and nourishing. A chilled bottle of white wine or a hot mug of ginger tea pairs nicely, depending on the mood.

Notes

• Store leftovers in airtight containers for up to 3 days; freeze broth (without noodles) for up to 3 months.
• Always ensure poultry reaches a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Nothing beats a bowl of homemade chicken noodle soup when you want comfort that tastes like home.