Classic chicken soup with vegetables and noodles

I reach for a bubbling pot of chicken soup the minute the sky turns gray or someone in the house sounds sniffly—this recipe feels like a warm blanket in a bowl. The kitchen fills with the bright scent of **carrots** and **celery**, the savory steam of **chicken broth**, and the faint citrus lift from a squeeze of **lemon**. I love how the noodles soak up flavor without getting mushy, and how the broth turns golden and cozy after simmering. This bowl calms the nerves, clears the head, and somehow makes everything feel manageable again. Grab a wooden spoon and a big mug—let’s make soup that tastes like home.

Quick Facts

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

Why This Recipe is Awesome

This classic chicken soup hits all the comfort notes: silky golden broth, tender shred-able **chicken**, snappy veggies, and toothsome egg noodles. It warms you from the inside out and fills your kitchen with a savory, nostalgic smell that makes everyone slow down. It’s forgiving, fast enough for weeknights, and flexible when pantry odds and ends call for a culinary pivot. It’s so easy even your picky cousin will approve—just add a squeeze of lemon and some crunchy parsley and watch the magic.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken thighs (or breasts), trimmed
• 8 cups low-sodium chicken broth (store-bought or homemade)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, diced (about 1 cup)
• 3 medium carrots, sliced into 1/4-inch rounds (about 1 1/2 cups)
• 3 stalks celery, sliced (about 1 cup)
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and black pepper, to taste (start with 1 tsp salt)
• 8 oz egg noodles (about 2 cups dry)
• 2 tbsp chopped fresh parsley, plus more for garnish
• Juice of 1/2 lemon (optional, brightens the broth)
• 1 cup frozen peas (optional, add at the end)

For the Sauce / Garnish (if applicable):

• Fresh parsley, chopped, for garnish
• Freshly ground black pepper, to finish
• Extra lemon wedges, for serving

How I Make It

Step 1:

I heat a large heavy-bottom pot over medium heat and add 2 tbsp olive oil and 2 tbsp butter. When the butter melts and murmurs, I toss in the diced onion, carrots, and celery. I sauté until the onion turns translucent and the carrots soften—about 6–8 minutes. Your kitchen will smell sweet and savory; that smell tells you flavors are building.

Step 2:

I stir in the garlic and cook for 30 seconds until fragrant—don’t let it brown. Then I nestle the whole chicken pieces into the pot, pour in the 8 cups chicken broth, and add the bay leaves and thyme. I bring the pot to a gentle boil over medium-high heat, then lower to a brisk simmer. Tip: skim any foam that rises with a spoon if you want cleaner-looking broth, but it’s optional.

Step 3:

I simmer the soup uncovered for about 20 minutes until the chicken reaches 165°F on an instant-read thermometer and the vegetables feel tender when pierced. The broth should smell rich and the color should deepen to a warm gold. If you prefer more concentrated flavor, I simmer an extra 10 minutes with the lid off.

Step 4:

I remove the chicken to a cutting board, shred it with two forks, and return it to the pot. Then I stir in the egg noodles and cook until tender—usually 6–8 minutes depending on the noodle. If I use frozen peas, I add them in the last 2 minutes so they stay bright green and poppy in texture. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon.

Step 5:

I turn off the heat, stir in 2 tbsp chopped parsley, and let the soup rest for a minute so flavors mingle. I ladle into bowls, finish with extra parsley and cracked black pepper, and serve with warm crusty bread or buttery crackers. The steam will fog the glasses and the first spoonful will feel like a small, hot hug.

Pro Tips

• Use chicken thighs for juicier meat and more forgiving cooking. Breasts work too—just watch timing so they don’t dry out.
• If you want clearer broth, simmer gently and avoid a rolling boil; strain the broth before adding shredded chicken.
• Cook the noodles separately if you plan leftovers; they soak up broth in the fridge and turn mushy.
• For extra depth, brown the chicken briefly on both sides before adding broth—those fond bits taste amazing.

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 ↔ Tofu: Use firm tofu cubes and simmer gently for a vegetarian swap. The broth stays flavorful but loses some meaty richness.
• Egg noodles ↔ Gluten-free pasta or rice noodles: Adjust cook times and note texture: rice noodles get softer, GF pasta can break apart if overcooked.
• Butter ↔ Olive oil: You can use just oil, but you’ll miss that buttery magic. Use ¾ the amount of oil if replacing butter.
• To make it dairy-free, skip the butter or use a dairy-free spread; the soup stays cozy and light.

Variations & Tips

• Spicy kick: Stir in 1 tsp red pepper flakes or a drizzle of hot sauce at the end.
• Herbed lemon: Add 1 tbsp chopped dill with parsley for bright, fresh notes.
• One-pot rice version: Swap noodles for 1 cup long-grain rice; simmer 18–20 minutes or until tender.
• Vegetarian twist: Use vegetable broth and pan-seared mushrooms for umami in place of chicken.
• Kid-friendly: Cut noodles into smaller pieces and keep spices mild; serve with fun-shaped crackers.
• Creative twist: Roast the carrots and celery first for a caramelized depth before adding to the broth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead. Store in airtight containers in the fridge. If you expect leftovers, cook the noodles separately and add them when reheating so they stay springy.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time slightly to bring the larger volume to temperature. Taste and adjust seasoning after the soup reduces a bit.

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?

Chicken reaches safe doneness at 165°F and shreds easily. Vegetables should be tender but not mushy, and noodles should have a slight bite—al dente.

What if I don’t have ingredient X?

No drama: swap thyme for rosemary or oregano, use frozen mixed veggies instead of fresh, or replace lemon with a splash of apple cider vinegar for brightness.

How I Like to Serve It

I serve this soup in deep bowls with a pat of butter melting on top and a wedge of lemon on the side. I love it with toasted sourdough or a warm baguette for sopping up every last drop. For casual nights, I pair it with a crisp green salad and a cold beer; for sick days, I keep it simple with tea and a cozy blanket. It fits weeknights, potlucks, and quiet Sundays equally well.

Notes

• Store leftovers in the fridge for up to 3 days or freeze up to 3 months. Reheat gently on the stove—add extra broth if it thickens.
• Always bring chicken to a safe internal temperature of 165°F before serving.

Final Thoughts

Closing: Go make a pot, invite someone over (or don’t), and enjoy how a humble bowl of chicken soup makes everything feel a little kinder.