Chicken and noodles in simple garlic broth

I love a bowl that feels like a hug, and this simple garlic broth with chicken and noodles does exactly that. When I need something warm and unfussy — whether I’m nursing a cold or just craving comfort — I turn to this recipe. It comes together quickly, smells like a cozy kitchen with garlic and butter sizzling, and the broth tastes bright and clean with a little lemon brightness at the end. You’ll notice the gentle shush of simmering broth and the way the egg noodles swell and soften, turning this into pure homey bliss. No drama, just good food done well.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe marries a clear, garlicky broth with tender strands of noodle and juicy bites of chicken — comfort without heaviness. It finishes bright with lemon and parsley so it never tastes flat. It’s so easy even your busy weeknight self can pull it off: quick cooking, pantry-friendly ingredients, and forgiving timing. Who doesn’t love noodles that slurp perfectly and chicken that flakes apart with a fork?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 8 cups low-sodium chicken broth
• 8 oz wide egg noodles (about 2 cups)
• 2 tbsp butter or olive oil
• 1 medium onion, diced (about 1 cup)
• 3 carrots, peeled and sliced into 1/4-inch rounds (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 bay leaf (optional)
• 1 tbsp lemon juice (fresh)
• 2 tbsp fresh parsley, chopped, plus more for garnish
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Sauce / Garnish (if applicable):

• Extra drizzle of good olive oil or a pat of butter when serving
• Grated Parmesan for optional sprinkle

How I Make It

Step 1:

Heat a large pot over medium and add 2 tbsp butter (or oil). When it shimmers and smells slightly nutty, add the diced onion, sliced carrots, and celery. Sauté until the onion looks translucent and the carrots soften a touch, about 5 minutes. Stir frequently so the garlic later won’t brown too fast.

Step 2:

Add the minced garlic and thyme, and cook until fragrant — you’ll smell it pop and bloom — about 30 seconds. Pour in the 8 cups chicken broth and drop in the bay leaf if you’re using one. Bring the pot to a gentle simmer; you want small bubbles, not a furious boil.

Step 3:

Season the surface of the broth with 1 tsp kosher salt and 1/2 tsp pepper. Add the chicken breasts whole to the simmer. Simmer gently for 12–15 minutes, flipping once, until the chicken reaches an internal temperature of 165°F and feels springy. You’ll see the chicken turn opaque and the broth smell richer.

Step 4:

Remove the chicken to a cutting board and shred or slice it into bite-sized pieces. Meanwhile, add the egg noodles to the simmering broth and cook according to package instructions — usually 6–8 minutes — until tender but not mushy. Return the shredded chicken to the pot during the last minute of noodle cooking so it warms through and mingles with the noodles.

Step 5:

Turn off the heat and stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust salt and pepper. Ladle into bowls and finish with a sprinkle of parsley and an extra drizzle of olive oil or a small pat of butter for shine and richness. Serve hot and listen to those satisfied slurps.

Pro Tips

• For richer flavor, brown the chicken briefly on both sides in the pot before adding the broth. That little caramelization adds depth.
• If you plan to reheat leftovers, undercook the noodles by a minute so they don’t turn gluey when warmed later.
• Use low-sodium broth so you control salt levels — you can always add more at the end.
• Swap shredded rotisserie chicken when you’re short on time; stir it in at the end so it stays juicy.

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

• Swap chicken for firm tofu for a vegetarian twist — press and pan-sear the tofu so it holds shape and adds texture.
• Replace egg noodles with gluten-free noodles or rice for a gluten-free version; rice yields a different mouthfeel (a bit heartier).
• Use olive oil instead of butter for dairy-free cooking; you’ll lose a touch of that buttery magic, but the broth stays lovely.
• If you don’t have fresh herbs, use 1/2 the amount of dried herbs and add them earlier so they rehydrate in the simmering broth.

Variations & Tips

• Spicy: Add a pinch of red pepper flakes while sautéing the garlic for a gentle heat.
• Herby: Stir in chopped dill or basil at the end for a bright twist.
• Kid-friendly: Cut the noodles small and shred the chicken extra fine for little mouths.
• One-pot roast chicken twist: Roast a whole chicken and use the pan drippings plus strained juices as your broth base.
• Greens boost: Stir in a handful of baby spinach or chopped kale in the last 2 minutes for color and nutrients.
• Asian-inspired: Swap in rice noodles and finish with soy sauce and a squeeze of lime for a different flavor family.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the broth and solids separately from the noodles in airtight containers for up to 3 days. Reheat the broth and shredded chicken, then add freshly cooked or reheated noodles right before serving to keep texture.

Can I double the recipe?

Sure thing. Use a larger pot and give the broth more time to come to a simmer. Cooking times for the chicken stay about the same; just ensure the pieces submerge comfortably.

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 hits 165°F and loses its pink center. Noodles should be tender with a slight chew — not mushy. The broth will smell fragrant and taste balanced when it’s ready.

What if I don’t have ingredient X?

No garlic? Use a pinch of garlic powder and a splash of extra fresh parsley. No fresh lemon? Swap with 1 tsp white wine vinegar to brighten the broth.

How I Like to Serve It

I serve this in deep bowls with crusty bread for dunking and a simple green salad on the side. It makes a gentle weeknight supper and also shines as post-holiday comfort. For a cozy solo dinner, I pile it high with extra parsley and a squeeze of lemon — the brightness keeps it from feeling too heavy.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles.
• Chicken should reach a safe internal temperature of 165°F before serving.

Final Thoughts

Closing: Now go make a pot of this cozy garlic-broth chicken and noodles — and enjoy every warm, slurpy spoonful!