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Chicken Noodle Soup – Cozy Recipes for Dinner

Nothing says comfort quite like a big bowl of chicken noodle soup simmering away on the stove. The way the kitchen fills with that warm, savory aroma of herbs and tender chicken just instantly makes me feel at home. This recipe is all about that gentle, soul-soothing magic—soft noodles soaking up the rich broth, chunks of chicken that practically melt in your mouth, and veggies that add just the right pop of color and texture. I can’t wait to walk you through how to make this classic dish shine with simple, foolproof steps and a few insider tips to make sure your soup turns out perfect every single time.

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 tablespoons olive oil
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked, shredded chicken (rotisserie works great!)
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and freshly ground black pepper, to taste
Optional: 1 bay leaf
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery, and cook, stirring occasionally, until the veggies soften and the onion turns translucent—about 5 to 7 minutes. This step builds the base flavor, so don’t rush!

Step 2:

Add the garlic and cook for another minute until fragrant (your kitchen will smell amazing). Then pour in the chicken broth, toss in the thyme, parsley, and bay leaf if using, and bring everything to a gentle boil.

Step 3:

Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes so the flavors really meld together.

Step 4:

Next, add the egg noodles and shredded chicken to the pot. Cook until the noodles are tender, usually 7 to 9 minutes—just be careful not to overcook them or they’ll get mushy.

Step 5:

Season with salt and pepper to your taste. If the broth tastes a little flat, a splash of fresh lemon juice brightens it right up!

Step 6:

Remove the bay leaf. Ladle your soup into bowls and sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve piping hot!

Variations & Tips

Swap egg noodles for gluten-free pasta or rice noodles if needed.
Use leftover roast chicken or even turkey for a twist.
Add a pinch of crushed red pepper flakes for gentle heat.
For extra richness, stir in a tablespoon of butter right before serving.
To boost veggies, toss in diced potatoes or green beans during simmering.
If broth reduces too much, just add a little water or extra broth to loosen it up.

How I Like to Serve It

This soup shines on chilly weeknights when you just want to cozy up with a blanket and a good book. Pair it with a warm, crusty bread or a crisp green salad for a balanced meal. And if you’re feeling extra indulgent, a grilled cheese on the side is pure comfort food heaven.

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days; noodles may soak up broth, so add a splash of water when reheating.
You can freeze this soup without noodles for up to 3 months, then cook fresh noodles when ready to serve.

Closing: This chicken noodle soup is just one of those recipes that feels like a warm hug in a bowl—simple, reliable, and utterly comforting every single time.