Classic chicken noodle soup homemade with fresh vegetables

I still remember the steam fogging up my mom’s kitchen windows and the sound of wooden spoons clinking against a big pot — that smell of chicken, carrots, and something herb-y that felt like a hug. Whenever a cold front rolled in or someone came down with sniffles, she’d set a pot on the stove and we’d gather like moths to the glow. This recipe lives in that memory: simple, honest, and full of bright, familiar flavors. It comforts without fuss, stretches easily for a crowd, and makes the house smell like safety. Pull up a stool, pour yourself a cup of tea, and let’s make a bowl of homemade chicken noodle soup that tastes like a warm blanket.

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 shows up like a dependable friend: it warms you from the inside, balances silky broth with tender shredded chicken and toothsome noodles, and tastes fresh because we use bright vegetables and herbs. The broth stays clear and golden, the carrots add sweet crunch, and the noodles soak up flavor without turning to mush (if you follow my tip to cook them last). It’s easy enough for a weeknight, cozy enough for a sick day, and so forgiving that even if you tweak it, it still comes out delicious.

Ingredients

For the Main Dish:

• 2 tbsp olive oil or butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 celery stalks, sliced (about 1 cup)
• 3 medium carrots, sliced on the bias (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 8 cups low-sodium chicken broth
• 1 lb bone-in, skin-on chicken thighs (about 3–4 thighs) OR 3 cups shredded rotisserie chicken
• 2 bay leaves
• 4 sprigs fresh thyme OR 1 tsp dried thyme
• 8 oz wide egg noodles (about 4 cups cooked)
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice (optional, brightens the broth)

For the Sauce / Garnish (if applicable):

• Extra parsley and freshly cracked black pepper for serving
• Lemon wedges (optional)

How I Make It

Step 1:

Heat a large Dutch oven over medium heat and add 2 tbsp olive oil or butter. When the fat shimmers, add the diced onion, sliced carrots, and celery. Sauté for about 6–8 minutes until the veggies soften and the kitchen fills with that sweet, savory aroma — you’ll hear little sizzles and smell the vegetables giving up their sugars. Stir in the minced garlic, 1 tsp salt, and 1/2 tsp pepper, cooking another minute until fragrant.

Step 2:

Add the 8 cups chicken broth, bay leaves, and thyme. Nestle the bone-in chicken thighs into the broth. Turn the heat up to bring the pot to a gentle boil, then lower to a gentle simmer. Skim any foam that rises to keep the broth clear. Simmer uncovered for about 25–30 minutes until the chicken releases easily from the bone and the broth smells deeply savory.

Step 3:

Carefully remove the chicken and set it on a cutting board. Shred the meat with two forks, discarding bones and skin. Meanwhile, taste the broth and adjust seasoning with more salt or pepper. If you prefer a clearer broth, strain it through a fine-mesh sieve before returning it to the pot — I sometimes do this when I want a sparkling, restaurant-style bowl.

Step 4:

Return the shredded chicken to the pot and bring the broth back to a simmer. Add the 8 oz egg noodles and cook until al dente, about 7–9 minutes — watch for plump, tender noodles that still hold a tiny bite. Overcooked noodles turn mushy, so taste early. If you plan to store leftovers, cook the noodles separately (see Pro Tips).

Step 5:

Stir in the chopped parsley and 1 tbsp lemon juice if using. Remove the bay leaves and thyme sprigs. Ladle into bowls and finish with extra parsley and cracked pepper. Serve hot and listen to the satisfying little slurp as you tuck in.

Pro Tips

• Make this faster: use 3 cups shredded rotisserie chicken and skip simmering the thighs. Add the rotisserie meat with the noodles so it warms through without drying.
• For clear broth, simmer gently and skim foam early. Strain through a sieve for crystal clarity.
• Cook noodles separately if you expect leftovers; toss cooled noodles into bowls when serving instead of letting them sit in the soup and absorb all the broth.
• Freeze extra broth (without noodles) in 2-cup portions for quick future soups or to add to grains and stews.

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 or roasted mushrooms for a vegetarian version — expect a different texture and a lighter flavor profile.
• Use low-sodium broth and adjust salt at the end for better control over sodium.
• Replace egg noodles with gluten-free pasta or rice noodles for a gluten-free bowl; cooking times vary.
• If you don’t have fresh herbs, use 1 tsp dried thyme and 1 tsp dried parsley instead — the soup still tastes great.
• Dairy-free already: stick with olive oil instead of butter if you need fully dairy-free.

Variations & Tips

• Spicy kick: add 1/4 tsp red pepper flakes or a splash of hot sauce for a warming bite.
• Kid-friendly: use small star or alphabet pasta and finely dice the veggies to make it playful and easy to eat.
• Herb-forward: swap parsley for dill or add a teaspoon of chopped tarragon for a bright twist.
• Creamy version: stir in 1/2 cup plain Greek yogurt at the end off the heat for a tangy creaminess (don’t boil after adding yogurt).
• Asian-inspired: add 1-inch piece grated ginger in Step 1, use rice noodles, and finish with a splash of soy sauce and sesame oil.
• Creative twist: fold in a lemon-garlic gremolata (lemon zest + garlic + parsley) just before serving for a zesty finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the broth and shredded chicken up to 3 days ahead. Store the noodles separately. Reheat broth, add chicken and freshly cooked noodles, and finish with parsley and lemon.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time slightly if you start with cold bones; keep an eye on pot evaporation and add a bit more broth if needed.

Can I substitute butter with oil?

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

How do I know it’s done?

Chicken should shred easily and reach an internal temperature of 165°F. Noodles should be al dente — tender but not collapsing. Broth smells rich and savory with bright herb notes.

What if I don’t have ingredient X?

Swap onion with 1 tsp onion powder, replace thyme with 1 tsp dried Italian seasoning, or use frozen mixed veggies in a pinch. Simple pantry swaps keep the soup moving.

How I Like to Serve It

I serve this soup with a buttered slice of crusty bread or a warm biscuit on the side, and sometimes a crisp green salad for a lighter contrast. It pairs well with a chamomile tea for sleepy nights or a dry white wine for grown-up dinners. I also spoon it into thermoses for chilly school drop-offs — it travels surprisingly well when you keep the noodles separate.

Notes

• Store leftovers in an airtight container for up to 3 days. Freeze broth (without noodles) up to 3 months.
• Reheat gently on the stove to avoid overcooking noodles and drying chicken. Ensure chicken reaches 165°F when reheating.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!