Classic chicken noodle soup with fresh vegetables

When I think of a bowl of chicken noodle soup, I smell my grandmother’s kitchen: the warm, herbal steam that curled up from the pot and the soft cluck of her spoon against the ladle. She taught me to stir slowly, to taste often, and to always add a squeeze of lemon if the broth felt shy. I still make that same soup when I want to feel held — the kind of food that hugs you through a rainy day or a bad Netflix choice. This version keeps things fresh with crisp vegetables and bright herbs, but it still tastes like the memory I love.

Quick Facts

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

Why This Recipe is Awesome

This chicken noodle soup tastes like comfort in a spoon. The broth stays clear and flavorful, the vegetables keep a slight bite, and the noodles finish tender but not mushy. It smells like rosemary and garlic, looks golden with pops of orange and green, and feels cozy on the first spoonful. It’s so easy even your most impatient roommate can’t mess it up — and it makes the house smell like dinner success.

Ingredients

For the Main Dish:

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 3 medium carrots, sliced on the bias (about 2 cups)
• 3 stalks celery, sliced (about 1 1/2 cups)
• 1 pound boneless, skinless chicken breasts or thighs
• 8 cups low-sodium chicken broth (or stock)
• 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
• 1 bay leaf
• 2 cups wide egg noodles (or your favorite pasta)
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice (optional, brightens the broth)

For the Sauce / Garnish (if applicable):

• 1/4 cup chopped fresh parsley
• Extra lemon wedges, for serving
• Grated Parmesan, optional

How I Make It

Step 1:

Heat a large Dutch oven or heavy pot over medium heat and add 2 tablespoons olive oil or butter. When the fat shimmers or the butter foams, toss in the diced onion, sliced carrots, and celery. Cook, stirring, until the onion looks translucent and the edges of the carrots start to soften—about 6–8 minutes. You’ll smell that sweet, savory scent that tells you the base is good. Add the minced garlic and cook 30 seconds more until fragrant.

Step 2:

Push the vegetables to the side and add the chicken to the pot. Pour in just a splash of broth to deglaze any browned bits. Pour the remaining 8 cups chicken broth over the chicken and vegetables, then stir in the thyme and bay leaf. Turn the heat up until the liquid comes to a gentle boil, then reduce to a simmer. I like to keep a soft, steady simmer—bubbles that gently rise, not a rolling roar.

Step 3:

Simmer the soup for 20 minutes until the chicken reaches an internal temperature of 165°F and the flavors mingle. Use tongs to lift the chicken onto a cutting board and shred it with two forks; it should feel tender and pull apart easily. Return the shredded chicken to the pot. Taste and season with salt and pepper. This is the moment to correct the salt and acidity—add a squeeze of lemon juice if the broth needs brightness.

Step 4:

Bring the soup back to a gentle boil and add the egg noodles. Cook according to package directions, usually 6–8 minutes, until the noodles are al dente. Watch the pot—stir occasionally so the noodles don’t clump and so you don’t overcook them into mush. When the noodles feel tender but still have a tiny bite, call it done.

Step 5:

Turn off the heat and stir in the chopped parsley. Ladle the soup into bowls, crack fresh pepper on top, and pass lemon wedges. Serve immediately so the noodles keep their texture. If you plan leftovers, keep noodles separate from the broth (see Notes).

Pro Tips

• Use low-sodium broth so you control the salt. You can always add more later, but you can’t take it away.
• If you want deeper flavor, roast the chicken at 425°F for 20–25 minutes before adding to the soup; the browned edges add savory depth.
• Don’t add noodles until you plan to eat—nobody likes noodle soup that behaves like porridge the next day.
• Substitute rotisserie chicken for a weeknight shortcut; shred it and add during Step 3 to warm through.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. Skipping preheat alters texture and lengthens cook time.
• Overmixing: Leads to dense or chewy results. Stir just enough to combine the ingredients.
• 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 extra-firm tofu cubes for a vegetarian twist; pan-sear them first for texture.
• Egg noodles ↔ rice or gluten-free pasta: Rice gives a lighter mouthfeel; use gluten-free noodles for celiac-friendly soup.
• Butter ↔ olive oil: Butter adds that silky, comforting richness; olive oil keeps it lighter and dairy-free.
• For a dairy-free option, skip any cream or cheese toppings—this recipe already stays naturally dairy-free unless you add Parmesan.

Variations & Tips

• Spicy: Add a diced jalapeño with the onions and a pinch of red pepper flakes for heat.
• Kid-friendly: Cut the veggies into fun shapes, use short pasta, and go easy on black pepper.
• Mediterranean: Swap thyme for oregano, add diced tomatoes, and finish with olives and lemon.
• Herb-forward: Stir in chopped dill and tarragon at the end for a bright, gardeny lift.
• Hearty grain bowl: Replace noodles with cooked farro or barley for chew and fiber.
• One-pot roast: Roast the whole chicken with aromatics, then shred and add to the broth for ultra-deep flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the broth and shredded chicken separately from the noodles for up to 3 days. Reheat the broth and chicken, then add fresh noodles and cook until tender. This keeps the noodles from turning mushy.

Can I double the recipe?

Sure thing. Use a very large pot or two pots to avoid crowding. Cooking time stays similar, but you may need to simmer a few minutes longer if you start very cold or add more ingredients at once.

Can I substitute butter with oil?

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

How do I know it’s done?

Look for tender, shred-able chicken; bright-colored, slightly tender vegetables; and noodles that are al dente. The broth should taste balanced—salted but not salty, with a warm savory finish.

What if I don’t have ingredient X?

If you lack carrots, add parsnips or sweet potato for sweetness. No celery? Use extra onion or a pinch of celery seed for that background flavor.

How I Like to Serve It

I love to serve this soup with a crusty roll or grilled cheese for dunking on a rainy night. It also works great in a thermos for lunch, or as the center of a light supper with a simple green salad. In winter, it hits the spot after shoveling snow; in spring, a squeeze of lemon brightens the same cozy bowl.

Notes

• Store leftovers in the fridge up to 3 days. Freeze broth and chicken up to 3 months.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Now go make a pot of this soup, pour yourself a big bowl, and savor that first steamy, golden spoonful — you deserve it.