There’s just something magical about homemade chicken noodle soup, isn’t there? I remember coming inside from a chilly day as a kid, and the second I caught a sniff of that bubbling pot on the stove, all the cold melted away. The golden broth, tender chicken, and those silky egg noodles—comfort on a spoon. This recipe has that same nostalgic coziness but is simple enough for any home cook to pull off. Trust me, once you get this simmering, you’ll have that warm, savory aroma filling your kitchen and your heart in no time. Plus, I’ve got a few tricks up my sleeve to keep the noodles perfectly tender and the broth shimmering with flavor. Ready to make your own little bowl of comfort?
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
1 whole chicken (about 3-4 lbs), cut into parts or 3 lbs bone-in chicken thighs
8 cups low-sodium chicken broth
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
8 oz egg noodles
2 tbsp olive oil or butter
1 tsp dried thyme
1 tsp dried parsley
Salt and freshly ground black pepper, to taste
Optional: 1 bay leaf
How I Make It
Step 1:
First, let’s get that chicken cooked. In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery, sautéing until the onions are soft and translucent, about 5 minutes. This builds the base flavor that makes the soup so comforting.
Step 2:
Add the minced garlic and dried thyme and parsley, stirring for about 30 seconds until fragrant. Then add the chicken pieces, seasoning everything lightly with salt and pepper. Pour in the 8 cups of chicken broth and toss in a bay leaf if you’re using one.
Step 3:
Bring the whole pot to a gentle boil, then reduce to simmer. Let it cook uncovered for 30 to 40 minutes, or until the chicken is perfectly tender and cooked through (internal temperature should reach 165°F).
Step 4:
Remove the chicken and set it aside to cool slightly. While it cools, keep the broth simmering for the last 10 minutes to concentrate the flavor.
Step 5:
Shred the chicken with two forks, removing any bones and skin. Return the shredded meat back to the pot. Now, add the egg noodles and simmer until they are tender but still have a little bite, about 6-8 minutes (depending on your noodle package; watch carefully so they don’t get mushy).
Step 6:
Give the soup a taste and adjust salt and pepper as needed. If it’s too intense, a splash of water or extra broth can mellow things out. Serve hot, and enjoy that soothing warmth!
Variations & Tips
Swap egg noodles for rice or gluten-free pasta if you prefer.
For extra veggies, toss in some chopped kale or spinach near the end.
If you want an even richer broth, roast the chicken parts beforehand for deeper flavor.
Use homemade broth for a flavor boost or low-sodium store-bought for convenience.
For a creamy twist, stir in a splash of half-and-half or coconut milk just before serving.
If your broth tastes flat, a teaspoon of lemon juice can brighten it right up.
How I Like to Serve It
I love dishing this up on a chilly evening with crusty bread or buttery crackers. It’s perfect for a casual Sunday lunch or anytime someone’s feeling under the weather. Add a sprinkle of fresh parsley or a few dashes of hot sauce for a little extra zing when serving.
Notes
Store leftover soup in airtight containers in the fridge up to 4 days. The noodles may absorb broth, so add fresh broth or water when reheating if needed.
You can freeze the soup without noodles for up to 3 months. Cook noodles fresh when thawed.
Closing: This classic chicken noodle soup is my go-to whenever I want something homemade and heartwarming—simple, reliable, and always just like a warm hug.
