Chicken Noodle Soup – Cozy, Comforting, and Easy to Make

There’s something special about a warm bowl of chicken noodle soup. It’s simple, soothing, and always hits the spot, whether you’re under the weather or just craving comfort. This version is classic but not boring—clean flavors, tender chicken, and perfectly seasoned broth.

You’ll use basic ingredients, a few smart tricks, and about an hour of time. The result is a pot of soup that feels like home.

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Chicken Noodle Soup – Cozy, Comforting, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Olive oil or unsalted butter
• Yellow onion
• Carrots
• Celery
• Garlic cloves
• Fresh thyme (or dried)
• Bay leaves
• Fresh parsley
• Chicken thighs or breasts (boneless, skinless)
• Low-sodium chicken broth or stock
• Water (as needed)
• Egg noodles (wide) or any short pasta
• Lemon (for juice and zest)
• Salt and black pepper
• Optional: Ginger, turmeric, or a pinch of red pepper flakes

Method

 

1. Prep the aromatics: Dice 1 onion, 2–3 carrots, and 2–3 celery stalks. Mince 3–4 garlic cloves. Chop a handful of parsley. Strip leaves from a few thyme sprigs.
2. Sweat the veggies: Warm 1–2 tablespoons olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened but not browned. Stir in garlic and thyme; cook 30–60 seconds until fragrant.
3. Add chicken and broth: Nestle in 1–1.5 pounds of chicken thighs or breasts. Pour in 8 cups low-sodium chicken broth. Add 1–2 bay leaves. If needed, add up to 1 cup water to cover.
4. Simmer gently: Bring to a simmer, then reduce heat to low. Cover and cook 20–25 minutes, until chicken is cooked through and tender.
5. Shred the chicken: Transfer chicken to a plate. Shred with two forks into bite-size pieces. Discard any tough bits. Remove bay leaves from the pot.
6. Cook the noodles: Bring the soup back to a gentle boil. Add 6–8 ounces of egg noodles and cook until just al dente (usually 5–7 minutes). Tip: For best leftovers, cook noodles separately in salted water, then add to bowls when serving.
7. Finish the soup: Return shredded chicken to the pot. Stir in chopped parsley, 1–2 teaspoons lemon zest, and 1–2 tablespoons lemon juice. Taste and season with salt and black pepper. Add a pinch of turmeric or red pepper flakes if you like a little warmth.
8. Rest and serve: Turn off the heat and let the soup sit for 5 minutes to meld flavors. Ladle into bowls and garnish with extra parsley or a squeeze of lemon.

What Makes This Recipe So Good

• Balanced flavors: Fresh aromatics, a splash of lemon, and herbs give the broth depth without making it heavy.
• Flexible: Use chicken thighs for richness or breasts for leaner protein. Egg noodles or any pasta works.
• Quick but slow-tasting: Ready in about an hour, but tastes like it simmered all afternoon.
• Meal-prep friendly: Keeps well and reheats beautifully.
  

  Noodles can be cooked separately to prevent sogginess.

  
  
• Family-approved: Familiar flavors and gentle seasoning that you can easily adjust.

Shopping List

• Olive oil or unsalted butter
• Yellow onion
• Carrots
• Celery
• Garlic cloves
• Fresh thyme (or dried)
• Bay leaves
• Fresh parsley
• Chicken thighs or breasts (boneless, skinless)
• Low-sodium chicken broth or stock
• Water (as needed)
• Egg noodles (wide) or any short pasta
• Lemon (for juice and zest)
• Salt and black pepper
• Optional: Ginger, turmeric, or a pinch of red pepper flakes

Step-by-Step Instructions

1. Prep the aromatics: Dice 1 onion, 2–3 carrots, and 2–3 celery stalks. Mince 3–4 garlic cloves. Chop a handful of parsley.
   

   Strip leaves from a few thyme sprigs.

   
   
2. Sweat the veggies: Warm 1–2 tablespoons olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened but not browned.
   

   Stir in garlic and thyme; cook 30–60 seconds until fragrant.

   
   
3. Add chicken and broth: Nestle in 1–1.5 pounds of chicken thighs or breasts. Pour in 8 cups low-sodium chicken broth. Add 1–2 bay leaves.
   

   If needed, add up to 1 cup water to cover.

   
   
4. Simmer gently: Bring to a simmer, then reduce heat to low. Cover and cook 20–25 minutes, until chicken is cooked through and tender.
5. Shred the chicken: Transfer chicken to a plate. Shred with two forks into bite-size pieces.
   

   Discard any tough bits. Remove bay leaves from the pot.

   
   
6. Cook the noodles: Bring the soup back to a gentle boil. Add 6–8 ounces of egg noodles and cook until just al dente (usually 5–7 minutes). Tip: For best leftovers, cook noodles separately in salted water, then add to bowls when serving.
7. Finish the soup: Return shredded chicken to the pot.
   

   Stir in chopped parsley, 1–2 teaspoons lemon zest, and 1–2 tablespoons lemon juice. Taste and season with salt and black pepper. Add a pinch of turmeric or red pepper flakes if you like a little warmth.

   
   
8. Rest and serve: Turn off the heat and let the soup sit for 5 minutes to meld flavors.
   

   Ladle into bowls and garnish with extra parsley or a squeeze of lemon.

   
   

How to Store

• Refrigerator: Cool completely. Store in airtight containers for 3–4 days. If possible, keep noodles separate to prevent them from soaking up broth.
• Freezer: Freeze soup without noodles for up to 3 months.
  

  Thaw overnight in the fridge, reheat gently, then cook and add fresh noodles.

  
  
• Reheating: Warm on the stove over medium-low heat. Add a splash of water or broth if it thickens. Brighten with a squeeze of lemon and a pinch of salt before serving.

Health Benefits

• Hydration and electrolytes: Broth helps you stay hydrated and replaces sodium lost through sweat or illness.
• Protein for recovery: Chicken provides protein for muscle repair and steady energy.
• Antioxidants and vitamins: Carrots, celery, onions, garlic, and parsley add vitamin A, vitamin C, and supportive phytonutrients.
• Gentle on the stomach: Warm, lightly seasoned soup is easy to digest and soothing when appetite is low.
• Customizable nutrition: Add more vegetables, whole-grain pasta, or extra herbs to boost fiber and micronutrients.

Pitfalls to Watch Out For

• Overcooking the noodles: They’ll turn mushy and drink up your broth.
  

  Cook just to al dente, or cook separately.

  
  
• Boiling the chicken hard: A rolling boil toughens meat. Keep the heat at a gentle simmer for tender results.
• Underseasoning: Taste at the end. Broth varies in saltiness.
  

  Adjust with salt, pepper, and lemon until bright and balanced.

  
  
• Skipping aromatics: Onion, celery, carrot, and garlic are the backbone of flavor. Don’t rush this step.
• Using all broth with full sodium: It can get too salty as it reduces. Choose low-sodium broth so you control the seasoning.

Alternatives

• Gluten-free: Use gluten-free noodles or cooked rice.
  

  Check that your broth is certified gluten-free.

  
  
• Low-carb: Swap noodles for zucchini noodles or chopped cauliflower. Add near the end to avoid overcooking.
• Rotisserie shortcut: Use shredded rotisserie chicken. Simmer the veggies in broth, then add chicken in the last 5 minutes.
• Herb variations: Try dill, rosemary, or a touch of sage.
  

  Fresh herbs go in at the end for best flavor.

  
  
• Spice it up: Add ginger and turmeric for a golden, immune-supportive twist, or a little chili for heat.
• Creamy style: Stir in a splash of cream or coconut milk at the end for a richer soup.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts are leaner and cook quickly. Simmer gently and check for doneness around 15–18 minutes to prevent dryness.

What noodles work best?

Wide egg noodles are classic, but any short pasta like rotini, ditalini, or shells works.

For hearty texture, choose thicker noodles and cook to al dente.

How do I make the broth taste richer?

Brown the onions lightly before adding broth, use a mix of broth and a small piece of chicken bouillon if needed, and add a bay leaf and fresh herbs. A splash of lemon at the end brightens everything.

Can I make this in a slow cooker?

Yes. Add veggies, chicken, herbs, and broth.

Cook on Low for 6–7 hours or High for 3–4. Shred chicken, then cook noodles separately on the stovetop and add before serving.

How can I thicken the soup slightly?

Blend a cup of the soup (without chicken) and stir it back in, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer briefly.

Is it okay to use frozen chicken?

For stovetop cooking, thaw first for even cooking and food safety. If using an Instant Pot, you can cook from frozen, but increase the time and ensure safe internal temperature.

What if I don’t have fresh herbs?

Use dried thyme (about 1 teaspoon) and skip parsley, or add 1/2 teaspoon dried parsley.

Add dried herbs early so they can hydrate and flavor the broth.

In Conclusion

Chicken noodle soup doesn’t need to be complicated to taste great. With a few fresh ingredients, careful seasoning, and gentle simmering, you’ll have a comforting pot that feels restorative and satisfying. Keep the noodles al dente, finish with lemon and herbs, and taste before serving.

It’s the kind of recipe you’ll make once and memorize forever.