Chicken Noodle Soup

The steam hitting my glasses as I leaned over the pot is still such a vivid memory. My grandmother had this way of making soup feel like medicine for the soul, not just dinner.

Last winter when my partner came down with a terrible cold, I made this recipe three times in one week. The way their face lit up at the first spoonful made me realize soup is really just love you can eat.

Ingredients

• Boneless skinless chicken breasts: I keep the breasts whole while simmering so they stay incredibly juicy and tender
• Carrots and celery: Slice them about the same thickness so they cook evenly and look beautiful in the bowl
• Yellow onion: A small onion is perfect here, anything larger might overpower the delicate broth
• Garlic: Fresh minced garlic adds that aromatic warmth that makes the whole house smell inviting
• Low sodium chicken broth: Starting with low sodium lets you control the seasoning perfectly
• Wide egg noodles: These hold up beautifully in soup and catch all the flavorful broth in their ridges
• Bay leaf and dried thyme: These classic herbs work together to create that nostalgic comfort flavor
• Fresh parsley: Stir it in at the very end to preserve its bright fresh flavor and vibrant color

Instructions

Build the flavor foundation:

Heat olive oil in a large pot over medium heat, then add onions, carrots, and celery, sautéing for 4 to 5 minutes until they soften and become fragrant

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes aromatic but watch closely so it does not brown

Create the base broth:

Add whole chicken breasts, chicken broth, bay leaf, thyme, salt, and pepper, then bring to a boil before reducing heat to simmer uncovered for 15 to 20 minutes until the chicken is cooked through

Prep the chicken:

Remove the cooked chicken from the pot and shred it using two forks, letting the steam rise as you work

Add the noodles:

Return the shredded chicken to the pot, add the egg noodles, and simmer for 7 to 8 minutes until the noodles are tender but still have a slight bite

Finish with fresh herbs:

Stir in the fresh parsley, taste and adjust the seasoning as needed, and remember to remove the bay leaf before serving

Save

My friend requested this for her birthday dinner instead of cake, which says everything about how good it is.

Making It Your Own

For deeper flavor I sometimes use chicken thighs instead of breasts or add a splash of lemon juice right before serving. A tiny bit of brightness really makes all the other flavors sing.

Perfect Pairings

Crusty bread is essential for soaking up every last drop of that golden broth. A simple green salad with vinaigrette balances the richness perfectly.

Storage and Make Ahead Tips

This soup keeps beautifully in the refrigerator for up to 4 days and actually tastes better on day two. If making ahead, cook the noodles separately and add them when reheating so they do not absorb all the broth.

• Freeze individual portions for busy weeknight lunches
• The broth can be made days ahead and frozen without the noodles
• Always reheat gently over medium low heat to prevent separating

Save

There is something so grounding about standing over a simmering pot of soup. I hope this recipe brings you as much comfort as it has brought me.

Recipe FAQs

→ How long does this soup keep in the refrigerator?

This soup stores well for 3-4 days when kept in an airtight container. The noodles will continue absorbing broth, so you may need to add extra liquid when reheating leftovers.

→ Can I use rotisserie chicken instead?

Absolutely. Skip the initial chicken cooking step and add shredded rotisserie chicken during the last 5 minutes of simmering just to heat through. This reduces total time to about 30 minutes.

→ What's the best way to freeze this soup?

Freeze without noodles for best results, then add freshly cooked noodles when reheating. If freezing with noodles, they'll become quite soft but still enjoyable. Portion into freezer-safe bags or containers for up to 3 months.

→ Can I make this gluten-free?

Simply substitute the egg noodles with your favorite gluten-free pasta variety. Brown rice noodles or quinoa pasta work particularly well and maintain their texture nicely in the hot broth.

→ Why add the lemon juice mentioned in the notes?

A splash of fresh lemon juice brightens the entire dish, cutting through the richness and highlighting the herbal notes from thyme and parsley. It adds a subtle complexity that elevates the classic flavor profile.

→ Can I add other vegetables?

Yes, this soup is very adaptable. Peas, corn, green beans, or diced potatoes make excellent additions. Add heartier vegetables like potatoes during the initial simmer, and quick-cooking vegetables like peas during the last few minutes.