There’s nothing quite like a warm bowl of chicken noodle soup to bring comfort and nourishment. This homemade version is packed with tender shredded chicken, hearty vegetables, and perfectly cooked egg noodles, all simmered in a flavorful broth. It’s the kind of recipe I turn to when I need something soothing and satisfying.
Why You’ll Love This Recipe
I love how simple yet deeply comforting this chicken noodle soup is. It’s made with ingredients I probably already have on hand, and it comes together in just under an hour. Whether I’m feeling under the weather or just in need of a cozy meal, this recipe always hits the spot. I also appreciate how versatile it is—I can add extra veggies, use different pasta, or make it ahead without sacrificing flavor or texture.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by heating olive oil or butter in a large pot over medium heat.
Then I add the onion, carrots, and celery, sautéing them for about 5 minutes until they begin to soften.
Next, I stir in the garlic and let it cook for about 30 seconds until fragrant.
I pour in the chicken broth, add the thyme and bay leaves, and bring everything to a simmer.
Then I stir in the cooked chicken and let the soup simmer for another 5–10 minutes so the flavors come together.
I add the egg noodles and cook until they’re al dente—usually about 6 to 8 minutes.
After removing the bay leaves, I taste and adjust with salt and pepper as needed.
Finally, I ladle the soup into bowls and garnish with fresh parsley if I have it on hand.
Servings and timing
This recipe makes about 4 to 6 servings and takes approximately 40 minutes from start to finish, including:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
When I feel like switching things up, I’ve found this recipe is super adaptable:
I sometimes swap egg noodles for rotini, orzo, or even rice.
If I’m low on chicken, I’ve used turkey with great results.
I like tossing in a handful of spinach or frozen peas during the last few minutes for extra greens.
For more depth, I mix regular broth with a bit of bone broth or let it simmer longer.
To make it gluten-free, I use gluten-free pasta or rice noodles.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4–5 days. If I know I’ll be storing the soup, I prefer cooking the noodles separately and adding them fresh when reheating—that keeps them from getting too soft or mushy. When I reheat, I do it gently on the stovetop or in the microwave, adding a splash of broth or water if it’s gotten too thick.
FAQs
How can I make this soup ahead of time without the noodles getting soggy?
I cook the noodles separately and keep them in a separate container. When I’m ready to serve, I just add them to the hot soup right before eating.
Can I freeze chicken noodle soup?
Yes, but I recommend freezing it without the noodles. I freeze the broth, chicken, and veggies in airtight containers and cook fresh noodles when I’m ready to reheat and serve.
What kind of chicken works best for this recipe?
I usually use leftover roast chicken or shredded rotisserie chicken for convenience, but poached chicken breasts or thighs also work beautifully.
How can I make this soup more flavorful?
I simmer it a bit longer, add a splash of bone broth, or toss in a parmesan rind during cooking. Fresh herbs like thyme and parsley also boost the flavor.
Can I add more vegetables?
Absolutely. I like adding peas, corn, spinach, or even kale toward the end of the cooking time for extra nutrition and texture.
Conclusion
This classic chicken noodle soup is one of my favorite go-to meals when I need something warm, comforting, and nourishing. It’s easy to make, endlessly customizable, and perfect for meal prep. Whether I’m cooking for my family or just for myself, a bowl of this homemade soup never fails to bring comfort.
Leave a Reply