Comforting Chicken Noodle Soup

There's something about a grey Sunday that makes me crave chicken noodle soup. I once made a massive batch during a terrible February storm, and the way the steam fogged up my kitchen windows felt like the entire world had softened around the edges. My neighbor smelled it simmering and showed up with a loaf of sourdough, still warm from their oven. We ended up eating soup by candlelight when the power flickered out, and I've never felt more cozy in my life.

I brought this soup to a friend who'd just had her wisdom teeth out, and she confessed she ate three bowls before her husband could even try any. The way the silky egg noodles catch in every spoonful makes each bite feel substantial without being heavy. Now whenever someone mentions feeling under the weather, my hand automatically reaches for the celery and carrots.

Ingredients

• Chicken breasts: Whole pieces stay juicier than precut cubes and release gelatin into the broth as they simmer
• Carrots and celery: Slice them slightly thicker than you think you should so they don't turn to mush during simmering
• Yellow onion: Dicing small helps them melt into the broth, building a savory foundation without distinct onion chunks
• Garlic: Adding it after the vegetables have softened prevents burning and keeps the flavor sweet rather than bitter
• Low-sodium chicken broth: Starting with unsalted broth lets you control the seasoning completely since noodles absorb salt as they cook
• Wide egg noodles: Their broad surface holds onto the broth, and they cook faster than thick pasta, keeping the texture light
• Bay leaf and thyme: These classic aromatics add that nostalgic chicken soup flavor everyone recognizes but can't quite name
• Fresh parsley: Stirring it in at the end adds bright, grassy notes that cut through the rich broth

Instructions

Build the flavor base:

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, sautéing for 4-5 minutes until the vegetables start to soften and turn fragrant.

Add the aromatics:

Stir in garlic and cook for just 1 minute until it becomes fragrant. You want it to release its scent without taking on any color.

Start the broth:

Add chicken breasts whole, then pour in chicken broth, bay leaf, thyme, salt, and pepper. Bring everything to a boil, then reduce heat to a gentle simmer and cook uncovered for 15-20 minutes until the chicken is cooked through.

Shred the chicken:

Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. The meat should be tender enough to fall apart easily.

Cook the noodles:

Return the shredded chicken to the pot. Add egg noodles and simmer for 7-8 minutes, or until the noodles are tender and have absorbed some of the broth.

Finish and serve:

Stir in fresh parsley and taste the broth, adjusting seasoning as needed. Remove the bay leaf before ladling into bowls and garnishing with additional parsley if desired.

Pin This

My grandmother used to say chicken noodle soup was medicine for whatever ailed you, heart or body. I made this for my daughter's first bad cold, and watching her wrap both hands around a warm bowl, her nose pink from blowing it, I finally understood what she meant. Sometimes food really is love you can hold in your hands.

Making It Ahead

This soup actually tastes better the next day when the flavors have had time to marry. Store it in an airtight container in the refrigerator for up to four days, but keep in mind the noodles will continue softening. If you prefer more texture, undercook the noodles slightly and let them finish in the hot broth when you reheat individual portions.

Freezing Instructions

For freezer meals, I recommend cooking the soup without the noodles. Portion the broth and chicken into freezer-safe containers, leaving an inch of space at the top. When you're ready to eat, thaw overnight in the refrigerator, reheat until bubbling, and add fresh noodles for the final 8 minutes of cooking time.

Serving Suggestions

A crusty baguette or buttery crackers turn this from a light soup into a satisfying meal. I also like serving it alongside a simple green salad with vinaigrette to cut through the richness. For extra comfort, try grilling cheese sandwiches and dipping them directly into the broth.

• Add a squeeze of fresh lemon juice just before serving to brighten the entire bowl
• Sprinkle extra fresh parsley or dill over the top for a restaurant-quality finish
• Keep a box of crackers nearby because everyone reaches for something crunchy in their soup

Pin This

There's a reason chicken noodle soup shows in cultures worldwide as the ultimate comfort food. Sometimes the simplest recipes are the ones that stay with us longest, warming us from the inside out on days we need it most.

Recipe Questions & Answers

→ How long does homemade chicken noodle soup stay fresh?

Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The noodles may absorb more broth over time, so you might want to add extra liquid when reheating. It also freezes well for up to 3 months.

→ Can I make this with rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the last 5 minutes of cooking, just long enough to heat through. Skip step 4 where you cook and shred raw chicken.

→ What type of noodles work best?

Wide egg noodles are traditional and hold up beautifully in broth. You can also use pasta shapes like ditalini, small shells, or even broken spaghetti pieces. For gluten-free options, choose rice noodles or gluten-free pasta.

→ How can I make the broth more flavorful?

Using bone-in chicken thighs adds richness. A splash of lemon juice brightens the flavor right before serving. You can also add a parmesan cheese rind while simmering for extra depth, or use homemade broth instead of store-bought.

→ What vegetables can I add or substitute?

Frozen peas, corn, or green beans make great additions. Some cooks add diced potatoes for heartiness, or leeks instead of onions for a milder flavor. Fresh spinach or kale stirred in at the end adds nutrition and color.