Irresistible Chicken Noodle Soup Recipe

I adore how this Chicken Noodle Soup comes together without any fuss or fancy techniques. The ingredients are simple, the steps are straightforward, and the result is a pot of something that tastes like it took hours when it really didn’t.

My kitchen fills with the kind of aroma that makes everyone ask what’s cooking. This recipe has become my answer to cold days, busy weeks, and those moments when only something homemade will do.

What makes this Chicken Noodle Soup a keeper for years to come

The broth develops a depth that store-bought versions never quite match. I use bone-in chicken pieces because they add richness, and the meat stays moist even after simmering.

This Chicken Noodle Soup works just as well on a weeknight as it does when I’m feeding a crowd. I can make a big batch, freeze half, and have comfort food ready whenever I need it.

Looking for more hearty comfort food? My The Best Pumpkin Lasagna Recipe brings that same cozy warmth to the table, and the Creamy Pumpkin Risotto with Pepitas has become a regular in my meal rotation when I want something rich and satisfying.

Everything you need for the perfect Chicken Noodle Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 pound bone-in, skinless chicken breasts or thighs
• 8 ounces egg noodles
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

I always use bone-in chicken because it gives the broth more body and keeps the meat tender. If you prefer boneless, that works too, but reduce the simmering time by about 10 minutes.

The vegetables should be cut into similar sizes so they cook evenly. I like my carrots and celery in thick slices because they hold up better in the soup and give each spoonful a nice texture.

Fresh garlic makes a difference here. I mince it finely so it melts into the broth and adds a subtle warmth without overpowering the other flavors.

For the noodles, I stick with wide egg noodles because they’re sturdy and soak up the broth without turning mushy. You can swap in any short pasta if that’s what you have on hand.

My Method for Chicken Noodle Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat for about 1 minute until it shimmers. Add the diced onion, sliced carrots, and celery, then cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, then add the bay leaves, dried thyme, and dried parsley. Bring the mixture to a boil over medium-high heat, which should take about 5 minutes.
3. Add the chicken pieces to the pot, reduce the heat to medium-low, and let everything simmer for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. You’ll notice the broth developing a richer color and the chicken becoming tender.
4. Remove the chicken from the pot and place it on a cutting board. Let it cool for 5 minutes, then shred the meat using two forks, discarding any bones. Return the shredded chicken to the pot.
5. Increase the heat to medium and bring the soup back to a gentle boil. Add the egg noodles and cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Remove the bay leaves.
6. Season the soup with salt and black pepper to taste, starting with 1 teaspoon of salt and adjusting as needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

My go to methods for Chicken Noodle Soup success

I always taste the broth before adding the noodles because that’s when I can adjust the seasoning without worrying about the noodles absorbing too much salt. A little extra thyme or a squeeze of lemon juice can brighten everything up if the flavor feels flat.

If I’m making this ahead, I cook the noodles separately and add them to individual bowls when serving. This keeps them from getting soggy and means the leftovers stay fresh longer in the fridge.

The chicken shreds more easily when it’s still warm but not piping hot. I use two forks and pull the meat apart in opposite directions, which gives me those nice, tender pieces that mix well with the broth and vegetables.

My favorite occasions to make Chicken Noodle Soup

I turn to this soup when the weather turns cold or when someone in the house isn’t feeling well. It’s the kind of meal that works for lunch, dinner, or even a late-night snack when you want something warm and easy.

I also make a big pot on Sundays and portion it out for the week ahead. It reheats beautifully and tastes even better the next day after the flavors have had time to blend together.