Chicken Noodle Soup

The smell of simmering chicken broth still takes me back to a tiny apartment kitchen where I first discovered that homemade soup could actually be simple, not intimidating. I had this notion that soup required hours and special techniques, but honestly, the most comforting version is often just good ingredients treated with respect.

Last winter my partner came home exhausted from work and I had this bubbling away on the stove. The way they stood there inhaling the steam before even taking a bite made me realize soup is really just love in liquid form.

Ingredients

• Chicken breasts: Boneless and skinless keeps things simple, though thighs will give you a slightly richer broth
• Carrots and celery: The classic duo that forms the foundation of that familiar comforting flavor
• Yellow onion: Provides the aromatic base that makes your whole kitchen smell amazing
• Garlic: Just two cloves add that subtle warmth without overpowering the delicate broth
• Low sodium chicken broth: Starting with low sodium lets you control the salt level perfectly
• Wide egg noodles: These hold up beautifully in hot soup without turning mushy too quickly
• Bay leaf and thyme: The herbs that transform plain broth into something that tastes like effort
• Fresh parsley: Adds brightness and color at the end, making everything taste fresh

Instructions

Build your aromatic base:

Heat olive oil in a large pot over medium heat, then add your onions, carrots, and celery. Sauté for 4 to 5 minutes until the vegetables start to soften and become fragrant.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it. Watch closely so it does not brown or become bitter.

Simmer the chicken:

Add the whole chicken breasts, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 to 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 chicken should be tender enough to fall apart easily.

Cook the noodles:

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

Finish and serve:

Stir in the fresh parsley and taste your soup. Adjust the seasoning if needed, remove the bay leaf, and serve hot with extra parsley sprinkled on top.

Save

My friend once accidentally left the bay leaf in and spent the whole meal worried someone would crunch down on it. Now I treat bay leaf removal like the most important step in the entire process.

Making It Your Own

Sometimes I toss in a handful of frozen peas or corn during the last few minutes of cooking. The vegetables add sweetness and color that makes the soup feel even more substantial without changing the classic flavor profile everyone expects.

The Bread Question

Crusty bread is non negotiable at my table. Something about dipping warm, chewy bread into hot broth turns a simple meal into an experience that feels like a hug from the inside out.

Leftover Magic

This soup actually tastes better the next day when the flavors have had time to meld together in the refrigerator. The broth becomes more savory and everything tastes like it has been cooking all day, even though you know the truth.

• Store leftovers in an airtight container for up to 4 days
• The broth may need a splash of water when reheating since noodles absorb liquid
• Freeze without noodles if you plan to store it longer than a few days

Save

There is something profoundly grounding about making soup, like you are participating in a tradition that spans generations and cultures. Keep it simple, taste often, and enjoy the process.

Recipe FAQs

→ How long does chicken noodle soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4 days. The noodles will absorb more broth over time, so you may need to add extra liquid when reheating.

→ Can I freeze chicken noodle soup?

Yes, freeze without the noodles for best results. Cook fresh noodles when reheating. If freezing with noodles, they may become soft and absorb too much broth.

→ How do I make the broth more flavorful?

Use bone-in chicken pieces instead of breasts, add a splash of lemon juice before serving, or simmer with a parmesan cheese rind for extra depth.

→ What can I use instead of egg noodles?

Substitute with rice, orzo, pasta shells, or gluten-free noodles. Adjust cooking time based on the pasta type you choose.

→ Can I make this in a slow cooker?

Yes. Sauté vegetables first, then add everything except noodles to the slow cooker. Cook on low 4-6 hours, add noodles during the last 15-20 minutes.

→ Why is my chicken tough in the soup?

Overcooking makes chicken tough. Simmer just until cooked through, about 15-20 minutes. Shredding immediately after removing from liquid keeps it tender.