There are certain recipes that feel like home the moment you smell them simmering on the stove, and chicken noodle soup is at the very top of that list for me. Growing up, my mom would pull out her big stockpot whenever someone in the house had the sniffles or when the first cool winds of fall swept through the neighborhood.
The aroma of garlic, onions, and carrots softening in butter filled the kitchen, and the gentle bubbling of broth was like a promise that everything would be okay. A steaming bowl of soup, paired with thick slices of buttered bread, always made our dinner table feel warmer and safer.
This recipe is one I’ve made dozens of times for my own family, and it never fails to bring comfort. It’s hearty enough for weeknight dinners yet simple enough to whip up when you need something soothing fast.
Whether you’re cooking for your kids after a chilly soccer practice, preparing a pot to share with neighbors, or just craving something cozy for yourself, this chicken noodle soup delivers.
The tender chicken, flavorful vegetables, and slurp-worthy noodles make it the kind of meal you’ll reach for again and again, no matter the season.
Chicken Noodle Soup Recipe
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth, then add bay leaves, thyme, parsley, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 15 minutes to let the flavors meld.
- Add the shredded chicken and noodles. Cook for 8 to 10 minutes, until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with more salt and pepper if needed. For extra brightness, stir in the lemon juice just before serving.
- Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot.
About the Recipe
What makes this the best chicken noodle soup recipe? It strikes the perfect balance between hearty and light, so every spoonful feels satisfying without being heavy.
The base starts with a rich homemade broth that gets its depth from simmered aromatics and herbs. Shredded chicken adds protein and comfort, while wide egg noodles give it that classic homemade feel.
This recipe makes about 6 to 8 servings, ideal for a family dinner with leftovers for lunch the next day. It’s also easily doubled if you want to freeze half for later or bring a batch to a friend.
What I love most is its flexibility: swap in rotisserie chicken if you’re short on time, or add a handful of spinach or kale at the end for extra greens. However you make it, this soup is a foolproof, go-to comfort food.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked, shredded chicken (from about 2 boneless chicken breasts or 3 thighs)
- 6 ounces wide egg noodles (about 3 cups)
- Juice of half a lemon (optional, for brightness)
- Fresh parsley, chopped, for garnish
Optional mix-ins:
- 1 cup baby spinach or kale, stirred in at the end
- A pinch of red pepper flakes for gentle heat
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth, then add bay leaves, thyme, parsley, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 15 minutes to let the flavors meld.
- Add the shredded chicken and noodles. Cook for 8 to 10 minutes, until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with more salt and pepper if needed. For extra brightness, stir in the lemon juice just before serving.
- Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot.
Tip: If you’re making ahead, cook the noodles separately and add them to bowls when serving to prevent them from absorbing too much broth.
Tips for Success
The beauty of chicken noodle soup is its simplicity, but a few little tricks can make it shine. First, always start with a flavorful base. Let your onions, carrots, and celery soften and release their natural sweetness before adding the broth. This step deepens the flavor and gives the soup that homemade richness.
Another tip is to use good-quality broth. If you have homemade chicken stock on hand, this is the perfect place to use it. If not, a store-bought low-sodium version works wonderfully, and you can boost the flavor with fresh herbs and garlic. When seasoning, taste as you go. A pinch of salt at the end often brings all the flavors together.
Finally, pay attention to the noodles. They should be tender but not overcooked. If you know you’ll be storing leftovers, cook them separately and stir them in when reheating. This keeps the broth clear and prevents soggy noodles.
What Goes Well With It
A steaming bowl of chicken noodle soup pairs beautifully with a thick slice of crusty bread, perfect for dunking into the golden broth. A simple grilled cheese sandwich also makes a cozy companion, transforming the meal into the ultimate comfort food dinner.
For something lighter, serve it with a crisp side salad tossed in a lemon vinaigrette. The fresh greens balance out the warm, hearty flavors of the soup. On a chilly evening, I love pairing it with a mug of hot tea or a glass of apple cider. Both add to the soothing, homey vibe.
And if you’re serving guests or making it for a special occasion, a little garnish goes a long way. Sprinkle extra fresh herbs on top or serve with a dollop of sour cream for creaminess. This soup is versatile enough to be dressed up or kept simple, depending on the mood.
Nutrition & Health Benefits
Chicken noodle soup isn’t just tasty, it’s also nourishing. The lean chicken provides protein, which helps keep you full and supports muscle health.
Carrots bring beta-carotene, a source of vitamin A that’s great for your eyes and immune system. Celery and onions add fiber and antioxidants, making every spoonful more than just comfort, it’s goodness for your body.
The broth keeps you hydrated and soothes the throat, which is why this soup has been a go-to remedy for colds for generations. The wide egg noodles provide carbs for energy, making this soup a well-rounded meal in one bowl.
Adding spinach or kale at the end boosts the nutrition even further with vitamins K and C. And if you squeeze in a little lemon juice, you get a bright pop of vitamin C that helps keep your immune system strong.
How to Store & Reheat
Chicken noodle soup stores beautifully, but there are a couple of tricks to keep it tasting fresh. At room temperature, it’s best to let the soup cool and then refrigerate it within two hours. It will keep in the fridge for up to 4 days.
For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. I recommend freezing it without the noodles, since they tend to get mushy. Simply cook fresh noodles when you’re ready to reheat and serve.
To reheat, warm the soup gently on the stovetop over medium-low heat until it’s steaming. You can also use the microwave in 1-minute bursts, stirring in between. If reheating from frozen, thaw overnight in the refrigerator first.
For quick meals, freeze individual portions and reheat only what you need—perfect for school lunches or cozy solo dinners.
Closing Personal Touch
For me, chicken noodle soup has always been more than just a recipe. It’s a bowl of comfort that has carried me through long winter nights, sick days with little ones, and even quiet Sunday afternoons when I needed something to ground me.
Each time I make it, I’m reminded of my mom’s steady hands stirring the pot, and now I see my kids leaning over the stove, impatiently waiting for the first bowl.
It’s a tradition I love passing down, not only because it’s easy and foolproof, but because it creates memories. The kind where family gathers at the table, laughter mingles with the sound of clinking spoons, and even the simplest meal feels like an event.
I hope this recipe becomes a staple in your kitchen the way it has in mine. Try it once, and you’ll find yourself returning to it every time you need something comforting, easy, and satisfying. After all, the best recipes aren’t just about the food, they’re about the love and stories we share around them.
