Name: Homemade Chicken Noodle Soup Recipe: Comfort in Every Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 3 carrots, sliced; 3 celery stalks, chopped; 3 garlic cloves, minced; 8 cups chicken broth; 1 lb chicken thighs (or 2 cups cooked chicken); 2 tsp dried thyme; 1 bay leaf; 1 tsp kosher salt; ½ tsp black pepper; 8 oz egg noodles; ¼ cup fresh parsley, chopped

Kick off your cozy season with this soul-warming homemade chicken noodle soup. Nothing beats the classic combo of tender chicken, slurp-worthy noodles, and a broth that tastes like a hug. Whether you’re fighting a cold or just craving comfort, this recipe delivers big flavors with minimal fuss—because sometimes, you just need a bowl of nostalgia.

Why This Recipe Works

Flavor-packed broth: Simmering chicken bones with aromatics like onions, carrots, and celery creates a rich, savory base that store-bought broth can’t match.
Perfect texture: Cooking the noodles separately ensures they stay al dente, avoiding the mushy noodle tragedy of overcooked soups.
Versatile protein: Use leftover rotisserie chicken or poach your own—either way, you’ll get juicy, shred-ready meat.
Weeknight-friendly: Ready in under an hour, but tastes like it simmered all day.
Freezer hero: Double the batch and stash extras for future lazy (or sneezy) days.

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 carrots, peeled and sliced into ¼-inch coins
3 celery stalks, chopped
3 garlic cloves, minced
8 cups chicken broth (low-sodium preferred)
1 lb boneless, skinless chicken thighs (or 2 cups shredded cooked chicken)
2 tsp dried thyme
1 bay leaf
1 tsp kosher salt (plus more to taste)
½ tsp black pepper
8 oz egg noodles (wide or extra-wide)
¼ cup fresh parsley, chopped

Equipment Needed

Large Dutch oven or soup pot
Wooden spoon
Measuring cups and spoons
Chef’s knife and cutting board
Tongs or fork for shredding chicken
Colander (for draining noodles)

Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, stirring occasionally until the onions turn translucent (about 5 minutes). Toss in the garlic and cook for 30 seconds until fragrant—just don’t let it burn, or you’ll mourn the loss of flavor. This veggie trio (a.k.a. mirepoix) is the flavor foundation, so give it the patience it deserves.

Tip: If you’re feeling fancy, swap olive oil for schmaltz (rendered chicken fat) for next-level richness.

Step 2: Build the Broth

Pour in the chicken broth, then add the chicken thighs (if using raw), thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Let it bubble away uncovered for 20 minutes—this infuses the broth with depth and ensures the chicken cooks through. Skim off any foam that rises to the top; it won’t hurt you, but it’s not winning any beauty contests.

Step 3: Cook the Noodles

While the broth simmers, cook the egg noodles separately according to package instructions (usually 6–8 minutes in boiling salted water). Drain and rinse under cold water to stop cooking. This prevents them from turning into gluey blobs in your soup.

Tip: For gluten-free folks, swap in rice noodles or chickpea pasta—just adjust cooking times accordingly.

Step 4: Shred the Chicken

Fish out the cooked chicken thighs with tongs and let them cool slightly on a cutting board. Shred the meat using two forks or your fingers (if you’re heat-resistant). Discard the bay leaf—it’s done its job.

Step 5: Assemble and Serve

Return the shredded chicken to the pot. Stir in the cooked noodles and fresh parsley. Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and serve hot, preferably with crusty bread for dunking.

Tip: Letting the soup sit for 10 minutes before serving helps flavors meld, but don’t wait too long—noodles absorb broth like sponges over time.

Tips and Tricks

Broth boosters: Add a Parmesan rind or a splash of apple cider vinegar to the simmering broth for extra umami or brightness.
Herb swaps: No parsley? Try dill or chives for a fresh twist.
Low-and-slow option: For deeper flavor, simmer the broth with chicken bones (from a rotisserie bird) for 1–2 hours before adding veggies.
Salt savvy: If using regular (not low-sodium) broth, reduce added salt by half and adjust at the end.
Noodle life hack: Store leftover soup with noodles separate to avoid sogginess. Reheat broth first, then add noodles.
Freezing: Broth and chicken freeze beautifully for up to 3 months, but noodles should be added fresh after thawing.

Recipe Variations

Creamy version: Stir in ½ cup heavy cream or coconut milk at the end for a luxe twist.
Asian-inspired: Swap egg noodles for udon, add ginger and soy sauce, and garnish with scallions and sesame oil.
Spicy kick: Add a diced jalapeño with the aromatics or finish with hot sauce.
Lemony brightness: Stir in 2 tbsp lemon juice and zest before serving for a Greek avgolemono vibe.
Vegetable-loaded: Toss in spinach, peas, or corn during the last 5 minutes of cooking.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Absolutely, but thighs are more forgiving—they stay juicy even if you overcook them. Breasts can dry out if simmered too long, so reduce cooking time to 15 minutes or use pre-cooked shredded breast meat.

How do I store leftovers?
Keep soup and noodles separate in airtight containers for up to 3 days. Reheat broth first, then add noodles to prevent mush. Freeze broth + chicken (without noodles) for up to 3 months.

Why cook noodles separately?
Noodles continue absorbing liquid even after cooking, which can turn your soup into a thick stew. Cooking them separately preserves texture and lets you control broth consistency.

Summary

This homemade chicken noodle soup is the ultimate comfort food—flavorful, flexible, and ready in under an hour. Perfect for chilly nights, cold remedies, or just because you deserve it.