Save The steam hit my face first as I lifted the lid. My grandmother had a ritual about soup, she always said you could tell everything about a cook by their broth. She taught me to taste broth before seasoning, something I still do every single time without thinking. I make this recipe when snow starts tapping against the kitchen window.
Last winter my neighbor had a rough week at work. I dropped off a container of this soup, still warm. She texted me an hour later saying it was exactly what she needed, and now she asks for the recipe every time the temperature drops below freezing.
Ingredients
- Chicken breasts: Dicing them small helps everything cook evenly, but bone-in thighs work if you want to shred meat later
- Onion, carrots, celery: This trio creates the classic soup base foundation
- Garlic: Add it right before the chicken so it does not burn and turn bitter
- Chicken broth: Low sodium gives you control over the final seasoning
- Egg noodles: They hold up beautifully in hot liquid without getting mushy
- Bay leaf: Pull it out before serving, nobody wants an unexpected leaf surprise
- Dried thyme and parsley: Dried herbs work perfectly here, no need to buy fresh
Instructions
- Build your base:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, stirring occasionally for 4 to 5 minutes until they start to soften.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. Watch closely so it does not brown.
- Cook the chicken:
- Add diced chicken and stir for 3 to 4 minutes. The outside will turn white while the inside stays pink, which is perfect.
- Create the soup:
- Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper. Bring everything to a gentle boil.
- Let it simmer:
- Reduce heat and let the soup bubble quietly for 10 minutes. The flavors will start to meld together.
- Add the noodles:
- Drop in egg noodles and simmer for 8 to 10 minutes. Test both noodles and chicken to make sure they are done.
- Finish and serve:
- Fish out the bay leaf and taste the broth. Add more salt or pepper if needed, then serve with extra parsley sprinkled on top.
Save My youngest daughter helped me make this for the first time last month. She kept wanting to taste test every five minutes. We ended up eating dinner standing at the counter because neither of us could wait another second.
Making It Your Own
Sometimes I swap in rotisserie chicken for a shortcut. The broth gets smokier and it shaves off fifteen minutes from prep time. Just add the shredded chicken during the last 5 minutes so it warms through.
Freezing For Later
This soup freezes beautifully, but leave the noodles out if you plan to stash some in the freezer. Fresh noodles added when you reheat make all the difference between soup excellence and sad mushy pasta.
Serving Suggestions
A thick slice of crusty bread transforms this from simple soup into a complete meal. The bread soaks up that seasoned broth. I also keep a lemon wedge on the side for anyone who wants a bright finish.
- Grilled cheese takes this to comfort food heaven
- A crisp green salad balances the warmth
- Sauvignon Blanc cuts through the richness nicely
Save There is something about homemade chicken noodle soup that feels like an embrace. Now you have a recipe that will wrap people up in warmth whenever they need it most.
Recipe FAQs
- → How long does chicken noodle soup keep in the refrigerator?
Chicken noodle soup stays fresh for 3-4 days when stored in an airtight container in the refrigerator. The noodles may absorb more broth over time, so you might need to add a splash of broth or water when reheating.
- → Can I freeze chicken noodle soup?
You can freeze the soup for up to 3 months, but it's best to freeze it without the noodles as they can become mushy. Cook fresh noodles when reheating, or add them before freezing and expect a softer texture.
- → What's the best way to add more flavor to the broth?
Use bone-in chicken pieces instead of boneless breasts and simmer them longer, then shred the meat. You can also add a splash of lemon juice at the end, incorporate parmesan rinds while simmering, or use homemade stock instead of store-bought broth.
- → Can I make this gluten-free?
Absolutely. Simply substitute the egg noodles with gluten-free pasta, rice noodles, or even diced potatoes. Always check your chicken broth label to ensure it's certified gluten-free as some brands contain wheat-based additives.
- → What vegetables work well in this soup?
Beyond the classic carrots, celery, and onions, you can add diced potatoes, green beans, peas, corn, spinach, or kale. Add hearty vegetables like potatoes early with the carrots, and delicate greens like spinach in the last few minutes of cooking.
- → Why does my chicken get tough in soup?
Overcooking chicken breast causes it to become dry and tough. Cook just until no longer pink, about 3-4 minutes. Alternatively, use chicken thighs which stay tender with longer cooking, or shred the meat after simmering to distribute it throughout the soup.