Chicken Noodle Soup Classic

The smell of simmering chicken broth has a way of pulling everyone into the kitchen, doesnt it I came home from a miserable rainy day commute to find my roommate stirring a pot of this golden soup, and she refused to share the recipe until I promised to bring bread from the bakery down the street. Now its my go-to for everything from winter colds to just needing a hug in a bowl.

Last winter my sister called from college sounding completely defeated by midterms. I drove three hours with a container of this soup wrapped in towels, and she ate it standing in her dorm kitchen at midnight, crying between spoonfuls because it tasted exactly like home.

Ingredients

• Chicken breasts: Cooking them whole in the broth keeps them incredibly tender, and thighs work beautifully too if you prefer something richer
• Carrots and celery: Slice them slightly thicker than you think you should theyll soften as they simmer but still maintain a satisfying bite
• Yellow onion: Dicing small helps it dissolve into the broth, creating that classic soup base flavor without obvious onion chunks
• Garlic: Add it only after the vegetables have started softening so it doesnt burn and turn bitter
• Low-sodium chicken broth: Starting with low-sodium lets you control the seasoning perfectly since the soup reduces as it simmers
• Wide egg noodles: These hold up better than thin pasta and their broad surface catches all the flavorful broth
• Bay leaf and thyme: These herbs infuse the broth with that classic chicken soup flavor everyone recognizes immediately
• Fresh parsley: Stir it in right at the end for bright color and a fresh pop that cuts through the richness
• Olive oil: A small amount helps sauté the vegetables, building flavor layers before the liquid even hits the pot

Instructions

Build the flavor foundation:

Heat olive oil in your large pot over medium heat, then add onions, carrots, and celery, sautéing until theyve softened and the kitchen starts smelling wonderful, about 4 to 5 minutes.

Add the aromatic garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to let it brown.

Create the soup base:

Add the whole chicken breasts, chicken broth, bay leaf, thyme, salt, and pepper, bringing everything to a boil before reducing heat and letting it simmer uncovered for 15 to 20 minutes until the chicken is cooked through.

Prepare the chicken:

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces, which will let it absorb more of the broth as it finishes cooking.

Cook the noodles:

Return the shredded chicken to the pot, add the egg noodles, and simmer for 7 to 8 minutes until the noodles are tender but not mushy.

Finish with fresh herbs:

Stir in the fresh parsley, taste the broth, and adjust the salt and pepper as needed before removing the bay leaf and serving.

Save

My neighbor texts me every time she sees me carrying soup ingredients home from the grocery store because shes learned to expect an invitation to dinner. Weve spent countless winter evenings huddled over steaming bowls, watching snow fall through her kitchen window while solving each others problems.

Making It Ahead

This soup actually tastes better the next day, but I always cook the noodles separately and add them just before serving. Otherwise theyll absorb all the broth overnight and youll end up with chicken noodle casserole instead of soup.

Freezing Instructions

Freeze the soup without the noodles for up to three months. When youre ready to eat, thaw it in the refrigerator overnight and cook fresh noodles right in the reheated broth for the best texture.

Serving Suggestions

A crusty baguette for dunking is absolutely non-negotiable in my house. I also like to set out extra salt, pepper, and hot sauce so everyone can customize their bowl exactly how they like it.

• Lemon wedges brighten the whole bowl with just a squeeze
• Crackers or oyster crackers add satisfying crunch
• A side salad makes it a complete meal

Save

Theres something magical about watching someone take that first spoonful and seeing their shoulders drop as the warmth spreads through them. Good soup is honest food, and honest food is what we all need more of these days.

Recipe FAQs

→ What is the best chicken cut for this soup?

Boneless, skinless chicken breasts or thighs work well; thighs add richer flavor and remain moist during cooking.

→ Can I use gluten-free noodles?

Yes, gluten-free noodles can substitute wide egg noodles while maintaining texture and cooking time.

→ How do I ensure tender vegetables?

Sauté carrots, celery, and onions gently before simmering to soften them without losing their flavor.

→ Can I prepare this in advance?

The broth and chicken can be made beforehand, then noodles added just before serving to avoid overcooking.

→ What seasonings enhance the broth?

Bay leaf, thyme, salt, pepper, and fresh parsley complement the flavors and add aromatic depth.