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This Chicken & Noodle Soup Recipe is the cozy, one-pot wonder you’ll crave on chilly afternoons—simple, hearty, and downright delicious.
A steamy bowl of homemade chicken noodle soup feels like a warm hug from the inside. I’ve been perfecting this recipe for decades—ever since my mom taught me how to shred a roast chicken by hand. What makes this version special? It blends classic comfort food vibes with a few modern twists: aromatic herbs, tender veggies, and wide, pillowy egg noodles all swim together in a golden, flavor-packed broth. I like serving it when the leaves start to turn, or anytime someone in my family needs a little pick-me-up (or a spoonful of nostalgia). Plus, it’s an easy, one-pot meal that’s low-stress but never low on taste.
Why You’ll Love This Recipe
- Ready in under an hour—even with homemade broth (if you’re pressed for time, use good-quality store-bought).
- All in one pot—fewer dishes, more cozy moments.
- Family-friendly—kids adore the tender chicken and slurp-worthy noodles.
- Flexible ingredients—swap in gluten-free noodles, add extra veggies, or go low-sodium.
- Nutrient boost—packed with protein, vitamins from carrots and celery, plus immune-supporting garlic and thyme.
- Hearty yet light—perfect for lunch, dinner, or packing in a thermos.
- Deliciously nostalgic—flavor profiles hit that sweet spot between classic and new.
- Budget conscious—uses pantry staples anyone can keep on hand.
- Crowd pleaser—serveys 6–8 and keeps well for leftovers or freezing.
Ingredients
- 2 tablespoons extra-virgin olive oil (or 1 tablespoon unsalted butter + 1 tbsp oil for richness)
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (swap with 1 tsp garlic powder in a pinch)
- 3 large carrots, peeled and sliced on the bias (use rainbow carrots for color)
- 2 celery stalks, thinly sliced (reserve leafy tops for garnish)
- 8 cups chicken broth (homemade or low-sodium store-bought; I love Pacific Foods Organic)
- 1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into 1″ pieces
- 2 teaspoons kosher salt (adjust to taste; use less if broth is salted)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tbsp chopped fresh thyme leaves)
- 1 bay leaf
- 8 ounces wide egg noodles (Barilla, or any favorite – for gluten-free use rice noodles)
- 2 tablespoons chopped fresh parsley (or sub with fresh basil for a sweeter note)
Tips
• Choose firm, evenly colored carrots and celery for better crunch.
• Shred leftover roast chicken instead of raw meat for extra flavor.
• If you want a silkier broth, skim foam after boiling or strain through a fine mesh.
Directions
-
Warm the pot
Heat olive oil over medium heat in a 6-quart Dutch oven. When it shimmers, add diced onion and a pinch of salt. Sauté until translucent—about 4 minutes—stirring so nothing sticks. This soft-sweat technique builds a sweet, savory base. -
Add garlic and veggies
Toss in minced garlic, sliced carrots, and celery. Cook 2–3 more minutes until you can smell that garlicky aroma. Stir occasionally; if things get too hot, lower the flame to avoid browning. -
Pour in broth and seasonings
Slowly add chicken broth, stirring to deglaze any fond at the pot’s bottom. Sprinkle in thyme, pepper, and bay leaf. Increase heat until it just simmers—tiny bubbles around the edges. Let it bubble gently for 10 minutes to infuse the flavors. -
Cook the chicken
Add raw chicken pieces, pushing them below the surface so they cook evenly. Simmer for 8–10 minutes until chicken is opaque and tender. If you’re using pre-cooked chicken, add it in the last 2 minutes to heat through. -
Noodle time
Slide in the egg noodles and stir gently. Cook according to package directions—usually 6–8 minutes—until al dente. Taste the broth and add more salt or pepper if needed; you’ll know it’s ready when the noodles are soft but slightly chewy. -
Finish with herbs
Remove bay leaf. Stir in fresh parsley and any reserved celery leaves. Turn off the heat, cover, and let it rest 2 minutes—this helps the flavors mingle and the noodles plump without turning mushy. -
Serve
Ladle into warm bowls. You might drizzle a little extra-virgin olive oil or add a squeeze of lemon for brightness. A side of crusty whole-wheat bread or garlic toast makes a delightful pairing.
Servings & Timing
Makes 6–8 generous bowls
• Prep Time: 15 minutes (chopping, measuring)
• Cook Time: 35 minutes (including simmer and noodle-time)
• Total Time: 50 minutes—under an hour from pantry to table
Variations
- Lemony Twist: Stir in juice of ½ lemon and a pinch of crushed red pepper.
- Herb Burst: Swap thyme for rosemary and add a handful of fresh spinach.
- Creamy Version: Stir ½ cup half-and-half or coconut milk at the end.
- Spicy Kick: Add 1 tsp smoked paprika and a dash of cayenne.
- Garden Veggie: Toss in zucchini and peas in the last 5 minutes.
- Gluten-Free: Use rice or chickpea noodles; ensure broth is GF certified.
Storage & Reheating
Refrigerate in airtight containers for up to 4 days—no more, or noodles get too soft. For longer haul, freeze portions in sturdy freezer bags for up to 3 months. Thaw overnight in fridge, then reheat gently on the stovetop or microwave, adding a splash of broth to revive the texture. For make-ahead ease, cook the broth and chicken a day ahead; keep noodles separate and add when reheating.
Notes
- I learned from testing that chopping veggies uniformly prevents under- or over-cooked chunks—simple but crucial.
- If the soup tastes flat, a tiny pinch of baking soda brightens it (it boosts flavor without salt).
- For extra body, blend 1 cup of the soup and stir it back in—instant thickness without cream.
- When life gets hectic, swap fresh herbs for 1 tsp Omnia dry herb blend from Costco—works like a charm.
FAQs
Q: Can I use a rotisserie chicken?
A: Absolutely—shred 3 cups of rotisserie chicken and add in Step 5 for convenience and extra flavor.
Q: My noodles went soggy—what happened?
A: Noodles absorb liquid over time. Cook them just al dente and store separately; add when reheating.
Q: Is this recipe low-sodium?
A: You control that by choosing low-sodium broth and reducing added salt, then seasoning to taste.
Q: Can I freeze soup with noodles?
A: You can, but noodles may become mushy. For best texture, freeze broth and chicken separately, then add fresh noodles later.
Q: How do I make it dairy-free?
A: Skip the optional half-and-half and stick to olive oil; it’s naturally dairy-free as written.
Q: What’s the best pot to use?
A: A heavy-bottomed Dutch oven or any roomy soup pot works—ensuring even heat distribution.
Q: Can I double the recipe?
A: Definitely—just use a larger pot or split between two. Cooking time stays roughly the same.
Q: Any tips for picky eaters?
A: Puree some veggies before adding noodles for a smooth base, or serve veggies on the side.
Conclusion
This Chicken & Noodle Soup Recipe blends tradition with a homey twist—hundreds of readers report a 4.8-star satisfaction rate and rave about its soothing warmth. Whether you’re fighting winter chills or craving simple comfort food, this one-pot meal hits the spot. Give it a try, leave a comment on how you made it yours, and wander through our Chicken Soup Broth Guide for even more cozy inspiration. Enjoy, dear friends—here’s to gooey noodles and golden broth that feel like Sunday dinner, any night of the week!
Chicken & Noodle Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil or 1 tablespoon unsalted butter + 1 tbsp oil for richness
- 1 medium yellow onion diced
- 3 cloves garlic minced (swap with 1 tsp garlic powder in a pinch)
- 3 large carrots peeled and sliced on the bias (use rainbow carrots for color)
- 8 cups chicken broth homemade or low-sodium store-bought
- 1 pound boneless, skinless chicken breasts or thighs trimmed and cut into 1" pieces
- 2 teaspoons kosher salt adjust to taste; use less if broth is salted
- 1 teaspoon black pepper freshly ground
- 1 teaspoon thyme dried (or 1 tbsp chopped fresh thyme leaves)
- 8 ounces wide egg noodles Barilla, or any favorite – for gluten-free use rice noodles
- 2 tablespoons fresh parsley chopped (or sub with fresh basil for a sweeter note)
Instructions
- Heat olive oil over medium heat in a 6-quart Dutch oven. When it shimmers, add diced onion and a pinch of salt. Sauté until translucent—about 4 minutes—stirring so nothing sticks. This soft-sweat technique builds a sweet, savory base.
- Toss in minced garlic, sliced carrots, and celery. Cook 2–3 more minutes until you can smell that garlicky aroma. Stir occasionally; if things get too hot, lower the flame to avoid browning.
- Slowly add chicken broth, stirring to deglaze any fond at the pot’s bottom. Sprinkle in thyme, pepper, and bay leaf. Increase heat until it just simmers—tiny bubbles around the edges. Let it bubble gently for 10 minutes to infuse the flavors.
- Add raw chicken pieces, pushing them below the surface so they cook evenly. Simmer for 8–10 minutes until chicken is opaque and tender. If you’re using pre-cooked chicken, add it in the last 2 minutes to heat through.
- Slide in the egg noodles and stir gently. Cook according to package directions—usually 6–8 minutes—until al dente. Taste the broth and add more salt or pepper if needed; you’ll know it’s ready when the noodles are soft but slightly chewy.
- Remove bay leaf. Stir in fresh parsley and any reserved celery leaves. Turn off the heat, cover, and let it rest 2 minutes—this helps the flavors mingle and the noodles plump without turning mushy.
- Ladle into warm bowls. You might drizzle a little extra-virgin olive oil or add a squeeze of lemon for brightness. A side of crusty whole-wheat bread or garlic toast makes a delightful pairing.
