Chicken Noodle Soup – Comforting, Simple, and Satisfying

There are days when only a warm bowl of chicken noodle soup will do. It’s the kind of meal that feels like a hug—easy to make, filling, and full of gentle flavors. This version keeps things classic: tender chicken, soft noodles, and a clean, savory broth with just enough herbs to make it sing.

Whether you’re under the weather or just want something cozy, this soup won’t let you down. It’s reliable, quick enough for a weeknight, and easy to customize.

Chicken Noodle Soup - Comforting, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
• 6 ounces egg noodles (wide or medium)
• 1 tablespoon fresh lemon juice (optional but recommended)
• 2 tablespoons chopped fresh parsley
• Optional add-ins: a pinch of red pepper flakes, 1 teaspoon grated fresh ginger, or 1/2 cup frozen peas

Instructions

 

• Prep your base. Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until they soften slightly, about 5–7 minutes.
• Add garlic and season. Stir in the garlic, salt, pepper, thyme, and bay leaf. Cook for 30–60 seconds, just until fragrant, so the garlic doesn’t brown.
• Pour in broth and add chicken. Add the chicken broth and bring the pot to a gentle boil. Nestle the chicken breasts or thighs into the liquid.
• Simmer until tender. Reduce to a steady simmer and cook uncovered for 12–18 minutes, depending on the size of the chicken pieces, until the chicken is cooked through and easily shreds.
• Shred the chicken. Transfer the cooked chicken to a cutting board. Shred it with two forks into bite-size pieces. Remove and discard the bay leaf.
• Cook the noodles. Add the egg noodles to the simmering broth and cook according to package directions, usually 6–8 minutes, until just tender.
• Finish the pot. Return the shredded chicken to the soup. Stir in the lemon juice and parsley. Taste and adjust seasoning with more salt and pepper as needed.
• Optional add-ins. If using peas, stir them in during the last 2 minutes of cooking. For a gentle kick, add a pinch of red pepper flakes. For extra warmth, a little grated ginger can go in with the garlic.
• Serve warm. Ladle into bowls and serve right away. The flavor deepens as it sits, so leftovers are even better the next day.

What Makes This Special

This recipe focuses on balance and freshness. The broth is lightly seasoned so the chicken and vegetables stand out, not drowned in spices.

Fresh thyme and parsley add brightness without overpowering the soup. The noodles are cooked just to tender, so they don’t go mushy. And there’s a small squeeze of lemon at the end that lifts everything without making it taste citrusy.

It’s the little touches that make it feel homemade, not heavy.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
• 6 ounces egg noodles (wide or medium)
• 1 tablespoon fresh lemon juice (optional but recommended)
• 2 tablespoons chopped fresh parsley
• Optional add-ins: a pinch of red pepper flakes, 1 teaspoon grated fresh ginger, or 1/2 cup frozen peas

Step-by-Step Instructions

1. Prep your base. Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until they soften slightly, about 5–7 minutes.
2. Add garlic and season. Stir in the garlic, salt, pepper, thyme, and bay leaf.

   Cook for 30–60 seconds, just until fragrant, so the garlic doesn’t brown.

3. Pour in broth and add chicken. Add the chicken broth and bring the pot to a gentle boil. Nestle the chicken breasts or thighs into the liquid.
4. Simmer until tender. Reduce to a steady simmer and cook uncovered for 12–18 minutes, depending on the size of the chicken pieces, until the chicken is cooked through and easily shreds.
5. Shred the chicken. Transfer the cooked chicken to a cutting board. Shred it with two forks into bite-size pieces.

   Remove and discard the bay leaf.

6. Cook the noodles. Add the egg noodles to the simmering broth and cook according to package directions, usually 6–8 minutes, until just tender.
7. Finish the pot. Return the shredded chicken to the soup. Stir in the lemon juice and parsley. Taste and adjust seasoning with more salt and pepper as needed.
8. Optional add-ins. If using peas, stir them in during the last 2 minutes of cooking.

   For a gentle kick, add a pinch of red pepper flakes. For extra warmth, a little grated ginger can go in with the garlic.

9. Serve warm. Ladle into bowls and serve right away. The flavor deepens as it sits, so leftovers are even better the next day.

How to Store

• Refrigerate: Cool the soup to room temperature, then store in an airtight container for up to 4 days.

  If you plan to eat it over several days, consider storing the noodles separately to keep them from getting soft.

• Freeze: Freeze without noodles for best texture. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, then add freshly cooked noodles.
• Reheat: Warm on the stove over medium heat until hot.

  If the soup has thickened, add a splash of water or broth to loosen it.

Why This is Good for You

This soup is light but nourishing. Lean chicken provides protein to keep you full and help with recovery after a long day. Carrots, celery, and onion add fiber and essential vitamins without weighing the soup down. The broth keeps you hydrated and is gentle on the stomach when you’re not feeling your best. And herbs like thyme and parsley bring antioxidants and a fresh taste that makes the whole bowl feel clean and balanced.

What Not to Do

• Don’t overcook the noodles. They will keep softening in hot broth.

  Aim for just tender and serve promptly.

• Don’t skip the salt. Low-sodium broth needs seasoning. Taste as you go and adjust at the end.
• Don’t boil aggressively. A hard boil can make the chicken tough and the broth cloudy. A gentle simmer is best.
• Don’t add lemon too early. Add it at the end to keep the flavor fresh and bright.
• Don’t overcrowd with spices. This soup shines with simple flavors.

  If you add extras, keep them light.

Variations You Can Try

• Rotisserie shortcut: Use shredded rotisserie chicken. Add it after the noodles cook so it doesn’t dry out.
• Creamy version: Stir in 1/3 cup heavy cream or half-and-half at the end for a richer feel.
• Herby lemon: Add extra parsley and a bit of dill with more lemon juice for a brighter bowl.
• Ginger-garlic boost: Add 1 teaspoon grated ginger and an extra clove of garlic. Great when you want a soothing, warming kick.
• Vegetable-heavy: Add diced zucchini, peas, or spinach during the last few minutes of cooking.
• Gluten-free: Use gluten-free noodles or cooked rice.

  If using rice, add precooked rice at the end so it doesn’t soak up all the broth.

• Bone broth base: Swap some or all of the chicken broth with bone broth for extra richness and protein.
• Thighs for flavor: Use chicken thighs for juicier, more flavorful meat. They’re forgiving and hard to overcook.

FAQ

Can I make this in a slow cooker?

Yes. Add all ingredients except noodles, lemon, and parsley to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours.

Shred the chicken, add cooked noodles, lemon, and parsley at the end, and season to taste.

How do I prevent the noodles from getting mushy?

Cook them just until tender and serve right away. For leftovers, store the noodles separately and add them to each bowl as you reheat the soup.

What’s the best cut of chicken to use?

Chicken thighs are more forgiving and stay juicy, while breasts are lean and cook quickly. Both work well here.

If you’re short on time, use rotisserie chicken and add it at the end.

Can I use water instead of broth?

You can, but the flavor will be milder. If using water, add extra aromatics and seasoning. A spoonful of chicken base or bouillon can help deepen the flavor.

Is there a way to make it low-sodium?

Use low-sodium broth and control the salt yourself.

Skip highly salted add-ins and taste as you go. Fresh herbs and lemon help boost flavor without extra salt.

Can I add more protein?

Yes. Add chickpeas or white beans at the end, or stir in diced tofu if you prefer.

Just keep the broth well-seasoned so the flavors stay balanced.

How can I thicken the soup?

If you prefer a slightly thicker texture, mash a few pieces of cooked carrot and stir them back in, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer briefly.

What if I don’t have thyme?

Use Italian seasoning, poultry seasoning, or a mix of dried oregano and parsley. Add a small amount first and adjust to taste.

Final Thoughts

Chicken noodle soup doesn’t need to be complicated to be great. With simple ingredients, careful seasoning, and a few smart touches, you get a bowl that’s warm, bright, and deeply comforting.

Keep this recipe on hand for busy nights, quiet weekends, and everything in between. It’s the kind of classic that always earns a second bowl.