Simple Chicken Noodle Soup – Comforting, Fast, and Flavorful
There’s something reassuring about a pot of chicken noodle soup simmering on the stove. It’s warm, uncomplicated, and the kind of meal that makes a long day feel easier. This version keeps things classic and straightforward, with clean flavors and a cozy broth.
Whether you’re under the weather, feeding a family, or just craving something soothing, this soup hits the spot. It’s easy enough for a weeknight and delicious enough to make again and again.
Simple Chicken Noodle Soup - Comforting, Fast, and Flavorful
Ingredients
- 2 tablespoons olive oil (or unsalted butter)
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 1.25–1.5 pounds boneless, skinless chicken thighs (or breasts)
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried parsley (or 2 teaspoons fresh, chopped)
- 6–8 ounces egg noodles (about 3–4 cups)
- 1 tablespoon lemon juice (plus more to taste)
- Salt and black pepper to taste
- Optional: 1 teaspoon chicken bouillon for extra depth, fresh dill or parsley for garnish
Instructions
- Prep your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Pat the chicken dry and season lightly with salt and pepper.
- Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the veggies soften and the onion is translucent.
- Add garlic and herbs. Stir in the garlic, thyme, and parsley. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
- Pour in the broth. Add the chicken broth and bay leaf. If using bouillon, add it now. Bring to a gentle boil.
- Simmer the chicken. Add the chicken thighs to the pot. Reduce to a simmer and cook 12–15 minutes, or until the chicken is cooked through and tender.
- Shred the chicken. Remove the chicken to a cutting board and shred with two forks into bite-size pieces. Keep the soup simmering while you shred.
- Cook the noodles. Add the egg noodles to the pot and cook according to package directions, usually 6–8 minutes, until just tender. Avoid overcooking.
- Finish the soup. Return the shredded chicken to the pot. Stir in lemon juice. Taste and adjust with salt and pepper. Remove the bay leaf.
- Add fresh herbs and serve. Sprinkle with fresh parsley or dill if you like. Ladle into bowls and serve warm.
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This recipe is all about balance and simplicity. The base uses a classic trio—onion, carrot, and celery—sautéed just long enough to bring out sweetness.
We use chicken thighs for richer flavor and tenderness, along with egg noodles that stay pleasantly springy. A quick splash of lemon and a touch of fresh herbs at the end brighten the broth without overpowering it. The result is a clean, satisfying soup with just the right amount of comfort.
What You’ll Need
- 2 tablespoons olive oil (or unsalted butter)
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 1.25–1.5 pounds boneless, skinless chicken thighs (or breasts)
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried parsley (or 2 teaspoons fresh, chopped)
- 6–8 ounces egg noodles (about 3–4 cups)
- 1 tablespoon lemon juice (plus more to taste)
- Salt and black pepper to taste
- Optional: 1 teaspoon chicken bouillon for extra depth, fresh dill or parsley for garnish
Step-by-Step Instructions
- Prep your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic.
Pat the chicken dry and season lightly with salt and pepper.
- Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the veggies soften and the onion is translucent.
- Add garlic and herbs. Stir in the garlic, thyme, and parsley.
Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
- Pour in the broth. Add the chicken broth and bay leaf. If using bouillon, add it now.
Bring to a gentle boil.
- Simmer the chicken. Add the chicken thighs to the pot. Reduce to a simmer and cook 12–15 minutes, or until the chicken is cooked through and tender.
- Shred the chicken. Remove the chicken to a cutting board and shred with two forks into bite-size pieces. Keep the soup simmering while you shred.
- Cook the noodles. Add the egg noodles to the pot and cook according to package directions, usually 6–8 minutes, until just tender.
Avoid overcooking.
- Finish the soup. Return the shredded chicken to the pot. Stir in lemon juice. Taste and adjust with salt and pepper.
Remove the bay leaf.
- Add fresh herbs and serve. Sprinkle with fresh parsley or dill if you like. Ladle into bowls and serve warm.
Storage Instructions
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. The noodles will continue to absorb broth as it sits.
- Freezer: For best results, freeze the soup without noodles for up to 3 months.
Add freshly cooked noodles when reheating.
- Reheating: Warm gently on the stove over medium heat, adding a splash of water or broth if it’s too thick. Microwave in short bursts, stirring between intervals.
- Make-ahead tip: Cook the noodles separately and add them to bowls just before serving to keep them from getting mushy.
Benefits of This Recipe
- Quick and approachable: Straightforward steps and common ingredients make this an easy weeknight option.
- Comforting and nourishing: Protein from the chicken, carbs from the noodles, and a broth full of vegetables hit all the right notes.
- Flexible and forgiving: Swap in what you have—different herbs, rotisserie chicken, or gluten-free noodles.
- Great for meal prep: Keeps well and reheats easily, especially when noodles are cooked separately.
- Balanced flavor: A touch of lemon and herbs brightens the soup without complicating it.
Common Mistakes to Avoid
- Overcooking the noodles: They turn mushy fast. Cook just until tender and avoid long simmering once added.
- Skipping the sauté: Raw veggies dropped into broth won’t develop the same sweetness.
A quick sauté builds flavor.
- Boiling the chicken hard: A gentle simmer keeps the meat tender. A rolling boil can make it tough.
- Underseasoning: Taste as you go. Broth varies by brand, so adjust salt and pepper at the end.
- Adding lemon too early: Stir it in at the end to keep the brightness fresh.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken.
Add it in Step 8 and simmer just to warm through.
- Gluten-free: Swap egg noodles for gluten-free pasta or rice. Cook separately to avoid starchiness.
- Vegetable boost: Add sliced mushrooms, peas, or baby spinach in the last few minutes of cooking.
- Herb variations: Try dill, rosemary, or a bay-and-thyme combo. Fresh herbs at the end keep flavors bright.
- Creamy twist: Stir in a splash of cream or half-and-half at the end for a richer texture.
- Bone-in simmer: Use bone-in thighs for deeper flavor.
Simmer 20–25 minutes, then shred and discard bones.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts cook a bit faster and can dry out if overcooked, so keep the simmer gentle and check for doneness around 10–12 minutes.
How can I thicken the soup slightly?
Stir 1–2 teaspoons of cornstarch into a splash of cold broth, then whisk it into the simmering soup. Alternatively, mash a few cooked carrots and stir them back in for a natural thickener.
What kind of noodles work best?
Wide egg noodles are classic, but any sturdy noodle works.
If using very thin pasta, cook it separately to keep it from getting soft.
Can I make this in a slow cooker?
Yes. Add everything except the noodles and lemon to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, add noodles, and cook until tender.
Stir in lemon at the end.
How do I keep the noodles from soaking up too much broth?
Cook the noodles separately and store them apart from the soup. Combine portions when reheating or serving.
Is there a dairy-free option?
This recipe is naturally dairy-free if you use olive oil. Skip any creamy add-ins and garnish with fresh herbs for richness instead.
What can I use instead of lemon?
A splash of apple cider vinegar or white wine vinegar adds similar brightness.
Start with 1–2 teaspoons and adjust to taste.
How do I make it more flavorful?
Brown the chicken lightly before simmering, add a parmesan rind while it cooks, or use a mix of broth and a small amount of concentrated stock or bouillon. Fresh herbs and a final squeeze of lemon also help.
Wrapping Up
Simple chicken noodle soup doesn’t need fancy tricks to be great. With a few basic ingredients and smart steps, you get a pot of broth that’s savory, bright, and satisfying.
Keep it as-is for a classic bowl or tweak it with your favorite herbs and veggies. Either way, it’s a dependable, comforting recipe you’ll want in your rotation. Make a batch today and enjoy the kind of meal that makes everything feel a little better.
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