Few things comfort like a bowl of homemade chicken noodle soup. Tender chicken, soft noodles, and sweet carrots and celery in a golden, savory broth — it's the cure-all for cold days, sniffles, and tired evenings. And making it from scratch is far easier than you'd think, with a depth of flavor no can can match.
This is the cozy, soul-warming version worth keeping on hand, with simple tricks for the richest broth and noodles that don't turn to mush.
Why you'll love this recipe
- Soul-warming. The ultimate comfort in a bowl.
- From scratch, made simple. Better than canned, easy to make.
- One pot. Cozy dinner with minimal cleanup.
Tips for the best results
Sauté the vegetables first to build flavor, and use good-quality broth (or simmer chicken to make your own). Cook the noodles separately if you're planning leftovers, since they soak up broth and soften over time. Finish with fresh herbs and a squeeze of lemon to brighten it.
Classic Chicken Noodle Soup
Tender chicken, soft noodles, and vegetables in a golden, savory homemade broth.
☆☆☆☆☆
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1.5 lb (680 g) boneless chicken breasts or thighs
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz (225 g) egg noodles
- 1/4 cup parsley, salt, pepper, lemon
Instructions
- Step 1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook 5-6 minutes until softened. Stir in the garlic for 1 minute.
- Step 2. Add the broth, chicken, thyme, and bay leaves. Bring to a simmer and cook 15-18 minutes, until the chicken is cooked through.
- Step 3. Remove the chicken, shred it with two forks, and return it to the pot.
- Step 4. Add the egg noodles and simmer 6-8 minutes until tender.
- Step 5. Discard the bay leaves. Stir in the parsley, season with salt and pepper, and finish with a squeeze of lemon.
Make it your own
Add a handful of spinach or peas, a Parmesan rind for richness, or a pinch of red pepper flakes. Swap egg noodles for orzo, rice, or tortellini, or use leftover rotisserie chicken to make it even faster.
Frequently asked questions
How do I keep the noodles from getting mushy? Cook them separately and add to each bowl if you're storing leftovers, since they keep absorbing broth.
Can I make it ahead? Yes — the broth and chicken keep 4 days refrigerated or 3 months frozen. Add fresh noodles when reheating.
How do I get a richer broth? Use bone-in chicken or add a splash of fish sauce or a Parmesan rind while it simmers for extra savory depth.
