Chicken Noodle Soup is the definition of comfort in a bowl. This timeless recipe combines tender shredded chicken, hearty egg noodles, and fresh vegetables simmered in a savory broth that warms you from the inside out. Whether you need a nourishing meal for a chilly evening or a reliable Easy chicken dinner, this recipe delivers satisfying flavor with simple ingredients. Unlike store-bought versions, this homemade soup offers rich depth, balanced seasoning, and wholesome ingredients that make it one of the best Healthy soup recipes you can prepare in your own kitchen.

Story

I grew up watching my family prepare Chicken Noodle Soup whenever someone felt under the weather or when cold weather rolled in. The aroma filled the kitchen as onions, carrots, and celery simmered gently in broth. That scent alone made everyone gather around the stove.

Over time, I refined my Chicken Noodle Soup recipe to create a version that balances richness and freshness. I use bone-in chicken breasts for deeper flavor, then shred the meat to keep it tender and juicy. This approach transforms simple ingredients into Homemade chicken soup that tastes like it simmered all day.

What makes Chicken Noodle Soup so beloved is its versatility. You can keep it traditional or turn it into a hearty Vegetable noodle soup by adding extra produce. Either way, it remains a bowl of Classic comfort food that never disappoints.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (use 12 cups for a brothier soup)
4 thyme sprigs or 1 teaspoon dried thyme
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
10 ounces Carba-Nada noodles or regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Step-by-Step Instructions

Preparing the Ingredients

First, dice the onion and slice the celery and carrots evenly so they cook at the same rate. Mince the garlic finely for even flavor distribution. Pat the chicken breasts dry and season lightly with salt and pepper.

Next, heat olive oil and butter in a large Dutch oven over medium heat. Add onions, celery, and carrots. Cook for about five minutes, stirring occasionally, until vegetables soften slightly. Then stir in the garlic and cook briefly until fragrant.

Cooking Instructions

Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Add thyme sprigs and bay leaves, then bring the mixture to a gentle simmer over medium-high heat.

Carefully place the chicken breasts into the simmering broth. Add salt and pepper, cover, and cook for 25 to 30 minutes until the chicken cooks through.

Remove the chicken and transfer it to a cutting board. If using regular egg noodles, add them now and cook for 6 to 7 minutes until al dente. If using Carba-Nada noodles, wait to add them with the shredded chicken since they cook faster.

Shred the chicken, discard the bones, and return the meat to the pot. Simmer for another 2 minutes. Finally, remove thyme sprigs and bay leaves, adjust seasoning, garnish with parsley, and serve with lemon wedges.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid boiling the soup aggressively because high heat can toughen the chicken. Instead, maintain a gentle simmer. Also, do not overcook the noodles. They should remain slightly firm because they continue absorbing broth after cooking.

Another mistake involves under-seasoning. Taste and adjust salt at the end since broth sodium levels vary.

Pro Tips for Better Flavor

For deeper flavor, sauté vegetables until slightly caramelized before adding broth. You can also add a squeeze of lemon juice right before serving to brighten the soup.

If you want a richer texture, reduce the broth slightly and stir in a splash of cream at the end. Fresh herbs like dill or cilantro add vibrant freshness just before serving.

Serving and Storage

How to Serve

Serve Chicken Noodle Soup hot in wide bowls with crusty bread on the side. A sprinkle of fresh parsley enhances presentation. For extra brightness, offer lemon wedges so guests can adjust acidity to their liking.

How to Store Leftovers

Store leftovers in airtight containers in the refrigerator for up to 4 days. For best texture, keep noodles separate if preparing in advance. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.

You can also freeze the soup without noodles for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

Chicken Noodle Soup remains a timeless kitchen staple for good reason. It delivers warmth, nourishment, and dependable flavor in every spoonful. With simple ingredients and straightforward steps, this recipe allows you to create a satisfying homemade meal that rivals any restaurant version. Make a batch today and enjoy the comfort of a classic done right.

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Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, you can substitute shredded rotisserie chicken. Simply skip the simmering step for raw chicken and add cooked shredded chicken toward the end of cooking to heat through.

Can I make this soup gluten free?

Absolutely. Replace egg noodles with your favorite gluten-free pasta or rice. Adjust cooking time according to package directions.

How can I make Chicken Noodle Soup more filling?

Add extra vegetables such as peas or green beans, or increase the noodle quantity slightly. You can also serve it alongside a fresh salad and bread for a complete meal.