Classic Chicken Noodle Soup

This Chicken Noodle Soup is the ultimate comfort food—warm, nourishing, and full of flavor. Tender pieces of chicken simmer in a savory broth with carrots, celery, onions, and herbs, then egg noodles are added to soak up all the goodness.

Perfect for cold days, when you’re feeling under the weather, or whenever you crave a cozy homemade meal, this soup is both hearty and healing. Serve it with a slice of crusty bread or a light salad for a complete dinner.

• Yield: 6–8 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: About 55 minutes
• Method: Stovetop

Ingredients:

For the Soup Base:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 1–2 tablespoons olive oil
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 8 cups (2 liters) chicken broth (homemade or low-sodium store-bought)
• 2 bay leaves
• 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Optional: 1 teaspoon dried parsley, 1 teaspoon poultry seasoning, or 1/2 teaspoon turmeric (for color)

For the Noodles:

• 6–8 ounces egg noodles (or preferred pasta)
• Optional: 1 tablespoon butter (for extra richness)

For Garnish:

• Fresh parsley, chopped
• A squeeze of fresh lemon juice

Instructions:

1. Season & sear chicken: Pat chicken dry, season with salt and pepper. In a large pot, heat olive oil over medium-high. Sear chicken 3–4 minutes per side until lightly browned (does not need to be cooked through). Remove and set aside.
2. Sauté vegetables: In the same pot, add onion and cook 3–4 minutes until soft. Add garlic, cook 30 seconds. Add carrots and celery, cook 2–3 minutes more.
3. Simmer broth: Pour in chicken broth, then return chicken to the pot. Add bay leaves and thyme. Bring to a boil, reduce to low, and simmer 20–25 minutes, partially covered.
4. Shred chicken: Remove chicken, shred into bite-size pieces with two forks, and return to the pot.
5. Cook noodles: Bring soup back to a gentle boil, add egg noodles, and cook 6–8 minutes (per package instructions). Stir occasionally to prevent sticking. Stir in butter if using.
6. Serve: Remove bay leaves and thyme stems. Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon juice.

Chef Tips & Variations:

• Use rotisserie chicken: Save time by using pre-cooked shredded chicken—just add it during the noodle step.
• Extra veggies: Add peas, corn, or spinach for more color and nutrients.
• Gluten-free: Swap egg noodles for gluten-free pasta or rice.
• Storage: Refrigerate leftovers up to 4 days. For freezing, cook soup without noodles and add fresh noodles when reheating.
• Flavor boost: Add a splash of soy sauce or Worcestershire for depth.