Chicken Noodle Soup

The steam curling up from my grandmothers yellowed soup pot still feels like the closest thing to being hugged back to health I have ever known. She made this on Tuesdays without fail the house filling with that unmistakable promise of comfort. Now whenever the weather turns or someone sniffles I find myself reaching for the same ingredients.

Last winter my neighbor came over shivering after her heating broke and I watched the color return to her cheeks as she cradled a steaming bowl. Sometimes soup is just soup but other times it is exactly what someone needs to feel human again.

Ingredients

• Chicken breasts: Cooking them whole keeps the meat incredibly tender then shredding creates perfect bite sized pieces
• Carrots celery and onion: This classic trio creates the aromatic foundation that makes homemade soup taste like home
• Garlic: Add it after the vegetables have softened so it does not burn and turn bitter
• Low sodium chicken broth: Starting with less salt lets you control the final seasoning perfectly
• Wide egg noodles: They hold up beautifully in hot broth and have just the right texture for a comforting soup
• Bay leaf: It quietly deepens the flavor while simmering
• Dried thyme: Adds an earthy warmth that pairs perfectly with chicken
• Fresh parsley: Stir it in at the end for bright color and fresh flavor

Instructions

Build the flavor base:

Warm olive oil in a large pot over medium heat then add onions carrots and celery. Cook for 4 to 5 minutes stirring occasionally until the vegetables soften and the kitchen starts to smell wonderful.

Add the aromatic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant. Watch closely because garlic can turn bitter if it browns too much.

Simmer the chicken:

Add whole chicken breasts to the pot along with broth bay leaf thyme salt and pepper. Bring everything to a boil then reduce heat and let it simmer uncovered for 15 to 20 minutes until the chicken is completely cooked through.

Shred and return:

Lift the chicken out of the pot and use two forks to shred it into bite sized pieces. Return the shredded chicken back to the simmering broth.

Cook the noodles:

Add egg noodles to the pot and simmer for 7 to 8 minutes until they are tender. Stir occasionally to keep them from sticking together.

Finish with freshness:

Stir in fresh parsley then taste the broth and adjust the salt or pepper if needed. Remember to remove the bay leaf before serving.

Save Pin

My daughter asked for thirds the first time I made this for her and something about watching her enjoy it made all the chopping and simmering feel worth every minute. Food has a way of becoming memory when shared with the people we love.

Making It Your Own

Sometimes I add a splash of lemon juice right before serving which brightens the entire bowl in the most surprising way. You can also toss in frozen peas or corn during the last few minutes of cooking for extra color and sweetness.

Perfect Pairings

Crusty bread is absolutely mandatory for soaking up every last drop of broth. A simple green salad with vinaigrette cuts through the richness nicely too.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld. It also freezes well for up to 3 months though I recommend freezing it without the noodles and adding fresh ones when reheating.

• Let the soup cool completely before transferring to airtight containers
• Reheat gently over medium low heat adding a splash of broth or water if needed
• Never boil leftover soup as the noodles can become mushy and the chicken tough

Save Pin

There is something profoundly healing about a pot of soup bubbling away on the stove. I hope this recipe brings as much comfort to your table as it has to mine.

Recipe Help & FAQs

→ How long does chicken noodle soup last in the refrigerator?

Stored in an airtight container, it keeps well for 3-4 days. The noodles may absorb some broth, so you might need to add a splash of liquid when reheating.

→ Can I freeze this soup?

Yes, though it's best to freeze without the noodles as they can become mushy. Cook noodles fresh when serving, or slightly undercook them before freezing.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart while it's still warm. This creates tender, bite-sized pieces that absorb the flavorful broth.

→ Can I use rotisserie chicken instead?

Absolutely. Skip the initial simmering step and add shredded rotisserie chicken when you would return the cooked chicken to the pot.

→ How do I make the broth more flavorful?

Using bone-in chicken or adding a splash of lemon juice at the end brightens the flavors. Fresh herbs and quality broth also make a noticeable difference.