I can still remember the smell of my mom’s chicken noodle soup bubbling on the stove when I was a kid. It was the ultimate cure-all for a scratchy throat or a bad mood. This recipe is that memory in a bowl with a warm, comforting hug that makes everything feel a little better.

Recipe Highlights

• Pure Comfort Food: A warm, nostalgic classic.
• Simple Ingredients: Uses basic pantry and fridge staples.
• Easy to Customize: Add your favorite herbs and vegetables.
• Quick to Make: Ready in about 45 minutes for a fast meal.

Why You’ll Love This Classic Chicken Noodle Soup

There is a reason this soup is a classic. It’s simple, nourishing, and just so comforting. This recipe is full of tender chicken, soft vegetables, and a rich, golden broth. It’s perfect for a chilly night, a lazy weekend, or anytime you need a little bit of home in a bowl. It’s a meal that always hits the spot.

What It Tastes Like

This soup tastes like pure, wholesome goodness. The broth is savory and deeply flavorful from the vegetables and chicken. The carrots and celery add a subtle sweetness, while the onions give it a savory base. The chicken is tender, and the noodles are soft and comforting. It’s a clean, simple, and satisfying flavor that feels like a warm hug for your insides.

Ingredients You’ll Need

• Olive oil: A little bit of oil is used to sauté the vegetables and start building the flavor.
• Carrots, celery, and yellow onions: This is the flavor-building team. The French call this “mirepoix,” and it’s the secret to a great-tasting soup. Chop the vegetables into small, even pieces so they cook evenly.
• Garlic: Mince a couple of cloves for a little bit of a savory, pungent kick.
• Dried thyme and bay leaf: These herbs give the soup its classic, earthy flavor. You can use fresh thyme if you have it; just use a few sprigs instead of the dried herb.
• Chicken broth: A good, store-bought chicken broth is perfect for this recipe. I like to use low-sodium so I can control the salt myself.
• Boneless, skinless chicken breasts: These cook right in the soup, which makes them tender and easy to shred. You can also use cooked rotisserie chicken to save time.
• Egg noodles: Wide egg noodles are the classic choice for a reason. They have a great texture and don’t fall apart easily.
• Fresh parsley: A little bit of chopped parsley at the end brightens up the whole soup with its fresh, clean flavor.
• Salt and black pepper: You’ll want to season the soup throughout the cooking process.

Step‑by‑Step Instructions

Sauté the vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, celery, and onions. Cook them for about 8-10 minutes, stirring occasionally, until they start to soften. This step is important because it releases their flavor and creates the base for the soup.

Add the aromatics. Stir in the minced garlic and dried thyme. Cook for another minute, until the garlic is fragrant. Be careful not to let the garlic burn.

Simmer the broth and chicken. Pour in the chicken broth and add the bay leaf. Add the raw chicken breasts to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for about 15-20 minutes. The chicken should be cooked through and no longer pink in the middle.

Shred the chicken. Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and remove the bay leaf.

Cook the noodles. Bring the soup back up to a simmer. Add the egg noodles to the pot and cook for 5-7 minutes, or according to the package directions, until they are tender.

Finish and serve. Turn off the heat. Stir in the chopped fresh parsley. Taste the soup and add salt and pepper as needed. Ladle the hot soup into bowls and serve immediately.

Variations, Additions, And Substitutions

You can make this soup your own. Add a cup of sliced mushrooms or a handful of fresh spinach at the end. For a heartier soup, you could use boneless, skinless chicken thighs instead of breasts. You can also swap the egg noodles for a gluten-free noodle or rice.

Tips for Success

• Don’t overcook the noodles! They will get mushy. Cook them just until tender.
• Use a high-quality broth. The broth is the star of the show.
• Season as you go. Add a pinch of salt when you sauté the vegetables and then adjust at the end.
• Wait to add the noodles. If you are making the soup ahead of time, cook the noodles separately and add them to each bowl right before serving.

What to Serve With This Soup

This soup is a meal in itself, but it loves a good partner. Serve it with some classic saltine crackers for a little crunch. A piece of warm, crusty bread is also perfect for soaking up all the delicious broth. For a simple side, a small salad with a light vinaigrette would be a nice touch.

Storage And Reheating

This soup stores well, but with one important tip: it’s best to store the noodles and the soup separately. This keeps the noodles from getting too soft and mushy in the broth. Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze the broth and chicken for up to 3 months. Just thaw it and cook fresh noodles when you are ready to eat.

Frequently Asked Questions

What kind of noodles do you use for chicken noodle soup?

Wide or medium egg noodles are the classic choice because they hold up well in the broth. You can also use other pasta shapes like rotini, penne, or orzo.

How do I prevent the noodles from getting mushy?

The best way to prevent mushy noodles is to cook them separately from the soup broth, or to add them to the pot right before serving. Noodles will continue to absorb liquid even after the soup is off the heat.

What kind of chicken should I use?

You can use raw boneless skinless chicken breasts or thighs cooked right in the soup. For a shortcut, use shredded rotisserie chicken or leftover cooked chicken.