Homemade Chicken Noodle Soup

Nothing screams “comfort food” like a big, steaming bowl of homemade chicken noodle soup. I can still remember my mom ladling out this golden broth, filled with tender chicken, slippery noodles, and just the right hint of herbs—there’s something about the smell alone that feels like a warm hug. Over the years, I’ve tweaked her recipe to make it just right for busy weeknights or lazy weekends. This soup isn’t just about flavor; it’s about that cozy feeling when you take your first spoonful and know everything’s going to be okay. Trust me, once you try this version, your kitchen will smell like a little slice of home and you’ll want to curl up with a blanket and a good book right afterward.

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

1 whole chicken (about 3-4 lbs) or 2 lbs boneless, skinless chicken breasts/thighs
10 cups low-sodium chicken broth
3 large carrots, peeled and sliced into thin coins
3 celery stalks, sliced
1 large onion, diced
3 cloves garlic, minced
8 oz egg noodles
2 tbsp olive oil or butter
1 tsp dried thyme
1 tsp dried parsley (plus fresh for garnish if desired)
Salt and freshly ground black pepper, to taste
Optional: 1 bay leaf

How I Make It

Step 1:

Start by heating the olive oil or butter in a large pot over medium heat. Toss in the onion, carrots, and celery, stirring occasionally until the onion turns translucent and the veggies soften—about 5-7 minutes. The smell at this point is already halfway to delicious!

Step 2:

Add the garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn. Then pour in the chicken broth and add the whole chicken (if using breasts or thighs, add them now instead). Throw in the thyme, parsley, and the optional bay leaf. Bring everything to a gentle simmer.

Step 3:

Let the chicken poach in the simmering broth for about 30-35 minutes or until fully cooked (internal temperature for chicken should reach 165°F). If you used a whole chicken, carefully remove it from the pot and let it cool slightly while you move onto the next step.

Step 4:

While the chicken rests, taste the broth and season with salt and pepper to your liking. Then add the egg noodles and cook for 6-8 minutes until tender but still with a slight bite—be careful not to overcook or they’ll get mushy.

Step 5:

Shred the chicken into bite-sized pieces, discarding skin and bones if using a whole bird, then return the meat to the pot. Stir everything together and warm through for a couple of minutes.

Step 6:

Remove the bay leaf, give your soup one last stir, and ladle it into bowls. Sprinkle with fresh parsley for a pop of color and fresh flavor if you like. Serve hot and enjoy!

Variations & Tips

Swap egg noodles for gluten-free or whole wheat pasta to fit dietary needs.
Add a squeeze of fresh lemon juice right before serving to brighten flavors.
Use leftover roast chicken instead of poaching raw meat for speed.
For extra veggies, toss in some chopped spinach or peas during the last few minutes.
If your soup tastes bland, a splash of soy sauce or a pinch of smoked paprika can add depth.

How I Like to Serve It

This chicken noodle soup is perfect on a chilly fall evening, paired with crusty homemade bread and a simple green salad. It also shines as a restorative lunch on those days when you need something soothing and nourishing. During winter, I love serving it with a side of buttery garlic toast for extra warmth!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove to keep noodles from becoming mushy; add a little broth if it thickens too much.

Closing: This recipe always feels like a gentle, flavorful hug that you can keep coming back to again and again.