Chicken and Noodle Soup

There was this one February when everything in my life felt chaotic, and I found myself standing in my kitchen at 10 PM determined to make soup from scratch. The house was silent except for the refrigerator humming, and as I dropped those chicken thighs into the simmering broth, something about the rhythm of it settled my nerves. Now whenever I see steam rising from a soup pot, I am transported back to that quiet, healing night when a simple recipe taught me that comfort really can simmer on the stove.

Last winter, my sister came over after a terrible week at work, and I made a double batch. We sat at the counter with our bowls, watching snowflakes dust the window, and she looked up after her third spoonful and said this was exactly what she did not know she needed. Now she calls it therapy soup whenever she asks for the recipe.

Ingredients

• Chicken thighs or breasts: Bone-in pieces make all the difference here, slowly releasing their flavor into the broth while staying tender enough to shred beautifully later
• Low-sodium chicken broth: Using unsalted or low sodium gives you complete control over the seasoning since the chicken will add its own salt as it cooks
• Yellow onion: This becomes the backbone of flavor, sweetening as it simmers and creating that comforting aroma that fills the whole house
• Carrots and celery: Classic for a reason, they hold up perfectly during cooking and add that familiar sweetness and crunch
• Garlic cloves: Minced fresh gives you that mellow roasted garlic flavor rather than harsh raw bite
• Bay leaves and dried herbs: Thyme and rosemary work together to create those familiar cozy notes that say homemade soup
• Wide egg noodles: These soak up just enough broth while maintaining their texture, becoming tender little ribbons throughout the soup
• Fresh parsley: Added at the very end, it brings a bright fresh note that cuts through the richness
• Lemon juice: The secret ingredient that wakes up all the flavors and makes the soup taste vibrant instead of heavy

Instructions

Start the base:

Place your chicken pieces and broth in a large pot, bring it to a gentle bubble, and use a spoon to skim off any foam that floats to the top, which keeps your broth clear and clean tasting.

Add the aromatics:

Toss in your onions, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper, then turn down the heat, cover it up, and let everything simmer together for 25 to 30 minutes until the chicken is cooked through.

Shred the chicken:

Lift the chicken pieces out of the pot, use two forks to pull the meat apart into satisfying shreds, and discard any bones before returning the meat back to the broth.

Cook the noodles:

Turn the heat back up to medium high until you see gentle bubbles, stir in your egg noodles, and let them cook for 8 to 10 minutes until they are perfectly tender.

Finish with brightness:

Stir in fresh parsley and that splash of lemon juice, taste the soup, and add more salt or pepper until it sings, then fish out the bay leaves before serving.

Save

This soup has become my go-to for sick days, bad days, and days when I just need my kitchen to smell like home. There is something almost magical about watching it come together, starting with raw ingredients and ending with something that feels like a hug in a bowl.

Making It Your Own

Over the years I have learned that this recipe welcomes changes happily. Sometimes I throw in a handful of spinach during the last few minutes of cooking, or I will add a pinch of red pepper flakes if I want something that warms you from the inside out. My neighbor adds parsnips instead of carrots, and my mother in law swears by a splash of white wine when she first starts the broth.

The Leftover Situation

This soup actually tastes better the next day, which is lucky because it never lasts long in my house. The flavors have time to marry and deepen overnight, creating that rich, cohesive taste that only comes from patience. I always make a full batch even when it is just me, knowing future me will be grateful.

Serving Suggestions

A warm slice of crusty bread for dipping is practically mandatory, though I have served it alongside a simple green salad when I want to pretend I am being balanced. On really cold nights, a grilled cheese sandwich cut into triangles makes this feel like the ultimate comfort meal. The soup freezes beautifully too, so do not hesitate to portion some into containers for those nights when cooking feels impossible.

• Let leftover soup cool completely before freezing, and leave some space in the container since liquids expand
• If you know you are freezing portions, slightly undercook the noodles since they will finish cooking when you reheat the soup
• When reheating, add a splash of water or broth if it has thickened too much overnight

Save

There is nothing quite like standing over the stove, watching steam curl up from the pot, and knowing that in about an hour you will have created something that nourishes more than just hunger.

Recipe FAQs

→ How long does the soup need to simmer?

Simmer the vegetables and chicken for 25–30 minutes until the chicken is fully cooked and vegetables are tender. The noodles then cook for 8–10 minutes until soft.

→ Can I make this ahead of time?

Yes, prepare the soup up to 2 days in advance. Store noodles separately if possible to prevent them from becoming too soft, and add fresh parsley and lemon juice just before serving.

→ What can I use instead of egg noodles?

Try gluten-free noodles, rice, or pasta shapes like rotini or shells. For whole grain options, use whole wheat egg noodles or consider diced potatoes for a hearty twist.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for 3–4 days. The broth may thicken as it sits—add a splash of water or broth when reheating to restore consistency.

→ Can I freeze this soup?

Freeze without noodles for best results—add fresh noodles when reheating. If freezing with noodles, they'll soften but remain edible. Store in freezer-safe containers for up to 3 months.

→ What sides pair well with this soup?

Crusty bread, buttery crackers, or a simple green salad complement the savory broth. For a heartier meal, serve with grilled cheese sandwiches or cornbread.