Chicken Noodle Soup

Chicken noodle soup is the ultimate “everything is going to be fine” meal. It’s cozy, simple, and somehow tastes even better the next day (aka future-you wins).

This version is classic on purpose: tender chicken, soft-but-not-mushy noodles, and a golden broth that tastes like you actually tried. It’s weeknight-friendly, freezer-friendly, and absolutely the move when you want comfort without a ton of effort.

Why You’ll Love This

It’s wholesome and satisfying without being fussy: one big pot, everyday ingredients, and a broth that tastes rich and soothing thanks to a few small techniques (like building flavor with veggies first and seasoning in layers).

Ingredients

2 tablespoons olive oil (or unsalted butter)
1 medium yellow onion, diced
3 carrots, peeled and sliced into coins
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth (low-sodium recommended)
2 cups water (optional, use if your broth is very strong or salty)
1 1/2 pounds boneless, skinless chicken breasts or thighs
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon black pepper, plus more to taste
1 1/2 to 2 teaspoons kosher salt, to taste (start smaller if broth is salty)
6 to 8 ounces egg noodles
2 tablespoons chopped fresh parsley
1 to 2 tablespoons fresh lemon juice (optional but highly recommended)

How to Make It

Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the veggies soften and the onion looks translucent.
Add the garlic and cook for 30 seconds, just until fragrant. Don’t let it brown (garlic goes from cute to bitter fast).
Pour in the chicken broth and the water (if using). Add bay leaves, thyme, pepper, and 1 1/2 teaspoons salt. Stir and bring to a gentle boil.
Add the chicken. Reduce heat to a simmer and cook for 12–18 minutes (breasts) or 18–22 minutes (thighs), until the chicken is cooked through and easy to shred.
Transfer chicken to a cutting board. Shred with two forks (or slice into bite-size pieces if you’re feeling neat). Return chicken to the pot.
Bring the soup back to a gentle boil and add the egg noodles. Cook according to package directions, usually 6–8 minutes, stirring once or twice so they don’t clump.
Turn off the heat. Stir in parsley and lemon juice (if using). Taste and adjust salt and pepper until it hits that “one more spoonful” level.
Remove bay leaves and serve hot. If you want, add extra parsley on top and a squeeze of lemon right before eating.

Tips for the Best Results

Use low-sodium broth so you can control the salt. You can always add more, but you can’t un-salt a soup.
Don’t hard-boil the soup. A gentle simmer keeps the chicken tender and the broth clearer.
Shred the chicken while it’s warm. It pulls apart easier and stays juicy when it goes back into the broth.
Cook noodles just until tender. Overcooked noodles = sponge vibes. If you like firmer noodles, pull the pot off the heat a minute early.
Lemon juice at the end is a cheat code. It brightens everything without making it taste “lemony.”
Want a deeper flavor? Swap 2 cups of broth for 2 cups of homemade stock, or add a Parmesan rind while simmering (remove before serving).

Variations

Rotisserie chicken shortcut: Skip simmering raw chicken. Add 3–4 cups shredded rotisserie chicken after the veggies soften, then simmer 10 minutes before adding noodles.
Creamy chicken noodle: Stir in 1/2 cup heavy cream at the end (low heat) and add an extra pinch of thyme.
Gluten-free: Use gluten-free noodles or rice. Cook separately if the pasta tends to break down.
Extra veggie: Add 2 cups baby spinach or chopped kale in the last 2 minutes of cooking.
Spicy: Add a pinch of red pepper flakes with the garlic, or finish bowls with a little chili oil.
Herby: Add fresh dill with the parsley for a brighter, deli-style vibe.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, keep noodles separate (or expect them to soak up broth). Reheat gently on the stovetop over medium-low heat or microwave in 60-second bursts, adding a splash of broth or water if it thickens.

FAQ

How do I keep the noodles from getting mushy?

Cook the noodles separately and add them to each bowl right before serving. If you’re cooking them in the soup, aim for just-tender and don’t leave the pot simmering afterward.

Can I use cooked chicken instead of raw?

Yes. Add cooked, shredded chicken near the end so it warms through without drying out. Let the broth simmer with the veggies and seasonings first for flavor, then add chicken and noodles.

What’s the best cut of chicken for soup?

Thighs stay extra juicy and forgiving, but breasts work great if you don’t overcook them. Use what you have; the broth and seasonings carry the comfort either way.

Can I freeze chicken noodle soup?

You can, but freeze it without the noodles for the best result. Noodles tend to turn soft after thawing. Freeze broth + chicken + veggies for up to 3 months, then add fresh noodles when reheating.

My soup tastes flat. How do I fix it?

Add salt in small pinches until it tastes more “chicken-y,” then add a squeeze of lemon for brightness. A little extra black pepper or fresh herbs (parsley or dill) can also wake it up fast.