Chicken noodle soup classic

My dad used to make this soup on Sunday afternoons when the kitchen would get cold and the light was starting to fade. He'd stand at the stove with a wooden spoon, tasting as he went, and somehow the whole house would smell like comfort. I never understood why it tasted so good until I made it myself and realized it wasn't just the ingredients—it was the patience, the way he let everything soften together before anything rushed.

I made this for my roommate after she'd had a terrible day at work, and I watched her shoulders relax the moment she took a spoonful. There's something about egg noodles in hot broth that feels like the kitchen is holding you, and that's what I think about whenever I make it now.

Ingredients

• Chicken breasts or thighs: Breasts cook quickly and keep the broth light, but thighs give you deeper, richer flavor if you have time—I've gone both ways depending on my mood.
• Carrots and celery: These two are the backbone of the flavor, and I learned to cut them thick enough to stay distinct in the finished soup rather than dissolving into mush.
• Yellow onion: Diced small so it softens into the background and sweetens the whole pot.
• Garlic: Just enough to whisper its presence without shouting—two cloves is that perfect balance.
• Low-sodium chicken broth: This matters because you're seasoning as you go, and store-bought salt can sneak up on you.
• Wide egg noodles: They have actual substance and catch the broth beautifully, unlike thin noodles that disappear.
• Bay leaf, thyme, black pepper: These three create the backbone of warmth without complicated layering.
• Fresh parsley: A handful stirred in at the end and more as garnish—it brightens everything and reminds you this is still a living dish, not just something from a can.
• Olive oil: Just enough to soften the vegetables without making the soup feel heavy.

Instructions

Build the foundation:

Warm the olive oil in a large pot, then add your diced onion, carrots, and celery. Listen for the gentle sizzle and watch the vegetables soften and turn translucent at the edges—this takes about 4 to 5 minutes and is the smell that makes you know something good is starting.

Wake up the garlic:

Stir in the minced garlic and let it cook for just a minute, until it perfumes the kitchen. This moment is crucial—a minute too long and it turns bitter, so stay close.

Bring the chicken and broth together:

Add your whole chicken breasts, the broth, bay leaf, thyme, salt, and pepper. Bring it to a boil, then drop the heat down and let it simmer gently for 15 to 20 minutes until the chicken is cooked through and tender.

Shred and return:

Fish out the chicken with tongs and set it on a cutting board. Use two forks to shred it into bite-sized pieces, then return it to the pot—this is oddly satisfying and helps the chicken taste more integrated.

Cook the noodles:

Add the egg noodles directly to the simmering broth and let them cook for 7 to 8 minutes until they're tender but still have a tiny bit of resistance. The noodles will absorb flavor from the broth as they cook.

Finish and taste:

Stir in the fresh parsley, remove the bay leaf, and taste everything. You might want a pinch more salt or a crack of pepper—trust your instincts.

Serve with generosity:

Ladle into bowls and add a whisper more parsley on top if you're feeling it.

Save

The first time someone asked for seconds was the moment I stopped thinking of this as just a recipe and started thinking of it as something I could give to people. There's a quiet power in ladling soup into a bowl and handing it to someone who needs it.

Why This Soup Gets Better the Next Day

Refrigerate it overnight and the flavors deepen, the broth becomes richer, and the noodles absorb even more flavor. I've learned to make extra on purpose just for the next day's lunch, when I can reheat a bowl slowly on the stove and add a little fresh parsley as if it's a fresh start. The soup somehow tastes like someone spent way more time on it than they actually did.

Small Changes That Matter

A squeeze of fresh lemon juice at the end opens everything up and balances the richness of the broth. If you want deeper flavor, use bone-in chicken thighs instead of breasts, or add a handful of fresh dill alongside the parsley. Some people swear by a pinch of nutmeg, and they might be right.

Making It Your Own

This recipe is a template, not a rule. I've added frozen peas, diced potatoes, fresh spinach, and even a splash of white wine depending on what I had and how I was feeling. The soul of it stays the same as long as you don't rush the initial vegetables and you taste constantly.

• If you need it gluten-free, swap the egg noodles for gluten-free ones and check your broth for hidden wheat.
• Serve with warm, crusty bread for something to soak up the last of the broth at the bottom of the bowl.
• This freezes beautifully for up to three months, which means you can have warmth ready whenever you need it.

Save

This is the soup I make when I want to feel like someone's taking care of me, or when I want to take care of someone else. It's as simple as that.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts or thighs work well; thighs provide richer flavor if preferred.

→ Can I use a different type of noodle?

Yes, wide egg noodles are traditional, but gluten-free noodles can be substituted for dietary needs.

→ How do I enhance the flavor?

Using bone-in chicken or adding a splash of lemon juice before serving can deepen the flavor profile.

→ What vegetables complement this dish?

Carrots, celery, onions, and fresh parsley provide classic notes; additional veggies like peas or corn work well too.

→ How long should I simmer the soup?

Simmer the chicken in broth for 15–20 minutes until cooked through, then cook noodles for 7–8 minutes until tender.

→ Are there common allergens in this dish?

Egg noodles contain eggs and wheat; check broth and noodle labels for gluten, soy, or dairy if concerned.