Cozy, comforting, and better than anything from a can.
There are certain recipes that just feel like home. Chicken noodle soup is one of them.
Whether it’s a freezing Connecticut winter night (which we know I complain about 😉), or someone in the house is feeling run-down, or I just want something simple and nourishing – this is the soup I make.
It’s not fancy. It’s not complicated. It’s just honest, warm, soothing goodness.
Tender shredded chicken, soft egg noodles, carrots and celery swimming in savory broth with thyme and bay leaf … and that little sprinkle of fresh parsley at the end? Perfection.
Taste this goodness and all is right with the world.
Why You’ll Love This Chicken Noodle Soup
- Simple, wholesome ingredients
- Flexible chicken options (rotisserie for the win!)
- Ready in about 2 hours (less if using pre-cooked chicken)
- Cozy, protein-packed comfort food
- Perfect for meal prep
This is one of those recipes you can tweak a hundred ways and it still turns out beautiful.
Classic Homemade Chicken Noodle Soup
Ingredients
- 2 tbsp olive oil, extra-virgin
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch slices
- 2 celery ribs, halved lengthwise and sliced
- 4 fresh thyme sprigs (or 1.3 tbsp dried)
- 1 bay leaf
- 2 tbsp poultry seasoning
- 2 quarts chicken broth (8 cups)
- 8 ounces dried wide egg noodles
- 1.5 cups cooked chicken, shredded
- salt, to taste
- ground black pepper, to taste
- 1 handful fresh flat-leaf parsley, finely chopped
Instructions
Step 1: Prepare the Chicken (if not using rotisserie*)
Choose One Method:
- Oven Roasted Chicken: Season chicken with salt and pepper. Roast at 350°F for about 50 minutes or until fully cooked. Let cool, then shred.
- Boiled Chicken: Place chicken parts in a pot of water. Bring to a boil and cook about 20 minutes until cooked through. Cool and shred.
- *Rotisserie Chicken: Shred and measure 1½ cups. (Fast, easy, and delicious!)
Step 2: Build the Soup
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add onion, garlic, carrots, celery, thyme, and bay leaf.
- Cook for about 6 minutes, stirring occasionally, until vegetables are softened but not browned.
- Pour in the chicken stock and bring to a boil.
- Stir in shredded chicken. Simmer a few minutes to heat through.
- Season with salt, pepper, and poultry seasoning.
- Add egg noodles and simmer about 5 minutes, or until tender.
- (Important: Always add the noodles at the end. If added too early, they’ll become soft and overcooked.)
- Remove thyme sprigs and bay leaf.
- Sprinkle with fresh parsley before serving.
- Serve hot and enjoy every cozy spoonful!
Notes
Chicken Options
- Rotisserie chicken (my go-to shortcut)
- Roasted chicken thighs (SO flavorful)
- Whole chicken for homemade broth
Broth Choices
- Homemade chicken broth
- Boxed chicken stock (absolutely fine!)
- Chicken bone broth
- Better Than Bouillon (I always have this in my kitchen)
Make It Your Way
- Add more vegetables for a heartier soup
- Add extra broth if you like more sipping liquid
- Reduce noodles if you want fewer carbs
- Add a squeeze of lemon for brightness
You truly can’t mess this up!
There’s something so comforting about a pot of soup quietly simmering on the stove. It reminds me to slow down, to be present, and to appreciate the simple things – good ingredients, a warm kitchen, and the people who gather around my table. This is the kind of meal that doesn’t need much fuss. Just a ladle, a bowl, and a little gratitude.
