Chicken Noodle Soup

Hey y’all! If you’re craving something warm, cozy, and downright soul-soothing, this Chicken Noodle Soup is the hug-in-a-bowl you need. It’s savory, slurpable, and loaded with tender chicken, springy noodles, and fragrant veggies—perfect for weeknights, sick days, meal prep, or chilly evenings. Let’s get cooking!

Recipe Snapshot: Chicken Noodle Soup at a Glance

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings (about 10–12 cups)

Why You’ll Love This Chicken Noodle Soup

• Comfort in minutes: rich flavor with a simple, weeknight-friendly method.
• Balanced and hearty: tender chicken, silky broth, and bouncy noodles in every spoonful.
• Customizable: swap noodles, herbs, or add veggies without losing the classic vibe.
• Meal-prep magic: reheats beautifully and freezes well for future you.
• Wholesome and satisfying: real ingredients, cozy aromas, and minimal cleanup.

Chicken Noodle Soup Ingredients

• 2 tbsp olive oil
• 1.5 lb (680 g) bone-in, skin-on chicken thighs (about 4–5 thighs)
• 1 medium yellow onion, diced (about 1 cup)
• 3 medium carrots, peeled and sliced (about 1 1/2 cups)
• 3 celery stalks, sliced (about 1 cup)
• 4 garlic cloves, minced
• 8 cups (1.9 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp dried parsley (plus more fresh for garnish)
• 1 1/4 tsp kosher salt, divided (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 6 oz (170 g) wide egg noodles
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (garnish)
• Optional: 1 tsp chicken bouillon paste for extra depth
• Optional finish: 1 tbsp unsalted butter for a silky broth

Step-by-Step: How to Make Chicken Noodle Soup

1) Sear the chicken for flavor (6–8 minutes)

Heat a large Dutch oven over medium-high and add olive oil. Pat the chicken dry and season with 1/2 tsp salt and the pepper. Sear skin-side down 3–4 minutes, flip, and sear 3–4 minutes more until lightly browned. Transfer to a plate.

2) Build the aromatic base (5 minutes)

Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring, until softened and glossy, about 4 minutes. Stir in garlic for 30 seconds until fragrant.

3) Simmer the broth and cook the chicken (20–25 minutes)

Pour in the broth and water; add bay leaf, thyme, dried parsley, and remaining 3/4 tsp salt. Return chicken (and juices) to the pot. Bring to a boil, then reduce to a gentle simmer (about 185–195°F/85–90°C). Simmer 20–25 minutes, until the chicken is cooked through. Safe minimum internal temp for poultry is 165°F, though thighs are extra tender near 175°F.

4) Shred the chicken (5 minutes)

Transfer chicken to a board, discard skin and bones, and shred meat into bite-size pieces. Skim any excess fat from the pot if you like.

5) Cook the noodles (6–8 minutes)

Bring the soup back to a lively simmer. Add egg noodles and cook according to package directions, 6–8 minutes, until pleasantly chewy.

6) Finish and season to perfection (2 minutes)

Return shredded chicken to the pot. Stir in lemon juice, optional butter, and half the fresh parsley. Taste and adjust salt and pepper. Remove bay leaf. Ladle your Chicken Noodle Soup into bowls and garnish with remaining parsley.

Notes for Perfect Chicken Noodle Soup

• For deeper flavor, brown the chicken well and don’t skimp on the veggie sauté—it builds a savory, golden base.
• Want extra body without cream? Simmer uncovered for the last 10 minutes to gently reduce and concentrate the broth. This technique is great for a richer texture; see more soup-building tips from Serious Eats: Serious Eats Chicken Noodle Soup.
• If you prefer super-clear broth, strain through a fine-mesh sieve after simmering the chicken and before adding noodles.

Variations: Twists on Classic Chicken Soup

• Creamy Chicken Noodle: Stir in 1/2 cup heavy cream and 2 tbsp grated Parmesan at the end for a luscious, velvety finish.
• Lemon-Dill Chicken Soup: Add 2 tsp fresh dill and increase lemon juice to 2 tbsp for bright, herbaceous notes.
• Ginger-Garlic Noodle Soup: Add 1 tbsp grated ginger and 2 more garlic cloves; swap egg noodles for thin spaghetti or ramen.

Equipment for Chicken Noodle Soup

• 6–8 quart Dutch oven or large soup pot
• Cutting board and sharp chef’s knife
• Tongs and wooden spoon
• Meat thermometer
• Fine-mesh strainer (optional for clearer broth)

Storage & Reheating Chicken Noodle Soup

Cool completely, then refrigerate in airtight containers for 3–4 days. For best texture, you can store cooked noodles separately and combine when reheating. Reheat gently over medium-low heat until steaming hot (do not let the noodles boil vigorously). Freeze up to 3 months; thaw overnight in the fridge and reheat on the stovetop.

For food safety guidelines on leftovers, see the USDA’s recommendations: USDA Leftovers & Food Safety.

Serving & Pairings for Chicken Noodle Soup

• Crusty bread or buttered toast soldiers for dunking.
• Simple green salad with lemon vinaigrette for a fresh contrast.
• Warm biscuits or garlic knots for extra comfort.
• A crisp, dry white wine (Sauvignon Blanc) or sparkling water with lemon.

Pro Tips for the Best Chicken Noodle Soup

• Season in layers: salt the chicken, the veggies, and the broth lightly as you go to build clean, balanced flavor.
• Mind the noodle timing: cook noodles just to al dente; they’ll continue to soften in hot broth.
• Check doneness, not just time: use a thermometer to ensure safe temps (165°F minimum for poultry). Reference: FoodSafety.gov Safe Temps.

Chicken Noodle Soup FAQ

Can I use boneless, skinless chicken? Yes—use 1.25 lb boneless thighs or breasts. Skip the sear or give a quick 1–2 minute sear per side, then simmer 12–18 minutes (breasts closer to 12–15) until 165°F; shred and proceed.

How do I keep noodles from getting mushy? Cook them separately and add to each bowl just before serving, or undercook by 1 minute when cooking directly in the soup.

Can I make this Chicken Noodle Soup in a slow cooker? Yes—sauté aromatics on the stove first for flavor, then cook on Low 6–7 hours or High 3–4 hours with the chicken and broth. Shred chicken, add noodles on High for 15–20 minutes, and finish with lemon and parsley.