Chicken noodle soup is the ultimate comfort food, known for its healing qualities and its ability to bring warmth on a cold day. This classic recipe uses simple ingredients, yet it delivers a rich, flavorful broth filled with tender chicken, vegetables, and soft noodles. Whether you’re nursing a cold or simply craving something hearty, this soup will soothe your soul and fill you up. The combination of aromatic herbs, garlic, and fresh vegetables in the broth adds depth and richness, while the addition of lemon wedges provides a delightful citrusy brightness to the soup.

Homemade chicken noodle soup is surprisingly easy to make, and the result is far superior to anything you could get from a can. The natural flavors from the chicken, combined with the savory broth and crunchy vegetables, create a nourishing dish that’s perfect for any occasion. You can even customize it with your favorite vegetables or adjust the seasonings to make it just right. Whether you’re preparing it for a cozy family dinner or a hearty lunch, this soup is guaranteed to become a staple in your kitchen.

Why You’ll Love This Recipe

This homemade chicken noodle soup is packed with comforting flavors and wholesome ingredients. It’s a great way to use up leftover chicken or a whole chicken, and it delivers a hearty, satisfying meal with minimal effort. The broth is the star of the show, made from scratch with low-sodium chicken broth, fresh thyme, bay leaves, and garlic, creating a savory and aromatic base. The tender pieces of chicken and soft noodles bring everything together for a meal that’s both filling and nutritious. You can enjoy this soup as a main dish or pair it with a side salad or bread for a complete meal. It’s the perfect antidote for cold weather or when you’re feeling under the weather, but it’s tasty enough to enjoy year-round.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low-sodium chicken broth (12 cups for a brothier soup)
4 thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
10 ounces carba-nada noodles (low carb noodles), or use regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Variations

Vegetable Additions: Feel free to add other vegetables like parsnips, peas, or corn for added flavor and nutrition.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little heat.
Herb Variations: If you don’t have fresh thyme, you can use rosemary or sage. You can also add a sprig of parsley for a fresh flavor boost.
Low-Carb Option: You can substitute the noodles with spiralized zucchini or cauliflower rice for a low-carb version.
Shredded Chicken: For a different texture, after cooking the chicken breasts, shred the meat instead of leaving it in large pieces.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Add Broth and Seasonings

Add the chicken broth to the pot, followed by the thyme sprigs, bay leaves, salt, and black pepper. Stir to combine. Bring the mixture to a simmer over medium-high heat.

Step 3: Cook the Chicken

Add the bone-in chicken breasts to the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 4: Remove the Chicken

Once the chicken is fully cooked, remove the breasts from the soup and set them aside to cool for a few minutes. Discard the bay leaves and thyme sprigs. Shred or chop the chicken into bite-sized pieces.

Step 5: Add the Noodles

Return the shredded chicken to the pot. Bring the soup back to a simmer and add the noodles. Cook for 7-10 minutes, or until the noodles are tender. If you’re using low-carb noodles like carba-nada, check the package instructions for cooking time, as it may differ from regular egg noodles.

Step 6: Final Adjustments

Taste the soup and adjust the seasoning with more salt and pepper if needed. If you want a more flavorful broth, add a little extra thyme or a squeeze of lemon juice for a fresh twist.

Step 7: Serve and Garnish

Once the noodles are tender and the soup is flavorful, ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side. A squeeze of lemon will add a refreshing, zesty touch to the soup.

Tips for Making the Recipe

For a Richer Broth: Use bone-in chicken breasts, as they add more flavor to the broth during the cooking process. You can also use a whole chicken for an even more flavorful base.
Don’t Overcook the Noodles: If you’re using regular egg noodles, be sure not to overcook them in the soup. They should be al dente, as they will continue to soften as they sit in the hot broth.
Store Leftovers Properly: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. Be aware that the noodles will continue to absorb liquid, so you may need to add a little more broth when reheating.
Freezing Tip: If you plan to freeze the soup, it’s best to freeze the broth and chicken separately from the noodles. The noodles can become mushy when frozen and thawed.
Herb Infusion: For more aromatic flavor, tie the thyme sprigs in a piece of cheesecloth before adding them to the broth. This makes it easier to remove them later.

How to Serve

Chicken noodle soup is comforting on its own, but you can pair it with a variety of sides for a well-rounded meal. Serve it with a side of warm, crusty bread for dipping, or a simple salad with a light vinaigrette for added freshness. You can also enjoy it with a grilled cheese sandwich for a classic combination. The addition of lemon wedges adds a nice zesty contrast to the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken noodle soup in an airtight container in the fridge for up to 3 days. The soup can be reheated on the stove over low heat. If the noodles have absorbed too much of the broth, you may need to add more chicken broth or water to reach your desired consistency.

Freezing

If you want to freeze the soup, it’s best to store the chicken and broth separately from the noodles. The noodles may become mushy when frozen and thawed, so freezing the broth and chicken together ensures the soup maintains its best texture. The soup can be frozen for up to 3 months.

Reheating

To reheat the soup, warm it on the stove over low to medium heat, stirring occasionally. Add extra broth or water as needed if the soup has thickened too much during storage.

FAQs

1. Can I use boneless, skinless chicken breasts?

Yes, you can use boneless, skinless chicken breasts, but bone-in breasts add more flavor to the broth. You may need to adjust the cooking time accordingly.

2. Can I make this soup in a slow cooker?

Yes, you can prepare this soup in a slow cooker. Cook the vegetables, broth, chicken, and seasonings on low for 4-6 hours, or until the chicken is tender. Shred the chicken and add the noodles during the last 30 minutes of cooking.

3. Can I use a different type of pasta?

Yes, you can substitute the noodles with any pasta you prefer, such as rotini, shells, or small penne. Adjust the cooking time based on the type of pasta used.

4. How do I make this soup gluten-free?

Use gluten-free noodles or zucchini noodles as a substitute for regular egg noodles. Ensure that your chicken broth is also gluten-free.

5. How can I add more flavor to the soup?

For more flavor, you can add extra herbs like rosemary, sage, or even a splash of white wine to the broth. A squeeze of lemon juice at the end also brightens the soup.

6. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It actually tastes even better the next day after the flavors have had time to meld.

7. Can I freeze this soup?

Yes, you can freeze the soup. However, it’s best to freeze the broth and chicken separately from the noodles, as the noodles may become mushy when frozen and thawed.

8. How do I reheat leftover soup?

To reheat leftover soup, heat it gently on the stove over low heat. Add extra broth or water if needed to bring the soup back to its desired consistency.

9. Can I use rotisserie chicken?

Yes, you can use rotisserie chicken for a quicker version of this soup. Just shred the chicken and add it to the broth after the vegetables have cooked.

10. How can I make this soup spicy?

To add some spice, consider adding red pepper flakes, a chopped jalapeño, or hot sauce to the broth.

Conclusion

Chicken noodle soup is the perfect comfort food that’s easy to make and full of flavor. Whether you’re craving something to warm you up on a chilly day or you want a healthy, filling meal, this recipe checks all the boxes. With tender chicken, flavorful broth, and soft noodles, it’s a classic that never disappoints. Plus, it’s versatile enough to customize with different vegetables, herbs, and seasonings to suit your taste. This homemade version is a step up from canned soup, and once you try it, you’ll never go back!