Chicken Noodle Soup

I used to think soup was just something that came in a tin until a snowy Tuesday when the power went out. My kitchen was freezing, but the smell of sautéing onions and celery quickly made it feel like the safest place on earth. There is something profoundly grounding about watching a clear broth turn golden as the chicken simmers. It is the ultimate cure for a bad mood or a runny nose. Now, whenever the wind picks up outside, I instinctively reach for my heavy soup pot.

Last winter, I made a double batch of this for a neighbor who was feeling under the weather. I remember carefully walking the steaming pot across the icy driveway, trying not to spill a single drop of that precious liquid gold. Seeing her face light up at the sight of those thick egg noodles made every minute of chopping carrots worthwhile. Food really is the simplest way we show people we are looking out for them.

Ingredients

• Chicken Breasts: I prefer using fresh breasts diced into small pieces so they cook through quickly and stay tender.
• Onion: A single medium onion provides the foundation for that savory aroma we all love.
• Carrots and Celery: These classic vegetables add both color and a necessary crunch to the bowl.
• Garlic: Mincing the garlic finely allows its flavor to distribute evenly throughout the entire pot of soup.
• Chicken Broth: Using a high quality low sodium broth lets you control the saltiness of your final dish.
• Egg Noodles: These thick noodles are the soul of the soup and give it that unmistakable home cooked feel.
• Dried Herbs: Thyme and parsley bring a subtle earthiness that makes the broth taste like it simmered for hours.
• Olive Oil: This is essential for getting those vegetables soft and sweet before the liquid is added.

Instructions

Softening the vegetables:

Heat the oil and stir the onion, carrots, and celery for about five minutes until they are soft.

Waking up the garlic:

Stir in the minced garlic and let it cook for just a minute until the kitchen smells incredible.

Sealing in the chicken:

Add the diced chicken and cook it until the pieces are no longer pink on the outside.

Building the broth:

Pour in your chicken broth and toss in the bay leaf along with the dried herbs.

Adding the heart:

Bring the pot to a gentle boil before dropping in the egg noodles and simmering until they are tender.

Perfecting the flavor:

Remove the bay leaf and give the soup a final taste to see if it needs more salt or pepper.

Save

One evening, I accidentally added way too much pepper, but my brother claimed it was the best version I had ever made because it cleared his sinuses. We sat at the small kitchen table laughing until our sides ached, dipping crusty bread into the spicy broth.

The Magic of the Mirepoix

Getting the onions and celery just right is the secret to a great soup. I usually take my time with this part, listening to the gentle sizzle as the vegetables release their natural sweetness. If you rush the sautéing, the broth can end up tasting a bit flat and watery.

Choosing Your Noodles

I always go for the widest egg noodles I can find because they remind me of the soups my grandmother used to make. They have a certain weight to them that makes the meal feel much more substantial. If you prefer a lighter soup, you can always swap them for smaller pasta shapes or even rice.

Customizing Your Bowl

This recipe is a flexible canvas that welcomes whatever you have in your refrigerator. Sometimes I toss in a handful of fresh spinach at the very end to give the soup a bright green boost. A little bit of experimentation in the kitchen often leads to the most delicious discoveries.

• Try adding a splash of cream if you want a slightly richer texture.
• Keep an extra cup of broth nearby in case the noodles soak up too much liquid.
• Fresh herbs like dill or rosemary can completely change the personality of the dish.

Save

This soup is more than just a meal, it is a warm hug in a bowl that never fails to comfort. I hope it brings as much warmth to your kitchen as it does to mine.

Recipe Questions & Answers

→ How long does chicken noodle soup take to make?

From prep to bowl, this comforting soup takes about 40 minutes total—just 15 minutes to prepare ingredients and 25 minutes to simmer everything together.

→ Can I use different noodles?

Absolutely. While egg noodles are traditional, you can substitute with gluten-free varieties, rotini, or even rice for a completely grain-free version.

→ What's the best way to store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth, so add a splash of water or broth when reheating.

→ Can I freeze this soup?

Yes, though it's best to freeze without the noodles. Cook noodles fresh when reheating to prevent them from becoming mushy. Freezes well for up to 3 months.

→ How can I add more flavor?

Try using bone-in chicken thighs instead of breasts for richness, or add a splash of lemon juice just before serving. Fresh herbs like rosemary or a Parmesan rind during simmering also deepen flavor.