Chicken and Noodle Soup

There is something deeply restorative about a pot of chicken and noodle soup bubbling away on the stove, especially on those gray afternoons when the world feels like it is moving too fast. My grandmother always said soup was love you could eat, and I find myself returning to that wisdom whenever life gets overwhelming. The way the aromatics fill the kitchen, that gentle promise of something warm and waiting, it all feels like an embrace in bowl form. This particular version became my go-to during a particularly brutal winter, the kind where even stepping outside felt like a personal affront.

I remember making a triple batch of this during my first year of teaching, when half the staff seemed to be battling some mysterious respiratory plague. My tiny apartment kitchen became soup central, and there is something profoundly satisfying about watching people genuinely relax after that first spoonful. One colleague actually asked if I could bottle whatever magic I was putting in the pot. That is the thing about simple food done right, it speaks louder than anything elaborate or fussy.

Ingredients

• 1 ½ lbs bone in skinless chicken thighs or breasts: The bone adds depth to the broth that you simply cannot get from boneless meat, and using thighs ensures the meat stays tender even after simmering
• 8 cups low sodium chicken broth: Starting with low sodium lets you control the salt level completely, which matters because the broth reduces as it simmers
• 1 large yellow onion diced: Yellow onions become sweeter and more mellow when cooked down, unlike red onions which can turn harsh
• 3 medium carrots sliced: Cut them about ¼ inch thick so they cook through but do not turn into complete mush
• 2 celery stalks sliced: Even people who say they hate celery usually do not mind it when it has been properly cooked into soup
• 3 garlic cloves minced: Add the garlic with the other aromatics so it mellows out instead of staying raw and sharp
• 2 bay leaves: These quietly work in the background, adding an almost pine like depth that people notice without being able to identify
• ½ tsp dried thyme: Thyme and chicken are one of those classic pairings that just works every single time
• ¼ tsp dried rosemary: A little goes a long way, and rosemary adds this wonderful earthy note that grounds the lighter herbs
• Salt and freshly ground black pepper: Taste at the end because the broth concentrate plus evaporation changes things dramatically
• 6 oz wide egg noodles: Wide noodles hold up better in soup and feel more substantial than thin ones which can disappear completely
• 2 tbsp fresh parsley chopped: Use flat leaf parsley if you can find it, it has more flavor than the curly stuff
• 1 tbsp fresh lemon juice: This is completely optional but it makes such a difference in lifting up all the other flavors

Instructions

Build the broth base:

Place chicken pieces and broth in a large pot and bring to a gentle boil, skimming off any foam that rises to the surface.

Add the aromatics:

Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.

Shred the chicken:

Remove chicken from the pot and shred using two forks, discarding any bones.

Return to the pot:

Return shredded chicken to the pot, increase heat to medium high, and bring to a gentle boil.

Cook the noodles:

Add egg noodles and cook for 8 to 10 minutes until noodles are tender.

Finish with fresh touches:

Stir in fresh parsley and lemon juice if using, then taste and adjust seasoning as needed before removing bay leaves.

Save

This soup became something of a legend among my friends after I brought some to a potluck during what felt like the longest February in recorded history. People kept asking what made it different, and honestly, I think it was just that I did not rush the process, letting everything simmer properly instead of trying to expedite it.

Making It Your Own

The beauty of this recipe is how forgiving it is while still feeling special. I have made it with just thighs when that is what was on sale, and I have bulked it up with extra vegetables when feeding a crowd.

Getting The Texture Right

The most common mistake is cutting the vegetables too small or too uniformly. Slight irregularities in size mean some pieces will nearly dissolve into the broth while others hold their shape, giving you more interesting texture in every spoonful.

Timing Is Everything

If you are meal prepping this for the week, consider cooking the noodles separately and adding them when you reheat each portion. This prevents them from becoming completely bloated and mushy after a few days in the refrigerator.

• Let the soup cool completely before transferring to storage containers
• The flavors actually improve after a night in the refrigerator
• Freeze portions without noodles for the best results

Save

There is quiet confidence in making something so fundamentally comforting from scratch, knowing exactly what went into every spoonful.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of raw chicken?

Yes, you can substitute rotisserie chicken. Skip the initial simmering step, add the shredded meat during the last 10 minutes of cooking, and adjust the broth quantity if needed.

→ What noodles work best for this soup?

Wide egg noodles are traditional, but you can use any pasta shape. Shell pasta, rotini, or even broken spaghetti pieces work beautifully. For gluten-free options, try rice noodles or gluten-free pasta.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The noodles will absorb more broth as it sits, so you may need to add extra liquid when reheating. For best texture, store noodles separately and add them when serving.

→ Can I freeze this soup?

Freeze without noodles for up to 3 months. Noodles become mushy when frozen and reheated. Cook fresh noodles when you thaw and reheat the soup base.

→ What vegetables can I add or substitute?

Parsnips, turnips, or diced potatoes add heartiness. Spinach or kale can be stirred in during the last few minutes. Green beans or peas also work well. Adjust cooking times accordingly.

→ How can I make the broth more flavorful?

Simmer a Parmesan rind or add a splash of soy sauce for umami. A tablespoon of tomato paste or a dash of Worcestershire sauce also adds depth. Fresh herbs like dill or basil at the end brighten the flavor.