Homemade Chicken Noodle Soup

I remember the first time I made this homemade chicken noodle soup on a chilly autumn evening, craving something warm and soothing that reminded me of my childhood. The aroma of simmering herbs and tender chicken filled the kitchen, wrapping me in comfort that felt like a warm hug.

One time, unexpected guests arrived just as I was finishing this soup, and the quick warmth it brought to the table turned an ordinary night into a cherished memory.

Ingredients

• Boneless, skinless chicken breasts: I find these cook evenly and shred easily for perfect texture every time
• Carrots and celery: These add a natural sweetness and crunch to balance the rich broth
• Onion and garlic: Essential for building a savory base, their aroma fills the kitchen as you sauté
• Low-sodium chicken broth: Using low sodium lets you control the saltiness to your liking
• Herbs like bay leaf, thyme, and parsley: Fresh or dried, they bring that classic flavor depth that makes this soup comforting
• Egg noodles: These cook quickly and soak up flavor so well—feel free to swap for gluten-free if needed
• Olive oil: Adds a gentle richness during sautéing without overpowering the soup

Instructions

Get Everything Ready:

Gather and prep your vegetables and chicken so you can move through the steps smoothly without rushing.

Sauté the Base:

Heat olive oil in a large pot and add onions, carrots, and celery. Sauté until soft and fragrant, the kitchen will start to smell wonderfully fresh.

Add Garlic:

Stir in minced garlic and cook just a minute until you can smell the sweet warmth it releases.

Simmer the Chicken:

Place the chicken breasts in the pot along with chicken broth, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil then lower to a simmer for 20 minutes; the broth will develop a rich golden hue.

Shred the Chicken:

Remove the chicken and shred it with forks—a satisfying step that makes you feel like a pro in the kitchen.

Finish the Soup:

Return shredded chicken to the pot and add egg noodles. Let it simmer uncovered until noodles are tender, about 8 to 10 minutes.

Season and Serve:

Taste and adjust salt and pepper as needed, discard the bay leaf, and garnish with chopped fresh parsley if you like.

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This soup isn’t just dinner; once, it brought my family together around the table after a tough week, turning simple ingredients into a meal full of love and warmth.

Keeping It Fresh

For the freshest taste, add fresh parsley right before serving. If making ahead, store the noodles separately so they don’t get mushy when reheated.

When You’re Missing Something

Out of fresh herbs? Dried thyme and parsley work beautifully. No fresh garlic? Garlic powder can be a handy substitute in a pinch.

Serving Ideas That Clicked

This soup pairs beautifully with crusty bread to soak up every bit of broth. I’ve even tried it with a squeeze of lemon for a bright twist.

• Don’t forget to save some broth for those next-day soups
• If you like a little spice, a pinch of cayenne can add warmth without overwhelming
• Always taste before adding more salt—you might be surprised how seasoned the broth becomes

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Thanks for cooking along—it’s been fun sharing this cozy recipe with you and I hope it warms your home as much as it does mine.

Recipe Help & Support

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts provide tender meat, but bone-in can add richer flavor if preferred.

→ Can the noodles be substituted?

Yes, whole wheat or gluten-free noodles can be used instead of egg noodles for dietary preferences.

→ How do I avoid the soup becoming too salty?

Use low-sodium broth and add salt gradually, tasting as you cook to achieve the desired seasoning.

→ Are there ways to enhance the flavor further?

Adding a splash of lemon juice before serving or including peas or corn can brighten and enrich the profile.

→ What is the best method to shred the chicken?

Remove cooked chicken breasts and shred with two forks for evenly pulled tender pieces.