Chicken and Noodle Soup

The steam hitting my glasses as I lifted the lid was the first sign that something magical was happening in that pot. My grandmother used to make chicken soup whenever anyone in the family felt under the weather, but it was never about following a strict recipe. It was about letting the broth simmer until the house smelled like comfort itself, then adding whatever vegetables needed using up from the crisper drawer. This version came together on a particularly rainy Tuesday when I needed something to warm both body and spirit.

Last winter, my neighbor came down with a terrible flu, so I made a double batch of this soup and carried it over in Mason jars. She texted me two days later saying it was the first thing she had genuinely enjoyed eating in a week. There is something profoundly nourishing about homemade chicken soup that goes beyond just nutrition.

Ingredients

• Chicken thighs or breasts: Bone-in pieces create a much richer broth than boneless meat, and the skin adds essential fat for body
• Chicken broth: Low-sodium gives you control over the final seasoning, and using high-quality broth makes a noticeable difference
• Yellow onion: Diced small so it nearly dissolves into the broth, providing a sweet foundation
• Carrots and celery: Sliced into uniform rounds ensures they cook evenly and maintain a pleasant texture
• Garlic cloves: Minced fresh garlic adds aromatic warmth that permeates the entire soup
• Bay leaves and herbs: Dried thyme and rosemary work beautifully together, with bay leaves adding that classic soup flavor
• Egg noodles: Wide noodles hold up better in hot broth and provide satisfying substance
• Fresh parsley and lemon juice: These finishing touches brighten the rich flavors and add color to the bowl

Instructions

Build the broth base:

Place the chicken pieces and broth in a large pot, bringing it to a gentle boil while skimming any foam that rises to the top for a clearer soup

Add the vegetables and aromatics:

Toss in the onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper, then reduce heat to a simmer, cover, and cook for 25 to 30 minutes until the chicken is fully cooked through

Shred the chicken:

Remove the chicken from the pot and use two forks to pull the meat into tender shreds, discarding any bones and returning the meat to the simmering broth

Cook the noodles:

Increase heat to medium-high, bring the soup to a gentle boil, add the egg noodles, and cook for 8 to 10 minutes until they are perfectly tender

Finish with brightness:

Stir in the fresh parsley and lemon juice if using, taste the broth, and adjust the seasoning before removing the bay leaves and serving hot

Save

This soup has become my go-to gift for new parents and sick friends because it freezes beautifully and tastes even better the next day. Something about letting those flavors meld overnight transforms it from good to absolutely incredible.

Making It Your Own

I have discovered that adding a handful of fresh spinach in the last two minutes of cooking adds nutrition without changing the classic flavor profile. Sometimes I will toss in aParmesan rind while the broth simmers for an extra savory kick.

The Perfect Bread Pairing

A crusty sourdough loaf is ideal for soaking up every last drop of broth, but buttery dinner rolls work beautifully too. The key is having something substantial to dip into the bowl between spoonfuls of soup.

Storage and Make-Ahead Tips

This soup keeps well in the refrigerator for up to four days and freezes for three months, though I recommend freezing the noodles separately to prevent them from becoming mushy. When reheating, add a splash of water if the broth has thickened too much.

• Cool the soup completely before transferring to airtight containers to prevent bacterial growth
• Label frozen containers with the date so you can enjoy them at their best quality
• Thaw frozen soup in the refrigerator overnight rather than on the counter for food safety

Save

There is honest medicine in a bowl of homemade chicken soup, and this version has healed more than just colds in my house over the years. Sometimes the oldest remedies really are the best ones.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. The flavors actually improve after sitting in the refrigerator for a day or two. Just store the noodles separately if possible to prevent them from becoming too soft.

→ What's the best cut of chicken to use?

Bone-in, skinless thighs are ideal as they add richness to the broth. Breasts work well too. Using a combination of both gives you the best flavor and texture balance.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. For best results, freeze without the noodles and add fresh noodles when reheating to maintain their texture.

→ How do I make it gluten-free?

Simply replace the egg noodles with your favorite gluten-free pasta variety. Rice noodles or quinoa pasta work particularly well in this preparation.

→ What can I add for extra flavor?

A splash of lemon juice at the end brightens everything beautifully. Fresh herbs like parsley or dill, a pinch of red pepper flakes, or even some baby spinach added in the last few minutes work wonderfully.

→ Why should I skim the foam?

Skimming removes impurities and proteins released during cooking, resulting in a clearer, cleaner-tasting broth with a more professional appearance.