A steaming bowl of homemade chicken & noodle soup recipe that’s hearty, easy, and downright delicious—perfect for cozy nights or when you need a little pick-me-up.
I started making this classic comfort food when my kids were little, and it quickly became our go-to on chilly evenings. What makes this chicken & noodle soup recipe special is the tender, shredded chicken paired with pillowy homemade egg noodles, all simmered in a savory broth loaded with veggies. It’s one-pot simplicity at its best—no fuss, just real, nourishing flavor. Whether you’re chasing away sniffles or craving a warm hug in a bowl, this recipe has you covered.
Why You’ll Love This Recipe
• One-pot wonder—fewer dishes, more time to relax
• Ready in about an hour—weeknight hero
• Kid-approved tastes—mild, soothing flavors
• Flexible ingredients—use what’s in your fridge
• Freezer-friendly—make a big batch for later
• Nutritious veggies—carrots, celery, onion
• Lean protein—tender shredded chicken
• Homemade noodles—soft, chewy texture
• Easy swaps—gluten-free, low-sodium options
Ingredients
• 2 tablespoons olive oil (extra virgin for best flavor)
• 1 medium yellow onion, finely chopped
• 3 large carrots, peeled and sliced on the diagonal
• 3 celery stalks, sliced (or swap in fennel for a licorice twist)
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (homemade or store-bought)
• 1 pound boneless, skinless chicken thighs (or breasts), cut into 2-inch pieces
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1 bay leaf
• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 large eggs, beaten
• ½ cup whole milk (or dairy-free milk)
• 2 teaspoons chopped fresh parsley, plus extra for garnish
Tips:
- Choose firm, bright carrots for sweetness.
- If you go store-bought broth, grab a brand with simple labels (imagine looking for 4 ingredients or fewer).
- Pat chicken pieces dry before browning for better flavor.
Directions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. When it shimmers, add onion, carrots, and celery. Sauté until veggies soften—about 5 minutes—stirring now and then so nothing sticks.
2. Stir in the garlic and cook 30 seconds, just until fragrant; don’t let it brown.
3. Pour in chicken broth, then nestle the chicken pieces into the liquid. Season with salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then lower heat to maintain a simmer. Cover and cook 20 minutes until chicken is juicy and cooked through.
4. While the soup simmers, make your noodles: whisk flour, eggs, milk, and a pinch of salt into a soft dough. Dust a board with flour, roll the dough thin (about 1/8 inch), then cut into ¼-inch strips. If you want ultra-quick noodles, grab a can of refrigerated dough and slice to size.
5. Remove chicken to a cutting board. Shred with two forks or your fingers (it’s therapeutic!). Discard the bay leaf.
6. Increase the heat to medium-high and carefully slide noodles into the simmering broth. Stir gently so they don’t clump. Cook uncovered 5–7 minutes until tender.
7. Return shredded chicken to the pot, sprinkle in parsley, and give a final taste—adjust salt and pepper. A squeeze of lemon brightens things up here if you’re feeling fancy.
8. Ladle into bowls, garnish with extra parsley, and serve warm. Don’t forget crusty bread for dunking.
Servings & Timing
Yields: 6 generous servings
Prep Time: 15 minutes (including noodle-making)
Cook Time: 40 minutes (20 minutes chicken, 7 minutes noodles)
Total Time: About 1 hour
Variations
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce.
• Creamy Twist: Swirl in ¼ cup heavy cream or coconut milk at the end.
• Herb Garden: Add fresh dill or tarragon instead of parsley.
• Veggie Boost: Toss in diced zucchini, peas, or corn for color.
• Whole-Grain Swap: Use whole-wheat or spelt noodles for extra fiber.
• Turkey Swap: Substitute shredded turkey for a post-holiday spin.
Storage & Reheating
Fridge: Store in airtight containers up to 4 days—noodle size may shrink but flavor stays marvelous.
Freezer: Freeze soup (without noodles) in freezer-safe bags or containers up to 3 months. Thaw overnight in fridge.
Reheat: Gently warm on stove over low heat, adding extra broth or water if too thick; cook fresh noodles separately and stir in just before serving.
Make-Ahead: Prepare soup base and chicken a day ahead. Keep dough chilled, roll and cut noodles just before cooking.
Notes
I learned that dropping homemade noodles into a still-boiling broth makes them break apart. A gentler simmer keeps them intact. If your broth gets cloudy, skim off foam early on or strain through a fine sieve. For extra depth, roast chicken pieces in a 400°F oven with olive oil and salt before adding to the pot. It’s a tiny extra step, but it gives a deeper, roasted flavor.
FAQs
Q: Can I use store-bought rotisserie chicken?
A: Absolutely—toss in shredded rotisserie meat in the last 7 minutes of cooking for a shortcut.
Q: How do I keep noodles from getting mushy?
A: Cook noodles just until al dente and don’t let the soup boil rapidly once they hit the pot.
Q: Can I make this vegetarian?
A: Swap veggie broth for chicken broth and add firm tofu or white beans for protein.
Q: Is it okay to freeze noodles in the soup?
A: Noodles soak up liquid and get soft if frozen in soup—freeze the broth and chicken only, then cook fresh noodles when serving.
Q: What’s the best way to shred chicken?
A: Two forks work, but I sometimes use my stand mixer’s paddle on low for 10 seconds—fast and even!
Q: Can I add rice instead of noodles?
A: Sure—use ¾ cup rinsed long-grain rice, adding it to the simmering broth for 15–20 minutes until tender.
Q: How do I make broth taste richer?
A: Sauté a small piece of parmesan rind in the broth or stir in a teaspoon of miso paste off heat.
Q: Any tips for extra flavor?
A: A splash of white wine before adding broth, or a sprinkle of crushed fennel seeds, gives a subtle lift.
Conclusion
This Chicken & Noodle Soup Recipe brings together tender chicken, soft noodles, and vibrant veggies in a hug-worthy bowl that’s both nourishing and soul-soothing. Give it a try on your next cozy night in, and let me know how it turned out! If you love this one-pot wonder, you might also enjoy my Homemade Vegetable Broth or Classic Beef Stew—just click around and stay inspired in the kitchen.
Chicken & Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil extra virgin for best flavor
- 1 medium yellow onion finely chopped
- 3 large carrots peeled and sliced on the diagonal
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth homemade or store-bought
- 1 pound chicken thighs boneless, skinless, cut into 2-inch pieces
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon dried thyme or 1 teaspoon fresh, chopped
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 large eggs beaten
- 1/2 cup milk whole or dairy-free
- 2 teaspoons parsley chopped fresh, plus extra for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Sauté until veggies soften—about 5 minutes.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Pour in chicken broth, then nestle the chicken pieces into the liquid. Season with salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then lower heat to simmer.
- Whisk flour, eggs, milk, and a pinch of salt into a soft dough. Roll the dough thin, then cut into strips.
- Remove chicken to a cutting board. Shred with two forks or your fingers. Discard the bay leaf.
- Slide noodles into the simmering broth. Cook uncovered until tender.
- Return shredded chicken to the pot, sprinkle in parsley, and adjust salt and pepper to taste.
- Ladle into bowls, garnish with extra parsley, and serve warm. Enjoy with crusty bread.
