Classic Chicken Noodle Soup

Nothing beats a steaming bowl of homemade Chicken Noodle Soup when you’re craving comfort. Filled with tender chicken, wholesome vegetables, hearty egg noodles, and a flavorful broth, this timeless recipe is simple to make and perfect for chilly evenings, busy weeknights, or whenever you need a satisfying meal.

The combination of carrots, celery, onions, and herbs creates a rich, savory base, while the egg noodles add just the right amount of heartiness. It’s a family favorite that’s both nourishing and delicious.

Ingredients

Ingredient	Quantity
Boneless, skinless chicken breasts or thighs	1 pound
Chicken broth	8 cups
Water	2 cups
Carrots, peeled and sliced	2 medium
Celery stalks, sliced	2
Onion, diced	1 medium
Garlic cloves, minced	3
Bay leaf	1
Dried thyme	1 teaspoon
Dried parsley	1 teaspoon
Salt and pepper	To taste
Egg noodles	2 cups

Instructions

Step 1: Prepare the Chicken

Cut the chicken into bite-sized pieces if using chicken breasts. If using thighs, you can leave them whole or cut them into smaller chunks.

Step 2: Brown the Chicken

Heat a small amount of oil in a large soup pot or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, turning occasionally until lightly browned. Remove the chicken from the pot and set aside.

Step 3: Cook the Vegetables

Add the diced onion, garlic, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.

Step 4: Build the Broth

Pour in the chicken broth and water. Add the bay leaf, thyme, parsley, salt, and pepper. Stir well and bring the mixture to a gentle boil.

Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to blend together.

Step 5: Cook the Noodles

While the soup simmers, prepare the egg noodles according to the package directions in a separate pot. Drain and set aside.

Tip: Cooking the noodles separately helps prevent them from becoming overly soft in the soup.

Step 6: Finish the Soup

Return the chicken to the pot and continue simmering for an additional 10 minutes, or until the chicken is fully cooked and tender.

Remove and discard the bay leaf. Stir in the cooked egg noodles and mix well.

Step 7: Serve

Taste and adjust the seasoning if needed. Ladle the hot soup into bowls and serve immediately.

Serving Suggestions

Enjoy with crusty bread, crackers, or a simple side salad. Leftovers store well in the refrigerator and often taste even better the next day as the flavors continue to develop.

A warm bowl of this classic soup is comfort food at its finest—simple, hearty, and always satisfying.