Why You’ll Love This Recipe

The homemade broth gives it depth and richness.
It’s hearty yet light—protein, vegetables, and noodles all in one bowl.
Quick enough for a weeknight dinner, but comforting enough for when you’re under the weather.
Easily adaptable: swap noodles, add herbs, or use leftover chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (breast, thighs, or a mix)
Onion
Carrots
Celery
Garlic
Butter or oil
Chicken broth (or stock)
Noodles (e.g. egg noodles, fusilli, or your favorite)
Fresh or dried thyme
Bay leaf (optional)
Salt & pepper
Fresh parsley (for garnish)
Lemon juice (optional, to brighten)

Directions

In a large pot, heat butter or oil over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
Add minced garlic and cook another minute, stirring so it doesn’t burn.
Pour in the chicken broth. Add the chicken pieces. Bring to a simmer. Add thyme and bay leaf (if using). Cover and cook until the chicken is cooked through (about 15‑20 minutes).
Remove the chicken and shred or dice it. Return it to the pot.
Add the noodles and simmer until they are tender (according to package instructions).
Taste and adjust salt and pepper. If desired, stir in a squeeze of lemon juice to brighten the flavors.
Garnish with chopped fresh parsley before serving.

Servings and timing

Servings: about 4–6 bowls
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: ~30‑35 minutes

Storage/Reheating

Store leftover soup in the refrigerator for up to 3–4 days.
Reheat on the stove over medium heat, adding a splash of broth or water if it thickens.
If you plan to freeze, consider cooking the noodles separately so they don’t become mushy. Freeze the broth and chicken, then add fresh noodles when reheating.

Variations

Use chicken thighs for richer flavor and more tender meat.
Add vegetables like peas, corn, spinach, or mushrooms.
Use a mix of herbs — rosemary, oregano, or sage in addition to thyme.
Swap noodles for rice, orzo, or even gluten‑free pasta.
Make it creamy by stirring in some milk or cream toward the end.

FAQs

How do I choose which chicken to use?

You can use boneless breast, thighs, or a combination. Thighs tend to stay more tender. Using bone‑in pieces gives a richer broth.

Can I use leftover cooked chicken?

Yes — simply add it after your broth is ready, then simmer briefly so it warms through without overcooking.

When should I add the noodles?

Add the noodles after the chicken is cooked and shredded. Simmer until they are just tender.

My soup is bland — how can I fix it?

Add more salt or pepper, squeeze in some lemon juice, or stir in extra herbs. A bit of chicken bouillon or umami seasoning can help too.

Can I make this ahead of time?

Yes. Make the soup (without noodles) and refrigerate. Add fresh noodles when reheating and serving.

My noodles became mushy — what went wrong?

They were likely cooked too long or refrigerated in the soup. Cook noodles separately or add them just before serving.

Is this soup healthy?

Generally yes — it’s high in protein and vegetables. You can reduce fat by using lean chicken and limiting added butter.

Can I freeze chicken noodle soup?

Yes — freeze the broth and chicken, but hold off on the noodles until reheating.

Should I remove the bay leaf?

Yes — always discard the bay leaf before serving, as it’s not meant to be eaten.

Conclusion

This Chicken Noodle Soup offers the classic comfort of homemade broth, tender chicken, vibrant vegetables, and comforting noodles in every spoonful. It’s simple, flexible, and deeply satisfying. Serve it on its own or with crusty bread, and enjoy the warmth it brings.