Chicken Noodle Soup Recipe

There’s something about homemade chicken noodle soup that feels like a warm hug in a bowl. It’s the kind of dish that whispers comfort, especially when you’re under the weather or just need a bit of nostalgia to settle your mind. Every spoonful is a reminder of simple joys—familiar, honest, and just a little messy in a good way.

I’ve always turned to this soup during times of stress or recovery. It’s not fancy; it’s about the slow simmer, the smell of chicken and herbs filling the kitchen, and that satisfying glide of noodles against your spoon. It’s a recipe that’s been handed down, tweaked, and loved, each bowl carrying a bit of history and warmth.

Focusing on the nostalgic power of homemade chicken noodle soup as a comfort food that heals both body and soul, especially in times of stress or recovery.

The story behind this recipe

• This recipe came from a forgotten notebook, scribbled during a cold winter when I needed comfort more than anything. The smell of simmering chicken, garlic, and herbs always takes me back to my grandma’s kitchen, where she’d toss everything into her old pot without fuss. It’s like capturing a moment in time, one spoonful at a time.
• I remember the chaos of family dinners, everyone fighting for the last noodle, laughter spilling over steaming bowls. Over the years, I’ve tweaked it here and there—more carrots, less salt, a splash of lemon—but the core remains the same: simple ingredients, honest flavors, and a little bit of nostalgia.
• heading: The story behind this recipe

Ingredient breakdown: key components

• Chicken: I prefer bone-in, skin-on for richer flavor and moist meat—once simmered, the skin adds a lovely depth; you can swap with boneless, skinless, but expect a slightly lighter broth.
• Carrots: I like them sliced thick so they hold their shape but still melt a bit in the broth—if you want more sweetness, toss in a few extra; for a milder taste, reduce slightly.
• Onion: I tend to use yellow onion for that mellow, sweet aroma that develops as it cooks—skip if you’re sensitive to onion flavor, but it really anchors the broth.
• Celery: I chop it small enough to soften quickly but leave some crunch—if you dislike its grassy note, slice thinner or reduce quantity.
• Egg Noodles: I go for wide, hearty noodles because they soak up the broth and add texture—if you prefer a lighter dish, use thinner or fewer noodles; cook just until tender for the best bite.
• Herbs: I use thyme and parsley, fresh if possible, because they brighten the broth—dried works in a pinch, just add a little earlier for flavor to bloom.
• Broth: I lean toward homemade or good quality store-bought—look for one with a rich, meaty aroma and clear appearance; if your broth is bland, a splash of soy or fish sauce can boost umami.

Spotlight on key ingredients

Chicken:

• I prefer bone-in, skin-on for richer flavor and moist meat—once simmered, the skin adds a lovely depth; you can swap with boneless, skinless, but expect a slightly lighter broth.
• Carrots: I like them sliced thick so they hold their shape but still melt a bit in the broth—if you want more sweetness, toss in a few extra; for a milder taste, reduce slightly.
• Onion: I tend to use yellow onion for that mellow, sweet aroma that develops as it cooks—skip if you’re sensitive to onion flavor, but it really anchors the broth.

Egg Noodles & Herbs:

• Egg Noodles: I go for wide, hearty noodles because they soak up the broth and add texture—if you prefer a lighter dish, use thinner or fewer noodles; cook just until tender for the best bite.
• Herbs: I use thyme and parsley, fresh if possible, because they brighten the broth—dried works in a pinch, just add a little earlier for flavor to bloom.

Notes for ingredient swaps

• Dairy-Free: Use coconut milk instead of cream for a rich, slightly sweet flavor that complements the broth. Expect a change in creaminess and a subtle coconut aroma.
• Gluten-Free: Swap regular egg noodles for rice noodles or gluten-free pasta. They cook faster and have a lighter texture, but may absorb more broth, so adjust liquid accordingly.
• Low-Sodium: Choose low-sodium broth and skip added salt. You might need to season more at the end, but the soup will stay delicately flavored.
• Vegetarian: Replace chicken with hearty mushrooms like shiitake or portobello. They bring umami and a meaty texture, especially when sautéed beforehand.
• Fresh Herbs: Use fresh thyme and parsley for a vibrant, bright flavor. Dried herbs work in a pinch but lack the same punch, so add more to compensate.
• Noodles: Switch to zucchini noodles for a lighter, vegetable-forward version. They cook quickly and add a refreshing crunch—don’t overdo it to keep texture.
• Broth: Use homemade veggie broth or store-bought vegetable broth for a vegetarian option. It’s milder, so boost with soy sauce or miso for depth.

Equipment & Tools

• Large heavy-bottomed pot: For even heat and slow simmering of broth and chicken.
• Sharp knife and chopping board: Prep vegetables and chicken efficiently.
• Fine sieve or strainer: Strain broth for clarity and remove solids.
• Tongs or slotted spoon: Handle hot chicken and noodles safely.

Step-by-step guide to chicken noodle soup

1. Equip a large, heavy-bottomed pot—preferably cast iron or stainless steel—so heat distributes evenly. Have a sharp knife and chopping board ready for prep.
2. Place the chicken (preferably bone-in, skin-on thighs) in the pot. Cover with cold water—about 8 cups. Add a teaspoon of salt and a few peppercorns. Bring to a gentle simmer over medium heat (~85°C / 185°F).
3. Skim off any foam that rises to the top in the first 10 minutes. Reduce heat to low (~75°C / 165°F) so it barely bubbles. Cook for 45-60 minutes until chicken is cooked through and tender, smelling rich and chickeny.
4. Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids. Return broth to stove and keep warm.
5. While broth simmers, dice 2 carrots, 2 celery stalks, and 1 onion into chunky pieces. In a separate pan, sauté vegetables in a tablespoon of oil over medium heat until fragrant (~5 minutes).
6. Shred the cooled chicken, discarding skin and bones. Add shredded chicken and sautéed vegetables back into the broth. Bring to a gentle simmer (~80°C / 176°F).
7. Add 200g wide egg noodles. Cook for about 8 minutes, stirring occasionally, until noodles are tender but still firm. Taste and adjust salt and pepper as needed.
8. Once noodles are cooked, check the broth. It should be flavorful, clear, and fragrant. Turn off heat and let sit for 2 minutes to settle flavors.
9. Finish with fresh chopped parsley and a squeeze of lemon if you like. Ladle into bowls, serve hot, and enjoy that comforting aroma of chicken, herbs, and noodles.

Let the shredded chicken rest for 5 minutes before adding to the hot broth. Serve immediately in warm bowls, garnished with parsley and lemon if desired. The soup is best enjoyed fresh but keeps well in the fridge for up to 3 days; reheat gently over low heat, tasting and adjusting seasoning as needed.

How to Know It’s Done

• Chicken is cooked through and tender (internal temp ~75°C / 165°F).
• Broth is clear, fragrant, and slightly gelatinous from the bones.
• Noodles are tender but not mushy, with a slight chew.

Top tips for perfect soup

• BOLD the Noodles: Use plenty of water and salt; stir occasionally to prevent sticking and ensure even cooking.
• SMELL the Broth: It should develop a rich, meaty aroma as it simmers—if it’s faint, add a splash of soy or fish sauce.
• SKEWER the Chicken: Test for doneness by checking if the juices run clear and the meat pulls apart easily, about 45 minutes in.
• TASTE and Adjust: Before serving, taste the broth; add salt, lemon, or herbs to brighten or deepen the flavor as needed.
• SCRAPE the pot: Use a sturdy spoon to loosen any browned bits from the bottom; they add flavor but can burn if left untouched.
• CHILL the Soup: Let it rest for 10 minutes off the heat to allow flavors to meld—this also helps noodles absorb their share of broth.
• GARNISH generously: Finish with fresh herbs and a squeeze of lemon to add brightness and freshness right before serving.

Common mistakes and how to fix them

• FORGOT to skim foam → Do it early for a clearer broth.
• DUMPED the vegetables too early → Let them soften fully for deeper flavor.
• OVER-TORCHED the noodles → Cook just until tender, then remove immediately.
• UNDER-seasoned the broth → Taste and adjust salt before serving.

Quick fixes and pantry swaps

• When broth looks cloudy, splash in a bit of vinegar and simmer another 5 minutes.
• If noodles stick, dump a splash of oil and stir gently during cooking.
• Splash more lemon if broth loses brightness after reheating.
• Patch over-salted broth with a potato—let it sit to absorb excess salt, then discard.
• Shield simmering noodles from direct heat to prevent sticking and overcooking.

Prep, store, and reheat tips

• Prepare the broth and chop vegetables a day in advance. Keep refrigerated and covered—broth will deepen in flavor overnight, making the next day’s reheat even cozier.
• Shred cooked chicken and store separately in an airtight container for up to 2 days. The meat will stay moist and tender, ready to add when reheating.
• Refrigerate the soup in an airtight container for up to 3 days. The noodles may soak up some broth, so consider adding a splash of hot water or broth when reheating to loosen it up.
• Reheat gently on the stove over low heat, stirring occasionally, until steaming hot. The aroma should rekindle and noodles regain a tender bite, with the broth still clear and fragrant.
• For longer storage, freeze in portions for up to 2 months. Expect some texture change in the noodles, which may become a bit softer upon thawing and reheating.

Top questions about chicken noodle soup

1. Can I use boneless chicken instead of bone-in?

Use bone-in chicken for more flavor, but boneless works if you’re short on time. The broth will be less rich but still tasty.

2. Can I use dried herbs instead of fresh?

Yes, you can substitute fresh herbs with dried ones, but add dried earlier to develop flavor. Fresh herbs keep the soup bright and vibrant.

3. How do I season the soup properly?

Adjust the salt after tasting. Start with less and add gradually, especially if using store-bought broth which can be salty.

4. How do I prevent noodles from overcooking?

If the noodles get mushy, remove them a minute earlier than usual and add fresh ones when reheating. Overcooking noodles makes them soggy.

5. How can I keep the broth clear?

To keep the broth clear, skim off foam early and avoid boiling too vigorously. A gentle simmer yields a better look and flavor.

6. Can I skip any vegetables?

Use a mixture of carrots, celery, and onion for depth. If you prefer a milder flavor, reduce onion or add more herbs.

7. How long can I store leftovers?

Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating for best flavor.

8. How do I reheat without ruining the texture?

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth if the soup thickens or noodles absorb too much liquid.

9. What tools help with handling hot ingredients?

Use a slotted spoon to handle hot chicken and noodles. This keeps the soup from becoming too starchy or soggy.

10. Should I add lemon or acid?

Adding a squeeze of lemon brightens the broth and balances richness. It’s a simple way to refresh the flavor before serving.

This chicken noodle soup isn’t just about comfort; it’s about capturing those familiar, soulful flavors that stick with you long after the bowls are empty. In times when everything feels a little chaotic, a warm bowl like this can ground you again, reminding you of home and simpler joys.

It’s a recipe I keep coming back to, adjusting and tweaking based on what’s in the fridge or how I feel that day. Sometimes, it’s the smell of herbs and chicken that pulls me right into a moment of calm—like a little pocket of peace in a busy world.

Emily Carter

Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable