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There are meals that fill your belly, and then there are meals that comfort your soul. This chicken noodle soup falls in the latter category. It’s warm, healing, and nostalgic, like sitting under a blanket on a winter morning.
What’s remarkable is how simple it is, yet how much flavor bursts from every spoonful. It’s not just food—it’s medicine, love, and tradition simmered in a pot. Whether you’re cooking for yourself or your family, this bowl of comfort feels like home.
Ingredients Needed for the Recipe
Every ingredient in this recipe adds its own little touch of warmth. Here’s exactly what you’ll need, along with a quick peek at why they matter:
- 3 Tbs salted butter – creates a rich base for sautéing.
- 1 medium yellow onion, chopped – builds sweetness and depth.
- 3 medium carrots, chopped – add natural sweetness and color.
- 2 celery stalks, chopped – crisp freshness in the broth.
- 5 cloves garlic, minced – aromatic, earthy flavor.
- 1/2 tsp dried thyme – brings herbal warmth.
- 1 tsp salt, plus more to taste – seasoning as the backbone.
- 1/2 tsp black pepper – a touch of spice.
- 8 cups chicken broth – the soul of the soup, warm and savory.
- 1 bay leaf – subtle flavor that ties it together.
- 1 pound chicken breast meat – tender protein to shred later.
- 1/2 tsp dried turmeric – adds golden color and anti-inflammatory hints.
- 6–8 oz egg noodles – soft, chewy comfort swirls in each spoonful.
- 1/4 cup parsley, chopped, optional – fresh, bright finish.
Best Time to Serve This Dish
Chicken noodle soup isn’t just dinner—it’s comfort for specific moments. The best time to serve it is when the weather outside turns cold or rainy, when your body craves something warm from the inside out. It’s also the perfect remedy for sick days, soothing sore throats and tired bodies.
Surprisingly, it’s also wonderful at family gatherings where you want something cozy and communal. A steaming pot in the middle of the table, everyone reaching for warm bread—it feels timeless and memorable.
How to Make Chicken Noodle Soup Recipe?
Step 1: Build the Flavor Base
Melt butter in a pot, and sauté onion, carrots, and celery until they’re tender and fragrant. This is where the magic begins, the “foundation” of your soup. Everything from here builds on this gentle, golden start.
Step 2: Add the Garlic and Herbs
Stir in minced garlic until it releases its aroma—just about a minute. Then add thyme, salt, and pepper to balance flavors. The aroma will suddenly feel homier, richer, irresistible.
Step 3: Pour in the Broth
Now add chicken broth and the bay leaf. Give it a stir and let the mixture start warming up. This is when your kitchen will truly start smelling like comfort itself.
Step 4: Add the Chicken and Turmeric
Place fresh chicken breast directly into the simmering broth. Sprinkle in turmeric for its golden hue and quiet warmth. Let the pot work slowly, as the chicken cooks gently inside the broth.
Step 5: Simmer Patience
Simmer for about 30 minutes with the lid mostly on, but slightly ajar so steam can escape. This step is all about patience—the flavors deepen, and the chicken becomes fork-tender.
Step 6: Shred the Chicken
Remove the chicken carefully, then shred it with two forks. It should fall apart easily into tender threads. Meanwhile, the broth keeps bubbling gently, ready to welcome the pieces back.
Step 7: Noodles Go In
Cook your egg noodles directly in the broth—let them soak up the goodness. Follow package timing, but taste to keep them pleasantly firm, not mushy. This step ties noodles and soup together as one.
Step 8: Bring it All Back
Add the shredded chicken back into the pot. Simmer just a few more minutes until everything unites. If it looks too thick, add a splash of hot water to balance the broth again.
Step 9: Finishing Touch
Discard the bay leaf. Sprinkle parsley over the top for fresh, green brightness. Serve in deep bowls—with crusty bread or crackers—and let it soothe away the day.
Ingredient Substitutions You Can Try
Not every pantry looks the same, and that’s part of the fun. If you’re low on fresh chicken, a rotisserie bird works beautifully shredded into the broth. For noodles, you can replace egg noodles with rice, or even gluten-free pasta, without losing the charm.
No celery? Toss in a little fennel stalk or extra carrot for a different profile. Even the broth can be swapped with vegetable broth for a lighter, meatless version. Tiny changes, big comfort.
Tips
Don’t rush the simmering process—time develops flavor. If things feel bland midway, just add a splash of extra broth or even a pinch of salt to wake it up. Remember: soups are forgiving, almost playful, so don’t stress over perfection.
For leftovers, store them separately: keep noodles in one container and broth in another. This prevents sogginess and keeps your soup tasting freshly made every time. And if you’re cooking for kids, feel free to chop veggies smaller for easier spoonfuls.
How to Store and Reheat
Store leftover soup in airtight containers in the fridge for up to 3–4 days. For longer keeping, freeze the broth and chicken mixture (without noodles) for up to 3 months. Noodles never freeze well—they come out mushy—so always cook those fresh when reheating.
On the stove, reheat gently, adding a splash of water or broth if it has thickened too much. Microwave works too, especially for quick single servings. Either way, it’s just as warming the next day as when it’s first made.
The Best Chicken Noodle Soup Recipe
Description
This is the ultimate, soul-warming Chicken Noodle Soup – a timeless recipe perfected for maximum comfort. Packed with tender chicken, hearty vegetables, and egg noodles in a rich, golden broth infused with thyme and turmeric, it's the perfect remedy for a cold day or a stuffy nose. Simple enough for a weeknight, yet special enough to feel like a hug in a bowl.
Ingredients
Instructions
-
Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. -
Add Aromatics
Stir in the minced garlic and cook for about 1 minute, until fragrant. Be careful not to let the garlic burn. -
Season and Add Broth
Add the dried thyme, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine. Pour in the chicken broth and add the bay leaf. Stir well. -
Add Chicken and Simmer
Bring the mixture to a boil. Add the chicken breasts and turmeric. Reduce the heat to low, cover the pot (leaving a small crack for steam to escape), and simmer for at least 30 minutes, or until the chicken is cooked through and tender. -
Shred the Chicken
Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board. Shred the meat using two forks. -
Cook the Noodles
While the chicken is being shredded, add the egg noodles to the hot broth in the pot. Cook according to the package directions until tender. -
Finish the Soup
Return the shredded chicken to the pot. Simmer for an additional 5 minutes to heat the chicken through. If the soup is too thick, add a little more broth or water to reach your desired consistency.Remember to remove the bay leaf before serving. -
Serve
Ladle the hot soup into bowls. Stir in the chopped fresh parsley, if using. Serve immediately with crusty bread or crackers on the side.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 15gg24%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 95mgmg32%
- Sodium 980mgmg41%
- Potassium 720mgmg21%
- Total Carbohydrate 32gg11%
- Dietary Fiber 3gg12%
- Sugars 6gg
- Protein 28gg57%
- Calcium 60mg mg
- Iron 2.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Time-saver tip: Use a store-bought rotisserie chicken! Shred the meat and add it to the broth with the noodles, skipping the simmering step for the raw chicken. This reduces the total time to about 20 minutes.
- Vegetable variations: Feel free to add other vegetables like peas, green beans, or diced potatoes. Add them with the onions at the beginning.
- Noodle note: For meal prep, cook the noodles separately and add them to individual servings to prevent them from becoming mushy in leftovers.
- Broth boost: For an even richer flavor, use half chicken broth and half water, or add a splash of white wine when sautéing the vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Add them directly to the broth and extend the simmering time by 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
What kind of noodles are best?
Classic egg noodles are traditional, but you can use any small pasta like ditalini, orzo, or even small shells. For a gluten-free option, use gluten-free egg noodles.
Can I freeze this soup?
It's best to freeze the soup without the noodles, as they become very soft when thawed. Freeze the broth and vegetables with the chicken, then add freshly cooked noodles when you reheat it.
Why did my soup turn out bland?
Taste and adjust the seasoning at the end! Broths vary in saltiness. Add more salt, pepper, or a squeeze of lemon juice to brighten the flavors just before serving.
Can I make this in a slow cooker?
Absolutely! Sauté the vegetables first, then add them to the slow cooker with the broth, bay leaf, thyme, turmeric, salt, pepper, and raw chicken. Cook on low for 6-8 hours. Shred the chicken, add the noodles, and cook on high for 20-30 minutes until noodles are tender.