A foolproof recipe for the most comforting bowl of homemade chicken noodle soup that serves 4 people. Perfect for cold days or when you need some soul-warming goodness.
Key Takeaways:
- Creates a rich, flavorful broth using simple ingredients
- Ready in just 1 hour with tender chicken and perfectly cooked egg noodles
- Freezer-friendly and perfect for meal prep
- Easily customizable with your favorite vegetables
Why This Recipe Works
Nothing beats a steaming bowl of homemade chicken noodle soup. While store-bought versions can work in a pinch, making your own delivers much more flavor and lets you control exactly what goes into your bowl. This recipe transforms simple ingredients into a soul-warming meal that’s both nourishing and delicious.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 people
Equipment Needed
- Large soup pot or Dutch oven (6-8 quart)
- Sharp knife
- Cutting board
- Wooden spoon or large spoon
- Measuring cups and spoons
- Colander or strainer
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Chicken and Noodles:
- 1½ pounds boneless, skinless chicken breasts
- 8 ounces wide egg noodles
- ¼ cup fresh parsley, chopped
Step-by-Step Instructions
1. Prepare Your Ingredients (15 minutes)
Prepare Your Workspace:
- Clear and clean your counter space
- Set out your cutting board and sharp knife
- Place a large bowl or container nearby for vegetable scraps
- Wash your hands thoroughly with soap and water
Prepare the Vegetables:
- Onion preparation:
- Cut off both ends of the onion and peel the outer skin
- Cut the onion in half from top to bottom
- Place each half flat-side down
- Make 3-4 horizontal cuts, then vertical cuts
- Finally, cut across to create small, even dice
- Your pieces should be about ¼-inch in size
- Carrot preparation:
- Wash carrots under cool water
- Cut off the tops and ends
- Peel the carrots (tip: hold at an angle while peeling)
- Cut into ¼-inch thick rounds
- Make sure all pieces are similar in size for even cooking
- Celery preparation:
- Wash celery stalks thoroughly
- Cut off the white bottom ends
- Slice off any leafy tops (save these for garnish if desired)
- Cut stalks into ¼-inch slices
- If stalks are very wide, cut them in half lengthwise first
- Garlic preparation:
- Separate 3 cloves from the head of garlic
- Press down on each clove with the flat side of your knife to loosen the skin
- Peel off the papery skin
- Mince the garlic by making very fine cuts in multiple directions
- Your garlic pieces should be no larger than 1/16 inch
- Chicken preparation:
- Remove chicken from packaging over the sink
- Pat dry thoroughly with paper towels
- Place on a clean plate
- Wash hands thoroughly after handling raw chicken
2. Start the Soup Base (10 minutes)
- Heat your pot:
- Place your large pot on the stove
- Add 2 tablespoons olive oil
- Turn heat to medium
- Wait 1-2 minutes for oil to heat (it should look shimmery)
- Cook the vegetables:
- Add your diced onions first
- Stir with wooden spoon to coat with oil
- Cook for 2-3 minutes until starting to become translucent
- Add carrots and celery
- Stir everything together
- Cook for 5-7 minutes, stirring occasionally
- Vegetables should start to soften but not brown
- Add minced garlic
- Stir continuously for 30 seconds (garlic burns easily!)
- Season the base:
- Add 1 teaspoon salt
- Add ½ teaspoon black pepper
- Stir to combine
3. Cook the Chicken (25 minutes)
- Add the liquid and seasonings:
- Pour in all 8 cups of chicken broth
- Add 2 bay leaves
- Add 1 teaspoon dried thyme
- Stir gently to combine everything
- Cook the chicken:
- Carefully place whole chicken breasts into the broth
- Bring liquid to a boil (you’ll see lots of bubbles)
- Reduce heat to medium-low (you want to see gentle bubbles)
- Cover pot with lid
- Cook for 20-25 minutes
- Check chicken doneness:
- Remove one piece with tongs
- Cut into the thickest part
- Meat should be completely white with no pink
- Or use a meat thermometer – it should read 165°F
- If needed, cook for additional 2-3 minute intervals
4. Finish the Soup (10 minutes)
- Prepare the chicken:
- Remove all chicken pieces to a cutting board
- Let cool for 5 minutes
- Use two forks to shred:
- Hold one fork steady
- Use other fork to pull meat apart
- Create bite-sized pieces (about 1-inch)
- Cook the noodles:
- Bring broth back to a boil
- Add egg noodles
- Stir gently to prevent sticking
- Cook for time listed on package (usually 6-8 minutes)
- Test one noodle to ensure it’s tender but still firm
- Final steps:
- Return shredded chicken to pot
- Add chopped fresh parsley
- Stir everything together gently
- Let sit for 2 minutes to warm chicken
- Taste broth and add more salt/pepper if needed
5. Serving the Soup
- Ladle into bowls:
- Use a ladle or large spoon
- Ensure each bowl gets plenty of vegetables, chicken, and noodles
- Fill bowls about ¾ full with broth
- Let cool for 2-3 minutes before eating
- Optional garnishes:
- Extra fresh parsley
- Fresh cracked black pepper
- Grated Parmesan cheese
- Oyster crackers or saltines
Troubleshooting
Soup is too salty:
- Add a peeled, quartered potato to absorb excess salt
- Dilute with additional low-sodium broth or water
Noodles are mushy:
- Cook noodles separately and add to individual bowls when serving
- Don’t let noodles sit in hot broth for too long
Broth is cloudy:
- Maintain a gentle simmer rather than a rolling boil
- Skim any foam that forms on top while cooking
Variations & Substitutions
- Noodles: Use regular pasta, rice, or orzo instead of egg noodles
- Chicken: Substitute rotisserie chicken or turkey
- Vegetables: Add spinach, peas, or corn
- Herbs: Try rosemary or sage instead of thyme
Storage & Reheating
- Store soup in airtight containers in the refrigerator for up to 4 days
- Freeze without noodles for up to 3 months
- Reheat gently on stovetop or in microwave until hot
- Add fresh noodles when reheating frozen soup
Safety Notes & Tips
- Always wash hands after handling raw chicken
- Use a meat thermometer to ensure chicken reaches 165°F
- Keep soup hot (above 140°F) when serving
- Cool completely before refrigerating
- Don’t leave soup at room temperature for more than 2 hours
Pro Tips for Success
- Use cold chicken and sharp knife for easier cutting
- Make extra and freeze in portions
- Add noodles just before serving for best texture
- Save Parmesan rinds to add to broth for extra flavor
