There’s nothing quite like the magic held within a bowl of truly homestyle comfort food, and for me, that magic has always been poured into a steaming serving of **Chicken Noodle Soup**. This isn’t just any broth with some pasta floating around; this is the ultimate, classic comfort recipe that instantly takes me back to my childhood kitchen. It’s the dish my grandmother always made whenever someone needed fixing up, or just needed a hug in a bowl.
I started cooking this soup for my own family years ago, trying desperately to capture the exact way her kitchen smelled—that deep, savory scent of slow-simmered herbs meeting tender chicken. It took a few tries, but I finally found the perfect rhythm that honors her old-school methods while fitting into our busy modern life. We sear the chicken first, which is non-negotiable, trust me, because it builds such a rich foundation for the broth.
Watching my kids gather around the table, their faces already looking warmer just from the steam rising off their bowls, reminds me why this recipe is so important to Sena Recipes. It’s less about the ingredients and more about creating that moment of peace and connection around the table. This recipe is pure, undiluted home, ready for you to share.
Why This Classic Chicken Noodle Soup is Your New Go-To (Comfort Soup Recipes)
I know you’ve made chicken soup before, but this one hits different! It’s designed for home cooks like us who want that deep, slow-simmered taste without spending all day over the stove. This recipe truly feels like Grandma’s, but it comes together faster than you think. If you love comfort soup recipes, this needs to be bookmarked right now.
Homestyle Flavor with Simple Steps
We sear the chicken first—that’s our secret weapon for building real depth! It layers flavors you just don’t get from boiling everything together. But don’t sweat the technique; it’s fast and the payoffs are huge for your final savory bowl.
Perfect for Cozy Evenings (Winter Soup Recipes)
When the weather turns chilly, nothing beats this soup. It’s the ultimate cozy cure for chilly hands and tired souls. If you are browsing winter soup recipes, know that this comforting classic stops the search right here. It’s pure warmth!
Ingredients Needed for the Best Chicken Noodle Soup
Okay, here is everything you need to gather for this magic potion! I always lay everything out on the counter before I start—my mom called it mise en place, but really, it just stops me from frantically searching for the thyme when the onions are already sizzling. You need quality stuff here, especially for the broth base. If you haven’t made a really great broth before, check out my guide on making the best chicken soup base, as that really elevates things!
- 1 lb (450 g) boneless chicken breasts OR thighs
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp garlic powder
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 8 cups (1.9 L) chicken broth
- 1 cup water (optional)
- 1–2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley OR 1 tbsp fresh parsley
- ½ tsp turmeric (optional, but I love the color!)
- ½ tsp black pepper
- Salt to taste (we’ll adjust later, don’t go overboard yet!)
- 3 cups egg noodles (wide or medium)
- 2 tbsp fresh lemon juice (optional, but it wakes everything up!)
- Fresh parsley for serving
Step-by-Step Instructions for Traditional Chicken Noodle Soup
This is where the magic happens! Making this **Chicken Noodle Soup** feels like a culinary hug because the steps flow so naturally. We build flavor in layers, which is key to getting that truly traditional taste without needing hours of simmering time. I promise, if you follow these steps closely, especially the searing part, you’ll have the richest broth you’ve ever made on the stovetop. If you struggled with broth before, maybe check out my guide on making chicken and dumplings next, as the technique is similar!
Preparing and Searing the Chicken
First things first, grab those seasoned chicken pieces—salt, pepper, garlic powder, nice and even. Get your big soup pot hot with that olive oil over medium-high heat. We aren’t trying to cook the chicken through, just sear it! Pop the chicken in and let it sit for about 4 to 5 minutes per side until it gets a lovely golden crust. This step is critical because those browned bits are flavor gold for our final broth. Once they look gorgeous, pull them out onto a clean plate and set them aside.
Building the Flavor Base for Your Chicken Noodle Soup
Keep the same pot going! Melt the butter right down there and toss in your onion, carrots, and celery. You want to sauté those guys until they start chatting nicely and soften up, which takes maybe 5 to 7 minutes. Then, sneak in that minced garlic for just a minute until you can really smell it—don’t burn it! Make sure you scrape up any of those dark, delicious browned bits stuck to the bottom; that’s fond, and it’s pure essence. Finally, pour in that chicken broth, the optional water, and all the herbs: bay leaves, thyme, the dried parsley, the optional turmeric for that sunny color—and pepper. Give it a good stir and bring the seared chicken back home to the pot.
Simmering and Finishing the Chicken Noodle Soup
Now we simmer! Let the whole pot come to a gentle bubble, stir it around, then turn the heat down and let it cook for a solid 20 minutes. This is when the chicken gets perfectly tender. Once done, take the chicken out again—carefully—and shred it really well using two forks. Back it goes! Next, turn the heat up just slightly so it’s simmering actively again, and add those egg noodles. Cook them for about 6 to 8 minutes. Watch them closely; they get mushy fast! You want them soft, but still having a little bite. Taste the soup and add salt once the noodles are nearly done. Before serving bowls, fish out those bay leaves, swish in the lemon juice if you’re using it, and garnish with fresh parsley. Perfection!
Tips for Making the Ultimate Chicken Noodle Soup
You want this soup to taste like it cooked all day simmering away on the stove, right? Wonderful! Even short cook times can yield big flavor if you follow these little tricks. I learned these from watching Grandma fuss over her stockpot! If you’re inspired to try another amazing yet easy dish, take a look at my recipe for creamy chicken parmesan soup.
Achieving a Richer Broth in Your Chicken Noodle Soup
I can’t stress this enough: searing the chicken first is vital. Those beautiful brown flecks left in the bottom of your pot—that’s instant character for your broth. Also, please use the best quality chicken broth you can find, or homemade if you have it! That liquid really is the foundation of the whole meal, so don’t skimp on its flavor!
Noodle Management for Perfect Pasta Soup
The biggest tragedy in the world of **Pasta Soup** is mushy noodles the next day. To avoid this, if you know you’ll have leftovers, cook the noodles separately! Make them slightly underdone in plain water, drain them, and then only add them to the amount of soup you plan to eat right away. Leftover noodles can simply be added back into the broth when reheating; they’ll plump right up again!
Ingredient Substitutions for Chicken Noodle Soup
Sometimes you look in the fridge and realize you’re missing one tiny thing, or maybe you prefer white meat over dark. That’s totally fine! This recipe is super friendly to swaps, which is why I love it for busy days. The goal is comfort, not stress!
If you only have chicken thighs instead of breasts (or vice versa), absolutely use them! Thighs bring a little more fat, which means slightly richer flavor, but breasts work beautifully, especially since we sear them anyway. If you want to try this recipe out right after checking out my Philly Cheesesteak Pasta, this flexibility will feel familiar.
As for the herbs, dried thyme and parsley are easy workhorses, but if you have fresh ones hiding in the garden, swap the amounts evenly, maybe using slightly more fresh herb because drying concentrates the flavor. Don’t skip the bay leaves—they are hard to replace!
Storage and Reheating Instructions for Chicken Noodle Soup
Storing this wonderful **Chicken Noodle Soup** is easy, but you have to remember the noodles! If you are planning on freezing leftovers, please—I beg you—cook the egg noodles separately. Cook them just until they are barely tender, strain them, and then store them in a separate container from the broth and chicken mixture.
When you reheat, just add the portion of noodles you want to eat right back into the hot broth. This keeps the broth clear and stops your leftovers from turning into a giant, starchy brick overnight or after thawing! It stays perfect in the fridge for about four days, covered tightly.
Frequently Asked Questions About Chicken Noodle Soup
I always get so many questions when people start making this recipe for the first time—it usually means they’re excited! These are the biggest things folks ask me about when they are making comfort soup recipes or looking for something easy to manage for **fall soups and stews**.
Can I make this Chicken Noodle Soup in a Crockpot?
You absolutely can! If you love using your slow cooker for crockpot soup recipes, this translates well. The steps are a little different, though. You still need to sear that chicken and sauté your veggies first for the best flavor, so do those steps quickly on the stovetop. Then, toss everything—chicken, veggies, broth, herbs—into the crockpot. Cook on low for 6 to 8 hours until the chicken is super tender; then shred it and add the noodles right into the slow cooker for the last 30 minutes of cooking on high. Easy peasy!
How can I make this a healthier Chicken Noodle Soup?
This base recipe is already wonderfully nourishing, but if you are aiming for a lighter version of these healthy soup recipes, you have a couple of easy moves. First, always use low-sodium chicken broth to control the salt content. Second, instead of just carrots and celery, I often throw in an extra cup of diced zucchini or one cup of frozen peas right near the end. That just bumps up the vitamins and fiber without changing that classic taste one bit!
What is the best way to get a clear broth in my Chicken Noodle Soup?
Ah, the quest for crystal-clear broth! This is just about managing that simmer. Once you bring your pot to a boil after adding the chicken and broth, immediately turn the heat down so it’s just barely simmering—think tiny, lazy bubbles only. Every so often while the chicken cooks, you might see some light foam bobbing up on the surface. Gently skim that off with a spoon. Don’t stir rapidly, because that stirs up the sediment. Just skim, keep it low, and you’ll have a beautiful, clear broth fit for the best creamy chicken and gnocchi!
Nutritional Snapshot of This Chicken Noodle Soup
Being a true comfort food, this **Chicken Noodle Soup** still manages to be quite wholesome! I always keep track of what we’re eating, though I have to remind everyone that these numbers are just estimates based on the ingredients listed. If you want to explore other incredibly satisfying but nutritious options, my recipe for sweet potato lentil soup is fantastic.
For one serving, you are looking at around 350 Calories, packed with 32g of Protein, about 10g of Fat, and 35g of Carbohydrates. It’s a balanced bowl that feeds your body and your soul!
Share Your Homestyle Chicken Noodle Soup Creations
I truly hope this recipe brings as much cozy warmth to your table as it brings to mine! When you make this classic **Chicken Noodle Soup**, I really want to hear about it. Please pop down to the comments and let me know how it turned out, or even give it a star rating!
Seeing your pictures over at Sena Recipes makes my day. I’m Emma Laurent, and sharing these comforting memories with you is why I cook. Tag us when you share so I can see your beautiful bowls! You can always connect with me personally here: Emma Laurent’s community page.
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Classic Homestyle Chicken Noodle Soup
- Total Time: 65 min
- Yield: 6–8 servings 1x
- Diet: Low Lactose
Description
A comforting, traditional chicken noodle soup recipe featuring seared chicken, tender vegetables, and a rich, herby broth, perfect for cozy family meals.
Ingredients
- 1 lb (450 g) boneless chicken breasts OR thighs
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp garlic powder
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 8 cups (1.9 L) chicken broth
- 1 cup water (optional)
- 1–2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley OR 1 tbsp fresh parsley
- ½ tsp turmeric (optional)
- ½ tsp black pepper
- Salt to taste
- 3 cups egg noodles (wide or medium)
- 2 tbsp fresh lemon juice (optional)
- Fresh parsley for serving
Instructions
- Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large soup pot over medium-high heat. Add chicken and sear 4–5 minutes per side until lightly golden. Remove chicken and set aside.
- In the same pot, melt butter. Add onion, carrots, and celery. Cook 5–7 minutes until vegetables soften. Add garlic and cook 1 minute. Scrape browned bits from the bottom of the pot.
- Pour in chicken broth and optional water. Add bay leaves, thyme, parsley, turmeric, pepper, and a pinch of salt. Stir well, then return seared chicken to the pot.
- Bring the soup to a simmer and cook 20 minutes, until the chicken is tender.
- Remove the chicken, shred it into bite-size pieces using two forks, and return the shredded chicken to the pot.
- Increase heat to medium. Add egg noodles and cook 6–8 minutes, stirring occasionally, until the noodles are soft but not mushy. Add more broth if the soup becomes too thick.
- Turn heat to low. Taste the soup and adjust salt as needed. Add fresh lemon juice for brightness, if using. Remove bay leaves.
- Ladle the soup into bowls and top with chopped fresh parsley and cracked black pepper before serving.
Notes
- Searing the chicken first adds depth of flavor to the final broth.
- If you prefer a richer color, use the optional turmeric.
- Fresh lemon juice at the end brightens the overall flavor profile.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 32
- Cholesterol: 90
Keywords: Chicken Noodle Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Pasta Soup, Comfort Soup Recipes, Classic Soup