Chicken Noodle Soup

The steam was already fogging up my kitchen window before I even realized I'd forgotten to buy bread. Not that it mattered. Sometimes the best soup nights happen entirely by accident, when you're just trying to use up what's in the fridge and suddenly something magical happens.

My grandmother used to say soup needs time, but I've learned that sometimes you just need it now. This recipe became my go-to during college finals week, when everyone in my apartment was stressed and broke and somehow this pot of soup made everything feel manageable again.

Ingredients

• Chicken breasts: Cooking them whole in the broth keeps them incredibly moist and they shred beautifully later
• Carrots and celery: Slice them thin so they soften enough to eat easily but still have a little bite
• Yellow onion: The foundation that gives the broth that classic savory base everyone recognizes
• Garlic: Add it after the veggies start softening so it doesn't burn and turn bitter
• Chicken broth: Low sodium lets you control the salt level and taste as you go
• Wide egg noodles: They hold up better in hot liquid than regular pasta and catch all the flavors
• Bay leaf and thyme: These herbs work quietly in the background, building that comforting taste
• Fresh parsley: Adds a bright pop at the end that cuts through the richness

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat and add onions, carrots, and celery, sautéing for 4 to 5 minutes until softened and fragrant.

Wake up the garlic:

Stir in minced garlic and cook for just 1 minute until you can smell it, watching carefully so it doesn't brown.

Create the broth:

Add whole chicken breasts, broth, bay leaf, thyme, salt, and pepper, bringing everything to a boil before reducing to a gentle simmer.

Cook the chicken:

Let simmer uncovered for 15 to 20 minutes until the chicken is cooked through and tender.

Shred and return:

Remove chicken from the pot and shred with two forks, then return it to the simmering broth.

Add the noodles:

Drop in egg noodles and simmer for 7 to 8 minutes until they're tender but still have some structure.

Finish with brightness:

Stir in fresh parsley, taste and adjust seasoning, then remove the bay leaf before serving.

Save

Last winter my neighbor came over with a terrible cold and I made this for her. She sat at my kitchen table wrapped in a blanket, taking slow careful spoonfuls, and told me it was the first thing she'd tasted in days that actually made her feel like herself again.

Making It Your Own

I've discovered that using bone in chicken or adding a splash of lemon juice right before serving transforms the whole experience into something restaurant worthy. Sometimes I'll throw in peas or corn if I need to stretch it for more people.

The Bread Question

Even though I forgot the bread that first time, I've learned that serving it alongside makes the meal feel complete. There's something about dipping crusty bread into the broth that turns a simple soup into a proper dinner.

Getting Ahead

The soup actually tastes better the next day, so don't be afraid to make a big batch. Just keep the noodles separate if you're storing it, otherwise they'll swell up until they're practically weight.

• Cook noodles separately and add them when reheating individual portions
• The broth will gel slightly in the fridge, which is actually a sign you made it right
• Always reheat gently so the chicken doesn't dry out

Save

There's a reason this recipe has survived generations of home cooks. It just works, every single time.

Recipe FAQs

→ How long does it take to make?

Total time is 50 minutes, including 15 minutes of prep and 35 minutes of cooking.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will add a richer flavor to the broth.

→ Is this soup dairy-free?

Yes, this soup is naturally dairy-free, though the egg noodles contain eggs and wheat.

→ Can I make it gluten-free?

Substitute the wide egg noodles with gluten-free noodles for a gluten-free version.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more broth over time.