Classic Chicken Noodle Soup – Comfort in a Bowl

Introduction

There’s nothing quite as comforting as a warm bowl of Chicken Noodle Soup—especially when you’re in need of some soul-soothing goodness. This classic recipe features tender chicken, hearty vegetables, and flavorful broth, all complemented by soft egg noodles. Whether you’re feeling under the weather or just craving a cozy meal, this homemade soup is the ultimate comfort food.

Ingredients (Quantities)

Chicken breast or thighs: 2 boneless, skinless, about 1 lb (450g)
Carrots: 2 medium, sliced
Celery: 2 stalks, sliced
Onion: 1 medium, diced
Garlic: 2 cloves, minced
Chicken broth: 6 cups (1.5 liters)
Egg noodles: 2 cups (about 200g)
Olive oil: 1 tablespoon
Bay leaves: 2
Thyme: 1 teaspoon (dried) or 1 tablespoon (fresh)
Salt: To taste
Black pepper: To taste
Fresh parsley: 2 tablespoons, chopped (for garnish)
Lemon juice: 1 tablespoon (optional, for added brightness)

Optional Ingredients

Frozen peas: 1/2 cup, added for extra color and flavor
Chopped spinach or kale: For a boost of greens
Parmesan cheese: For garnish, if desired
Red pepper flakes: A pinch for a little heat

Instructions

Prepare the chicken:
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for 5-7 minutes on each side, until golden and cooked through.
- Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
Sauté the vegetables:
- In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
Make the soup base:
- Add the chicken broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine, bringing the mixture to a simmer. Let it simmer for 10 minutes to allow the flavors to meld.
Cook the noodles:
- Add the egg noodles to the soup and continue to simmer for another 8-10 minutes, or until the noodles are cooked al dente.
Add the chicken:
- Stir the shredded chicken back into the pot and let it heat through for another 2-3 minutes. If you’re using peas or spinach, add them at this point and cook until they are warmed through.
Final touches:
- Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Remove the bay leaves and discard them.
Serve:
- Ladle the soup into bowls, and garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve immediately.

Tips for Success

Use bone-in chicken thighs for extra flavor. If using bone-in, simply remove the bones after cooking and before shredding the chicken.
You can make the soup ahead of time and store it in the refrigerator for up to 3 days, or freeze for longer storage. If freezing, add the noodles when reheating to prevent them from getting soggy.
For an extra creamy version, stir in a splash of heavy cream or half-and-half just before serving.
Add more veggies like corn, zucchini, or parsnips for a heartier soup.

Recommendations

Pair your Classic Chicken Noodle Soup with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Serve with a light salad if you’d like to balance out the richness of the soup.
For a twist, try adding a squeeze of fresh lemon juice right before serving for a bright and refreshing zing.