Pin It The first time I made chicken noodle soup from scratch was during a fierce winter storm that knocked out our power. Working by candlelight with just the gas stove functioning, I found something deeply reassuring about the simple rhythm of chopping vegetables and watching steam curl above the pot. The kitchen windows fogged up while snow piled against the glass, creating this perfect little cocoon of warmth and savory aromas.
Last February, my neighbor Sarah was recovering from surgery, and I brought over a container of this soup. She called me the next morning with such genuine appreciation in her voice that I ended up making a double batch each Sunday for weeks. Her husband would quietly leave the empty container on our porch with little thank-you notes, sometimes just a smiley face drawn on a Post-it.
Ingredients
- Bone-in chicken pieces: I've found thighs give the broth more richness, but a combination of thighs and breasts creates the perfect balance between flavor and the lean meat many people prefer.
- Low-sodium chicken broth: Starting with store-bought broth might seem like cheating, but it creates a layered flavor that would otherwise take hours.
- Yellow onion, carrots, and celery: This holy trinity of soup vegetables creates the foundation that makes the kitchen smell like childhood comfort.
- Bay leaves: These unassuming little leaves make a surprising difference, lending a subtle complexity that ties everything together.
- Wide egg noodles: Their slightly chewy texture holds up beautifully in the broth, unlike thinner pasta that can quickly become mushy.
Instructions
- Begin with the broth foundation:
- Add your chicken pieces and broth to a large pot and bring to a gentle boil. You'll see some foam rise to the surface which you'll want to skim off for a clearer, cleaner-tasting soup.
- Build the flavor base:
- Toss in your diced onion, carrots, celery, minced garlic, and herbs, then reduce to a simmer. The vegetables will slowly release their flavors, softening and sweetening as they cook.
- Prepare the chicken:
- Once the chicken is cooked through, pull it out and shred it using two forks. I find the meat practically falls apart when it's perfectly done.
- Return and boost:
- Add the shredded chicken back to the pot and increase the heat slightly. This is when the soup really starts coming together.
- Add the noodles:
- Pour in those egg noodles and cook just until tender. They'll continue absorbing flavor even after the heat is off.
- Brighten it up:
- Stir in fresh parsley and a splash of lemon juice if you're using it. This final touch cuts through the richness and brings everything into perfect balance.
- Final check:
- Fish out those bay leaves and taste for seasoning. Sometimes a bit more salt or pepper is all you need to make the flavors sing.
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Pin It During college finals week, I made this soup in our dorm's tiny shared kitchen, and soon half the floor was lingering around with empty mugs. We ended up having an impromptu study group with steaming bowls of chicken soup fueling us through organic chemistry. Even our RA, who rarely socialized, pulled up a chair and admitted it reminded her of her grandmother's recipe.
Making It Your Own
Some nights when I need extra comfort, I add a small handful of frozen peas right at the end, letting them warm through without cooking. Their subtle sweetness and bright color remind me of spring, even in the depths of winter. Another variation I stumbled upon during a pantry-limited weekend was adding a small handful of dried mushrooms with the broth, which created an unexpected earthiness that paired beautifully with the chicken.
Storage and Reheating
The flavor of this soup actually improves overnight as all those aromatic ingredients continue to mingle. I've discovered that storing the noodles separately from the broth prevents them from absorbing too much liquid and becoming soggy. When reheating, I bring the broth to a simmer before adding the reserved noodles, which only need a minute or two to warm through.
Serving Suggestions
Something magical happens when you tear off a piece of crusty sourdough bread and dip it into this soup, catching bits of chicken and vegetables. A simple side salad with a lemony vinaigrette provides a bright counterpoint to the soup's savory warmth.
- For guests who enjoy heat, place a small bowl of red pepper flakes on the table for individual sprinkling.
- A tiny drizzle of good olive oil on top of each serving creates little pools of richness that elevate the whole experience.
- Keep some lemon wedges available for those who want to add an extra squeeze of brightness to their bowl.
Pin It 
Pin It Whenever I make this chicken noodle soup, I'm reminded that some recipes aren't just about feeding our bodies. They're about creating moments of connection that linger long after the bowls are empty.
Recipe Q&A
- → How long does the soup take to make?
The total time is about 1 hour and 5 minutes, including 20 minutes of prep and 45 minutes of cooking time.
- → Can I use different cuts of chicken?
Yes, boneless thighs work well for richer flavor, while breasts stay leaner. Both become tender when simmered in the broth.
- → What pasta works best as a substitute?
Wide egg noodles are traditional, but you can use gluten-free noodles, rotini, or even rice for different textures.
- → How should I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The noodles may absorb more broth over time.
- → Can I freeze this soup?
For best results, freeze without the noodles and add fresh ones when reheating. This prevents mushy texture after thawing.
- → What vegetables add variety?
Spinach, kale, or diced potatoes make excellent additions. Add greens during the last few minutes to preserve their texture.