Chicken Noodle Soup

There is something deeply grounding about the smell of soffritto hitting hot olive oil. Last winter, during that week where everything felt overwhelming, I found myself at the stove with a bag of carrots and celery I had bought on autopilot. The kitchen was cold, the window fogged up as the vegetables began to soften, and I realized I was not just making dinner but creating a kind of edible hug.

I made a massive batch of this during my sister's visit last month. We sat at the counter with mismatched bowls, steam rising between us, and she told me it tasted exactly like the soup our grandmother used to make but somehow better. That is the thing about simple recipes done right. They carry memory while creating new ones.

Ingredients

• 2 boneless skinless chicken breasts: Whole breasts stay tender when poached in the broth, and thighs work beautifully if you prefer something richer
• 2 medium carrots: Peel and slice them about a quarter inch thick so they soften but still have a nice bite
• 2 celery stalks: Slice these thin so they melt into the background and provide that classic aromatic base
• 1 small yellow onion: Dice it small so it dissolves into the broth and creates that comforting savory foundation
• 2 cloves garlic: Minced and added just before the broth so it does not burn and turn bitter
• 1.5 liters low sodium chicken broth: Low sodium lets you control the seasoning, and good quality broth makes all the difference here
• 120 g wide egg noodles: These hold up perfectly in the hot broth without turning mushy
• 1 bay leaf: The secret weapon for building depth without any noticeable herb flavor
• 1/2 teaspoon dried thyme: Adds that earthy backnote that makes the soup taste homemade
• 1/4 teaspoon freshly ground black pepper: Freshly cracked gives you more aromatic punch than pre ground
• 1 teaspoon salt: Start here and adjust at the end since different broths have different salt levels
• 2 tablespoons chopped fresh parsley: Brightens everything up right at the end
• 1 tablespoon olive oil: For sauteing the vegetables and building that first layer of flavor

Instructions

Build your aromatic base:

Heat the olive oil in your largest pot over medium heat. Add the onions, carrots, and celery. Let them cook for about 5 minutes until they soften and the onions turn translucent. Listen for that gentle sizzle that tells you the vegetables are releasing their sweetness.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute. You want it fragrant and pale gold, not brown or bitter. This is where the kitchen starts smelling like something good is happening.

Create the broth:

Add the whole chicken breasts, pour in the broth, and drop in the bay leaf, thyme, salt, and pepper. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes until the chicken is cooked through.

Shred the chicken:

Lift the chicken out with tongs and set it on a cutting board. Use two forks to pull it apart into satisfying shreds. It should be tender and easy to break apart.

Cook the noodles:

Return the shredded chicken to the pot and stir in the egg noodles. Simmer for 7 to 8 minutes until the noodles are tender but still have some structure. Taste the broth and add more salt or pepper if it needs it.

Finish with freshness:

Stir in the fresh parsley and fish out that bay leaf. Ladle the hot soup into bowls and scatter a little extra parsley on top if you are feeling fancy.

Save

This soup has become my go to when friends are sick or having a hard week. Something about receiving a warm container of homemade broth and tender noodles feels like being wrapped in a blanket. Last month my neighbor texted me two days later to say it was exactly what she needed.

Making It Your Own

The beauty of this soup lies in how easily it adapts to what you have or what you are craving. Sometimes I add a handful of spinach or kale in the last two minutes just to sneak in some greens. Other times I throw in frozen peas for color and sweetness. The formula stays the same. Start with that aromatic base, add your liquid, cook your protein, finish with your starch.

The Broth Foundation

Homemade broth will always elevate this soup, but I have learned that not everyone has time to simmer bones for hours. If you are using store bought, look for one with a short ingredient list and nothing weird in it. My discovery was that a splash of lemon juice right at the end makes even the simplest broth taste brighter and more complex.

Serving Suggestions

A slice of crusty bread for dunking is non negotiable in my house. I usually grab a sourdough loaf and toast thick slices until they are golden and crisp. Something about that contrast between the hot broth and the crunchy bread makes the whole experience feel complete.

• Grated Parmesan on top adds a savory umami punch
• A drizzle of good olive oil right before serving makes everything taste richer
• Crackers work in a pinch and kids tend to prefer them

Save

There is a reason this soup shows in every culture in some form. It is honest, nourishing food that asks for very little but gives back so much.

Recipe FAQs

→ How long does homemade chicken noodle soup last?

Stored in an airtight container in the refrigerator, this soup keeps well for 3-4 days. The noodles may soften slightly as they absorb the broth, which many people actually prefer.

→ Can I freeze chicken noodle soup?

Yes, though it's best to freeze without the noodles. Cook the noodles fresh when reheating, as they become mushy after freezing and thawing.

→ What's the best cut of chicken for soup?

Boneless, skinless breasts cook quickly and shred easily. For deeper flavor, bone-in thighs work wonderfully—just remove bones before serving.

→ How do I prevent noodles from getting mushy?

Cook noodles separately and add them just before serving, or slightly undercook them directly in the broth as they'll continue softening in the hot soup.

→ What can I add for extra flavor?

A splash of lemon juice brightens the broth, while a pinch of dried rosemary or fresh dill adds aromatic depth. Some cooks swear by a Parmesan rind simmered in the broth.