Chicken Noodle Soup is the cozy answer when you want a soothing, hearty dinner fast. In one pot, onions, carrots, and celery soften into a savory base, tender chicken simmers until juicy, and wide egg noodles soak up a golden herb broth. It’s classic comfort, finished with fresh parsley and a bright squeeze of lemon to wake up every spoonful.
Why You’ll Love It
This stovetop method gives you a deeply flavored broth without hours of simmering. The aromatics toast quickly for sweetness, dried herbs layer in familiar warmth, and the lemon adds a clean finish so the soup tastes homemade and lively—never flat. It’s simple enough for busy weeknights yet satisfying enough to serve company with warm bread on the side.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced into coins
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs (or breasts), cut in large chunks
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 oz wide egg noodles
- 1–1 1/4 tsp kosher salt, to taste
- 1/2 tsp black pepper, plus more to finish
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh lemon juice (plus wedges for serving)
Instructions
- Sauté the base: Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
- Simmer the broth: Pour in broth; add chicken, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 12–15 minutes, until chicken is cooked through and tender.
- Shred and cook noodles: Transfer chicken to a board and roughly shred. Add egg noodles to the pot; simmer per package time (about 6–8 minutes) until al dente.
- Finish: Return shredded chicken to the pot. Stir in parsley and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve hot.
Health Benefits
- Protein & satiety: Lean chicken provides high-quality protein to keep you satisfied.
- Veggie boost: Carrots and celery contribute fiber, beta-carotene, and antioxidants.
- Hydration & electrolytes: Warm broth helps replenish fluids and can feel soothing when you’re under the weather.
Pro Tips
- Noodles now or later: For the best texture in leftovers, boil noodles separately and combine per serving.
- Broth quality counts: Use a good low-sodium broth; you can always add salt later.
- Balance with acid: The small squeeze of lemon brightens the entire pot—don’t skip it.
Variations
- Chicken Pasta Soup: Swap egg noodles for short pasta (ditalini or rotini).
- Rice Noodle Soup: Use flat rice noodles and add a touch of ginger for a lighter bowl.
- Turkey Noodle Soup: Substitute leftover cooked turkey after holidays.
Storage & Make-Ahead
Cool completely. Refrigerate soup (without noodles if possible) up to 4 days or freeze up to 3 months. Reheat gently; if noodles are stored separately, add them just before serving to keep them springy.
Serving Ideas
Add more lemon at the table, extra parsley, or a pinch of chili flakes for heat. Pair with a crisp salad or warm flatbread for a full meal.
Conclusion
Classic, comforting, and easy to adapt, Chicken Noodle Soup is that reliable pot you’ll make on repeat. Keep this stovetop version handy for busy nights, sniffly days, and every cozy craving in between.
