What Makes This Chicken Soup Recipe So Special
With just a handful of simple ingredients, this chicken soup recipe delivers a bowl of comfort that’s both hearty and nourishing. Tender chicken thighs, aromatic garlic, and fresh parsley mingle with egg noodles in a golden broth that’s steeped with thyme and bay leaf. It’s the kind of homemade chicken soup that wraps you in warmth, whether you’re fighting a cold or simply craving a cozy fall dinner.
I’ll never forget the first time I made this classic chicken soup for my daughter after her wisdom teeth surgery. She took one spoonful, sighed, and said, “Mama, this tastes like a hug.” That’s the magic of this recipe—it’s forgiving (I’ve forgotten the bay leaf more times than I’d admit!) and adaptable. Trust me, once you taste that first spoonful, you’ll understand why this pot never lasts long in my house!
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What You’ll Find in This Article
Classic Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and add chicken thighs, salt, pepper, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
- Add egg noodles and simmer for 8–10 minutes, or until noodles are tender.
- Discard the bay leaf and stir in chopped parsley. Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Chicken Soup Recipe
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Cook Time for Hearty Chicken Soup
This easy chicken soup comes together in under an hour, making it perfect for weeknights. Prep takes just 10 minutes (chopping those veggies is the hardest part!), while simmering the broth and chicken takes about 20 minutes. The noodles cook in 8–10 minutes, so you’ll have a pot of protein-packed comfort ready in 40 minutes total. I love doubling the batch—it freezes beautifully for those “I need soup NOW” moments!
How to Make Classic Chicken Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Step 2: Add Garlic
Stir in minced garlic and cook until fragrant, about 30 seconds.
Step 3: Simmer the Broth
Pour in chicken broth and add chicken thighs, salt, pepper, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
Step 4: Shred the Chicken
Remove chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
Step 5: Cook the Noodles
Add egg noodles and simmer for 8–10 minutes, or until noodles are tender.
Step 6: Finish & Serve
Discard the bay leaf and stir in chopped parsley. Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this chicken soup recipe even more special. Here’s what I’d tell my younger self (and you, dear reader!):
- Flavor Swap: Try fresh thyme sprigs instead of dried for a brighter taste—just remove them before serving like the bay leaf.
- Diet Tweak: For a gluten-free version, swap egg noodles with rice or quinoa (find inspiration in our Thai coconut soup).
- Texture Fix: If your broth tastes thin, simmer uncovered for 10 extra minutes to concentrate flavors.
- Storage Tip: Store noodles separately if meal prepping—they’ll soak up broth overnight. Reheat gently with a splash of broth or water.
Nutrition and Health Benefits
This homemade chicken soup isn’t just soul food—it’s packed with nutrients! Chicken thighs provide iron and protein, while carrots and celery add fiber and vitamins A and K. Garlic? A natural immune booster. Even the broth hydrates and replenishes electrolytes. One serving (about 2 cups) clocks in at roughly:
- 280 calories
- 22g protein
- 8g fat
- 30g carbs
For more nutritious soup ideas, check out our roundup, or explore this brown rice variation for extra whole grains.
A Lighter Version of Easy Chicken Soup
Want to lighten things up? Here’s how I tweak this classic chicken soup when I’m craving something lighter: swap chicken thighs for breasts (less fat, same protein), use low-sodium broth, and load up on extra veggies like zucchini or spinach. For a carb-conscious twist, try spiralized zucchini noodles instead of pasta—they cook in just 2 minutes! Craving more veggie-packed ideas? Our vegetable sides collection has plenty, or try this quinoa soup for a protein boost.
Thoughtful Tips for Special Diets
When my neighbor Margaret was diagnosed as pre-diabetic, she tearfully told me she thought she’d never enjoy homemade chicken soup again. Oh honey, I hugged her right there on my porch swing—because this classic chicken soup adapts beautifully for sugar-conscious diets! Whether you’re managing blood sugar or simply prefer low-glycemic meals, here’s how I tweak this hearty chicken soup for special needs:
- Noodle Swap: Replace egg noodles with spiralized zucchini or shirataki noodles (they cook in 2 minutes!) for a lower-carb option that still satisfies.
- Broth Boost: Simmer with extra garlic and turmeric—both naturally support glucose metabolism while deepening flavor without added salt.
- Portion Control: Serve in smaller bowls with a side of roasted Brussels sprouts to balance the meal’s glycemic load.
Remember, friends—food should bring joy, not stress. As Margaret now says while ladling her third helping, “Ellie, this tastes like permission slips and second chances!”
How to Serve This Chicken Soup Recipe
My grandmama always said chicken noodle soup tastes better when shared, and she wasn’t wrong! Every Sunday after church, we’d gather around her farmhouse table with steaming bowls and buttery saltines. Now I recreate that magic by serving this easy chicken soup with:
- Crunchy Companions: Garlic-rubbed sourdough or seeded whole-grain crackers (try our oatmeal flax bread for extra fiber).
- Bright Sides: A crisp apple-walnut salad or honey-glazed carrots to contrast the savory broth.
- Herbal Touch: Extra parsley or dill for garnish—my daughter loves making “green confetti” on top!
For a cozy twist, try serving in hollowed-out bread bowls like we did during that blizzard of ‘98—the kids still talk about “snow day soup”!
Mistakes to Avoid
After teaching this chicken soup recipe at our community kitchen for years, I’ve seen every mishap imaginable. Like the time sweet Mrs. Wilkins added uncooked rice directly to the pot (bless her heart—we salvaged it!). Here’s how to avoid common pitfalls:
- Overcooked Noodles: They’ll turn mushy if left in hot broth. Cook separately or add during the last 8 minutes, then serve immediately.
- Bland Broth: If your soup tastes flat, try simmering uncovered for 10 extra minutes or add a Parmesan rind (learned that trick from this Latin-inspired version!).
- Stringy Chicken: Thighs should reach 165°F internally—use a thermometer! Undercooked meat won’t shred properly.
My biggest lesson? Don’t stress perfection. As my first cooking teacher told me while fishing out a bay leaf I’d forgotten to remove, “Ellie, even ‘mistakes’ taste like love.”
How to Store Chicken Soup Recipe
When my freezer stash of this homemade chicken soup saved me during newborn sleepless nights, I vowed never to waste a drop! Here’s how to preserve every spoonful:
- Fridge Storage: Cool completely, then store in airtight containers for up to 4 days. The broth thickens beautifully—just add a splash of water when reheating.
- Freezer Magic: Portion into mason jars (leave 1-inch headspace!) or silicone freezer bags for up to 3 months. Thaw overnight before warming.
- Noodle Note: For meal prep, store noodles separately to prevent sogginess. Add them fresh when reheating.
Pro tip: Freeze broth ice cubes for quick weeknight soups—they’re my secret “fast food”!
Try This Chicken Soup Recipe Yourself
I’ll never forget the note my son’s teacher slipped me after sending this classic chicken soup for the school potluck: “Tastes like childhood memories.” That’s the magic I want for you, dear reader! Whether you’re nursing a cold, craving comfort, or just need a nutritious lunch, this pot of gold awaits.
Grab those carrots and celery—your future self will thank you when you’re curled up with a bowl of this hearty chicken soup, rain pattering outside. And if you’re feeling adventurous, try our Mexican-spiced version next! Either way, I’d love to hear your stories in the comments—nothing makes my day like knowing this recipe found its way to your table.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Breasts cook faster (check at 15 minutes) and yield leaner meat, though thighs add richer flavor. For extra moisture, try our sweet potato chicken soup hybrid.
How do I make this soup gluten-free?
Swap egg noodles for rice noodles or quinoa—they’ll soak up the broth just as beautifully. Always check broth labels for hidden gluten.
Why did my noodles absorb all the broth?
Pasta expands over time! Store leftovers with noodles separate, or add 1 cup extra broth when reheating. Learn more about controlling soup thickness.
Can I freeze this soup with noodles?
Technically yes, but noodles turn mushy. For best results, freeze broth alone and add fresh noodles later—they cook in minutes!
