Save My grandmother used to make this soup on afternoons when the kitchen felt too quiet, filling it with steam and warmth while she hummed along to the radio. Years later, I realized she wasn't just feeding us—she was teaching me that the best comfort foods are the ones that ask so little of you but give back so much. This chicken and noodle soup became my version of that same kindness, ready whenever someone needs something honest and healing in a bowl.
I made this for a friend during her first week in a new apartment, when her kitchen was still mostly boxes and she was too overwhelmed to think about cooking. Watching her face soften with that first spoonful reminded me why this soup matters—it's not fancy, but it shows up exactly when someone needs it most.
Ingredients
- Bone-in, skinless chicken thighs or breasts (1 ½ lbs): Thighs stay more tender and flavorful, but mixing both gives you the best of both worlds and keeps the broth richly golden.
- Low-sodium chicken broth (8 cups): This is your foundation—good broth makes everything taste intentional, so don't skip on quality here.
- Yellow onion, carrots, and celery: This trio of aromatics is called mirepoix, and it's the backbone of countless soups because these vegetables know how to build flavor quietly and completely.
- Garlic (3 cloves, minced): Adds a gentle warmth that rounds out the savory notes without overpowering the delicate balance of the broth.
- Bay leaves, thyme, and rosemary: These dried herbs are your secret to depth—they whisper rather than shout, making the whole thing taste like someone cared.
- Wide egg noodles (6 oz): Their surface area catches the broth beautifully, and they have just enough substance to make the soup feel like a complete meal.
- Fresh parsley and lemon juice: These finishing touches brighten everything at the end, lifting the soup from warming to memorable.
Instructions
- Start your broth foundation:
- Place chicken and broth in your largest pot and bring to a gentle boil, skimming away the foam that rises—this small step keeps your soup clear and elegant. You'll know you're doing it right when the surface becomes calm.
- Build layers of flavor:
- Add your onion, carrots, celery, garlic, bay leaves, and herbs, then reduce to a simmer and cover. Let this cook undisturbed for 25 to 30 minutes while the vegetables soften and everything becomes infused with herbal warmth.
- Shred the chicken:
- Remove the chicken to a cutting board and use two forks to pull the meat apart—the heat will have made it so tender it practically falls to pieces. Discard any bones and return the shredded chicken to the pot.
- Cook the noodles:
- Bring the soup back to a gentle boil and add your egg noodles, cooking for 8 to 10 minutes until they're tender but still have a slight bite. Stir occasionally so they don't stick to the bottom.
- Finish with brightness:
- Stir in the fresh parsley and a squeeze of lemon juice if you're using it, then taste and adjust your salt and pepper. Remove the bay leaves before serving, and ladle into bowls while everything is still steaming.
Save The first time I made this for my family during a snowstorm, the power went out halfway through cooking. We finished it on the stovetop with a camping stove, and somehow that soup tasted better—maybe because we'd all gathered closer, or maybe because simplicity has a way of revealing itself when everything else falls away.
The Soul of Simple Cooking
This soup taught me that the best recipes don't need exotic ingredients or complicated technique—they need attention and a willingness to let flavors develop at their own pace. When you're not trying to impress anyone, something honest emerges, and people respond to that honesty with real hunger.
How to Adjust for Your Kitchen
Maybe you have fresh herbs instead of dried, or you prefer dark meat to white—this soup is flexible enough to accommodate your preferences and what you have on hand. I've made it with spinach stirred in at the end, with a pinch of chili flakes for warmth, or with gluten-free noodles when friends with different diets came over, and every version felt like the right one.
Making It Your Own
Over time, this soup has become a canvas for whatever my kitchen needs to express on any given day. Some versions are stripped down to bare essentials, while others gather extra vegetables or herbs depending on the season and what needs using up before it wilts.
- Thighs and breasts together create the richest, most flavorful broth—don't skip the combination if you're after restaurant-quality results.
- Add your noodles only when you're ready to serve if you're making this ahead, so they stay tender rather than absorbing too much liquid and becoming mushy.
- A crusty piece of bread alongside this soup transforms it from dinner into an experience, so don't overlook that small partnership.
Save This is the soup I make when words aren't enough, when someone needs proof that they're cared for in the form of something warm and honest. It asks almost nothing of you but gives back everything.
Recipe FAQ
- → How long does the soup take to prepare?
The total time is approximately 1 hour and 5 minutes, including 20 minutes for preparation and 45 minutes for cooking. Most of the cooking time is hands-off simmering.
- → Can I make this soup ahead of time?
Absolutely. The flavors actually deepen when made ahead. Store in the refrigerator for up to 3 days. Add the noodles just before serving if planning to store longer, as they may absorb too much broth.
- → What can I substitute for egg noodles?
Gluten-free noodles work well for dietary restrictions. Alternatively, try rice, orzo, or even diced potatoes for a different take on this classic combination.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3-4 days. The broth may thicken when chilled—simply add a splash of water or broth when reheating. Freezes well for up to 3 months.
- → Can I use rotisserie chicken instead?
Yes, skip the initial chicken cooking step and add shredded rotisserie chicken during the final 10 minutes of cooking to heat through. This reduces total time to about 30-35 minutes.