By Bring Chicken Noodle Soup to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Noodle Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Noodle Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound boneless, skinless chicken breasts or thighs.
8 cups of chicken broth.
2 cups. water.
2 medium carrots, peeled and cut into slices.
2 celery stalks, sliced.
1 medium onion, diced.
3 garlic cloves – minced.
bay leaf;
1 tsp. Dried thyme.
1 teaspoon of dried parsley.
Salt and pepper to taste.
2 cups of egg noodles.
How To Make Chicken Noodle Soup
Prepare the chicken first. If you are going to use chicken breast, then you have to cut it into small pieces. When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.
Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.
After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.
Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.
While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.
After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot. Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.
After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.
Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.
PREPARATION STEPS
Heat the oil in a large saucepan or Dutch oven and set the temperature to medium
After adding the chicken, continue to cook for about 5 minutes or until browned on both sides
Remove the chicken from the pan and put it in a separate place.
2 medium carrots, peeled and cut into slices.
Prepare the chicken first
If you are going to use chicken breast, then you have to cut it into small pieces
When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in
Continue cooking for about five minutes or until the vegetables begin to soften.
After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.
Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.
While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.
After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot
Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.
After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.
Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
