Homestyle Chicken Noodle Soup
The Comfort-Food Ultimate
There’s something timeless and deeply comforting about a steaming bowl of chicken noodle soup. It evokes childhood memories, sick-day warmth, rainy afternoons, or just the simple pleasure of a home-cooked meal. This recipe aims to deliver that same cozy, satisfying experience — rich, flavorful broth, tender chicken, hearty vegetables, and soft yet toothsome noodles. I’ll walk you through every step, explain the why of each part, and give you plenty of variation and serving ideas.
Why This Style Works
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Starting with a flavorful broth and gentle aromatics gives depth beyond just “chicken + water + noodles.”
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Using fresh vegetables (carrots, celery, onion) creates texture, color, and natural sweetness.
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Cooking the chicken properly ensures tenderness, moisture, and good flavor.
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Using egg noodles (or similar pasta) means the noodles have just the right chew — not mush, not al-dente tough.
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Adding fresh herbs (parsley, thyme) boosts freshness and keeps the soup from being flat.
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Paying attention to finishing touches and serving helps elevate it from “basic soup” to “homestyle comfort.”
Many of the recipes I consulted adopt these principles. For example, one uses carrots, celery, onion, garlic, white wine, rosemary and sage. Daily Meal Another uses lean chicken, low-sodium broth, parsley and thyme. www.goredforwomen.org+1 A third gives options for homemade stock and wide egg noodles. Good Life Eats®
Ingredients
(Yields: ~6 servings; you can scale up or down as needed.)
Main ingredients
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2 tablespoons unsalted butter (or 1 tbsp butter + 1 tbsp olive oil)
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1 medium yellow onion, diced
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2–3 stalks celery, diced
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2–3 medium carrots, peeled and sliced (about 1 cup)
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2–3 cloves garlic, minced
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8 cups (about 2 liters) chicken broth (preferably good quality, low-sodium)
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1½-2 pounds (≈700-900 g) boneless, skinless chicken breasts or thighs (or a mix)
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1 bay leaf (optional but recommended)
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1 teaspoon dried thyme (or 1½ teaspoon fresh)
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3–4 sprigs fresh parsley + extra for garnish
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Salt & freshly ground black pepper, to taste
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6 ounces (≈170-200 g) egg noodles (or your favorite pasta / noodle shape)
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Optionally: 1 tablespoon fresh lemon juice (to brighten the flavor)
Optional add-ins / variations
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Frozen peas or green beans (added near the end)
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A few mushrooms (sliced) for added umami
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Leeks (in place of part of the onion) for subtle oniony flavor. Good Life Eats®
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For a richer soup: ½ cup heavy cream stirred in at the end. Tasty at Home
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For a lighter version: use low-fat chicken broth and increase vegetables.
Equipment Needed
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Large heavy-bottom pot or Dutch oven
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Sharp chef’s knife and cutting board
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Wooden spoon or spatula
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Measuring cups/spoons
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Slotted spoon or tongs (for removing chicken)
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Colander (if you wish to cook the noodles separately)
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Ladle and soup bowls
Step-by-Step Instructions
Here’s the full process, including commentary and tips.
1. Prepare the chicken (and stock if making homemade)
If you’re using raw chicken breasts or thighs:
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Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
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In your pot or Dutch oven, melt the butter (or butter + oil) over medium-high heat. Sear the chicken pieces until golden on each side – about 4-5 minutes per side, just to get color. Don’t worry if the chicken isn’t fully cooked through yet.
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Remove the chicken from the pot and set aside on a plate.
If you already have cooked chicken (rotisserie, leftover, etc.), you can skip the searing step or just warm it briefly — the key is that the chicken will end up in the soup and finish cooking, or just warm through.
Tip: Searing the chicken first adds flavor via the browned bits (“fond”) in the pot.
2. SautΓ© the aromatics and vegetables
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In the same pot (with the bits from the chicken), add the diced onion, celery, and carrots. SautΓ© over medium heat until the vegetables begin to soften and the onion becomes translucent — about 5-7 minutes.
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Add the minced garlic and cook for ~30 seconds to 1 minute until fragrant. Be careful not to burn the garlic.
This builds the flavor base of the soup.
3. Add the broth and seasonings
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Pour in the chicken broth. If you used searing fat, scrape the bottom of the pot to release any browned bits — this adds depth.
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Add the bay leaf, dried thyme, and a few sprigs of fresh parsley (you’ll remove parsley stems later, but the leaves add flavor).
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Bring to a simmer.
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Add back the chicken pieces (the ones you seared) into the pot. If they were raw, you’ll finish cooking them in the simmering broth.
4. Simmer the soup
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Reduce heat so the mixture is at a gentle simmer. Cover the pot partially and cook for about 15-20 minutes, or until the chicken is cooked through (if raw) and vegetables are tender. For example: one version uses 15 minutes simmer before adding noodles. Tasty at Home+1
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If your chicken is already cooked, you may only need 5-10 minutes to warm through and integrate flavors.
5. Remove & shred the chicken (if needed)
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Once the chicken is cooked, use tongs or a slotted spoon to remove it to a cutting board or plate. Let it rest for a minute or two, then shred or cut into bite-sized pieces.
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Return the shredded chicken to the pot.
Putting the chicken back in ensures that every bite has tender, flavorful meat. Some recipes (like one cited) place raw chicken in and then shred after cooking in the pot. Daily Meal
6. Cook the noodles
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At this point, add the egg noodles to the pot (if you’re cooking them in the soup). Bring to a low boil and cook until the noodles are tender but still with bite — usually 6-8 minutes depending on the noodle type. For instance, one recipe uses 6-7 minutes after adding noodles. Tasty at Home
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Tip: If you’re planning to store the soup or make leftovers, you may want to cook the noodles separately and add them to individual bowls when serving. This helps prevent the noodles from absorbing too much liquid and becoming mushy. Good Life Eats®+1
7. Final seasoning & finishing touches
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Remove the bay leaf and any herb stems.
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Taste the soup and adjust salt and pepper as desired.
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If you like, stir in about 1 tablespoon of fresh lemon juice — this little acid brightens the flavors and lifts the soup.
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Chop fresh parsley leaves and sprinkle over the soup for color and fresh flavor.
8. Serve and enjoy
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Ladle the soup into warm bowls.
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Serve with crusty bread, a green salad, or simple crackers on the side.
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Enjoy immediately while steaming hot.
Timing & Notes
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Total active time: ~25-30 minutes for a faster version (if chicken is pre-cooked) Tasty at Home+1
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For a more leisurely version with raw chicken and deeper simmering, allow ~45 minutes.
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If making ahead: allow the soup to cool, store in the fridge up to ~3-4 days. If freezing, freeze without the noodles (they’ll get mushy) and add fresh noodles when reheating. Good Life Eats®+1
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If you’re cooking for more people, double the ingredients (except seasonings increase a bit less than double) and use a large stockpot.
Flavor & Texture Tips
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Broth depth: If you have homemade chicken stock, use that. The richer the stock, the better your base. If not, a good-quality store broth works fine.
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Vegetable size: Cut the carrots and celery into uniform slices so they cook evenly.
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Noodle choice: Wide egg noodles add a home-style feel; you can also use egg pasta, fettuccine cut into short lengths, or even spaghetti broken into pieces.
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Chicken pieces: Using thighs as well as breasts gives more flavor and keeps meat juicy. If using only breasts, do not overcook them.
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Herbs: Fresh parsley at the end adds brightness. Thyme is nice for subtle earthiness.
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Acid: A splash of lemon at the end keeps the soup from tasting flat or too one-note.
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Salt & pepper: These should be adjusted at the end, since broth and chicken already have some salt.
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Noodle timing: Don’t overcook the noodles; they should not become soggy or fall apart. And if you’ll have leftovers, better to keep noodles separate until serving.
Variations & Customizations
Here are some ways to adapt or scale this recipe depending on your mood, dietary needs, or what's in your pantry:
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Vegetarian version: Replace chicken with extra vegetables (e.g., green beans, peas, mushrooms) and chicken stock with vegetable stock. Good Life Eats®+1
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Creamy version: Stir in ½ cup heavy cream or milk in the last few minutes for a richer texture. Tasty at Home
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Spicy version: Add a pinch of red pepper flakes or cayenne, or stir in chopped jalapeΓ±o toward the end. For a twist, add a small dash of soy sauce and some mushrooms for an Asian-inspired variation. Tasty at Home
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Extra veggies: Add frozen peas, chopped green beans, or spinach in the last few minutes of cooking.
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Whole wheat or gluten-free noodles: Use whole-wheat pasta or gluten-free egg noodles if needed; just check cooking time.
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Make ahead / freezer friendly: If making a large batch, you may cook the soup (without noodles) and freeze in portions. When ready to serve, thaw, bring to a simmer, cook fresh noodles, and add chicken/meat as needed.
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Leftover roast chicken: Use leftover chicken from a roast (or rotisserie chicken). This can save time and still give great flavor. For instance, one version uses rotisserie chicken along with frozen peas and carrots for a quick put-together version. foodnetwork.com
Serving Suggestions
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Serve with crusty bread, garlic bread, or warm dinner rolls for dipping.
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A simple green salad with vinaigrette can balance the richness.
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For a cozy meal, serve alongside a sandwich (grilled cheese works well!).
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Garnish bowls with fresh parsley, or a swirl of cream for presentation.
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If you have chili flakes or freshly cracked black pepper, allow each person to add to taste.
Storage & Reheating
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Refrigerate: Store soup in an airtight container for up to 3-4 days. If the noodles are in the soup, you may find they have softened further — still fine, but slightly mushier texture.
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Freezer: Better to freeze the soup without the noodles. When you want to serve, thaw the soup, bring it to a simmer, and cook fresh noodles separately then combine. This preserves the noodle texture. Good Life Eats®
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Reheating: Gently warm over low-medium heat, stirring occasionally. If the soup seems too thick (due to noodle absorption), add a little extra broth or water to loosen it.
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Re-adding freshness: After reheating, stir in a little fresh chopped parsley or a squeeze of lemon to bring back brightness.
Troubleshooting/Common Questions
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My noodles are mushy — what happened?
Probably they were overcooked or cooked ahead and sat in the soup too long. Next time cook noodles separately or add just before serving. -
My chicken is dry or tough?
Either it was overcooked or too lean. Use thighs or a mix of breast + thighs, and avoid long high heat — once cooked, remove chicken and shred then return. -
Broth tastes bland
Could be low quality stock or insufficient seasoning. Always taste and adjust salt & pepper at the end. A splash of lemon helps too. -
Soup is too salty
If you used very salty broth or pre-seasoned chicken, you may have added too much salt. Next time use low-sodium broth and go light on added salt until the end. -
Vegetables are too firm or too soft?
Cut them uniformly and cook long enough to soften (about 5-7 minutes sautΓ© + simmer). If you prefer more bite, reduce simmer time slightly. -
Want thicker soup?
You can whisk in a slurry of 1 Tbsp cornstarch + 1 Tbsp water toward the end, simmer a few minutes. Some sources suggest this for added body. My Island Bistro Kitchen
Final Thoughts
This homestyle chicken noodle soup is exactly what you want when you’re craving warmth, comfort, simplicity, and flavor. It doesn’t rely on fancy ingredients — just good fundamentals done right. From the golden sautΓ©ed vegetables to the steaming broth tasting of chicken and herbs, from the tender shredded chicken pieces to the noodles soaking up just enough flavor, it all adds up.
Most importantly, this recipe leaves space for your own touches: use what you have, tweak the herbs, adjust the noodles, make ahead for busy weeks, or serve it in a bowl with your favorite bread and a companion drink. The goal is not just to make soup — it’s to create a moment of nourishment and calm.
If you like, I can prepare a printable recipe card (with exact measurements, cooking times, scaling for 4 or 8 servings), or provide a slow-cooker / Instant Pot adaptation. Would you like me to do t
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