When you’re craving something warm, hearty, and comforting, there’s nothing quite like a bowl of Chicken Noodle Soup. This homestyle, easy-to-make version is perfect for busy weeknights or those days when you simply want to feel comforted. Loaded with tender chicken, hearty egg noodles, and a delicious mix of vegetables and herbs, this soup is sure to warm you up from the inside out. Plus, it’s a one-pot recipe that comes together in under an hour—what’s not to love?

Chicken Noodle Soup

Why You’ll Love This Chicken Noodle Soup

This Chicken Noodle Soup is the definition of comfort food. The flavors are rich and cozy, with the perfect balance of savory chicken, vegetables, and fresh herbs. It’s simple to make, yet packed with flavor, making it the perfect dish for lunch or dinner. The egg noodles add the right amount of heartiness without feeling too heavy, and the tender, shredded chicken makes every bite feel like a hug.

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced
1 cup sliced carrots
1 cup diced celery
2 tablespoons minced garlic
8 cups chicken broth or stock
2 pounds boneless, skinless chicken breasts, or thighs
2 teaspoons freshly cracked black pepper
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles, or your favorite small pasta noodles

Instructions:

Sauté the Vegetables:
- In a large Dutch oven, heat olive oil over medium heat.
- Add the diced onion, sliced carrots, and diced celery, and sauté for about 4 minutes, until the vegetables begin to soften.
Add Garlic and Broth:
- Stir in the minced garlic and sauté for another minute until fragrant.
- Next, pour in the chicken broth, and add the chicken breasts, kosher salt, black pepper, oregano, thyme, and bay leaves. Bring everything to a simmer over medium-low heat.
Cook the Chicken:
- Once the soup reaches a simmer, cover the pot with the lid slightly askew. Let the chicken cook for about 15 minutes, or until the chicken is tender and can be easily shredded with a fork.
Shred the Chicken:
- Using two forks, shred the cooked chicken into the broth, breaking it into larger or smaller pieces according to your preference.
Add the Noodles:
- Bring the soup to a low boil, then add the egg noodles. Cook for about 6 to 7 minutes, or until the noodles are al dente. If you prefer your noodles a bit softer, you can cook them for an extra minute or so.
Serve and Enjoy:
- Once the noodles are cooked, taste the soup and adjust the seasoning with more salt or pepper if necessary. Serve the soup hot, garnished with fresh chopped parsley, and enjoy with your favorite bread or crackers on the side.

Storage and Freezing Tips:

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. When reheating, be aware that the noodles may absorb some of the broth. To help thin the soup back out, you can add a little extra broth when reheating.
Freezing: This soup freezes well but it’s best to freeze it without the noodles. Noodles tend to become mushy when frozen, so for the best texture, freeze the soup base and cook fresh noodles when reheating. The soup can be frozen for up to 3 months.
Make Ahead: You can make a large batch of this soup ahead of time. Just remember to add the noodles when you’re ready to serve, so they stay fresh and don’t get soggy.

Conclusion:

This Chicken Noodle Soup is everything you want in a bowl of comfort. It’s hearty, flavorful, and so easy to make. Whether you’re serving it to your family on a busy weeknight, packing it for lunch, or simply craving a warm, satisfying meal, this soup is the perfect choice. With just a few simple ingredients, you can make a delicious and hearty dish that feels like home. So, grab a spoon, slurp those noodles, and enjoy the cozy, comforting goodness!