First things first: let’s talk chicken soup (a quick story)

I don’t know what it is about chicken noodle soup, but something about the smell just brings me back to my childhood kitchen—rainy day, dog snoring under the table, Mum fussing because I’m eating noodles straight from the pot (guilty as charged). To this day, I still make it when anyone’s sniffling or when life just needs, I dunno, a softer edge. Also, confession: I once dropped an entire salt shaker into my soup and everyone pretended it was fine because they didn’t want to hurt my feelings. So yeah, we live and learn.

Why I keep coming back to this one

I make this when I’m just done with the world and want something soothing without a ton of fuss. My family goes a bit loopy for this because it’s warm, it smells amazing, and it honestly tastes better on the second day (if you can keep people out of the pot that long). My sister tried to claim it for her leftovers, but let’s just say I’ve got quick hands... Also, I used to struggle with overcooked noodles, but honestly, they soak up the flavor and no one at my table ever cares.

What you’ll need (and some swaps, if you’re like me and always missing something)

2 chicken thighs (boneless or bone-in, honestly whatever’s around) – I sometimes use rotisserie chicken if I’m running late and it still turns out lovely. My gran swore by bone-in, but I grab whatever’s on sale.
2 big carrots, peeled and sliced – Or a generous handful of those pre-cut matchstick carrots; saves a bit of time.
2 celery stalks, chopped – Sometimes I skip, but it really does add that "classic" taste.
1 small onion, diced
3 garlic cloves, minced – Or a spoonful from the jar. No shame.
6 cups chicken broth – Canned, carton, homemade, whatever works. Grandma was a die-hard for homemade (but honestly, who has the time!)
2 cups egg noodles (or a generous couple handfuls, you know?) – I’ve thrown in spaghetti bits once, it was...different, but fine.
1 bay leaf
½ teaspoon dried thyme
Salt and pepper, to taste
Parsley, for garnish (optional) – Sometimes just skip it, but it does look all chef-y.

Let’s make the thing (directions without the perfectionism)

Grab your biggest soup pot. Heat a splash of oil over medium heat. Toss in onion, carrots, and celery. Stir ‘em around for 5-ish minutes, until they start to soften and smell sweet. If you get distracted by your dog and they brown a little, it’s honestly fine.
In goes the garlic for a minute—don’t wander off here, it burns fast (ask me how I know).
Now, shove the chicken thighs in. Pour over the broth, toss in the bay leaf, and sprinkle in the thyme. Let it come to a gentle boil, then reduce to a lazy simmer. Skim whatever floats up if you’re fancy. Stick a lid on and let it do its thing for about 25 minutes or until the chicken’s cooked through (give or take, I never set a timer for this).
Fish out the chicken. Chuck in your noodles. Let them cook in the bubbling broth (about 7-8 minutes, or until they’re softer than your mood after a long day). This is where I usually sneak a taste for salt—but sodium is subjective, right?
Meanwhile, shred the chicken using two forks or (if you’re impatient, clean hands work); toss it back into the pot. Give everything a good stir.
Fish out the bay leaf (unless someone in your family likes "soupy surprises"). Taste again—maybe more pepper?
Ladle it into bowls, top with a sprinkle of parsley if you’ve still got any ambition left.

Notes form a serial soup maker

If you use leftover chicken, just skip the boiling bit and add it with the noodles. (Actually, I find it works better if you add the chicken after the noodles, less mushy that way.)
I once tried cooking the noodles separately to keep them firmer, but then they didn’t soak up that broth flavor. It felt kind of bland.
If you freeze this, noodles get a little...soggy. Not a tragedy, but good to know.

Ways I've tinkered and what actually worked

Sometimes I do half chicken, half turkey if there’s leftover roast lurking. It’s a bit dryer, but the soup makes up for it.
I tried spinach once—just a handful at the end. Not bad at all, though my nephew says it’s “too healthy-looking.”
I once chucked in lentils (don’t recommend, gets weirdly thick and my family looked very confused).

Equipment (but don’t panic if you don’t have something)

Big soup pot – if not, do it in a Dutch oven or seriously, just a big saucepan
Wooden spoon (or any sturdy spoon—sometimes I just grab the nearest spatula)
Ladle, or you can honestly just pour carefully
Chopping board and knife

How to keep leftovers (if you even have any)

Stick it in a lidded container in the fridge. Good for maybe 2-3 days, but honestly, in my house it never lasts more than a day! The flavors do meld together a bit more if you let it sit, so if you’ve got the patience, maybe tuck away a bowl for tomorrow. For freezing, I keep it in an old ice cream tub—just thaw gently or the noodles get weirdly chewy.

How I like to serve this (and a little family ritual)

This soup screams for thick slices of crusty bread to mop up the broth—my dad always used to butter his so thick I swear the bread was a side dish for the butter. Sometimes I’ll toss in a handful of frozen peas at the end for a pop of color (if no one’s watching). On rainy days, we’ll do cheese toasties on the side—it’s kind of become our thing.

A couple hard-learned tips (from messing it up myself)

Don’t rush the simmer after adding the chicken; I once thought I could cut it short and ended up with chicken that chewed like an old boot. Lesson learned.
Resist the urge to crank the heat for faster noodles—otherwise the broth loses all its subtlety.
Oh, and taste as you go, trust yourself! Recipes can only get you so far.

FAQ (because people actually ask me these things)

Can I use chicken breast instead? Sure, but they tend to dry out a bit—thighs are juicier! Still good if you’re in a pinch.
Do I have to use egg noodles? Nope! I’ve done it with macaroni, rice, and one odd time, orzo. Turns out every shape tastes like childhood if you try hard enough.
Can I make this in a slow cooker? Probably! Cook everything on low for, what, 6-7 hours? Actually, I find it works better if you add the noodles in the last half hour so they don’t turn soggy mush.
Is it really worth making your own broth? If you’re feeling ambitious, absolutely, but boxed works a treat for weeknights. Life’s too short for perfect stock every time, trust me.
How do you stop the noodles getting mushy in reheats? Trick question—they always get mushy, but if you really care, keep noodles separate and add when reheating. (But who’s got the willpower?)

And that’s the long, noodle-y tale of chicken soup in my kitchen. If you try it, tell me if you spot the subtle difference herbs make...or if, like my brother, you just want more noodles in there. Cheers from my stovetop to yours!

Easy Chicken Noodle Soup Recipe for Cozy Weeknight Dinners

First things first: let’s talk chicken soup (a quick story)

Why I keep coming back to this one

What you’ll need (and some swaps, if you’re like me and always missing something)

Let’s make the thing (directions without the perfectionism)

Notes form a serial soup maker

Ways I've tinkered and what actually worked

Equipment (but don’t panic if you don’t have something)

How to keep leftovers (if you even have any)

How I like to serve this (and a little family ritual)

A couple hard-learned tips (from messing it up myself)

FAQ (because people actually ask me these things)

Easy Chicken Noodle Soup Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

Did you make this recipe?