Cozy Chicken Noodle Soup Recipe – Best Homemade Comfort Food

Posted on December 11, 2025

There’s nothing quite like a bowl of warm, homemade chicken noodle soup to make you feel all kinds of cozy. This recipe is my go-to when I need comfort food that feels like a hug in a bowl. Whether it’s a chilly evening or I’m just feeling under the weather, this soup always hits the spot. Bonus? It’s super simple to make, and you probably have most of the ingredients already.

Let me tell you—this isn’t just any chicken noodle soup. It’s loaded with tender chicken, perfectly cooked noodles, and a broth so flavorful you’ll want to drink it straight from the pot. Trust me, once you make this, canned soup just won’t cut it anymore!

Why You’ll Love This Recipe

Let’s talk about why this chicken noodle soup deserves a spot in your recipe rotation. Honestly, it’s one of those dishes that checks all the boxes.

Ultimate Comfort Food: Whether you’re curled up on the couch or hosting a cozy dinner night, this soup warms you from the inside out.
Easy to Make: Don’t let the flavor fool you—it comes together in less than an hour! Perfect for busy weeknights.
Family Favorite: Even my picky eater loves this one. I call it magic soup for how it disappears from everyone’s bowls so fast.
Customizable: Add more veggies, swap the noodles for rice, or spice it up with a pinch of cayenne—this recipe is super forgiving.

This chicken noodle soup is more than just food—it’s nostalgia in a bowl. It’s the kind of recipe that brings everyone together and makes the house smell amazing.

What Ingredients You’ll Need

Here’s the beauty of this recipe: it uses simple, pantry-friendly ingredients that come together to create something magical. Let’s break it down:

For the Broth:

Chicken breast or thighs (about 1 lb / 450g) – I prefer thighs for their flavor, but breasts work too if that’s what you have.
Chicken stock (8 cups / 2 liters) – Homemade is best if you can swing it, but store-bought works too. Look for low-sodium if you’re watching salt intake.
Carrots (3 medium, diced) – Sweet and earthy, they’re essential for that classic soup vibe.
Celery (2 stalks, diced) – Adds a nice crunch and balances the flavors.
Onion (1 medium, diced) – The base of any good soup. Yellow onion is my favorite for this.
Garlic (2 cloves, minced) – Because garlic makes everything better.
Bay leaf (1) – Adds depth to the broth. Don’t skip it!
Dried thyme (1 tsp) – If you don’t have thyme, oregano works too.
Salt & pepper – Adjust to taste, but remember you can always add more later.

For the Noodles:

Egg noodles (2 cups / 120g) – These cook quickly and soak up the broth beautifully. You can use any pasta shape you like, but egg noodles are the classic choice.

Optional Add-Ins:

Fresh parsley (chopped, for garnish) – Adds a pop of color and freshness.
Lemon juice (1 tbsp) – Brightens the flavors if you like a tangy finish.

Quick note: Feel free to adjust the veggie quantities based on what you have or what you love. Want more carrots? Go for it. Not a fan of celery? Skip it!

Equipment Needed

You don’t need much to make this soup, and chances are you already have everything you need:

Large pot or Dutch oven – Big enough to hold all the broth, chicken, and noodles.
Sharp knife & cutting board – For chopping veggies and chicken.
Ladle – For serving up those perfect bowls.
Tongs or slotted spoon – To easily remove the chicken for shredding.

If you’re feeling fancy, you can use a strainer to skim the broth for a smoother finish, but honestly, I don’t bother most days.

How to Make It: Step-by-Step

Ready to get cooking? Let’s dive in!

Prep your ingredients (10 minutes): Dice the carrots, celery, and onion. Mince the garlic. Pat the chicken dry and season it lightly with salt and pepper.
Start the broth (5 minutes): Heat 2 tablespoons of olive oil in your pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened and fragrant. Toss in the garlic and cook for another minute—don’t let it burn!
Add the chicken and stock (5 minutes): Place the chicken into the pot and pour in the chicken stock. Add the bay leaf and thyme, then bring everything to a boil.
Simmer (20 minutes): Reduce the heat to low and let the soup simmer until the chicken is cooked through (165°F / 74°C internal temperature). Skim off any foam that forms on the surface if you want a clearer broth.
Shred the chicken (5 minutes): Remove the chicken from the pot and shred it with two forks. Add it back to the pot.
Cook the noodles (8 minutes): Stir in the egg noodles and let them cook directly in the soup until tender, about 8 minutes. Keep an eye on them so they don’t get mushy.
Season and serve (2 minutes): Taste the broth and adjust salt and pepper as needed. Ladle into bowls, garnish with parsley, and enjoy!

Pro tip: If you’re making this ahead, cook the noodles separately and add them to the soup when you reheat it. This keeps them from soaking up too much broth and turning soggy.

My Best Tips & Techniques

Here’s what I’ve learned from making this soup so many times:

Don’t skip the sauté: Cooking the veggies first releases their natural sweetness and creates a flavor-packed base.
Let it simmer: The longer you simmer the soup, the deeper the flavor. Just don’t let the chicken overcook!
Use homemade stock: If you have time, make your own chicken stock—it takes this recipe to the next level.
Shred the chicken finely: Smaller pieces make every bite perfect and ensure the chicken mixes evenly throughout the soup.

And remember—taste as you go! Don’t be afraid to tweak the seasoning to your preference.

Ways to Mix It Up

This recipe is super versatile, so feel free to get creative! Here are some ideas to try:

Spicy Kick: Add ½ teaspoon red chili flakes or a pinch of cayenne for a little heat.
Veggie-Packed: Throw in spinach, kale, or zucchini during the last 5 minutes of cooking.
Hearty Version: Add diced potatoes or white beans for extra bulk.
Asian Twist: Swap egg noodles for rice noodles, add a splash of soy sauce, and garnish with green onions.

Experiment and make it your own—there’s no wrong way to enjoy this soup!

Serving Ideas & Storage

Serving Suggestions:

Serve with crusty bread or crackers for dipping.
Pair with a simple side salad for a complete meal.
Top with shredded Parmesan for extra flavor.

Storage Instructions:

Room Temperature: Keep leftovers in an airtight container for up to 2 hours before refrigerating.
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Quick tip: Freeze the soup without the noodles if you plan to store it long-term. Cook fresh noodles when you reheat it for the best texture.

Nutritional Info & Health Benefits

Here’s why I feel good about serving this soup:

Nutritional Info (per serving):
Calories: ~220
Protein: 15g
Carbs: 25g
Fat: 6g

Health Highlights: High protein from the chicken and a good dose of veggies make this a balanced and nourishing meal. The broth is also hydrating and great for when you’re feeling under the weather.

Real talk: It’s comfort food, but it’s not loaded with cream or heavy ingredients, so it’s a healthier choice when you want something indulgent but light.

Final Thoughts

So that’s my cozy chicken noodle soup recipe! It’s become a staple in my kitchen, and I hope it finds a place in yours too. There’s something magical about how simple ingredients can create something so comforting.

If you try this recipe, let me know how it turns out! Share your tweaks, tag me on social media, or drop a comment below. I love hearing how you make it your own.

Happy cooking! May your kitchen smell amazing and your bowls be full.

FAQs

Q: Can I use rotisserie chicken instead of cooking raw chicken?

A: Absolutely! Shred the rotisserie chicken and add it during the last few minutes of cooking to warm through.

Q: Can I make this in a slow cooker?

A: Yes! Add all the ingredients except the noodles to your slow cooker and cook on low for 6-8 hours. Stir in the noodles during the last 30 minutes.

Q: What other noodles can I use?

A: Any pasta works—try macaroni, ditalini, or even spaghetti broken into smaller pieces.

Q: How do I make it gluten-free?

A: Use gluten-free pasta or rice instead of egg noodles. Double-check your chicken stock to ensure it’s gluten-free as well.

Q: Can I freeze the soup with noodles?

A: It’s better to freeze the soup without noodles, as they can get mushy. Cook fresh noodles when you reheat it.

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