Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories is being a little girl in my grandmother’s kitchen, watching her stir a huge pot of chicken noodle soup. The aroma of simmering chicken, fresh vegetables, and herbs would fill the air and make the entire house feel warm and cozy. She would hum a little tune while she worked, and I would sit on a stool, eager to taste the first spoonful. That memory is exactly why I love sharing my Homemade Chicken Noodle Soup with you. This is more than just a recipe it’s a way to bring warmth, comfort, and family together at the table.
Every time I make this soup, I remember those moments and feel connected to the generations of cooks before me. There’s something magical about simple ingredients coming together to make something so nourishing and soothing. Today, I want to show you how to make a chicken noodle soup that is tender, flavorful, and full of love. This recipe is simple, forgiving, and perfect for cozy nights or for feeding a hungry family.
Why I Love Making This Recipe
Making Homemade Chicken Noodle Soup always feels like therapy to me. It’s a process that doesn’t rush, letting you slow down and enjoy the smells, colors, and textures in your kitchen. I love how the soup allows you to experiment a little too sometimes I like adding a touch of lemon, sometimes a pinch of extra herbs.
I also love that this recipe brings people together. My family gathers around the table, bowls steaming, bread ready for dipping. Everyone has their favorite part some go straight for the noodles, some for the chicken. And when there’s leftovers, the soup tastes even better the next day. That’s the beauty of making something from scratch it’s nourishing both physically and emotionally.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Homemade Chicken Noodle Soup, along with a few little secrets that make it extra special.
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and sliced into thin rounds
- 3 celery stalks, sliced
- 3 cloves of garlic, minced
- 8 cups of chicken broth (homemade or low-sodium store-bought)
- 2 cups of cooked chicken, shredded (rotisserie chicken works beautifully)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups of egg noodles or your favorite pasta
- Fresh parsley, chopped, for garnish
Little Kitchen Secrets:
- Roast the chicken bones with onion and carrot before making your broth. It gives the soup a richer flavor.
- Cook noodles separately if you want leftovers to last longer without the noodles getting mushy.
- Add garlic; it enhances the warmth and depth of the soup without overpowering it.
- Fresh herbs at the end brighten the flavors and make the soup look vibrant.
How I Make It, Step by Step
- Sauté the Vegetables: I start by heating olive oil in a large soup pot over medium heat. I add onions, carrots, and celery, stirring occasionally. After about 5–7 minutes, the vegetables are soft, sweet, and fragrant. Then I add minced garlic and stir for another minute until it smells heavenly.
- Add Broth and Chicken: Next, I pour in the chicken broth and add the shredded chicken. I sprinkle in dried thyme, dried parsley, and toss in the bay leaf. I bring the soup to a gentle boil, letting all the flavors start mingling.
- Simmer for Flavor: I lower the heat and let the soup simmer for 20–25 minutes. This step is essential because it allows the flavors to deepen and marry together. I taste and season with salt and pepper as I go.
- Cook the Noodles: I add the egg noodles directly into the simmering soup. They cook for 6–8 minutes, turning soft and tender. If I’m making soup ahead of time, I prefer to cook the noodles separately to avoid them getting mushy when reheated.
- Finishing Touches: I remove the bay leaf and stir in fresh chopped parsley. A squeeze of fresh lemon juice is sometimes added to brighten the flavor, especially if the soup has been sitting for a bit.
How I Serve It at Home
I love serving this soup in big, warm bowls with a sprinkle of fresh parsley on top. A slice of crusty bread or a soft dinner roll is always on the side perfect for dipping into the broth. When my family sits down, we pour the soup carefully into bowls, everyone grabbing their favorite spoon. Sometimes I let the children sprinkle extra parsley on top; they think it’s magic!
For me, serving this soup isn’t just about food; it’s about creating an experience. The steam, the aroma, and the laughter at the table make this recipe truly special.
Storage, Reheating & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container for up to three days. Reheat gently on the stove with a splash of broth if needed.
- Freezing: Freeze the soup without noodles for up to three months. Add fresh noodles when reheating.
- Make-Ahead Tip: Prepare the broth and shredded chicken in advance. When ready, combine everything, simmer, and add noodles for a quick, satisfying meal.
100-Word Short Version
My Homemade Chicken Noodle Soup is the ultimate comfort food. Tender chicken, hearty noodles, and fresh vegetables swim in a flavorful broth, creating a warm, satisfying meal. I start by sautéing onions, carrots, celery, and garlic, then add chicken and broth, simmering to let the flavors mingle. I season with thyme, parsley, salt, and pepper, then add noodles until tender. Served with fresh parsley and crusty bread, this soup is a family favorite. Perfect for cozy nights or healing a cold, it stores well in the fridge or freezer. Simple, wholesome, and full of love.
Recipe Card Section (Plain Text)
Time:
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper, to taste
2 cups egg noodles
Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook 1 minute.
- Add chicken broth, shredded chicken, dried thyme, parsley, and bay leaf. Bring to a gentle boil.
- Reduce heat and simmer for 20–25 minutes. Taste and season with salt and pepper.
- Add egg noodles and cook 6–8 minutes until tender. Remove bay leaf.
- Stir in fresh parsley and serve hot.
Notes:
- Roast chicken bones for richer broth.
- Cook noodles separately for leftovers.
- Add lemon juice for brightness.
- Freeze soup without noodles to preserve texture.
Nutrition (per serving):
Calories: 220
Protein: 18g
Carbs: 20g
Fat: 8g
Fiber: 2g
Sodium: 700mg
Homemade Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: British
Description
Warm your heart with this Homemade Chicken Noodle Soup. Tender chicken, fresh vegetables, and comforting noodles come together in a simple, flavorful, family-friendly recipe that’s perfect for cozy nights.
Ingredients
2 tablespoons olive oil 1 medium onion, finely chopped 3 medium carrots, peeled and sliced 3 celery stalks, sliced 3 garlic cloves, minced 8 cups chicken broth 2 cups cooked chicken, shredded 1 teaspoon dried thyme 1 teaspoon dried parsley 1 bay leaf Salt and pepper, to taste 2 cups egg noodles Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook 1 minute. 2. Add chicken broth, shredded chicken, dried thyme, parsley, and bay leaf. Bring to a gentle boil. 3. Reduce heat and simmer for 20–25 minutes. Taste and season with salt and pepper. 4. Add egg noodles and cook 6–8 minutes until tender. Remove bay leaf. 5. Stir in fresh parsley and serve hot.
Notes
Roast chicken bones for richer broth. Cook noodles separately for leftovers. Add lemon juice for brightness. Freeze soup without noodles to preserve texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Conclusion
Making Homemade Chicken Noodle Soup is a labor of love. Every stir, taste, and sprinkle of parsley fills the kitchen with warmth. It’s a simple recipe, but it’s one that brings family together, creates memories, and nourishes both the body and the heart. Cooking doesn’t have to be complicated sometimes the most basic recipes are the ones we cherish most. So grab your pot, gather your ingredients, and make a bowl of comfort that you and your loved ones will savor.