Chicken Noodle Soup, Homestyle Comfort
A classic American chicken noodle soup with a clear, savory broth, tender chicken, and slurp-worthy egg noodles—built the traditional way with aromatic vegetables and a gentle simmer.
Chicken noodle soup is one of America’s most enduring comfort foods because it’s simple, practical, and deeply satisfying. The key is layering flavor: sauté the aromatics, simmer the chicken to keep it tender, then cook the noodles separately so the broth stays clean and bright. This homestyle version teaches the “why” behind each step while keeping the method weeknight-friendly.
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Servings
6
Ingredients
Soup Base
- •2 tbsp unsalted butter (or olive oil)
- •1 medium yellow onion, diced
- •2 medium carrots, peeled and sliced into coins
- •2 celery ribs, sliced
- •3 cloves garlic, minced
- •8 cups low-sodium chicken broth (or stock)
- •2 bay leaves
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper, plus more to taste
Chicken & Noodles
- •1 1/2 lb bone-in, skin-on chicken thighs (about 4–6 thighs)
- •8 oz wide egg noodles
Finish & Serve
- •2 tbsp chopped fresh parsley (optional but classic)
- •1 tbsp fresh lemon juice (optional, to brighten)
Instructions
- 1
Build the flavor base: In a large Dutch oven or soup pot, melt the butter over medium heat. Add onion, carrots, and celery and cook 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- 2
Bloom the aromatics: Stir in the garlic and cook 30 seconds, just until fragrant.
- 3
Simmer the soup: Add broth, bay leaves, salt, and pepper. Nestle in the chicken thighs. Bring to a gentle simmer (avoid a hard boil), then partially cover and cook 25–30 minutes, or until the chicken is cooked through and tender.
- 4
Shred the chicken: Transfer chicken to a plate. When cool enough to handle, remove skin and bones and shred or chop the meat into bite-size pieces.
- 5
Keep the broth clear: While the chicken cools, cook the egg noodles in a separate pot of salted boiling water according to package directions until just tender. Drain and set aside. (This prevents noodles from soaking up broth and turning the soup starchy over time.)
- 6
Finish the soup: Bring the broth back to a gentle simmer. Return the shredded chicken to the pot and simmer 2–3 minutes to warm through. Discard bay leaves.
- 7
Season and serve: Taste and adjust salt and pepper. Stir in parsley and lemon juice if using. Ladle soup into bowls and add a handful of noodles to each bowl (or stir noodles into the pot if serving all at once).
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.