Introduction

This easy chicken noodle soup is a comforting classic made with tender chicken, aromatic herbs, and hearty vegetables. It’s perfect for warming up on chilly days or whenever you need a cozy, satisfying meal. With simple ingredients and straightforward steps, it’s a go-to recipe for home cooks of all levels.

A white bowl filled with chicken noodle soup, showing three main layers: the bottom layer is a clear golden broth, the middle layer has pale yellow twisted pasta pieces, orange carrot chunks, and light green celery slices, and the top layer consists of shredded white chicken mixed with small green herb bits; a silver spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface with a leafy green garnish slightly visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon mustard powder

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon turmeric

2 tablespoons butter

1 yellow onion, diced

½ cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon hot sauce

1 teaspoon lemon juice

2 lbs. bone-in chicken breast or chicken thighs

8 cups chicken broth

2 cups wide egg noodles, uncooked

Instructions

Step 1: Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery and cook for about 4 minutes until softened. Add the minced garlic and cook for an additional minute.

Step 2: Stir in the dried herbs, mustard powder, salt, pepper, turmeric, soy sauce, and hot sauce. Add the chicken and pour in the chicken broth.

Step 3: Bring the soup to a gentle boil, then partially cover and let the chicken cook slowly for 15-20 minutes to keep it tender. Remove the chicken, shred it with two forks, then return it to the pot. Stir in the lemon juice and keep the soup simmering.

Step 4: While the soup simmers, bring a separate pot of salted water to a boil. Cook the egg noodles according to package instructions, drain, and set aside.

Step 5: To serve, spoon the cooked noodles into bowls and ladle the hot soup over them. Enjoy immediately.

Tips & Variations

Cook noodles separately to prevent them from soaking up too much broth, especially if you want leftovers.

Use chicken thighs instead of breasts for a richer flavor and more tender meat.

Add fresh chopped parsley or dill as a garnish for extra brightness.

Adjust the hot sauce to your spice preference or omit for a milder soup.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked or rotisserie chicken. Add it to the broth towards the end of cooking to warm it through without overcooking.

Why do you cook the noodles separately?

Cooking noodles separately prevents them from absorbing too much broth, which keeps the soup from becoming thick and ensures noodles stay tender when served or stored.