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Best chicken noodle soup recipe served hot in a rustic bowl.

The Best Chicken Noodle Soup Recipe for Cold Days

Warm up your winter days with this cozy, homemade chicken noodle soup recipe. Filled with tender chicken, egg noodles, carrots, celery, and fresh herbs, it’s the perfect comfort food for cold weather. Simple, hearty, and family-approved!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 285 kcal

Ingredients
  

  • 1 –2 tablespoons olive oil or butter
  • 1 medium yellow onion diced
  • 2 –3 medium carrots sliced
  • 2 celery stalks sliced
  • 2 –3 garlic cloves minced
  • 1.5 to 2 pounds boneless skinless chicken breast or thighs
  • 8 cups low-sodium chicken broth or stock
  • 1 bay leaf
  • 2 –3 sprigs fresh thyme or 1 teaspoon dried thyme
  • A handful of fresh parsley chopped (plus extra for garnish)
  • 8 ounces egg noodles
  • 1 tablespoon lemon juice optional, for brightness
  • Salt and black pepper to taste

Instructions
 

Sauté the aromatics:

  • Heat olive oil or butter in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds more.

Add and brown the chicken:

  • Place chicken pieces in the pot and sear lightly on both sides for 1 minute. This builds flavor.

Add broth and herbs:

  • Pour in chicken broth. Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.

Simmer until chicken is tender:

  • Cook for 20–25 minutes or until chicken reaches 165°F. Remove chicken and set aside to cool slightly.

Shred the chicken:

  • Use two forks to shred the cooked chicken into bite-sized pieces.

Add noodles:

  • Return shredded chicken to the pot. Add noodles and simmer for 7–8 minutes, or until noodles are tender.

Adjust flavor and finish:

  • Stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.

Serve and enjoy:

  • Ladle soup into bowls, garnish with extra herbs, and serve warm with crusty bread.

Notes

  • For Creamy Chicken Noodle Soup: Add ½–1 cup of milk or cream after simmering.
  • For Crockpot Version: Combine all ingredients except noodles and cook on low for 6 hours. Add noodles in the last 20 minutes.
  • For Instant Pot Version: Pressure cook for 8 minutes, quick release, add noodles, and cook using sauté mode.
  • Storage: Refrigerate up to 4 days or freeze (without noodles) for up to 3 months.
  • Reheating: Add a splash of broth when reheating to maintain consistency.