Sick days, rainy afternoons, or just those moments when you need a hug in a bowl—this chicken noodle soup with tender chicken breast is about to become your go-to comfort food. Seriously, nothing beats the healing powers of homemade soup that’s both nutritious and downright delicious.
Why This Recipe Works
- Using boneless, skinless chicken breast keeps the soup lean and healthy while still packing in protein, making it a guilt-free comfort meal that won’t weigh you down.
- Sautéing the aromatics like onions, carrots, and celery first builds a deep, flavorful base that infuses every spoonful with savory goodness, avoiding any bland broth pitfalls.
- Simmering the soup gently allows the chicken to cook through perfectly without becoming tough, and the noodles absorb just the right amount of broth for that ideal texture.
- Adding fresh herbs like parsley and thyme at the end preserves their bright, aromatic qualities, elevating the soup from simple to spectacular with minimal effort.
- This recipe is incredibly versatile—easy to customize with your favorite veggies or spices, and it reheats beautifully for meal prep, making it a practical choice for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice (optional, for brightness)
Equipment Needed
- Large stockpot or Dutch oven (at least 6 quarts)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in your large stockpot over medium heat until it shimmers, about 2 minutes. Add the diced onion, sliced carrots, and chopped celery, stirring occasionally with a wooden spoon. Cook for 6-8 minutes until the vegetables soften and the onions turn translucent, releasing their sweet aroma. This step is crucial for building flavor, so don’t rush it—those caramelized edges on the veggies will make your soup taste like it simmered for hours. Tip: If the pot seems dry, add a splash of broth to prevent sticking and keep things moving smoothly.
Step 2: Add Garlic and Spices
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn—burnt garlic can turn bitter fast! Then, add the dried thyme, salt, and black pepper, giving everything a good mix to coat the vegetables. This quick bloom of the spices in the oil will wake up their flavors and ensure they distribute evenly throughout the soup. You should smell the herbal notes mingling with the savory veggies, signaling it’s time to move to the next step.
Step 3: Brown the Chicken
Push the vegetables to the sides of the pot, creating a well in the center. Add the cubed chicken breast in a single layer and let it sear undisturbed for 2-3 minutes until the bottoms develop a light golden-brown color. Flip the pieces and cook for another 2 minutes; they don’t need to be fully cooked through yet, just nicely browned on the outside to lock in juices and add depth. This initial sear prevents the chicken from becoming rubbery during simmering and gives the broth a richer taste.
Step 4: Simmer with Broth
Pour in the 8 cups of chicken broth and add the bay leaves, scraping the bottom of the pot with your spoon to release any browned bits—that’s flavor gold! Bring the soup to a boil over high heat, then reduce to a gentle simmer where small bubbles break the surface occasionally. Cover the pot and let it cook for 15 minutes, which is enough time for the chicken to cook through completely (internal temperature should reach 165°F) and the flavors to meld beautifully. Tip: Avoid a rolling boil, as it can make the chicken tough and cloud the broth.
Step 5: Cook the Noodles
Stir in the egg noodles, making sure they’re fully submerged in the broth. Simmer uncovered for 8-10 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still have a slight bite (al dente). Keep an eye on them—overcooked noodles can turn mushy and absorb too much liquid, leaving you with less soup. The broth will thicken slightly as the noodles release starch, creating that classic, comforting consistency.
Step 6: Finish and Serve
Remove the pot from heat and discard the bay leaves. Stir in the chopped parsley and lemon juice (if using), which will brighten up the flavors and add a fresh kick. Taste and adjust seasoning with more salt or pepper as needed. Let the soup sit for 5 minutes off the heat to allow the flavors to settle; this resting time makes a noticeable difference in taste. Serve hot in bowls, and enjoy immediately for the best texture. Tip: If not serving right away, keep the noodles separate to avoid them soaking up all the broth.
Tips and Tricks
For the most flavorful soup, consider using homemade chicken broth if you have it on hand—it’s a game-changer! Simply simmer chicken bones with onions, carrots, celery, and herbs for a few hours, then strain. If using store-bought, opt for low-sodium versions so you can control the salt level yourself. To make this soup even heartier, add a cup of frozen peas or corn during the last 5 minutes of cooking; they’ll thaw quickly and add sweetness and color. If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup cold water until smooth, then stir it into the simmering soup and cook for 2 minutes until slightly thickened. For a creamier version, stir in 1/2 cup of heavy cream or whole milk at the very end, but avoid boiling after adding dairy to prevent curdling. To save time, you can use pre-cooked or rotisserie chicken—just shred it and add it during the last 5 minutes of simmering to warm through. If you’re meal prepping, cook the noodles separately and add them to individual servings to keep them from getting soggy in the fridge. For extra depth, add a Parmesan rind to the broth while simmering; it melts into a umami-rich goodness that you’ll love. Finally, always let the soup cool completely before storing in airtight containers—it’ll stay fresh for up to 4 days in the fridge or 3 months in the freezer. Reheat gently on the stove, adding a splash of broth if it’s too thick.
Recipe Variations
- For a gluten-free option, swap the egg noodles with gluten-free pasta or rice noodles—just adjust cooking times according to package directions to avoid mushiness.
- Add a spicy kick by stirring in 1 teaspoon of red pepper flakes with the spices, or top with sliced jalapeños for those who love heat.
- Make it veggie-packed by including 1 cup of sliced mushrooms or spinach; add mushrooms with the initial veggies, and spinach in the last 2 minutes of cooking.
- For an Asian twist, use rice noodles, substitute soy sauce for salt, and garnish with green onions and a drizzle of sesame oil.
- Turn it into a creamy soup by blending 1 cup of the cooked soup with 1/2 cup cream, then stirring it back in for a richer texture.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are more forgiving and stay juicier due to their higher fat content. Use boneless, skinless thighs cut into cubes, and follow the same browning steps. They might need an extra 2-3 minutes of simmering to cook through fully, but they’ll add a richer flavor to the soup. Just be sure to check that the internal temperature reaches 165°F for food safety.
How do I prevent the noodles from getting mushy?
To avoid mushy noodles, cook them separately according to package directions, then add them to individual bowls before ladling the soup over. This way, they won’t continue to absorb broth and soften. If you’ve already mixed them in, store leftovers with the noodles separate or accept that reheating will make them softer—still tasty, just less firm.
Can I make this soup in a slow cooker?
Yes, and it’s super easy! Sauté the veggies and brown the chicken on the stove first for best flavor, then transfer everything except the noodles to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking, and finish with herbs. This method is great for hands-off comfort food.
Is it freezer-friendly?
This soup freezes well, but for the best texture, freeze it without the noodles. Thaw overnight in the fridge, reheat on the stove, and cook fresh noodles to add in. If noodles are already included, they may become very soft upon thawing—still edible, but more like a stew consistency. Store in freezer-safe containers for up to 3 months.
Summary
This chicken noodle soup with chicken breast is a quick, healthy, and customizable comfort classic. Perfect for cozy nights or when you need a nourishing boost!
