Chicken Noodle Soup

Step 3: Cook the Chicken

Add the chicken to the pot. Pour in the chicken broth and add the bay leaves, thyme, and rosemary. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it cook for 20–25 minutes until the chicken is fully cooked and tender.

Tip: If using whole chicken pieces, remove them after cooking, shred the meat, and return it to the soup for the best texture.

Step 4: Add the Noodles

Once the chicken is cooked, remove the bay leaves. Stir in your egg noodles and simmer for an additional 7–10 minutes until the noodles are tender. Keep an eye on the noodles—they cook quickly and can become mushy if overcooked.

Step 5: Season and Finish

Taste the soup and season with salt and freshly ground black pepper. If desired, add a squeeze of lemon juice to brighten the flavors. Finish by sprinkling freshly chopped parsley or dill on top for a fresh, herbal note.

Step 6: Serve and Enjoy

Ladle the soup into bowls while hot. Pair it with crusty bread, a sprinkle of parmesan, or a light salad for a complete meal.

Pro Tip: Leftovers taste even better the next day, as the flavors have more time to meld. Just store the soup in an airtight container in the fridge for up to 3 days.

Why This Recipe Works

This version of chicken noodle soup balances a rich, flavorful broth with tender vegetables and perfectly cooked noodles. Using aromatics like garlic and fresh herbs enhances the depth of flavor, while cooking the chicken gently ensures it remains juicy. The result is a classic soup that’s both comforting and nourishing, perfect for family meals or a cozy solo dinner.

Chicken noodle soup isn’t just food—it’s a hug in a bowl. With these simple steps, you can make a homemade version that rivals your favorite restaurant or grandma’s classic recipe.

If you want, I can also create a “quick version” of this chicken noodle soup that takes under 30 minutes without sacrificing flavor. It’s perfect for busy weeknights. Do you want me to do that?