Stovetop Chicken Noodle Soup Recipe
This homemade stovetop chicken noodle soup is pure comfort — packed with juicy chicken, wholesome veggies, and tender noodles all simmered together in a flavorful, savory broth.
Equipment
- Pot with lid
- Silicone spatula
- Colander
- Ladle
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely diced
- ½ cup carrots, peeled and diced
- 2 garlic cloves, minced
- 1 tsp low-sodium soy sauce – adds a rich, savory umami flavo
- 1 tsp hot sauce (optional, for a gentle kick)
- 8 cups good-quality chicken broth (homemade or low-sodium store-bought)
- 2 lbs bone-in, skin-on chicken breasts
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¼ tsp ground turmeric (for color and subtle earthiness)
- 1 tsp mustard powder (adds a hint of tang and sharpness)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tsp of freshly squeezed lemon juice (adds a fresh, vibrant note to the broth)
- 2 cups fusilli pasta (or egg noodles, if preferred)
- Salt (for the pasta water)
- Drizzle of neutral oil (for boiling pasta separately)
Instructions
- Start by gathering everything you’ll need — simple ingredients like chicken breasts, carrots, celery, onions, garlic, egg noodles, broth, and your favorite herbs.
- In a large soup pot, melt a bit of butter over medium heat. Once it’s bubbling, toss in your chopped onions, carrots, and celery. Sauté them gently for about 4–5 minutes, just until they start to soften and smell amazing.
- Now stir in the minced garlic and let it cook for another minute — just until it’s fragrant but not browned. Pour in the chicken broth, then add your raw chicken breasts, a splash of soy sauce for depth, a dash of hot sauce if you like a little heat, along with a small mix of herbs such as thyme and bay leaf. Add salt and pepper until the flavor is just right for you.
- Bring everything to a gentle boil, then lower the heat, cover the pot loosely, and let it simmer for about 15 to 20 minutes. That gives the chicken time to cook through and soak up all that flavor.
- Once the chicken is done, take it out and use two forks to shred it into bite-sized pieces — super easy and satisfying. Slide the shredded chicken back into the pot, then squeeze in a bit of fresh lemon juice to brighten everything up.
- While the soup simmers, cook the noodles in a separate pot according to the package instructions. This little extra step keeps them from getting mushy in the soup.
- To serve, place a generous scoop of noodles in your bowl and ladle the hot, comforting chicken soup over the top. This is the kind of cozy meal that warms you up from the inside out — ideal for cold nights or when you're feeling a little run-down. Enjoy every spoonful!
