Chicken Noodle Soup, a culinary classic cherished across cultures, holds a special place as the epitome of comfort food. Its time-honored recipe combines simple yet wholesome ingredients, creating a symphony of flavors that soothe both the body and the soul. At its heart lies succulent shreds of chicken, perfectly cooked and nestled among a medley of aromatic vegetables—diced onions, sliced carrots, and celery—that add both texture and depth to the dish.

The magic unfolds as the ingredients simmer together in a rich broth, infused with the warmth of bay leaves and the earthy essence of dried thyme. Seasoned to perfection with salt and pepper, the soup becomes a comforting elixir that transcends seasons and circumstances. Each spoonful evokes a sense of nostalgia, reminding many of childhood moments and cherished family gatherings.

The addition of al dente egg noodles completes the symphony, offering a satisfying bite that complements the tender chicken and flavorful broth. The finishing touch, a sprinkle of fresh chopped parsley, not only adds a burst of color but also enhances the soup’s aromatic profile. For those seeking a touch of brightness, a squeeze of lemon introduces a refreshing note that elevates the overall dining experience.

Whether enjoyed as a remedy for a cold day or a source of solace during times of need, Chicken Noodle Soup is more than a dish—it’s a culinary embrace that transcends generations. Its simplicity, versatility, and the nourishing warmth it imparts make it a timeless favorite that continues to bring comfort to tables around the world.

Chicken Noodle Soup


  • 1 lb (about 450g) boneless, skinless chicken breasts, cooked and shredded
  • 8 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups egg noodles (use whole wheat noodles for added fiber)
  • 1 cup frozen peas
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Sauté until the vegetables are softened.
  2. Add minced garlic, dried thyme, dried rosemary, and bay leaf. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Reduce the heat to low and simmer for about 15-20 minutes until the vegetables are tender.
  5. Add shredded chicken, egg noodles, and frozen peas to the pot. Cook until the noodles are al dente, following the package instructions.
  6. Adjust seasoning to taste, adding more salt and pepper if necessary. Remove the bay leaf before serving.
  7. Garnish the soup with fresh parsley before serving.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: Approximately 300
  • Protein: 25g
  • Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 800mg (varies based on broth and seasoning)