There’s nothing quite like a steaming bowl of stovetop chicken noodle soup to make everything feel right in the world. It’s been my go-to comfort food since I was a kid – the smell alone takes me back to rainy afternoons when my mom would whip up a pot while I did homework at the kitchen table. Now I make it for my own family whenever someone’s feeling under the weather or just needs a little extra warmth. The beauty of this recipe? It comes together with simple ingredients you probably already have, and that golden broth packed with tender chicken and veggies tastes like a big, cozy hug. Trust me, once you try this homemade version, you’ll never go back to the canned stuff!
Table of Contents
Table of Contents
Why You’ll Love This Stovetop Chicken Noodle Soup
This soup isn’t just food—it’s a warm hug in a bowl! Here’s why it’s become my family’s favorite:
- Comfort in every spoonful: That golden broth with tender chicken and soft noodles tastes like childhood memories and cozy nights all at once
- Easy weeknight magic: From chopping to serving, you’re only about an hour away from homemade comfort (and most of that’s hands-off simmering time!)
- Clever kitchen tricks: Cooking the chicken right in the broth means maximum flavor with minimal fuss—no extra pans to wash
- Endlessly adaptable: Swap veggies based on what’s in your fridge, use different noodles, or make it heartier with extra chicken—it’s forgiving like that
The best part? One pot makes enough for dinner tonight and lunch tomorrow—if there’s any left, that is!
Ingredients for Stovetop Chicken Noodle Soup
Here’s everything you’ll need to make this soul-warming soup – I promise it’s all simple stuff! The fresh herbs and lemon juice are my secret weapons for that bright, vibrant flavor that makes this recipe special:
- 2 tablespoons unsalted butter – because everything starts better with butter
- 1 onion, diced – yellow works great, but use what you’ve got
- 2 carrots, peeled and diced – fresh is best here, no pre-shredded shortcuts!
- 2 ribs celery, diced – leaves and all for extra flavor
- 3 cloves garlic, minced – measure with your heart, I always add extra
- 8 cups chicken stock – homemade if you’ve got it, but good quality store-bought works too
- 2 bay leaves – don’t skip these flavor boosters
- Kosher salt & freshly ground black pepper – to taste
- 2 ½ pounds bone-in, skinless chicken breasts – bones add amazing depth to the broth
- 2 ½ cups wide egg noodles – the classic choice, but any noodles work
- 2 tablespoons each chopped fresh parsley and dill – trust me, fresh makes all the difference
- 1 tablespoon freshly squeezed lemon juice – or more to taste for that perfect bright finish
See? Nothing fancy – just real, wholesome ingredients that come together into something magical.
How to Make Stovetop Chicken Noodle Soup
Making this soup is as comforting as eating it – just follow these simple steps and let the magic happen! I’ve broken it down so even first-timers can nail it.
Cooking the Vegetables
First, grab your favorite big pot (I use my trusty Dutch oven) and melt the butter over medium heat. Toss in your onion, carrots, and celery – that classic trio we call “mirepoix” when we’re feeling fancy. Stir them occasionally while they soften, about 3-4 minutes. You want them just tender, not mushy! When they start smelling amazing, add the garlic and stir for about a minute until fragrant. Careful not to burn it – garlic turns bitter fast!
Simmering the Chicken
Now pour in your chicken stock and drop in those bay leaves. Season with salt and pepper – don’t be shy! Nestle in your chicken breasts, bring everything to a boil, then immediately reduce to a gentle simmer. Cover and let it work its magic for 30-40 minutes. The chicken’s done when it reaches 165°F internally or when juices run clear. Fish out the chicken to cool slightly before shredding – those bones gave their all to flavor your broth!
Adding Noodles and Finishing Touches
Return the shredded chicken to the pot and stir in your egg noodles. These only need 6-7 minutes to cook – any longer and they’ll turn to mush! Remove the bay leaves (they’ve done their job) and take the pot off the heat. Now for my favorite part: stir in the fresh parsley, dill, and that bright splash of lemon juice. Taste and adjust seasoning – sometimes I add another squeeze of lemon for extra zing!
That’s it! Ladle it into bowls while steam rises in those gorgeous swirls. The noodles will keep absorbing broth as it sits, so serve it right away for that perfect texture.
Tips for the Best Stovetop Chicken Noodle Soup
After making this soup more times than I can count, here are my can’t-live-without tips:
- Fresh is best: Those herbs and lemon juice? Non-negotiable – they transform good soup into great soup
- Taste as you go: Broth needs love! Adjust salt, pepper, and lemon juice in small increments until it sings
- Watch those noodles: They keep cooking in the hot broth, so pull them when they’re just slightly underdone
- Make it yours: Swap dill for thyme, add extra garlic, throw in spinach – this recipe loves personal touches
Remember – soup is forgiving, so don’t stress! Even the “mistakes” usually taste amazing.
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Magical Stovetop Chicken Noodle Soup in 1 Hour
A comforting stovetop chicken noodle soup with tender chicken, vegetables, and egg noodles in a flavorful broth.
- Total Time: 1 hour 5 mins
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt, freshly ground black pepper, to taste
- 2 ½ pounds bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
- Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in chicken and pasta and cook until tender, about 6-7 minutes.
- Remove from heat; stir in parsley, dill, and lemon juice; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Use fresh herbs for the best flavor.
- Adjust lemon juice to taste for brightness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Storing and Reheating Stovetop Chicken Noodle Soup
Here’s the thing about chicken noodle soup – it somehow tastes even better the next day! But you’ve gotta store it right. Let the soup cool completely (I usually give it about 30 minutes), then transfer it to airtight containers. It’ll keep beautifully in the fridge for up to 3 days.
Now, about those noodles – they’re little broth sponges! If you know you’ll have leftovers, I sometimes cook the noodles separately and add them to each bowl as I serve. But if they’re already in the soup, don’t worry! Just add a splash of water or broth when reheating to loosen things up.
When you’re ready to reheat, go low and slow. I warm mine on the stovetop over medium-low heat, stirring occasionally until it’s piping hot all the way through. The microwave works too – just stop to stir every 30 seconds so it heats evenly. Whatever you do, don’t let it boil violently or those tender noodles will turn to mush!
Nutritional Information for Stovetop Chicken Noodle Soup
Just so you know what you’re diving into (not that you’ll care once you taste it!), here’s the nutritional breakdown per serving. These are estimates since ingredients can vary – but hey, we’re making comfort food here, not diet food!
- Calories: 320
- Protein: 28g (hello, muscle fuel!)
- Carbs: 25g
- Fat: 10g
- Fiber: 3g
Not bad for a bowl that tastes this good, right? The bone-in chicken and fresh veggies pack way more nutrients than anything from a can. Now go enjoy every comforting spoonful!
Frequently Asked Questions About Stovetop Chicken Noodle Soup
I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often from fellow soup lovers:
Can I use different noodles in this soup?
Absolutely! While egg noodles are classic, I’ve used everything from fettuccine broken into pieces to orzo pasta with great results. Just adjust cooking times based on the package directions. For gluten-free options, rice noodles or chickpea pasta work beautifully. The key is adding them at the right moment so they don’t overcook into mush.
How do I freeze chicken noodle soup?
Here’s my trick: freeze the broth with chicken and veggies, but leave out the noodles. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, and cook fresh noodles separately to add at the end. Frozen noodles turn rubbery, but this method keeps everything perfect. Store in airtight containers for up to 3 months – just leave some room for expansion!
Can I make this with boneless chicken?
You can, but bones add so much flavor! If using boneless, I recommend adding a teaspoon of chicken bouillon to boost the broth. Either way, don’t overcook it – boneless breasts only need about 20 minutes simmering. Thighs are more forgiving if you’re worried about dryness.
Why does my soup taste bland?
Nine times out of ten, it just needs more salt! Broth absorbs seasoning differently as it cooks. Start with a teaspoon of kosher salt, then keep tasting and adjusting. The lemon juice at the end is also crucial – it brightens all the flavors. If it’s still flat, try adding a splash of white wine or a parmesan rind while simmering.
What’s the best way to reheat leftovers?
Gently does it! I always reheat on the stovetop over medium-low, stirring often. The microwave works too – just cover and heat in 30-second bursts, stirring between each. Either way, add a splash of water or broth to loosen it up since the noodles continue absorbing liquid. And never let it boil hard unless you want mushy noodles!
Share Your Stovetop Chicken Noodle Soup Experience
Did this soup warm your heart like it does mine? I’d love to hear how it turned out! Drop me a comment below with your favorite tweaks or family reactions – nothing makes me happier than knowing this recipe found its way to your table. Happy cooking! Follow us on Facebook for more updates!
