There’s something magical about a pot of Cozy Winter Chicken Noodle Soup simmering on the stove when the air outside turns crisp and cold. It fills my kitchen with a soothing aroma of herbs, tender chicken, and rich broth that instantly makes me feel grounded.

This cozy soup recipe is one I turn to year after year, a true comfort classic that feels like a warm hug in a bowl. Whether I’m feeling under the weather or simply craving something wholesome, this easy chicken noodle soup recipe never fails to bring both comfort and nourishment.

Let Me Tell You Why You’ll Love It

This is the best chicken noodle soup recipe because it’s hearty, full of flavor, and made with simple ingredients that come together beautifully.

The broth is rich yet light, the chicken stays tender and juicy, and the noodles soak up just the right amount of flavor. I love that it’s one of those winter soups and stews that feels both rustic and refreshing. You can easily make it in one pot, and it’s perfect for meal prep too. Plus, if you love cozy comfort food, this pairs beautifully with a slice of crusty bread or a fresh salad for a balanced meal.

Cozy Winter Chicken Noodle Soup

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• Author: danyrecipes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Description

A warm, comforting bowl of Cozy Winter Chicken Noodle Soup made with tender chicken, hearty vegetables, and flavorful broth. Perfect for cold nights and cozy dinners.

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Ingredients

• 2 tbsp olive oil

• 1 tbsp butter

• 1 medium onion, diced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 lb boneless, skinless chicken thighs

• 8 cups chicken stock

• 2 tsp salt

• ½ tsp black pepper

• 1 tsp fresh thyme leaves

• 2 bay leaves

• 3 cups egg noodles

• 2 tbsp chopped parsley

• Optional: juice of ½ lemon, 2 cups spinach, chili flakes

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Instructions

Heat olive oil and butter in a large pot over medium heat.

Add onion, carrots, celery, and garlic. Cook until softened.

Add chicken, broth, salt, pepper, thyme, and bay leaves. Simmer 20 minutes.

Remove chicken, shred, and return to the pot.

Add noodles and cook until tender.

Stir in parsley and lemon juice. Adjust seasoning to taste.

Serve warm and enjoy.

Notes

For creaminess, add a splash of cream or cashew cream.

Use gluten-free or whole wheat noodles as preferred.

Make ahead and refrigerate for up to 4 days or freeze for 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1bowl
• Calories: 284
• Sugar: 4
• Sodium: 640
• Fat: 9
• Saturated Fat: 2.5
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 3
• Protein: 27
• Cholesterol: 85

Here’s What You’ll Need

Here’s everything I use to make my best chicken noodle soup:

• Chicken: I prefer using boneless, skinless chicken thighs for a rich flavor and tender texture, though chicken breasts work well too.
• Vegetables: Chopped onions, carrots, and celery form the classic aromatic base. A little garlic brings warmth.
• Broth: A good-quality chicken stock makes all the difference. I often use homemade or low-sodium broth for more control over seasoning.
• Noodles: Egg noodles are traditional, but you can swap for whole wheat, gluten-free, or even rice noodles if you like.
• Seasoning: Fresh thyme, bay leaves, salt, black pepper, and a sprinkle of parsley add wonderful depth.
• Olive oil and butter: A mix gives the broth both richness and smoothness.

Optional add-ins:

• A splash of lemon juice at the end brightens the flavors.
• A handful of spinach or kale adds nutrients and color.
• A pinch of red chili flakes adds gentle heat if you like a little spice.

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Here’s How I Make It

First, I heat olive oil and butter in a large Dutch oven over medium heat. Once warm, I sauté the onions until translucent, then add garlic, carrots, and celery. The moment those vegetables start to soften and release their aroma, I know the soup is off to a delicious start. Then I stir in the chicken pieces, letting them sear just slightly to lock in flavor before pouring in the chicken stock.

Next, I add the thyme, bay leaves, salt, and pepper. As the soup simmers gently, the chicken becomes incredibly tender, and the vegetables release their sweetness into the broth. After about 20 minutes, I remove the chicken, shred it with two forks, and return it to the pot.

Then comes my favorite part: the noodles. I add them directly into the simmering broth so they absorb all that delicious flavor. While they cook, I taste and adjust the seasoning. If the soup needs a touch of brightness, a squeeze of fresh lemon works wonders.

Finally, I stir in a handful of chopped parsley for color and freshness. The end result is a fragrant, golden soup with tender noodles and hearty pieces of chicken in every spoonful.

Want to Mix It Up? Try These Twists

What I love most about this cozy soup recipe is how flexible it is.

• Make it creamy: Stir in a splash of cream or a spoonful of cashew cream for a dairy-free version like the one I used in my dairy-free lasagna soup with cashew cream and veggies.
• Add extra protein: Toss in some cooked lentils or chickpeas for a twist inspired by my high-protein lasagna soup with lentils and kale.
• Go spicy: A pinch of red pepper flakes or a swirl of chili oil can bring warmth like in my spicy Italian sausage lasagna soup with roasted peppers.
• Gluten-free twist: Use rice noodles or quinoa noodles, just like I do in my gluten-free lasagna soup with quinoa and fresh basil.
• Vegetarian version: Skip the chicken and use vegetable broth, then load it with veggies for a lighter spin similar to my one-pot vegetarian lasagna soup with zucchini and ricotta.
• Low-carb idea: Swap noodles for cauliflower florets or zucchini spirals, inspired by my low-carb lasagna soup with cauliflower and ground chicken.
• Meal prep friendly: Like my meal prep lasagna soup bowls with whole wheat pasta, this soup keeps beautifully in the fridge for up to four days and freezes well for future cozy dinners.

If you enjoy the balance of flavors and textures in this soup, you might also love my healthy lasagna soup with ground turkey and spinach, which offers the same heartiness with a lean twist.

For a hands-off option, you can even make this chicken noodle soup in a slow cooker, similar to my slow cooker healthy lasagna soup for busy weeknights. Just add all the ingredients except the noodles and cook on low for 6 to 7 hours, then stir in the noodles during the last 20 minutes.

And for something creamy and tomato-forward, try using a base inspired by my creamy tomato basil lasagna soup. The gentle tang of tomato and fresh herbs can make this Asian soup twist even more vibrant.

Here’s My Final Scoop

This Cozy Winter Chicken Noodle Soup is my go-to bowl of comfort when I need warmth from the inside out. It’s easy, nourishing, and endlessly adaptable everything a homemade soup should be. Whether you’re cooking for yourself, your family, or a friend who could use a little comfort, this best chicken noodle soup will never disappoint. I hope it fills your kitchen with the same sense of peace and coziness it brings to mine.

If you love this recipe, don’t forget to save it for your next cozy evening and explore more of my best soup recipes for every season. There’s always a reason to stir up something heartwarming in the kitchen.

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