Kay’s Comfort Chicken Noodle Soup (Sick-Day Edition)
When cold season hits my house (which, with four kids, feels like every other week), there is only one thing that gets everyone fed, soothed, and happy without any fuss: this cozy, no-cream, ultra-comforting Chicken Noodle Soup.
This is the recipe I make when little noses are sniffly, when everyone wants something warm and cozy, or honestly… when I just need a bowl of nostalgia. It’s simple, soothing, inexpensive, and ready in under 45 minutes. The broth is flavorful and light, the noodles are tender, and the shredded chicken melts right into the soup.
It tastes like a hug. The good kind. The mom-made kind.
Even better? It uses ingredients you probably already have on hand, and nothing fancy, no heavy cream, no long simmering. Just fresh veggies, chicken, aromatics, broth, and a little magic, CHEF’S KISS. This soup is warming a delicious, truly a hug in a bowl especially when your not feeling well.
Whether you’re feeding sick kids, picky eaters, or just craving the kind of soup that feels like a warm blanket, this is going to be your new go-to winter staple.
Why You’ll Love This Chicken Noodle Soup
- Light, clean, and soothing & no heavy cream, no unnecessary extras.
- Quick enough for busy parents, cozy enough for slow weekends.
- Kid-approved (even my picky eater slurps the broth).
- Perfect for meal prep & it tastes even better the next day.
- Uses pantry staples you already have at home.
- Customizable: switch up the noodles, chicken, seasonings, or veggies.
- Budget-friendly but feels like comfort food gold.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- ½ tsp garlic powder
- 1.5 lbs boneless skinless chicken thighs or breasts
- 10 cups low-sodium chicken broth
- 1 tbsp fresh thyme OR 1 tsp dried
- 1 bay leaf
- 1 tbsp chicken bouillon
- Salt & pepper to taste
- 2 cups egg noodles
- 2–3 tbsp chopped parsley
- 2 tbsp fresh lemon juice
How to Make It
1. Sauté your veggies.
Heat the olive oil and butter in a large pot over medium. Add the onion, carrots, and celery. Cook until softened, about 6–7 minutes. Your kitchen should already smell heavenly.
2. Add garlic + garlic powder.
Stir in your minced garlic and that perfect ½ teaspoon of garlic powder. Sauté 1 minute until fragrant.
3. Add the chicken.
Nestle in the chicken thighs (or breasts). Season generously with salt and pepper.
4. Build the broth.
Pour in chicken broth, bouillon, thyme, and the bay leaf. Give everything a good stir.
5. Simmer.
Bring to a boil, then reduce heat and simmer gently for 20 minutes.
6. Shred the chicken.
Remove chicken, shred with two forks, and return it to the pot.
7. Add the noodles.
Stir in egg noodles and cook 8 minutes or until tender.
8. Brighten + finish.
Remove the bay leaf. Add fresh lemon juice and parsley. Taste and adjust seasoning.
Kid-Friendly Swaps
- Swap egg noodles for small shells or orzo, the kids love them.
- Reduce black pepper if sensitive.
- Add a handful of sweet corn for natural sweetness.
- Use chicken breasts if they prefer a cleaner texture.
Pro Tips for the BEST Chicken Noodle Soup
Use chicken thighs for the richest broth. Breasts work but thighs SLAP.
Don’t skip the lemon juice. It brightens the whole pot.
Garlic powder + fresh garlic = FLAVOR LAYERS.
Fresh parsley at the end wakes everything up.
If storing for later: cook noodles separately to avoid soggy leftovers.
Storage + Reheating
- Fridge: 4 days
- Freezer: freeze WITHOUT noodles for up to 3 months
- Reheat: stovetop is best; add a splash of broth as needed
What to Serve With It
- Crusty sourdough
- Grilled cheese
- Side salad
- Garlic bread
- Crackers for the kids
Other Recipes to try:
Final Thoughts
At the end of the day, there’s just nothing more comforting than a bowl of homemade chicken noodle soup, especially on those long, sniffly, slow-moving days when everyone needs a little extra love. This recipe has become a staple in our home because it’s simple, nourishing, and always hits the spot. Whether you’re making it for sick kiddos, yourself, or just craving something cozy and wholesome, this soup delivers every time.
I hope this becomes one of those recipes you come back to over and over again, the kind that lives on your “favorites” list and gets passed around the family group chat. I make this once a week for my younger two kids, they cant get enough! Stay warm, stay cozy, and enjoy every soothing spoonful. 💛
If you enjoyed this chicken noodle soup, drop a rating below ❤️ it truly helps support my blog and lets me keep creating recipes for you.
Get the Recipe:
Kay’s Comfort Chicken Noodle Soup (Sick-Day Edition)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- ½ tsp garlic powder
- 1.5 lbs boneless skinless chicken thighs or breasts
- 10 cups low-sodium chicken broth
- 1 tbsp fresh thyme OR 1 tsp dried
- 1 bay leaf
- 1 tbsp chicken bouillon
- Salt & pepper to taste
- 2 cups egg noodles
- 2 –3 tbsp chopped parsley
- 2 tbsp fresh lemon juice
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened.
- Add garlic and garlic powder; cook 1 minute until fragrant.
- Add chicken and season with salt and pepper.
- Pour in chicken broth, bouillon, thyme, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred with two forks, and return it to the pot.
- Add egg noodles and cook 8 minutes or until tender.
- Stir in lemon juice and parsley. Taste and adjust seasoning before serving.
Notes
- This soup is perfect for sick days, sore throats, cold weather, and picky eaters.
- The flavor gets even better after resting in the fridge overnight.
- If storing for later, cook the noodles separately so they don’t absorb too much broth.
- Add extra broth when reheating as the noodles naturally thicken the soup.
- Swap chicken thighs for breasts if you prefer a leaner option.
- To make it dairy-free: replace the butter with olive oil.
- For added veggies, stir in spinach or peas during the last 5 minutes.
Yes! Add everything except noodles, parsley, and lemon juice. Cook on LOW 6 hours. Shred chicken, add noodles, cook until soft, then finish with parsley + lemon.
Totally. Add shredded chicken at the same time you add noodles and reduce simmer time.
Use gluten-free noodles or rice, and ensure your bouillon is GF.
It brightens the broth and makes the soup taste fresh, not flat.
Yes, but increase simmer time by 10–12 minutes.