Comforting Chicken Noodle Soup

This is the chicken noodle soup you reach for when you need warming up or nursing a cold. Everything cooks in one pot on the hob, and the noodles go in near the end so they stay springy rather than turning to mush.

There is nothing clever about chicken noodle soup, and that is exactly the point. This is a one-pot bowlful of tender chicken, sweet carrot and celery, and slippery noodles in a golden, savoury broth. It comes together in about 35 minutes from a few store-cupboard basics, and it is endlessly forgiving if you want to bulk it out or use up odds and ends.

Ingredients

• 1 tbsp olive oil
• 1 onion — finely chopped
• 2 carrots — peeled and sliced
• 2 sticks celery — sliced
• 2 cloves garlic — crushed
• 1.2 litres chicken stock — 2 stock cubes if using
• 300 g skinless chicken breast or thigh — or 250 g leftover cooked chicken, shredded
• 1 bay leaf
• 150 g medium egg noodles — or fine egg noodles
• 1 tbsp flat-leaf parsley — chopped, to finish
• 1 tbsp lemon juice — optional, to brighten
• to taste salt and black pepper

Method

1. Warm the oil in a large saucepan over a medium heat. Add the onion, carrots and celery and cook gently for 6-8 minutes, stirring now and then, until softened but not coloured. Stir in the garlic and cook for another minute until fragrant.
2. Pour in the chicken stock and add the bay leaf. Bring up to a gentle simmer, seasoning lightly with salt and pepper.
3. If using raw chicken, slide the whole breasts or thighs into the simmering stock. Cook for 12-15 minutes, until cooked through with no pink in the middle. Lift out onto a board, shred with two forks, then return the meat to the pan. If using leftover cooked chicken, simply stir it in now.
4. Add the noodles to the simmering broth and cook for 4-5 minutes, or according to the packet, until just tender. Stir occasionally so they do not clump on the bottom.
5. Fish out the bay leaf. Taste and adjust the seasoning, adding the lemon juice if you like a brighter, fresher broth.
6. Ladle into warm bowls, scatter with parsley and serve straight away while the noodles are still springy.

Serve it with

• Crusty bread and butter for dunking
• A squeeze of extra lemon
• A pinch of chilli flakes for warmth
• Warm buttered rolls
• A sprinkle of fresh dill or chives

Why this works

Poaching the chicken directly in the stock keeps it juicy and gives the broth extra body, while adding the noodles right at the end stops them soaking up all the liquid and going soft.

Common swaps

• Swap egg noodles for rice noodles, orzo or small pasta shapes
• Use a leftover roast chicken carcass to make your own stock for deeper flavour
• Stir in a handful of frozen peas or sweetcorn with the noodles
• Add a knob of fresh ginger and a splash of soy for an Asian-style twist
• Use turkey instead of chicken, ideal after Christmas

Common mistakes to avoid

• Adding the noodles too early, so they overcook and turn mushy while sitting in the broth
• Boiling the chicken hard rather than gently simmering, which makes it tough and stringy
• Under-seasoning; a good pinch of salt and pepper is what lifts a plain broth
• Letting the whole pot sit with the noodles in, which soaks up the liquid and thickens the soup

Storage, freezing & reheating

Storage: Cool quickly and keep in the fridge for up to 3 days. The noodles will continue to soften and absorb liquid, so you may want to loosen with a splash of stock when reheating.

Freezing: Freezes well for up to 3 months if you leave the noodles out; freeze the broth and chicken, then cook fresh noodles when reheating so they do not go mushy.

Reheating: Reheat gently in a pan over a medium heat until piping hot throughout, adding a little extra stock or water if it has thickened.

Allergen notes: contains Gluten, Egg, Celery. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.