My Best Chicken Noodle Soup Recipe
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Hi Friends!
This is the recipe I make when I don’t want to think and I need it to work. I’ve made this soup enough times that I don’t second-guess it anymore. No tweaking, no experimenting, no “should I add something else.” It’s repeatable, it tastes the same every time, and my body doesn’t argue with it afterward.
I make it when I’m sick, when I’m worn down, or when I just need food that feels stabilizing instead of loud. It’s not flashy. It’s not trying to be impressive. It’s just reliable, comforting, and forgiving if you’re low-energy and not in the mood to babysit a pot.
This is the kind of recipe you keep because it earns your trust. If you’re in a season where you just need food to work without thinking, I keep a running list of other meals that hit the same comforting, low-effort note here: 10 Quick Low-Key Recipes That Save You When You’re Running on Empty
My Favorite Chicken Noodle Soup Recipe
Ingredients:
6 cups chicken bone broth (homemade recipe below or organic store-bought)
2 cups cooked chicken, shredded (leftover or freshly cooked)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
1 cup egg noodles
1 teaspoon dried thyme (or 1 sprig fresh thyme)
1 teaspoon dried oregano
1 bay leaf
1 teaspoon turmeric powder
1 teaspoon poultry seasoning
1 tsp honey
1 piece of ginger (about 1 inch), grated (or ¼ tsp dried ground)
Garlic salt and pepper, to taste
1 tablespoon ghee
1–2 tablespoons gelatin powder
Fresh parsley, chopped (for garnish)
Juice of 1 lemon (optional, for a refreshing twist)
Instructions for Chicken Noodle Soup:
Heat 1 tablespoon ghee in a large pot over medium heat. Add 1 medium onion, 2 carrots, and 2 celery stalks. Sauté 5 to 7 minutes until softened.
Stir in 4 cloves garlic and 1 inch ginger (or ¼ teaspoon ground ginger). Cook 1 to 2 minutes until fragrant.
Pour in 6 cups chicken bone broth. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon turmeric powder, 1 teaspoon poultry seasoning, 1 bay leaf, and 1 teaspoon honey. Bring to a gentle boil.
In a small bowl, sprinkle 1 to 2 tablespoons gelatin powder over ½ cup cool water or cool broth. Let sit 5 minutes, then whisk into the soup until dissolved.
Reduce heat and simmer 15 to 20 minutes.
Add 1 cup egg noodles and cook according to package directions. During the last few minutes, stir in 2 cups shredded cooked chicken.
Remove the bay leaf and season with garlic salt and pepper to taste.
Optional: Stir in juice of 1 lemon before serving and garnish with fresh parsley.
And if you want a few more dinner ideas that don’t require extra energy or planning, this roundup pairs well with this soup: Easy Weeknight Dinners: 5 Flavor-Packed Recipes for Busy Nights
My Favorite RemedY
Immune-Boosting Chicken Bone Broth
Ingredients for Chicken Bone Broth:
2 lbs chicken bones (preferably from organic, free-range chickens)
1 medium onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 bulb garlic, halved
1 tablespoon apple cider vinegar
1 teaspoon peppercorns
2 bay leaves
A handful of fresh parsley
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 piece of ginger (about 2 inches), sliced
1 teaspoon turmeric powder (or a 2-inch piece of fresh turmeric, sliced)
1 teaspoon Celtic salt
10 cups water
Instructions for Chicken Bone Broth:
Optional: If using raw bones, roast 2 lbs chicken bones at 400°F for 30 minutes for deeper flavor. If already cooked, skip.
Add the bones to a large stockpot or slow cooker along with 1 medium onion, 2 carrots, 2 celery stalks, 1 halved bulb garlic, 1 tablespoon apple cider vinegar, 1 teaspoon peppercorns, 2 bay leaves, 2 inches sliced ginger, 1 teaspoon turmeric powder (or fresh), and 10 cups water.
Bring to a boil, then reduce to a low simmer and cook 12 to 24 hours, partially covered.
During the last hour, add a handful of fresh parsley, 1 sprig thyme, and 1 sprig rosemary.
Turn off heat, stir in 1 teaspoon Celtic salt, then strain the broth through a fine-mesh sieve and discard solids.
Cool and Store: Let the broth cool. You can store it in the refrigerator for up to 5 days or freeze it for up to 3 months.
If you’re in comfort-food mode, these are the other meals I make on hard days →
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This recipe is part of how I cook when my body needs support, not punishment.
I’m putting together a cookbook built around meals like this. Repeatable, comforting, and realistic for days when you don’t have extra energy to spare. Join the waitlist if you want the kind of recipes you actually end up making again!
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