Homestyle Chicken Noodle Soup

This is the soup I wish someone would make for me when I’m feeling under the weather.  It tastes like it’s made from scratch, but it’s much easier than that!  There’s nothing trendy about this soup… it’s classic and comforting.  Okay, I do add a slight twist by using leeks, but other than that, it’s everything chicken noodle soup should be.

Homestyle Chicken Noodle Soup |

I do go on kicks where I make my own chicken broth and do the whole slow food thing.  But sometimes, you can achieve the same look and feel with store-bought broth and a few extra steps.  It’s not quite as easy as pouring some chicken broth into a pot, but it’s far from complicated too.

Homestyle Chicken Noodle Soup |

The results are a cloudy, slightly thicker soup, as if it were made from boiling bones for a while, with all the familiar tastes you crave.  You can see how I wrangle up this Homestyle Chicken Noodle Soup in a flash in Episode 13 of Bits & Pieces SEASON 2 below:


I feel like I should seriously make batches of this soup and just keep them in my freezer for the next time I’m feeling sick.  Unfortunately when I do feel ill, I have no one to cook for me.  Joe tries his best by cracking open a can of soup, but when you’re not feeling well, you seriously want something a little more homemade and comforting.

Homestyle Chicken Noodle Soup |

And because I choose to boil my noodles (or pasta) separately, I totally could make this in advance and freeze it.  I like to keep the pasta separate from the broth until the very last minute, right before I’m going to eat or serve it.  I’ve been disappointed before with leftovers, bloated noodles, and completely absorbed broth.

Homestyle Chicken Noodle Soup |

But honestly, you may not even have leftovers with this recipe because it makes just a small amount, which is perfect for two.  Because it’s so quick and easy to make, you won’t feel like you need to make a great big ol’ pot of it.  Just make it when you need it.  Yes, because there will be times where you will NEED this soup in your life!

Homestyle Chicken Noodle Soup |

If you’re feeling like you want to bump up the nutrition factor, feel free to toss in some spinach or kale. In fact, my father-in-law LOVES any soup I make with a little kale in it.  Or switch out the noodles and add cheese tortellini instead!  Seriously worth giving that a try.

Homestyle Chicken Noodle Soup |

The weather has finally been warming up this week, so my timing with the release of this recipe is a little off, but at the time we shot our video, there was still snow on the ground, and it was painful to stand outside for more than 5 consecutive minutes.  It’s been a looong rough winter and I’m definitely enjoying the sunshine!

But you don’t have to wait until it’s cold again to cook this chicken noodle soup.  Anytime you need a little hug from the inside out, you know what to make!

Homestyle Chicken Noodle Soup |

Homestyle Chicken Noodle Soup
Prep time
Cook time
Total time
This classic comforting soup looks and tastes like it’s made from scratch, but it’s much easier than that!
Serves: 2
  • 1 (12-ounce) bone-in split chicken breast, trimmed
  • 2 teaspoons vegetable oil
  • ½ a leek, thinly sliced
  • 2 cloves garlic, minced
  • 1 celery rib, diced small
  • 1 carrot, peeled and cut into ½ -inch pieces
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth
  • 1 dried bay leaf
  • ½ cup dried rotini pasta or wide egg noodles
  • 1 tablespoon minced fresh parsley
  • Salt and Pepper to taste
  1. Season chicken with salt and pepper on both sides. Heat oil in medium soup pot over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. The chicken will still be raw.
  2. Add leeks, celery, and carrot to the fat left in the pot and cook over medium heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits.
  3. Add browned chicken, flesh side down, with any accumulated juices, and bay leaf. Cover and bring to a simmer. Cook on a low simmer for 20 to 22 minutes, or until the chicken is completely cooked. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.
  4. Meanwhile, cook pasta or noodles separately in a pot of boiling salted water, according to package directions. Drain and add to bottoms of bowls.
  5. To serve soup, discard bay leaf. Off heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste if needed. Pour hot soup over noodles in bowls and serve.




Julie & Joe,
I just watched the Behind the Scenes for this soup recipe followed by the actual recipe video, and I am now craving that soup…I actually may have all the ingredients except the leek in the house right now, but I will hold off on making this until I can get to the market for the leek since I saw how it made Julie speechless when she was cooking it. Two things for you to know: the substitutions you give at the end really set your show apart from other shows (Cheese tortellini in chicken soup? Amazing idea!), and your videos are the only ones my husband puts aside his tablet to watch. Oh, actually a third thing: we really like that Joe has come out in front of the camera more often this season….I think that seeing him chowing down at the end of each show is one of my favorite parts–good to see a husband enjoy his wife’s cooking so thoroughly. Great season so far, and my husband and I are eagerly looking forward to the last few shows.


Thank you for your sweet encouraging comment. I love these kind of detailed longer comments because it makes what we’re doing so worthwhile. I truly appreciate all your input, and I agree with you about Joe in front of the camera! Even if he doesn’t have much to say, I think it’s just nice to see someone else enjoy my food. So we’ll have to all convince him to continue to do it! And yes, there’s something magical about leeks… I can’t lie. Hope you give this recipe a try and thanks for letting me know that our show is one that both you and your husband enjoy together. Makes me so happy!

Thalia @ butter and brioche

I cannot remember the last that I made a chicken noodle soup and the weather right now here in Australia is definitely calling for one. Thanks for the recipe & inspiration!


Hi Thalia… man I would love to go to Australia! I bet your bad weather is still gorgeous and much better than the crazy weather we’ve been getting for the last 5 months or so! Sheesh… it was a looong brutal winter! Thank goodness Spring is finally here! Let me know if you try this soup!


When you say 2 servings how much is that in cups?

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