Homemade Chicken Noodle Soup

A cozy, comforting chicken noodle soup with bright lemon, fresh thyme, rich sautéed veggies, and tender chicken. It’s my go-to comfort meal, whether I’m sick, had a long week, or just want something light but still satisfying. Simple, balanced, and not too heavy!

After making this a concerning amount of times — yes, even in August in Georgia when it’s 100 degrees out — I’ve finally gotten to the point of truly perfecting this recipe. Once you make it this way, you’ll get why I keep coming back to it.

Serves 6

Ingredients

• 2 tbsp olive oil

• 2 tbsp butter

• 1 medium yellow onion, diced

• 4 carrots, sliced

• 4 celery ribs, sliced

• 4 garlic cloves, minced

• Fresh thyme (about 6–8 sprigs)

• 1 bay leaf

• 1 tsp dried oregano

• Salt & pepper

• 6 cups chicken broth

• 2 cups water

• 1 tbsp chicken bouillon (or more to taste)

• 2–3 cups shredded rotisserie chicken (I love using a lemon–thyme rotisserie chicken when I can find it)

• 2 cups curly egg noodles, pastina, or any noodle you like

• Juice of ½–1 lemon (to taste, I do a full lemon)

Instructions

1. Sauté the base

   Heat olive oil and butter in a large pot over medium heat. Add the diced onion, celery, carrots, and minced garlic. Season with salt, pepper, and dried oregano.
   Sauté until the veggies begin to soften — about 6–8 minutes.

2. Let the veggies soak up the broth

   Pour in just enough chicken broth to cover the tops of the veggies.
   Add your sprigs of fresh thyme and one bay leaf.
   Cover the pot and let everything simmer for 8-10 minutes until the broth is mostly absorbed.
   (I've noticed this step builds the BEST flavor — the veggies soak everything up.)

3. Add the broth + bouillon

   Pour in the rest of your chicken broth, then add 2 cups of water.
   Stir in chicken bouillon until the flavor tastes rich and balanced.
   Bring to a gentle boil.

4. Add the chicken + noodles

   Stir in the shredded rotisserie chicken or shredded chicken breast.
   Add your noodles of choice — I usually go for the classic twisty egg noodles, but I also love using pastina when I want to switch things up.
   Cook until the noodles are tender (about 8 minutes).

5. Brighten it up

   Squeeze in fresh lemon juice and taste.
   Add more salt, pepper, or bouillon if needed.
   Remove thyme stems and the bay leaf before serving.

6. Enjoy!!!