Noodles and Company Chicken Noodle Soup Recipe: Cozy, Brothy Comfort in a Bowl

There’s nothing quite like a steaming bowl of chicken noodle soup to bring warmth and comfort to your table. This recipe recreates the signature style of Noodles and Company, delivering a herb-forward broth, tender chicken, and perfectly cooked egg noodles that make every spoonful satisfying.

The secret lies in building layers of flavor—starting with a base of sautéed aromatics, followed by a rich, simmered broth infused with fresh herbs. By poaching the chicken directly in the broth, you ensure it stays juicy while adding depth to the soup. It’s the kind of dish that feels like a hug in a bowl, perfect for chilly evenings or whenever you need a little extra comfort.

Ingredients for Noodles and Company Chicken Noodle Soup

Simple ingredients come together for that signature Noodles and Company comfort in every spoonful.

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The chicken and broth are the backbone here. Boneless, skinless breasts stay tender when poached (thighs work too if you prefer darker meat). For the broth, I swear by Swanson’s low-sodium—it’s what most restaurants use. Fresh herbs make all the difference—grab the thyme and parsley from the produce section, not the dried stuff. The egg noodles should be good quality (I like Reames or No Yolk brands).

No fresh thyme? Dried at one-third the amount works in a pinch. Out of parsley? A little fresh dill or chives can stand in. The lemon juice at the end brightens everything—don’t skip it. If you’re short on time, pre-diced mirepoix (onion, carrot, celery mix) from the grocery store saves chopping. For extra richness, stir in a splash of heavy cream at the end (not traditional, but delicious).

This soup tastes even better the next day once flavors meld. Store in airtight containers for 4-5 days in the fridge, or freeze for up to 3 months. The noodles will soften when stored, so if you’re making ahead, cook them separately and add when reheating. I always double the recipe—it’s that good.

Instructions

Here’s how to build that rich, comforting broth and tender chicken—just like your favorite restaurant bowl.

Step 1: Sauté the Aromatic Base

Heat the olive oil and unsalted butter in a large Dutch oven over medium heat. When the butter stops foaming, add the finely diced yellow onion, sliced carrots, and diced celery (leaves included). Cook for 8-10 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften around the edges.

This slow cooking builds the flavor foundation. You’ll know it’s ready when the kitchen smells sweet and the vegetables have lost their raw crunch. Add the minced garlic cloves and cook for just 30 seconds—don’t let it brown or it’ll turn bitter.

Step 2: Build the Broth and Poach the Chicken

Pour in all 8 cups of chicken broth, then add the fresh thyme sprigs (tied together), bay leaf, kosher salt, and freshly ground black pepper. Bring to a gentle boil over medium-high heat, then reduce to low heat. Add the bite-sized chicken breast pieces—they should be just covered by the broth.

Let the soup simmer uncovered for 12-15 minutes until the chicken is cooked through (it should reach 165°F internally and no longer be pink inside). While it simmers, skim off any foam that rises to the surface with a spoon. This keeps your broth clear and clean-tasting.

Step 3: Cook the Noodles and Finish the Soup

Remove the chicken with a slotted spoon and set aside. Increase the heat to medium and add the egg noodles to the simmering broth. Cook for 8-10 minutes until the noodles are tender but still have a slight bite. Stir occasionally to prevent sticking—you want them to absorb some of that rich broth flavor.

While the noodles cook, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot once the noodles are done. Stir in the lemon juice—this brightens all the flavors and cuts through the richness of the broth.

Step 4: Rest and Garnish for Maximum Flavor

Remove the pot from heat and let it sit covered for 5 minutes. This resting time allows the flavors to meld together. The thyme and bay leaf will have infused the broth perfectly by now—fish them out and discard.

Ladle the soup into bowls and garnish each serving with a sprinkle of the chopped fresh flat-leaf parsley. The parsley adds a fresh, herbal note that balances the rich broth. Serve immediately while steaming hot—the noodles will continue to absorb broth as it sits, so eat it fresh for that perfect broth-to-noodle ratio.

Essential Equipment for noodles and company chicken noodle soup

Large Dutch Oven

A heavy 5-6 quart Dutch oven is my top recommendation for this soup. I use my Le Creuset enameled cast iron—it distributes heat evenly and holds temperature perfectly for simmering. The high sides prevent splattering when the broth comes to a boil, and the tight-fitting lid helps infuse flavors during the resting phase. 🔥

Sharp Chef’s Knife

You’ll be doing a lot of chopping—onions, carrots, celery, and herbs all need precise cuts. My 8-inch Wüsthof chef’s knife makes quick work of prep. A sharp blade ensures clean cuts that release flavors properly. I keep mine honed with a ceramic rod before starting any soup recipe.

Wooden Spoon

For stirring the aromatic base and skimming foam from the broth, nothing beats a solid wooden spoon. I prefer one with a flat edge to scrape the bottom of the pot. It won’t scratch your cookware like metal utensils can, and the wood feels more natural when stirring delicate ingredients.

Instant-Read Thermometer

To guarantee perfectly cooked chicken every time, I rely on my ThermoWorks Thermapen. It gives accurate readings in 2-3 seconds, so I know exactly when the chicken hits 165°F. No more guessing or cutting into the meat to check—just quick, precise temperature verification.

Fine-Mesh Strainer

If you want to strain your broth for extra clarity (like restaurant versions), a fine-mesh strainer is essential. I use a 12-inch diameter strainer that fits over my Dutch oven. This lets me remove all solids while keeping every drop of that flavorful broth for the final soup.

Citrus Juicer

That final tablespoon of lemon juice makes all the difference in brightening the soup. I use a simple handheld citrus reamer to get every last drop from the lemon. It’s more efficient than squeezing by hand and catches seeds automatically. The fresh juice adds that signature Noodles and Company brightness to each bowl. ✨

Frequently Asked Questions