March 23, 2026

Chicken Noodle Soup

This homemade chicken noodle soup is rich, comforting, and packed with flavor from seared chicken, herbs, and a seasoned broth. Finished with tender noodles and vegetables, it’s a cozy, nourishing dish that can be taken to the next level with a spoonful of chili crisp oil.

WHAT MAKES THIS HOMEMADE CHICKEN NOODLE SOUP NECESSARY

Layered Flavor from Start to Finish

Instead of simply boiling chicken in broth, this recipe builds flavor by searing the chicken first. That step creates a deeper, richer base, while finishing the chicken in the soup allows it to stay tender and infuse the broth with even more flavor.

Hearty, Nourishing, and Comforting

With a mix of chicken stock and bone broth, plus fresh vegetables and herbs, this soup is both filling and nutrient-rich. It’s the kind of meal that feels comforting and satisfying, whether you’re sick or just need something warm and cozy.

Perfect Base for Customization

This soup is great on its own, but it also works as a base for adding extra flavor—like a spoonful of chili crisp oil for heat. It’s simple, versatile, and easy to adjust depending on your cravings or what you have on hand.

STEP INSTRUCTIONS FOR CHICKEN NOODLE SOUP

Make the seasoning mix

In a bowl, combine 2 tablespoons all-purpose seasoning, 1 tablespoon paprika, 1 tablespoon garlic powder, 2 teaspoons onion powder, and 1 teaspoon black pepper. Mix well and set aside.

Season and sear the chicken

Pat 5 chicken breasts dry and season generously with part of the seasoning mix. In a large pot or Dutch oven, heat 3 tablespoons vegetable oil over medium-high heat. Sear the chicken for about 3–4 minutes per side until golden brown. Remove and set aside.

Sauté the vegetables

In the same pot, melt 5 tablespoons of butter. Add diced onion, chopped carrots, and celery. Sauté for 5–7 minutes until softened and slightly caramelized. Add minced garlic and cook for about 30 seconds until fragrant.

Build the broth

Pour in 48 oz chicken stock and 32 oz bone broth. Add the remaining seasoning mix, 4 bay leaves, and a large bunch of thyme. Bring the soup to a boil over medium-high heat.

Simmer the chicken

Return the seared chicken to the pot. Reduce heat to medium-low and let it simmer for 20–25 minutes, allowing the chicken to finish cooking in the broth and infuse it with flavor.

Shred the chicken

Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken back into the soup.

Cook the noodles

Add 6 oz extra broad white noodles and cook for 8–10 minutes, or until tender.

Finish & serve

Taste the soup and add salt as needed. Remove bay leaves and rosemary stems before serving. Serve hot.

ADD SOME HEAT WITH MY CHILI CRISP CRUNCH OIL

I was recently sick and really needed something warm and comforting, but I couldn’t bring myself to eat canned soup. It just felt bland and honestly kind of pointless. I wanted something that actually had flavor and would make me feel better, so I decided to make a homemade chicken noodle soup from scratch. I built it the way I like—searing the chicken first for extra depth, letting it finish cooking in the broth, and using a mix of chicken stock and bone broth so it felt rich and nourishing. But I also wanted something that would actually help clear my sinuses, not just sit there. So I made a chili crisp oil and added a spoonful right into my bowl. That heat made such a difference. It immediately helped clear my sinuses and get everything moving, while still keeping that comforting, cozy feel of classic chicken noodle soup. It turned into the perfect balance of soothing and spicy, and honestly, I’ll probably never go back to plain soup again when I’m sick.

Full recipe here: Chili Crisp Crunch Oil