American

Medium · Hot

Chicken Noodle Comfort Soup

Chicken breast, carrot, and celery go into the pot first and simmer together until the broth smells of Sunday and the vegetables are properly tender, then fusilli is stirred in and cooked until just giving — pasta that has drunk a little of the broth is an entirely different thing from pasta that has not. Parsley goes in at the very end, green and fresh, because a soup this restorative deserves a bright finish.

Recipe by

Esther Vogel

The Ladle Keeper

Prep

15 min

Cook

35 min

Total

50 min

Method

Build the Broth

Place chicken breast in a large stockpot. Add water and 1 tsp salt. Bring slowly to a gentle simmer over medium-low heat, skimming any foam that rises to the surface. Let it gently poach for 20 minutes until the chicken is cooked through but still tender. Remove chicken to a cutting board and shred with two forks. Reserve the poaching broth.

The Sofrito

In the same pot over medium heat, warm olive oil and butter together until the butter is just melted. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until soft and fragrant.

Add the minced garlic, sliced carrot, and diced celery. Cook for another 8 minutes, letting the vegetables soften and the edges turn golden. This is the heart of your soup.

Bring It All Together

Pour the reserved chicken broth through a fine-mesh strainer into the pot with the sofrito. Bring to a gentle boil, then reduce to a steady simmer.

Add the macaroni and cook for 8 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of that beautiful broth.

Return the shredded chicken to the pot. Nestle in the thyme sprigs and let everything mingle on a low simmer for 5 more minutes, warming the chicken through.

The Finish

Remove the thyme sprigs. Taste your soup and season with additional salt and black pepper to your liking — remember, good seasoning makes the dish.

Ladle into deep bowls and finish each serving with a generous handful of fresh chopped parsley. Let everyone sit down with a warm bowl and torn bread alongside.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

376

per serving

High in protein · 32gLow sugar · 5g

Protein

32g

Carbs

34g

Fat

12g

Sat. fat

Fiber

Sugar

Sodium

541mg

Nut Free DietLow SodiumDiabetes FriendlyImmune SupportHigh ProteinLow FatBalancedLow Cal

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Moderate impact

A–E · lower is better · includes estimates

kg CO₂e

1.0

per serving

CCarbonAEU all-round· carbon sets the grade

Water

0.4m³

Land

42Pt

Runoff

0.1g P

Chicken Breast drives 83% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkyChewy

Aromas

HerbalSavoryPungentRich

Kitchen Equipment

Primary Tool

Stockpot

Stockpot Chef Knife Cutting Board Wooden Spoon Ladle Fine Mesh Strainer Fork

Counter FootprintMedium

Techniques

PoachingSautéIngSimmering Straining

Safety & Storage

Cooking Temperature

Poach chicken at gentle simmer (not rolling boil) until internal temperature reaches 165°F (74°C) for food safety. The 20-minute gentle simmer should achieve this, but verify with a calibrated meat thermometer for doneness.

Cross Contamination

Use separate cutting boards for raw poultry and vegetables. The same stockpot is used for both chicken poaching and the sofrito - ensure thorough washing between uses or designate the pot as poultry-only for the initial step.

Handling

Skim foam from poaching liquid during chicken cooking to remove impurities and ensure clean broth. Remove thyme sprigs before serving as they are aromatic but not intended for consumption.

Storage

Refrigerate soup within 2 hours of cooking. Soup containing pasta and dairy has reduced storage life - best consumed within 2-3 days. Reheat to165°F (74°C) throughout before serving leftovers.

Shelf Life

Pasta absorbs broth during storage, changing texture significantly within 24 hours. For meal prep, cook pasta separately and add when reheating individual portions to maintain optimal texture.

High Risk Population

For immunocompromised individuals, pregnant women, or elderly, ensure chicken reaches 165°F (74°C) and soup is served immediately or cooled rapidly in shallow containers to prevent bacterial growth in the danger zone (40-140°F / 4-60°C).

Pro Tips

Technique

Never let your broth rush to a boil—that's how you get cloudy, thin soup. Keep it at a gentle shiver, just a few lazy bubbles at the surface. Your chicken will stay tender and your broth will be clear and silky.

Substitution

If you've got leftover roasted chicken from Sunday, use that instead of poaching. It shortens everything, and the depth of flavor from the roast makes the broth even richer. Just add it at the end and warm it through gently.

From the chef

Chicken breast goes into cold water and rises slowly to a gentle simmer, the foam skimmed off until the broth runs clear and smells like Sunday. The sofrito comes next — onion, garlic, carrot, celery coaxed golden in butter and oil — and then the broth is strained back in and the macaroni goes in to cook directly in that savory liquid, drinking up everything good. Shredded chicken returns at the end, thyme sprigs nestle in, and the whole pot simmers low for a few more minutes. Parsley over the top, a bowl of torn bread alongside. That is all this is, and it is enough.

Esther VogelThe Ladle Keeper

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TagsComfort FoodOne PotWeeknight DinnerChickenPastaVegetablesSlow Simmered

AllergensMilkWheatGluten

Source: generated · May 30, 2026