There is something truly special about a steaming bowl of Chicken Noodle Soup. It is more than just food. It is a warm hug on a cold day, a comforting friend when you are feeling down, and a nostalgic taste of home. It is the first thing many of us crave when we need a little pick me up.
Forget the canned stuff. Making this soup from scratch is surprisingly simple and so much more rewarding. The flavors are brighter, the ingredients are fresh, and you can customize it just the way you like it. Let’s make a pot of pure comfort together.
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Why You’ll Love This Recipe
You are going to adore this Chicken Noodle Soup recipe for so many reasons. First off, it is incredibly easy to make. You do not need any fancy kitchen gadgets or professional chef skills. It is a straightforward recipe perfect for beginners.
It is also a fantastic one pot meal. Less cleanup is always a win in my book. Everything comes together in a single large pot or Dutch oven, making your life just a little bit easier on a busy evening. This is one of those great Noodle Soup Recipes for any day.
The recipe is wonderfully flexible. You can swap out vegetables based on what you have in the fridge. Feel free to add corn, peas, or green beans. You can also choose your favorite type of noodle. It’s a great way to use up leftover chicken, too.
And let’s talk about the flavor. The combination of savory chicken broth, tender vegetables, hearty chicken, and soft noodles is just timeless. It tastes like it has been simmering for hours, but it comes together in under an hour. It is a simple, wholesome meal for the whole family.
Ingredients
The beauty of a classic Chicken Noodle Soup lies in its simple, honest ingredients. Here is what you will need to create this comforting dish. Each component plays a key role in building that wonderful flavor.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth or stock
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Step By Step Instructions
Making this soup is a breeze. Just follow these simple steps, and you will have a delicious bowl of homemade goodness in no time. Let’s get cooking!
Step 1: Sauté The Vegetables
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, add the chopped onion, sliced carrots, and sliced celery. This trio is the flavor base of so many wonderful soups.
Cook the vegetables for about 5 to 7 minutes, stirring occasionally. You want them to soften up and the onion to become translucent. Then, add the minced garlic and cook for another minute until you can smell its lovely aroma. Be careful not to let the garlic burn.
Step 2: Simmer The Broth And Chicken
Now it is time to build the soup itself. Pour in the chicken broth, then add the raw chicken breasts or thighs to the pot. Add the dried thyme and the bay leaf. These herbs will infuse the broth with a beautiful, subtle flavor.
Bring the soup to a boil, then reduce the heat to low. Let it simmer gently for about 15 to 20 minutes. This is when the chicken will cook through completely. The kitchen will start smelling amazing right about now.
Step 3: Shred The Chicken
Once the chicken is cooked, carefully remove it from the pot. Place it on a cutting board and let it cool for a few minutes so it is easier to handle. While it is cooling, you can let the broth continue to simmer on low.
Using two forks, shred the chicken into bite sized pieces. I find this method so much easier than chopping. Once all the chicken is shredded, return it to the pot of soup. Give everything a good stir.
Step 4: Cook The Noodles
Turn the heat back up to medium and bring the soup to a gentle boil again. Add the egg noodles to the pot. This is one of my favorite parts of making Soup Noodle Recipes. The noodles make it so hearty.
Cook the noodles according to the package directions, which is usually about 7 to 10 minutes. Stir occasionally to prevent them from sticking together. The noodles will soak up some of that delicious broth as they cook.
Step 5: Final Touches
Once the noodles are tender, your Chicken Noodle Soup is almost ready. Turn off the heat. Carefully remove the bay leaf and discard it. You do not want anyone to accidentally eat that.
Stir in the fresh chopped parsley. This adds a burst of freshness and color that really brightens up the soup. Finally, taste the soup and season it with salt and black pepper as needed. Serve it hot and enjoy every spoonful.
How To Store Leftovers
Got leftovers? Lucky you! Storing this Chicken Noodle Soup is simple. First, let the soup cool down to room temperature. You should not put a hot pot of soup directly into the refrigerator.
Once cooled, transfer the soup to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. When you reheat it, you can do so on the stovetop over low heat or in the microwave.
One thing to keep in mind is that the noodles will continue to absorb liquid as they sit. This can make them a bit soft and the soup thicker. If you prefer, you can cook the noodles separately and add them to each bowl as you serve it. This keeps them perfectly tender.
Tips
Want to make this Chicken Noodle Soup even better? Here are a few tips. For a shortcut, use a rotisserie chicken. Just shred the meat and add it to the soup after the vegetables are cooked. It saves a lot of time.
Feel free to experiment with herbs. A little bit of rosemary or a sprinkle of sage can add a lovely new dimension to the flavor profile. Fresh herbs are always a great addition right before serving.
If you are not a fan of egg noodles, no problem. You can use any pasta you like. Small shells, ditalini, or even broken spaghetti work well. For a gluten free option, consider making a Rice Noodle Soup by using your favorite rice noodles instead.
For a richer broth, use a combination of chicken broth and chicken stock. Stock typically has a deeper, more robust flavor. You can also toss in a parmesan rind while the soup simmers to add a savory, cheesy note. Just remember to remove it before serving.
This is one of those Noodle Soup Recipes that is great for clearing out the vegetable drawer. Add some mushrooms, parsnips, or leeks for extra flavor and nutrients. Just add them along with the other base vegetables.
Conclusion
There you have it. A simple, comforting, and absolutely delicious recipe for homemade Chicken Noodle Soup. It is proof that sometimes the most basic meals are the most satisfying. It warms you up from the inside out.
Whether you are feeling unwell or just need a bowl of something cozy, this soup is the answer. I hope you and your family love this recipe as much as I do. It is a classic for a reason, and a wonderful dish to have in your cooking collection.
FAQ
Can I Use Different Noodles?
Absolutely. While egg noodles are traditional for a classic Chicken Noodle Soup, feel free to use your favorite pasta. Spirals, shells, or even broken lasagna pieces can be fun. Cooking times may vary, so check the package.
Can I Make This Recipe Ahead Of Time?
Yes, you can. For the best results, I suggest making the soup base without the noodles. When you are ready to serve, reheat the soup and add the noodles to cook. This prevents them from getting too soft in storage.
How Do I Make The Broth More Flavorful?
Using a good quality chicken stock is the key. You can also add a squeeze of lemon juice at the end to brighten the flavors. A pinch of red pepper flakes can add a little warmth if you like a bit of spice.
Can This Soup Be Frozen?
Yes, but with one small change. Noodles do not freeze very well and can become mushy when thawed. It is best to freeze the soup without the noodles. Then, when you reheat it, you can cook a fresh batch of noodles to add in.
Comforting Chicken Noodle Soup
This homemade chicken noodle soup is a true comfort classic. Easy to make from scratch, it’s a warm hug on a cold day and a delightful taste of home. With tender chicken, fresh vegetables, and hearty noodles, this simple recipe is perfect for beginners and adaptable to your liking. Enjoy a wholesome, flavorful meal that comes together quickly.
Requirements
Ingredients
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes until softened and the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth, then add the raw chicken breasts or thighs, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer gently for 15 to 20 minutes until the chicken is cooked through.
- Carefully remove the cooked chicken from the pot, place it on a cutting board, and let it cool slightly. Shred the chicken into bite-sized pieces using two forks, then return it to the pot of soup.
- Increase the heat to medium and bring the soup to a gentle boil. Add the egg noodles and cook according to package directions (about 7 to 10 minutes), stirring occasionally to prevent sticking.
- Once noodles are tender, turn off the heat. Remove and discard the bay leaf. Stir in the fresh chopped parsley. Taste and season with salt and freshly ground black pepper as needed. Serve hot.
Notes
To store leftovers: Allow soup to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. Noodles may absorb liquid and soften; consider cooking them separately and adding at serving time for best texture.
For a quicker meal, use a shredded rotisserie chicken. Add it after sautéing the vegetables. Feel free to use other fresh herbs like rosemary or sage. If you prefer, substitute egg noodles with other pasta shapes or rice noodles for a gluten-free option. For a richer broth, use a combination of chicken broth and chicken stock, or add a parmesan rind while simmering (remove before serving). This recipe is also great for using up other vegetables you have on hand, such as mushrooms, parsnips, or leeks.
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