There are some days that just call for a bowl of something warm and familiar. You know the ones. Maybe it’s a bit grey outside, or you’re just feeling in need of a little comfort. For me, that something is almost always a classic Chicken Noodle Soup.
Forget the canned stuff. Making this soup from scratch is so much easier than you think. The aroma of simmering veggies and herbs alone is enough to make your whole house feel like a hug. This recipe is all about simple, fresh ingredients coming together to create something truly satisfying.
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Why You’ll Love This Recipe
First off, this Chicken Noodle Soup is incredibly flavorful. We build layers of taste, starting with sautéed onions, carrots, and celery. It’s a classic foundation for a reason. It creates a savory depth that you just can’t get from a mix.
It’s also a wonderfully flexible recipe. Think of it as a starting point. You can add different herbs, throw in some extra greens, or use whatever kind of noodles you have on hand. It’s one of those great Noodle Soup Recipes that you can truly make your own.
What really makes this version special is the bright finish. A little bit of fresh lemon juice and zest stirred in at the end cuts through the richness. It wakes up all the other flavors and makes the whole soup taste fresh and lively. It’s a small step that makes a big difference.
And honestly, it’s just so comforting. A warm bowl of this Chicken Noodle Soup feels good for the soul. It’s the kind of meal that brings a little bit of calm to a busy day. Simple, wholesome, and delicious.
Ingredients
Here is what you will need to gather for this recipe. All these ingredients are simple to find at your local grocery store. Nothing fancy here, just good old fashioned flavor.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 4 (½ inch thick) fresh ginger slices, optional
- 6 cloves garlic, minced
- 2 bay leaves
- ½ teaspoon ground turmeric
- 2 teaspoons adobo seasoning, optional
- 1 heaping tablespoon salt free all purpose seasoning
- 1 teaspoon dried thyme
- 8 cups low sodium chicken broth
- 5 to 6 ounces egg noodles
- 2 cups shredded chicken
- Zest of 1 lemon + 2 to 3 tablespoons lemon juice
- ¼ cup chopped parsley
Step By Step Instructions
Ready to get started? Let’s walk through making this wonderful Chicken Noodle Soup together. Just follow along and you’ll have a steaming bowl ready in no time.
Step 1: Sauté The Aromatics
Grab a large pot or a Dutch oven, something around 5 or 6 quarts should be great. Pour in your olive oil and warm it over medium high heat. Once the oil shimmers a little, add your diced onion.
Cook the onion for about 3 minutes, stirring occasionally. You want it to soften and become a little translucent. This is the first layer of flavor for our soup.
Next, add the diced celery and carrots. If you are using the fresh ginger slices, toss them in now too. Continue to cook everything for another 3 to 4 minutes. The veggies will soften up and your kitchen will start to smell amazing.
Step 2: Build The Flavor Base
Now it’s time for the garlic. Add the minced garlic to the pot and stir it around for about 30 seconds. Be careful not to let it burn. You just want to cook it until it’s fragrant.
Immediately add the bay leaves, turmeric, adobo seasoning if using, all purpose seasoning, and dried thyme. Give it all a quick stir to toast the spices for a moment. This really helps their flavors bloom.
Pour in all 8 cups of the chicken broth. Stir everything together, scraping up any tasty browned bits from the bottom of the pot. Those little bits are packed with flavor.
Step 3: Simmer The Soup And Cook The Noodles
Bring the soup to a simmer. Once you see gentle bubbles, lower the heat to medium. Now you can add the egg noodles directly into the pot. How easy is that? It’s one of my favorite things about simple Soup Noodle Recipes.
Let the noodles cook right in the broth. Check the package directions for the cooking time, and cook them for 2 minutes less than what it says. We want them to be al dente, with a slight bite. They will continue to soften in the hot soup.
Step 4: Add The Chicken And Finish
Once the noodles are almost done, stir in your shredded chicken. It only needs a minute or two to heat through since it’s already cooked. This keeps the chicken tender and juicy.
At this point, you can decide if you want a soupier soup. If it looks a little thick for your liking, just add another splash of broth or some water until it reaches the consistency you prefer. You’re the boss of your Chicken Noodle Soup!
Turn off the heat. Fish out the bay leaves and the ginger slices and discard them. Now for the final touch. Stir in the lemon zest, lemon juice, and freshly chopped parsley. This brightens everything up beautifully.
Give the soup a final taste. Add any extra salt and pepper you think it needs. Then, ladle your delicious homemade Chicken Noodle Soup into bowls and serve it warm.
How To Store Leftovers
If you have any leftover Chicken Noodle Soup, storing it is simple. First, let the soup cool down to room temperature. You should not put a hot pot directly into the fridge.
Once cooled, pour the soup into an airtight container. It will keep well in the refrigerator for about 3 to 4 days. When you’re ready to eat it, you can gently reheat it on the stove over medium low heat until it’s warmed through.
A little heads up. The noodles will continue to absorb liquid as the soup sits in the fridge. This means your leftovers might be thicker and the noodles much softer. It still tastes great, but it’s something to be aware of.
If you plan to make this soup ahead of time for storage, you might consider cooking the noodles separately. You can store the soup base and noodles in different containers and combine them when you reheat.
Tips
Want to make your Chicken Noodle Soup even better? Here are a few simple tips. Feel free to use rotisserie chicken to save time. It’s already cooked and seasoned, making it a fast and easy option.
Don’t be afraid to add more veggies. Leafy greens like spinach or kale are wonderful stirred in at the end. They wilt down in just a minute. You could also add peas, corn, or even diced broccoli for a version similar to a Chicken And Broccoli Soup.
For the best flavor, use a good quality chicken broth. A low sodium version is best because it lets you control the saltiness of the final soup. Homemade broth is fantastic if you have it.
Remember not to overcook the noodles. Mushy noodles can really change the texture of the soup. Cooking them just until they are al dente ensures they stay pleasant to eat, even as leftovers. This is a key tip for all Noodle Soup Recipes.
The lemon at the end is not just a suggestion. It really elevates the flavor of the whole dish. If you don’t have a fresh lemon, even a small splash of bottled lemon juice makes a positive difference. It balances the savory notes of the classic Chicken Noodle Soup.
Conclusion
There you have it. A straightforward and delicious recipe for homemade Chicken Noodle Soup. It’s more than just a meal. It’s a bowl full of comfort that you can make any time you need it.
Whether you’re new to making Soup Noodle Recipes or have been making them for years, this version is a keeper. It’s simple, satisfying, and full of fresh, wholesome flavor. I hope you and your family enjoy it as much as I do. Happy cooking!
FAQ
Can I Use Different Noodles?
Absolutely. While egg noodles are classic for Chicken Noodle Soup, you can use almost any pasta you like. Spirals, ditalini, or even broken spaghetti pieces would work well. Just adjust the cooking time based on the package instructions.
Can I Make This Soup Ahead Of Time?
Yes, you can. For the best results, I recommend making the soup base without the noodles. Let it cool and store it in the fridge. When you are ready to serve, reheat the soup and cook the noodles directly in the broth.
How Do I Make My Own Shredded Chicken?
It’s easy. You can poach a couple of boneless, skinless chicken breasts in water or broth until they are cooked through. Let them cool slightly, then use two forks to pull the meat apart into shreds. A store bought rotisserie chicken is also a great time saver.
Can I Add Other Vegetables?
Definitely. This is a great recipe for cleaning out the vegetable drawer. Things like mushrooms, zucchini, or bell peppers can be added with the carrots and celery. As mentioned, broccoli florets are a nice addition for a Chicken And Broccoli Soup feel.
Is This Soup Freezer Friendly?
The soup base freezes very well. I suggest freezing it without the noodles, as they can become very soft and mushy upon thawing and reheating. Let the soup base cool completely, then freeze it in an airtight container for up to 3 months. When ready to eat, thaw it, bring it to a simmer, and cook fresh noodles in it.
Comforting Chicken Noodle Soup
A classic Chicken Noodle Soup recipe that’s easy to make from scratch, featuring sautéed vegetables, savory broth, and a bright lemon finish for a truly comforting meal.
Requirements
Ingredients
Instructions
- In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook for about 3 minutes until softened and translucent.
- Add the diced celery and carrots, along with the fresh ginger slices (if using). Continue to cook for another 3 to 4 minutes until the vegetables soften.
- Add the minced garlic to the pot and stir for about 30 seconds until fragrant, being careful not to burn it.
- Immediately stir in the bay leaves, ground turmeric, adobo seasoning (if using), salt-free all-purpose seasoning, and dried thyme. Toast the spices for a moment.
- Pour in 8 cups of low sodium chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a simmer, then reduce the heat to medium. Add the egg noodles directly into the pot and cook for 2 minutes less than the package directions, aiming for al dente.
- Once the noodles are almost done, stir in the 2 cups of shredded chicken. Heat through for 1-2 minutes.
- If a soupier consistency is desired, add an extra splash of broth or water.
- Turn off the heat. Remove and discard the bay leaves and ginger slices. Stir in the lemon zest, lemon juice, and freshly chopped parsley.
- Taste the soup and add extra salt and pepper if needed. Ladle into bowls and serve warm.
Notes
Let soup cool to room temperature before storing in an airtight container in the refrigerator for 3-4 days.
Noodles will absorb liquid and soften in leftovers; consider cooking noodles separately if making ahead.
Use rotisserie chicken to save time. It’s already cooked and seasoned, making it a fast and easy option.
Don’t be afraid to add more veggies. Leafy greens like spinach or kale are wonderful stirred in at the end. You could also add peas, corn, or even diced broccoli.
For the best flavor, use a good quality low sodium chicken broth, which lets you control the saltiness of the final soup.
Remember not to overcook the noodles. Mushy noodles can really change the texture of the soup.
The lemon at the end is not just a suggestion. It really elevates the flavor of the whole dish, balancing the savory notes.
Nutrition
Calories
Sugar
Fat
Carbs
