There is something truly special about a bowl of warm soup on a cool day. It feels like a hug from the inside. And when it comes to comfort food, nothing beats a classic Chicken Noodle Soup Homemade. This is not the soup from a can. This is the real deal, full of flavor and love.
We are going to walk through how to create this beautiful soup together. It is easier than you think. Soon your home will be filled with the amazing smell of simmering broth and vegetables. Get ready to make your new favorite comfort meal.
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Why You’ll Love This Recipe
Honestly, what is not to love? This recipe for Home Made Chicken Noodle Soup is creamy, rich, and so satisfying. The thick, chewy egg noodles are the star of the show. They give the soup a wonderful texture that you just do not get from other noodles.
It is a complete meal in one pot. You have your protein from the chicken, plenty of vegetables, and hearty carbohydrates from the noodles. It is a balanced dish that will leave you feeling full and happy. It is also a fantastic way to use up leftover cooked chicken.
Making Chicken Noodle Soup Homemade is also a wonderful experience. The process of chopping vegetables and watching the soup come together is very relaxing. It is a great recipe for a lazy Sunday afternoon. The aroma alone is worth the effort.
Plus, this soup is incredibly welcoming. It is the kind of meal you make for a friend who needs a little cheering up. It is the perfect thing to eat when you are feeling under the weather. It is pure, simple comfort in a bowl, and everyone loves it.
Ingredients
Here is what you will need to gather to create this amazing soup. Having everything ready before you start makes the process so much smoother. It is a good habit for any recipe.
- 11 cups chicken broth
- 1 package (24 ounce) Reames Homestyle Egg Noodles
- 1/2 teaspoon thyme, dried
- 2 cups onion, chopped
- 2 cups carrots, shredded
- 1/2 cup flour
- 2 cups heavy cream or half and half
- 2 bay leaves
- 2 teaspoons parsley, dried
- 1 teaspoon black pepper
- 2 cups celery, chopped
- 8 tablespoons butter
- 1 pound chicken, precooked, boneless and skinless
- 1/2 cup chicken broth (optional)
Step By Step Instructions
Ready to get started? This is How To Make Chicken Noodle Soup that will impress everyone. Follow these steps for a perfect pot of soup every time. We will take it one step at a time.
Step 1: Start The Broth And Noodles
First things first, let’s get the base of our soup going. Pour your 11 cups of chicken broth into a large pot or Dutch oven. Add the two bay leaves. Bring this mixture to a rolling boil over high heat.
Once it is boiling, carefully add the package of egg noodles. Give them a good stir to prevent sticking. Reduce the heat so the broth is at a gentle simmer. Let the noodles cook for about 20 minutes. Remember to stir them every few minutes.
Step 2: Prepare The Vegetables And Herbs
While the noodles are simmering away, you can get your vegetables ready. This is a great time to multitask. Chop your onions and celery. The recipe calls for shredded carrots, which adds a nice texture.
Gather your dried herbs as well. You will need the parsley, thyme, and black pepper. Having them measured and ready will make the next step a breeze. This is a key part of building the flavor for your Egg Noodle Chicken Soup.
Step 3: Add Vegetables To The Pot
After the noodles have cooked for 20 minutes, it is time to add more goodness. Add the chopped onions, celery, shredded carrots, parsley, thyme, and black pepper to the pot. Stir everything together gently.
Let this all simmer for another 10 minutes. This gives the vegetables time to soften and release their flavors into the broth. Your kitchen will start to smell absolutely wonderful right about now.
Step 4: Make The Thickener
Now for the part that makes this soup so creamy. In a separate skillet, melt the eight tablespoons of butter over medium heat. Once the butter is melted and bubbly, whisk in the half cup of flour. This mixture is called a roux.
Continue to cook and stir the flour and butter mixture for one to two minutes. This step cooks out the raw flour taste. It is very important for a smooth, delicious final product. Do not rush this part of the process.
Step 5: Combine And Thicken The Soup
Go back to your big pot of soup. Pour in the two cups of heavy cream or half and half. Stir it in and bring the soup back to a good simmer. You will see it start to look rich and velvety.
Now, add your flour and butter mixture to the simmering soup. Whisk it in well to avoid clumps. Continue to cook and stir for about two minutes. You will feel the soup start to thicken up nicely. This is the magic happening.
Step 6: Add The Chicken And Serve
The final step for our beautiful Chicken Noodle Soup Homemade is adding the star ingredient. Add your pound of precooked chicken. If the soup seems a little too thick for your liking, you can add the optional half cup of chicken broth now to thin it out.
Stir everything to incorporate the chicken. Make sure to fish out and discard the two bay leaves. Let the soup heat through for a few minutes. Then it is ready to serve. Ladle it into bowls and enjoy it while it is hot.
How To Store Leftovers
If you have any leftover Chicken Noodle Soup Homemade, you are in luck. It tastes just as good, if not better, the next day. The flavors have more time to meld together. Storing it properly is key to enjoying it again.
First, let the soup cool down completely at room temperature. You do not want to put a hot pot in your refrigerator. Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for up to four days.
When you are ready to reheat it, you can do so on the stovetop over low heat. You can also use a microwave. The noodles might absorb some of the liquid overnight, making the soup thicker. Feel free to add a splash of chicken broth or milk to thin it back out to your desired consistency.
Tips
Want to make your Egg Noodle Chicken Soup even better? Here are a few simple tips. For the chicken, a rotisserie chicken from the store is a great time saver. Just pull the meat off the bones and it is ready to go.
Feel free to add other vegetables. Some chopped mushrooms or green beans would be a nice addition. Add them along with the carrots and celery. It is a great way to clean out your vegetable drawer.
Do not be afraid to adjust the seasonings to your taste. If you like a little more pepper, add it. If you have fresh herbs on hand like parsley or thyme, use them. Fresh herbs will add an even brighter flavor to your soup.
The choice between heavy cream and half and half depends on how rich you want the soup. Heavy cream will give you a much creamier, more decadent soup. Half and half will make it a little lighter but still delicious.
Conclusion
There you have it. A simple, satisfying recipe for a truly comforting meal. Making Chicken Noodle Soup Homemade is a rewarding process that results in a delicious dish the whole family will love. It is more than just food. It is a bowl of warmth and care.
So next time you are craving something cozy, I hope you give this recipe a try. It is a classic for a reason. Enjoy every spoonful of your amazing Home Made Chicken Noodle Soup. Happy cooking!
FAQ
Can I Make This Soup Ahead Of Time?
Yes, you can. You can make the entire soup and store it in the fridge. However, for the best texture, you might want to cook the noodles separately. Add them to the soup just before serving. This prevents them from getting too soft.
Can I Use A Different Type Of Noodle?
Absolutely. While this recipe is designed for thick, homestyle egg noodles, you can use other types. Regular egg noodles, spirals, or even small pasta shapes will work. Just adjust the cooking time according to the package directions for the pasta you choose.
Can I Make This Chicken Noodle Soup Homemade Dairy Free?
Yes, you can make a dairy free version. Instead of butter, use a dairy free butter alternative or olive oil to make the roux. For the cream, you can use a full fat canned coconut milk or a dairy free cream substitute. The taste and texture will be slightly different but still very tasty.
Does This Soup Freeze Well?
Soups with cream and noodles can be tricky to freeze. The cream can sometimes separate, and the noodles can become mushy upon reheating. If you plan to freeze it, I suggest making the soup base without the cream and noodles. Freeze the base, and then add the fresh cream and cooked noodles when you reheat it.
Classic Homemade Chicken Noodle Soup
Enjoy a comforting bowl of classic homemade chicken noodle soup. This rich, creamy, and satisfying soup features chewy egg noodles, tender chicken, and plenty of vegetables, making it a warming meal for any day.
Requirements
Ingredients
Instructions
- Pour 11 cups of chicken broth into a large pot or Dutch oven. Add the two bay leaves and bring to a rolling boil over high heat.
- Once boiling, carefully add the package of egg noodles. Stir well to prevent sticking. Reduce heat to a gentle simmer and cook noodles for about 20 minutes, stirring every few minutes.
- While noodles simmer, chop onions and celery, and shred carrots. Measure out dried parsley, thyme, and black pepper.
- After 20 minutes, add the chopped onions, celery, shredded carrots, parsley, thyme, and black pepper to the pot. Stir gently and simmer for another 10 minutes to soften vegetables and meld flavors.
- In a separate skillet, melt 8 tablespoons of butter over medium heat. Whisk in the 1/2 cup of flour to create a roux. Cook and stir for 1-2 minutes to cook out the raw flour taste.
- Return to the soup pot. Pour in the 2 cups of heavy cream or half and half, stirring well. Bring the soup back to a simmer. Add the roux to the simmering soup, whisking continuously for about 2 minutes until the soup thickens nicely.
- Finally, add the 1 pound of precooked chicken. If the soup is too thick, add the optional 1/2 cup of chicken broth to thin it. Stir to combine, remove and discard the bay leaves, and heat through for a few minutes before serving hot.
Notes
For the chicken, a rotisserie chicken from the store is a great time saver. Just pull the meat off the bones and it is ready to go.
Feel free to add other vegetables. Some chopped mushrooms or green beans would be a nice addition. Add them along with the carrots and celery. It is a great way to clean out your vegetable drawer.
Do not be afraid to adjust the seasonings to your taste. If you like a little more pepper, add it. If you have fresh herbs on hand like parsley or thyme, use them. Fresh herbs will add an even brighter flavor to your soup.
The choice between heavy cream and half and half depends on how rich you want the soup. Heavy cream will give you a much creamier, more decadent soup. Half and half will make it a little lighter but still delicious.
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