There’s something truly special about a bowl of warm soup. It feels like a hug from the inside, right? When you think of comfort food, a classic Chicken Noodle Soup Homemade probably comes to mind. It’s a dish that warms you up and makes everything feel a little bit better.
This recipe is for a truly flavorful version. We are taking inspiration from the aromatic broths found in Vietnamese pho. It’s a Simple Chicken Noodle Soup with a lovely twist. You get a rich, complex broth that is still incredibly easy to prepare right on your stovetop.
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Why You’ll Love This Recipe
First off, the flavor is incredible. We use whole spices like star anise, cinnamon, and cloves. These ingredients create a broth that is deeply savory and aromatic. It is not your average chicken soup. It is something much more memorable.
Another great thing is how simple it is. Don’t let the spice list scare you. The process is very straightforward. You just let everything simmer together. This Easy Chicken Noodle Soup Recipe Stovetop method does all the hard work for you.
Finally, it’s totally customizable. The garnishes are where you get to play. Fresh herbs, a squeeze of lime, or a little bit of heat from jalapenos. Everyone at the table can make their bowl exactly how they like it. This is what makes a Home Made Chicken Noodle Soup so wonderful.
Ingredients
For The Broth
- 2 bone in chicken leg quarters
- 2 bone in chicken breasts
- 3 carrots, cut in half
- 1 yellow onion, cut in half
- 3 cloves garlic, smashed
- 2 inches ginger, chopped
- 1 stalk lemongrass
- 6 whole cloves
- 5 whole cardamom pods
- 1 small cinnamon stick
- 3 whole star anise
- 1/2 tsp whole black peppercorns
- 3 tsp sea salt, or to taste
- 2 tbsp apple cider vinegar
- 2 tsp fish sauce, to taste
For Serving And Garnishes
- 1 12 ounce package of rice noodles
- Fresh cilantro
- Lime wedges
- Sliced jalapenos
- Bean sprouts
- Sliced green onions
- Fresh basil
Step-By-Step Instructions
Step 1: Get The Broth Started
Find a large soup pot or Dutch oven. Place your bone in chicken pieces inside. Add the carrots, onion, garlic, and ginger. Next, add all of your whole spices. That means the cloves, cardamom, cinnamon, star anise, and peppercorns. Finally, pour in the apple cider vinegar.
Now for the lemongrass. Trim off the very top green part. You want about four inches of the thicker white stalk. Use a knife to score it down the middle, then give it a little smash to release its oils. Add this to the pot too.
Step 2: Simmer To Perfection
Fill the pot with water until it’s about half an inch from the top. Place it on the stove over high heat. Bring everything to a gentle boil. Once it starts boiling, immediately reduce the heat to low. You want a very gentle simmer, not a rolling boil.
Let the broth simmer this way for at least 6 hours. Honestly, the longer the better. If you have time, you can let it go for much longer. Just make sure it stays at a low, gentle simmer. This is the key to a great Chicken Noodle Soup Homemade.
Step 3: Handle The Chicken
After about 2 or 3 hours of simmering, the chicken meat will be cooked through. Carefully remove the chicken pieces from the pot. Let them cool slightly so you can handle them. Pull all the meat off the bones and shred it.
Place the shredded chicken in a container and store it in the fridge for later. Now, here’s a crucial step. Put all the bones and skin back into the pot. This allows them to continue adding flavor and collagen to your broth.
Step 4: Strain And Season
When your broth is done simmering, it’s time to strain it. Place a large colander over another big pot or heat safe bowl. Carefully pour the broth through the colander to catch all the solids. Discard the bones and vegetables.
Pour your beautiful, clear broth back into the soup pot. Now it’s time to season it. Stir in the salt and fish sauce. The fish sauce adds a wonderful savory depth. Taste the broth and add more salt if needed. Keep it warm over low heat.
Step 5: Cook The Noodles
While the broth is staying warm, prepare your rice noodles. It is best to cook them right before you plan to eat. Follow the directions on the package. Most rice noodles just need to be soaked in hot water for a few minutes until they are soft.
Once they are tender, drain them well. I like to rinse them with a little cool water to stop them from cooking further. This helps prevent them from getting mushy in your soup. A good noodle makes the Simple Chicken Noodle Soup even better.
Step 6: Assemble Your Bowl Of Soup
This is the fun part. Grab your favorite soup bowl. Place a generous serving of the cooked noodles at the bottom. Add a handful of the shredded chicken you saved from earlier. Now, ladle that hot, fragrant broth over everything.
Finish your bowl with your chosen garnishes. Go wild with fresh cilantro, green onions, and bean sprouts. A squeeze of fresh lime juice really brightens up all the flavors. Add a few slices of jalapeno if you like a little kick.
How To Store Leftovers
If you have leftovers, it is best to store the components separately. This keeps everything fresh. Keep the broth in one airtight container in the refrigerator. It will last for up to 4 or 5 days. The broth can also be frozen for several months.
Store the shredded chicken and cooked noodles in separate containers in the fridge as well. They will stay good for about 3 days. Storing them this way prevents the noodles from becoming soft and absorbing too much liquid.
When you are ready to eat again, just heat up the broth on the stove. Assemble a fresh bowl with the noodles, chicken, and your favorite garnishes. It tastes just as good the second time around.
Tips
For an extra layer of flavor, you can toast your whole spices. Just place them in a dry pan over medium heat for a minute or two until fragrant. Then add them to the soup pot. This little step makes a big difference in your Home Made Chicken Noodle Soup.
For a clearer broth, skim any foam that rises to the surface during the initial simmering. Also, make sure your broth never reaches a hard boil. A gentle simmer is what you want. This prevents the broth from becoming cloudy.
Please don’t skip the fish sauce if you can help it. It might sound unusual, but it provides a savory umami flavor that is hard to replicate. It truly elevates the broth from good to great. Most grocery stores carry it in the international aisle.
You can prepare all your garnishes ahead of time. Wash and chop your herbs, slice your limes and jalapenos, and have everything ready in small bowls. This makes serving quick and easy, especially if you have guests.
Conclusion
Making Chicken Noodle Soup Homemade is such a satisfying process. This recipe gives you a wonderfully aromatic and comforting meal that is sure to impress. It’s a fantastic way to spend a lazy afternoon, filling your home with amazing smells.
So give this Easy Chicken Noodle Soup Recipe Stovetop a try. It might just become your new favorite way to make this classic dish. Enjoy every spoonful of your delicious, comforting, and flavorful soup. Happy cooking.
FAQ
Can I Use A Different Type Of Noodle?
Absolutely. While rice noodles are recommended for their texture and authentic feel, you could use egg noodles or even pasta. Just cook them according to their package instructions and add them to the bowl before the broth.
Can I Make This In An Instant Pot?
Yes, you can adapt this for an Instant Pot. Sauté the aromatics and spices briefly, then add the chicken and water. Cook on high pressure for about 30 minutes. Let the pressure release naturally. Then, remove the chicken and proceed with straining and seasoning.
Is This Recipe Gluten Free?
It is. As long as you use rice noodles and a gluten free brand of fish sauce, this recipe is naturally gluten free. Always double check the labels on your ingredients if you have a serious sensitivity or allergy.
How Can I Make The Broth Clearer?
The best way to get a clear broth is to maintain a very low simmer. Avoid a rolling boil, which can make the broth cloudy. Skimming any impurities or foam that rises to the top in the first hour of cooking also helps a lot.
Aromatic Chicken Noodle Soup
Enjoy a comforting and aromatic chicken noodle soup inspired by Vietnamese pho. This easy stovetop recipe yields a rich, flavorful broth that’s deeply satisfying and customizable with fresh garnishes.
Requirements
Ingredients
Instructions
- Find a large soup pot or Dutch oven. Place chicken, carrots, onion, garlic, ginger, whole spices (cloves, cardamom, cinnamon, star anise, peppercorns), and apple cider vinegar inside. Trim lemongrass, score, smash, and add to the pot. Use a knife to score it down the middle, then give it a little smash to release its oils.
- Fill the pot with water until it’s about half an inch from the top. Bring to a gentle boil over high heat, then immediately reduce heat to low for a gentle simmer. Simmer for at least 6 hours, or longer for more flavor.
- After 2-3 hours of simmering, carefully remove chicken pieces. Let cool slightly, then pull meat off bones and shred. Store shredded chicken in the fridge. Return all bones and skin to the pot to continue simmering.
- When broth is done, strain it through a large colander into another pot or bowl to catch all solids. Discard bones and vegetables. Pour clear broth back into the soup pot. Stir in salt and fish sauce, tasting and adjusting seasoning as needed. Keep warm over low heat.
- Just before serving, cook rice noodles according to package directions (usually soaking in hot water). Drain well and rinse with cool water to prevent mushiness.
- Assemble your bowl: place a generous serving of cooked noodles at the bottom, add shredded chicken, then ladle hot, fragrant broth over everything. Garnish with fresh cilantro, green onions, bean sprouts, lime juice, and jalapenos if desired.
Notes
For an extra layer of flavor, you can toast your whole spices. Just place them in a dry pan over medium heat for a minute or two until fragrant.
For a clearer broth, skim any foam that rises to the surface during the initial simmering. Also, make sure your broth never reaches a hard boil; a gentle simmer is key.
Please don’t skip the fish sauce. It provides a savory umami flavor that is hard to replicate and truly elevates the broth.
You can prepare all your garnishes ahead of time to make serving quick and easy, especially if you have guests.
It is best to store leftover broth, shredded chicken, and cooked noodles in separate airtight containers in the refrigerator. This keeps components fresh and prevents noodles from becoming soft. Broth will last 4-5 days, chicken and noodles about 3 days. Broth can be frozen for several months.
Nutrition
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