Embrace the Comfort of Homemade Chicken Noodle Soup
There’s something magical about a warm bowl of Chicken Noodle Soup that feels like a big hug from the inside out. Personally, I can’t think of a better comfort food than this classic dish, especially when the weather turns chilly or when you’re feeling under the weather. Made with tender chicken, vibrant veggies, and hearty noodles, this soup is satisfying and full of flavor, making it a staple in many households.
Why This Chicken Noodle Soup is a Must-Try
Imagine cozying up with a bowl of rich and flavorful Chicken Noodle Soup; it’s perfect for busy weeknights or laid-back weekend brunches. This recipe is not only budget-friendly but also incredibly simple to whip up—all you need is one pot! Plus, it’s kid-approved, ensuring that everyone at the table will enjoy it. With wholesome ingredients and no complicated techniques, you’ll find this to be your go-to recipe for comfort food.
“I made this Chicken Noodle Soup for my family the other night, and they couldn’t stop raving about it! The flavors were spot on, and it brought everyone together. Definitely a repeat in our house!” – Happy Home Cook
A Step-by-Step Cooking Journey
Creating this delicious Chicken Noodle Soup is straightforward and rewarding. The process involves making a fragrant base, adding your chicken, simmering it to perfection, and then stirring in those delightful noodles. With just a bit of patience, you’ll have a hearty meal that’s ready to warm your soul.
Gather These Ingredients
To whip up this scrumptious Chicken Noodle Soup, you’ll need a handful of key ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 6 cloves garlic, minced
- 10 to 12 cups low sodium chicken broth (I usually opt for 12 cups for that brothier experience)
- 4 thyme sprigs (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1 ¼ teaspoons salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 10 ounces Carba-Nada noodles (for a low-carb option) or regular wide egg noodles
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Feel free to customize with your favorite pasta or swap out vegetables based on what you have at home.
Follow These Directions to Create Your Soup
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Prepare the Soup Base: Start by heating the olive oil and butter in a large pot over medium heat. Once hot, add diced onion, celery, carrots, and the minced garlic. Sauté until the veggies are tender, about 5-7 minutes, and the onions are translucent.
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Add the Broth and Herbs: Pour in your chicken broth, then add the thyme sprigs (or dried thyme), bay leaves, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer.
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Cook the Chicken: Add the bone-in chicken breasts to the bubbling pot. Let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreds easily with a fork. Once done, remove the chicken and set aside to cool.
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Shred the Chicken: When cool enough to handle, shred the chicken into bite-sized pieces, discarding any bones.
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Add the Noodles: While the chicken is cooling, toss the noodles into the pot and cook according to package instructions (usually about 8-10 minutes) until al dente.
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Combine Everything: Stir the shredded chicken back into the soup. Give everything a good mix and adjust seasoning with additional salt and pepper, if necessary.
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Serve: Ladle the soup into bowls, garnish with a sprinkle of chopped parsley, and add lemon wedges on the side for a zesty finish. Enjoy!
Creative Ways to Serve Chicken Noodle Soup
Getting the presentation just right can elevate your soup experience. Serve your Chicken Noodle Soup in deep bowls and sprinkle with fresh parsley for a pop of color. Pair it with warm, crusty bread or a light salad for a complete meal. If you’re feeling adventurous, try adding a drizzle of chili oil for some heat or serve with a side of cornbread for a comforting twist.
Tips to Keep Your Chicken Noodle Soup Fresh
To ensure that your soup lasts and stays delicious, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you want to make a larger batch, you can freeze the soup for up to 3 months. However, it’s best to store the noodles separately, as they may become mushy upon reheating.
- Reheating: When reheating, do so gently on the stove over low heat or in the microwave, being sure to stir occasionally.
Pro Chef Tips for the Best Results
- Use Homemade Broth: If you have time, using homemade chicken broth will deepen the flavor of your soup significantly.
- Add Fresh Herbs: Toss in fresh dill or parsley at the end for an extra burst of flavor.
- Veggie Variety: Feel free to mix in other vegetables like peas, corn, or bell peppers to make it even heartier.
Explore Flavor Variations
While the classic Chicken Noodle Soup is a beloved favorite, don’t hesitate to experiment! Try out these creative twists:
- Spicy Version: Add a dash of cayenne pepper or red pepper flakes for heat.
- Asian Influence: Replace noodles with rice vermicelli and add soy sauce, ginger, and scallions.
- Creamy Delight: Stir in a splash of cream or milk for a richer taste.
Your Questions Answered
How long does it take to prepare this soup?
The total time from start to finish is about an hour, making it a perfect choice for a weeknight meal.
Can I make this recipe without the chicken?
Absolutely! For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth.
How do I safely store the soup?
After cooling, transfer the soup into airtight containers and refrigerate. For longer storage, freeze as mentioned earlier.
Embrace the cozy comfort of Chicken Noodle Soup—it’s not just a meal; it’s a cherished experience you’ll want to share with your loved ones.
Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
For the Soup
- 10 to 12 cups low sodium chicken broth 12 cups for a brothier experience
- 4 sprigs thyme or 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 10 ounces Carba-Nada noodles or regular wide egg noodles
For Garnish
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
Prepare the Soup Base
- Heat the olive oil and butter in a large pot over medium heat. Once hot, add the diced onion, celery, carrots, and minced garlic. Sauté until the veggies are tender, about 5-7 minutes, and the onions are translucent.
Add the Broth and Herbs
- Pour in the chicken broth, then add the thyme sprigs (or dried thyme), bay leaves, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer.
Cook the Chicken
- Add the bone-in chicken breasts to the bubbling pot. Let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreds easily with a fork. Once done, remove the chicken and set aside to cool.
Shred the Chicken
- When cool enough to handle, shred the chicken into bite-sized pieces, discarding any bones.
Add the Noodles
- While the chicken is cooling, toss the noodles into the pot and cook according to package instructions (usually about 8-10 minutes) until al dente.
Combine Everything
- Stir the shredded chicken back into the soup. Give everything a good mix and adjust seasoning with additional salt and pepper, if necessary.
Serve
- Ladle the soup into bowls, garnish with a sprinkle of chopped parsley, and add lemon wedges on the side for a zesty finish. Enjoy!
