Name: Easy Homemade Chicken Noodle Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, finely diced; 3 celery stalks, thinly sliced; 2 carrots, peeled and thinly sliced; 6 cloves garlic, minced; 12 cups low sodium chicken broth; 4 sprigs fresh thyme; 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1¼ teaspoon salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; 10 ounces carba-nada noodles; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Chicken Noodle Soup isn’t just a meal; it’s a warm hug in a bowl, a culinary hug that instantly transports us to a place of comfort and nostalgia. There’s a reason why this humble dish has become a global icon of coziness and care. It’s the ultimate comfort food, isn’t it? That gentle, savory broth infused with tender chicken, hearty vegetables, and those perfectly chewy noodles… it’s pure edible bliss. Whether you’re feeling under the weather, navigating a stressful day, or simply craving a taste of home, this classic Chicken Noodle Soup is the answer. What truly makes this version special is its simplicity, allowing the natural, wholesome flavors to shine through, creating a deeply satisfying experience that never fails to lift our non-alcoholic spirits. Get ready to create a batch that will become a beloved staple in your own home.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely diced
3 celery stalks, thinly sliced
2 carrots, peeled and thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (using 12 cups will result in a brothier soup)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
10 ounces carba-nada noodles (or use regular wide egg noodles)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Preparing the Base

Sautéing the Aromatics

To begin extract crafting this comforting Chicken Noodle Soup, we’ll start by building a rich flavor foundation. Grab a large stockpot or Dutch oven and place it over medium heat. Add the olive oil and the butter. Once the butter has melted and the oil is shimmering, add your finely diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucengin extractnd begins to soften. This gentle cooking process releases the onion’s natural sweetness. Next, introduce the thinly sliced celery and carrots to the pot. Cook for another 5-7 minutes, stirring frequently, until these vegin extractables also begin to soften. The key here is to coax out their flavors without browning them too aggressively. Finally, add your minced garlic and cook for just one minute more, stirring constantly. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. The aroma that fills your kitchen at this stage is truly the first sign of the delicious soup to come.

Building the Broth and Cooking the Chicken

Simmering the Soup Base

Now that our aromatics are beautifully softened and fragrant, it’s time to create the heart of our soup: the broth. Pour in the low sodium chicken broth, starting with 10 cups if you prefer a slightly thicker soup, or go for the full 12 cups for a soupier consistency, just as I often do. Add the fresh thyme sprigs (or dried thyme if you don’t have fresh) and the bay leaves. These herbs will infuse the broth with wonderful depth and aroma as it simmers. Increase the heat to bring the broth to a gentle boil. Once boiling, carefully add the skinless, bone-in chicken breasts to the pot. Ensure they are fully submerged in the broth. Season the broth with 1¼ teaspoon of salt and ½ teaspoon of freshly ground black pepper. Remember, you can always adjust the seasoning later, but it’s important to season the broth from the start to allow the flavors to meld.

Poaching the Chicken

Tenderizing the Chicken

Reduce the heat to low, cover the pot, and let the soup simmer gently for about 25-30 minutes, or until the chicken is cooked through and tender. The goal is to poach the chicken in the flavorful broth, which will also impart its own delicious essence to the liquid. You’ll know the chicken is done when it’s no longer pink in the center and can be easily shredded with a fork. Avoid overcooking the chicken, as this can make it dry. This simmering period is also crucial for allowing the thyme and bay leaves to release their full potential, contributing significantly to the soup’s overall flavor profile. During this time, you can prepare your noodles and other garnishes.

Shredding the Chicken and Cooking the Noodles

Preparing the Noodles and Chicken

Once the chicken is cooked, carefully remove the chicken breasts from the pot using tongs and place them on a clean cutting board. While the chicken is still warm enough to handle (but not so hot that you burn yourself), shred it into bite-sized pieces using two forks. This is a satisfying step, and the tender, shredded chicken will be the star protein of your soup. Discard the thyme sprigs and bay leaves from the broth. Now, it’s time to add the noodles. Bring the soup back to a gentle boil over medium heat. Add the carba-nada noodles (or your chosen regular wide egg noodles) directly to the pot. Cook according to the noodle package directions, usually about 7-10 minutes for most pasta. Be mindful not to overcook the noodles, as they will continue to soften in the hot broth.

Finalizing and Serving

Adjusting Seasoning and Garnishing

After the noodles are cooked to al dente, stir the shredded chicken back into the pot. Taste the soup and adjust the salt and freshly ground black pepper as needed. This is your chance to perfect the seasoning to your liking. If you find the soup a little too thick, you can add a splash more chicken broth or hot water. If it’s too thin, you can let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate. Ladle the hot Chicken Noodle Soup into bowls. Garnish generously with freshly chopped parsley, which adds a burst of freshness and color. Serve immediately with lemon wedges on the side. Squeezing a little fresh lemon juice into the soup just before eating adds a bright, zesty note that cuts through the richness and truly elevates the flavor. Enjoy this heartwarming and nourishing meal!

Conclusion:

And there you have it! A comforting and nourishing bowl of Chicken Noodle Soup, ready to warm you from the inside out. This recipe is designed to be straightforward, allowing even novice cooks to create a delicious and satisfying meal. We’ve walked through each step, from browning the chicken for maximum flavor to simmering the vegetables until tender, and finally adding those essential noodles for a classic finish. This Chicken Noodle Soup is perfect for a chilly evening, a recuperative meal, or simply whenever you crave a taste of home.

We love serving our Chicken Noodle Soup with a side of crusty bread for dipping, or a simple green salad for a balanced meal. For variations, feel free to experiment with different herbs like thyme or parsley, or add a splash of lemon juice at the end for brightness. Don’t be afraid to customize it to your liking! We truly hope you enjoy making and savoring this wonderful soup.

Frequently Asked Questions about Chicken Noodle Soup:

Q: Can I make Chicken Noodle Soup ahead of time?

Absolutely! Chicken Noodle Soup can be made a day or two in advance. In fact, the flavors often meld and deepen overnight, making it even more delicious. Store it in an airtight container in the refrigerator. When reheating, you might need to add a little extra broth or water as the noodles can absorb liquid. For best results, add the noodles just before serving if making ahead to prevent them from becoming too mushy.

Q: What kind of chicken is best for Chicken Noodle Soup?

For the most flavorful and tender Chicken Noodle Soup, we recommend using bone-in, skin-on chicken pieces like thighs or a whole chicken cut into parts. The bones and skin release collagen and fat into the broth, creating a richer and more satisfying base. You can also use boneless, skinless chicken breasts or thighs, but the broth might be less rich.