Name: Easy Homemade Chicken Noodle Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8 servings
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; 12 cups low sodium chicken broth; 4 thyme sprigs; 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1¼ teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; 10 ounces carba-nada noodles; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Chicken Noodle Soup isn’t just a meal; it’s a warm hug in a bowl, a nostalgic trip down memory lane, and a universally beloved comfort food. There’s a reason why a steaming bowl of chicken noodle soup is the go-to remedy for sniffles, a solace on a chilly evening, or simply a satisfying lunch. Its simple yet profound deliciousness lies in its humble origin extracts and its ability to nourish both the body and the soul. What truly sets this classic apart is the perfect marriage of tender, shredded chicken, perfectly cooked noodles, and a rich, savory broth brimming with fragrant vegetables. It’s a dish that evokes feelings of home, care, and pure, unadulterated comfort. Get ready to learn how to create this iconic Chicken Noodle Soup that will become a staple in your recipe repertoire.

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 normally use 12 cups because I like a brothier soup)
4 thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
10 ounces carba-nada noodles (low carb noodles) or use regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Preparing the Soup Base

Step 1: Sautéing the Aromatics

This is where all the foundational flavor for your chicken noodle soup begin extracts. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted and the oil is shimmering, add your diced yellow onion, thinly sliced celery stalks, and thinly sliced carrots. Stir everything together to coat the vegetables in the oil and butter. We want to soften these vegetables, not brown them, so let them cook gently for about 8 to 10 minutes, stirring occasionally. You’re looking for them to become tender and slightly translucent. This gentle sautéing process helps to release their natural sweetness and build a rich flavor profile. After the vegetables have softened, add the minced garlic to the pot. Garlic is potent, so we only want to cook it for about 1 minute more, until it’s fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup.

Step 2: Building the Broth and Infusing Flavor

Once your aromatics are fragrant and softened, it’s time to add the liquid and the herbs that will transform your soup into a comforting classic. Pour in your low sodium chicken broth. I usually opt for 12 cups of broth, as I personally prefer a soup with a more generous amount of liquid, but 10 cups will also yield a delicious result. Add the fresh thyme sprigs (if you’re using dried thyme, you’ll add that with the chicken later). Don’t forget the bay leaves! These subtle additions are crucial for developing depth of flavor. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer for at least 20 minutes. This allows the flavors of the broth, herbs, and vegetables to meld together beautifully.

Cooking the Chicken and Noodles

Step 3: Poaching the Chicken

Now, it’s time to add the star of the show: the chicken. Gently place the 2 pounds of skinless, bone-in chicken breasts into the simmering broth. Ensure the chicken is fully submerged in the liquid. The bone-in breasts will add extra flavor to the broth as they cook. Season the broth generously with 1¼ teaspoon of salt and ½ teaspoon of freshly ground black pepper. You can adjust these seasonings later to your preference. Cover the pot again and let the chicken poach in the simmering broth for about 25 to 30 minutes, or until the chicken is cooked through and easily pulls away from the bone. The internal temperature should reach 165 degrees Fahrenheit.

Step 4: Shredding the Chicken and Adding Noodles

Once the chicken is cooked, carefully remove the chicken breasts from the pot and set them aside on a cutting board. Let them cool slightly so you can handle them without burning yourself. While the chicken is cooling, remove and discard the thyme sprigs and bay leaves from the broth. If you’re using dried thyme, add it now. Taste the broth and adjust the salt and pepper if necessary. Now comes the fun part: shredding the chicken. Using two forks, shred the cooked chicken breasts into bite-sized pieces. Return the shredded chicken to the pot. Bring the soup back to a rolling boil, then add your 10 ounces of carba-nada noodles (or regular wide egg noodles). Cook the noodles according to the package directions, which is typically about 5 to 7 minutes for most egg noodles. You want them to be al dente, meaning they have a slight bite to them. Overcooked noodles can become mushy and undesirable in soup.

Finishing and Serving

Step 5: Final Touches and Serving

Once the noodles are cooked to your liking and the chicken is incorporated back into the soup, give everything a final stir. Taste one last time and adjust seasoning as needed. A good rule of thumb is to taste your soup at every stage of cooking, but especially towards the end, as flavors intensify. Ladle the hot chicken noodle soup into bowls. For a burst of freshness and color, garnish each serving generously with chopped fresh parsley. The vibrant green parsley not only looks beautiful but also adds a lovely herbaceous note. Finally, serve your steaming bowls of chicken noodle soup with lemon wedges on the side. Squeezing a little fresh lemon juice over the soup just before eating can brighten all the flavors and add a delightful zing that complements the savory broth perfectly. Enjoy this comforting and nourishing classic!

Conclusion:

There you have it – a truly comforting and deeply satisfying bowl of homemade Chicken Noodle Soup! This recipe is more than just a meal; it’s a warm embrace on a chilly day, a soothing balm when you’re feeling under the weather, and a reliable crowd-pleaser for any occasion. We’ve carefully crafted this dish to be both simple enough for a weeknight and impressive enough to share with loved ones. The rich, savory broth, tender chicken, and perfectly cooked noodles create a symphony of flavors and textures that will leave you feeling nourished and happy.

For serving, a sprinkle of fresh parsley adds a pop of color and freshness, while crusty bread is the perfect companion for dipping into that delicious broth. Don’t be afraid to experiment with variations! Feel free to add other vegetables like peas, corn, or diced celery for extra nutrition and flavor. You can also swap out the noodles for different pasta shapes or even rice for a gluten-free option. Most importantly, enjoy the process and savor every spoonful of your delicious Chicken Noodle Soup!

Frequently Asked Questions:

How can I make the broth richer?

To achieve a richer broth, consider using chicken thighs instead of breasts, as they have more fat and flavor. You can also add a bay leaf and a sprig of thyme to the simmering broth for added depth. For an even more intense flavor, roast the chicken bones before making the broth.

Can I make this soup ahead of time?

Absolutely! Chicken Noodle Soup is an excellent make-ahead meal. You can prepare the soup base (broth, chicken, and vegetables) and store it in the refrigerator for up to 3-4 days. Cook the noodles separately and add them just before serving to prevent them from becoming mushy. This also makes reheating a breeze.