This Homemade Chicken Noodle Soup is like a warm hug for your soul, packed with tender chicken, wholesome veggies, and perfectly al dente noodles, with a rich, flavorful broth that'll transport you back to cozy childhood memories.
This soup is a breeze to make, even if you're not a master chef. With simple, straightforward instructions and easy-to-find ingredients, you'll be slurping up this heavenly creation in no time.
Whether you're feeling under the weather, craving a cozy meal, or just looking for a satisfying and wholesome dish, this homemade chicken noodle soup is the answer.
Why You Will Love This Homemade Chicken Noodle Soup
Here's why you'll adore this recipe:
Comforting and Soothing: Chicken noodle soup is the ultimate comfort food, especially when you're feeling under the weather. The warm broth, tender chicken, and soft noodles provide a soothing and comforting experience that can help you feel better both physically and emotionally.
Healthy: This recipe is packed with nutritious ingredients like chicken, vegetables, and a flavorful broth. Chicken provides protein, while the vegetables offer vitamins, minerals, and fiber.
Flavorful and Customizable: By using techniques like browning the chicken and sautéing the aromatics, this recipe develops a deep, rich flavor that elevates it beyond basic chicken soup.
Versatile and Satisfying: Chicken noodle soup can be enjoyed on its own for a light yet satisfying meal, or paired with a sandwich or salad for something more substantial.
INGREDIENTS
Here’s what you need for this irresistible dish:
- Chicken: The recipe calls for a whole chicken, which is used to make a flavorful homemade chicken broth. The chicken meat is then shredded and added to the soup.
- Vegetables: Carrots, celery, and onions form the classic mirepoix base that provides aroma and flavor. Garlic is also used for additional depth.
- Herbs and Spices: Fresh thyme, bay leaves, black peppercorns, dried rosemary, dried sage, and crushed red pepper flakes season the broth and soup.
- Chicken Broth: The homemade chicken broth made from the whole chicken is the flavorful liquid base of the soup.
- Egg Noodles: Wide egg noodles are the traditional pasta used in chicken noodle soup, providing texture and soaking up the broth's flavors.
- Butter or Oil: A small amount of butter or olive oil is used to sauté the vegetables before adding the broth.
- Salt and Pepper: Season the soup to taste.
- Chicken Bouillon: These concentrated chicken flavor bases can be added to enhance the broth's richness if desired.
How To Make Make Chicken Noodle Soup Recipe
Making this dish couldn’t be easier:
Step1.Start by making the rich homemade chicken broth. Place a whole chicken in a large pot and cover with water. Add aromatics like onions, carrots, celery, thyme, bay leaves, and peppercorns. Simmer for 1-2 hours to extract maximum flavor.
Step2.Remove the chicken from the pot and let it cool slightly. Shred or chop the meat, setting it aside for later. Strain and reserve the delicious broth.
Step3.In the same pot, melt some butter or olive oil over medium-high heat. Sauté the mirepoix (diced carrots, celery, and onions) until softened and fragrant.
Step4.Add minced garlic and cook for 30 seconds more until aromatic.
Step5.Pour in the homemade chicken broth and season generously with salt, pepper, dried rosemary, sage, and a pinch of crushed red pepper flakes.
Step6.Once simmering, add in the wide egg noodles and cook until just al dente, being careful not to overcook.
Step7.Remove the pot from heat and stir in the shredded chicken meat.
Step8.Taste and adjust seasoning as needed, adding chicken bouillon or Better than Bouillon for an extra flavor boost if desired.
Step9.Ladle the hot, comforting chicken noodle soup into bowls and enjoy
Tips For The Best Chicken Noodle Soup
With these top tips, you'll be serving up a mouthwatering masterpiece
- Use a Flavorful Broth: The broth is the backbone of great chicken noodle soup, so use a high-quality chicken stock or bone broth. For maximum flavor, make your stock by simmering chicken bones, and aromatics like onions, carrots celery, and herbs.
- Brown the Chicken: For deeper flavor, brown bone-in, skin-on chicken pieces before adding them to the soup. The browning creates delicious food that will enrich the broth.
- Cook Noodles Separately: To prevent mushy, overcooked noodles, cook them separately from the soup broth until just al dente. Add them to the soup right before serving.
- Use Chicken Thighs: Chicken thighs have a richer flavor and stay more tender than breasts when simmered in the broth. You can also use a rotisserie chicken for convenience.
How To Store
Here’s how to store it
Storing: Allow the soup to cool completely before transferring leftover soup to an airtight container. Refrigerate for 4-5 days.
Freezing: Allow the soup to cool completely. Transfer the soup to a freezer-safe airtight container or bag. Freeze for up to 2-3 months.
Reheating: Simply transfer the desired portion to a saucepan and reheat over medium heat, stirring occasionally, until heated through.
Homemade Chicken Noodle Soup
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Ingredients
- 1 tablespoon butter
- 1 ¼ ribs celery diced (around ½ cup)
- 2 large carrots diced (around 1 cup)
- 2 cloves garlic minced
- 6 ¼ cups 1.5 liters chicken broth or stock
- ¾ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ teaspoon dried rosemary or more to taste
- ½ teaspoon dried sage
- ½ teaspoon crushed red pepper flakes
- 1 batch of homemade egg noodles around 5 cups/315g or 5 cups (315g) of dry pasta
- 2 cups 280g shredded rotisserie chicken
- ¾ teaspoon better than bouillon chicken flavor or more as needed
Instructions
- Melt the butter in a large pot over medium-high heat. Add the diced celery and carrots, sautéing for 3 minutes. Stir in the minced garlic and cook for 30 seconds more.
- Pour in the chicken broth and season with rosemary, sage, red pepper flakes, salt, and black pepper. Taste and add a spoonful of better-than-bouillon chicken base or bouillon cubes/granules as desired for more flavor depth.
- Bring the broth to a boil, then add the noodles or pasta. Cook until just al dente, being careful not to overcook. Remove from heat as soon as the noodles are tender but still have a bite.
- Stir in the shredded rotisserie chicken meat. Taste and adjust seasonings as needed.
- Serve hot, storing any leftovers airtight in the refrigerator for 4-5 days.
Notes
- For the best flavor, use homemade chicken stock and meat from a rotisserie chicken. The bones can make stock ahead of time.
- If using store-bought broth, add a chicken base or bouillon for a richer taste.
- Raw chicken can be added before the noodles and cooked for 5 minutes.
- Make the broth ahead, cooking noodles and adding chicken right before serving to prevent sogginess.
- Freeze cooled soup for 2-3 months, thawing overnight or reheating gently. Undercook noodles first if using dried pasta.
Nutrition
Frequently Asked Questions
Can I use a different type of noodle or pasta?
Absolutely! While egg noodles are traditional, any bite-sized pasta like farfalle, ditalini, or orzo works great. Just adjust the cooking time as needed.
How can I make this soup vegetarian or vegan?
Simply omit the chicken and use vegetable broth instead of chicken stock. You can add extra veggies, beans, or a plant-based protein like tofu or seitan.
What can I add to make this soup more filling?
Try adding cooked rice, quinoa, or potatoes for extra heartiness. You could also stir in some fresh or frozen veggies like peas, corn, spinach, or kale.
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