Chicken Noodle Soup - Tender chicken, vegetables, and egg noodles simmer in a flavorful, golden broth. This classic comfort food soothes and satisfies. Using a whole chicken to make the broth from scratch yields the most rich and flavorful result, but shortcuts like store-bought broth work well too.
Chicken Noodle Soup - Chicken noodle soup was the only thing I wanted when I was sick as a kid, but the canned version always disappointed. Making my own broth from scratch takes 90 minutes, but that rich, golden liquid is medicine for the soul. I love how the house smells while it simmers. It's the recipe I make for friends when they're under the weather.
Dietary Notes
- ✓ Ultimate Comfort Food
- ✓ Homemade Broth
- ✓ Feeds a Crowd
- ✓ Make-Ahead Friendly
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Why You'll Love This
- Homemade Broth: Deep, rich flavor from simmering bones.
- Tender Chicken: Poaching in the broth keeps it moist.
- Healing Properties: Warm broth is soothing.
- Freezer Friendly: Make a big batch and freeze.
Chicken Noodle Soup
👩🍳 Author: Abderrahmane
⏰ Prep Time: 30min
❄️ Cool Time: 0
🔥 Cook Time: 60min
🥨 Yield: 8
🍞 Method: Simmering
🌾 Diet: None
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Ingredients
- 3-4 lbs whole chicken or chicken parts
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 large yellow onion, diced
- 8 oz egg noodles
- 3 cloves garlic, minced
- a few sprigs fresh thyme or dill
- 1 bay leaf
- to taste salt and black pepper
- 8-10 cups water or chicken broth
- for garnish parsley, chopped
Ingredient Notes:
- Whole chicken or chicken parts Bone-in chicken makes richer broth and deeper flavor. Boneless is faster but less savory.
- Carrots Carrots add sweetness and classic soup color. Slice evenly so they soften at the same time.
- Celery stalks Celery adds aromatic base flavor. It is part of the classic mirepoix for chicken soup.
- Yellow onion Onion builds savory sweetness and makes broth taste homemade. Saute first for deeper flavor.
- Egg noodles Egg noodles cook fast and stay tender. Add at the end so they do not get mushy.
- Garlic, minced Garlic adds warmth and aroma. Add after vegetables so it stays fragrant, not bitter.
- Fresh thyme or dill Herbs add fresh comfort-food aroma. Thyme is classic; dill gives a brighter, Eastern-European vibe.
- Bay leaf Bay leaf adds subtle depth to broth. Remove before serving for clean texture.
- Salt and black pepper Season gradually. Proper salt makes broth taste rich; pepper adds gentle warmth.
- Water or chicken broth Broth makes flavor stronger; water is lighter. Either works, but simmering with chicken builds homemade taste.
- Parsley, chopped Parsley adds fresh finish and color. Add at the end for the best flavor and presentation.
Instructions
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1If using a whole chicken, place it in a large pot. Cover with water or broth. Bring to a boil, then reduce to a simmer. Skim off any foam that rises. Simmer for 1 hour.
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2Remove chicken and let cool slightly. Strain broth through a fine-mesh sieve. Discard skin and bones, shred the meat. Set meat aside. (If using boneless chicken, simply poach it in the broth for 15-20 minutes, then shred.)
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3Return the strained broth to the pot. Add carrots, celery, onion, garlic, thyme, and bay leaf. Simmer for 20-25 minutes until vegetables are tender.
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4Add the egg noodles and cook according to package directions until al dente.
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5Return the shredded chicken to the pot. Season generously with salt and pepper. Simmer for 5 more minutes to heat through.
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6Remove bay leaf and thyme sprigs. Stir in fresh parsley. Taste and adjust seasoning.
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7Serve hot in bowls.
Nutrition Facts
Calories 240
Protein 18g
Carbs 25g
Fiber 3g
Sugar 4g
Fat 8g
Sodium 380mg
Potassium N/A
Serving Suggestions
Serve hot in deep bowls. Garnish with fresh chopped parsley or dill. A squeeze of lemon juice just before eating brightens the flavors. Serve with crusty bread or crackers on the side for dipping. The soup is a complete meal on its own.
How to Store?
Store in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb broth, so you may need to add a little water or broth when reheating. Reheat gently on the stovetop. Freeze for up to 3 months, but note that the noodles may become mushy upon thawing. For best results, freeze the soup without noodles and add freshly cooked noodles when reheating.
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