chicken noodle soup recipe

Chicken noodle soup is more than comfort food; it’s a canvas for whatever you have lurking in your fridge. I’ve always loved how it comes together in one pot, with the aroma alone making the house feel warmer. It’s the kind of meal that feeds both body and soul, especially when the weather turns chilly or someone in the family isn’t feeling well.

Why I Keep Coming Back to This Recipe

It’s quick, forgiving, and always hits the spot. The aroma alone triggers nostalgia, and the taste is perfectly balanced—savory, a little tangy, with tender noodles. It’s the kind of meal I make when I need something familiar yet fresh, a simple joy that never fails.

What’s in Your Bowl? The Breakdown of Ingredients

• Chicken breast or thighs: I prefer thighs for flavor and juiciness, but breasts work if you’re lean. Skip if you’re vegetarian—try firm tofu instead.: Adds tender, savory protein. Use cooked, shredded chicken for convenience.
• Carrots and celery: Bright and crunchy, they add sweetness and texture. Swap with parsnips or leeks if you like.: Classic base veggies, essential for flavor and color.
• Chicken broth: Look for low-sodium or homemade for richer taste. Use veggie broth for a vegetarian version.: The soup’s backbone, fragrant and savory.
• Noodles: Wide egg noodles are traditional, but rice or gluten-free options work. Cook separately so they don’t soak up too much broth.: Carb comfort, soft and satisfying.
• Lemon juice or herbs: Brightens everything up. Skip if you prefer a milder flavor or use fresh parsley or thyme.: Adds a fresh, zesty note that lifts the whole bowl.

Tools of the Trade for a No-Fuss Soup

• Large heavy-bottomed pot: To evenly cook and simmer the soup.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: Provides a stable surface for prep.
• Colander: To drain noodles without breaking them.
• Ladle: For serving and tasting.

Step-by-Step: How to Build Flavor and Comfort in Your Chicken Noodle Soup

Step 1: Start with a big, heavy-bottomed pot. Heat a splash of oil over medium heat.

Step 2: Add chopped carrots, celery, and onions. Cook until they soften, about 8 minutes, stirring often.

Step 3: Pour in chicken broth, bring to a gentle simmer, and toss in cooked shredded chicken.

Step 4: Simmer gently for 20 minutes, letting flavors mingle and veggies soften further.

Step 5: Meanwhile, cook your noodles separately in boiling salted water until just al dente, about 7 minutes.

Step 6: Drain noodles and set aside. Taste the soup, adjust salt and pepper.

Step 7: Add noodles to the soup during the last 5 minutes, so they soak up the flavor.

Step 8: Finish with a squeeze of lemon juice or a sprinkle of fresh herbs if you like.

Cooking Checkpoints to Make Sure It’s Perfect

• Vegetables should be tender but not mushy, test with a fork.
• Broth should be clear, with a rich aroma and balanced seasoning.
• Noodles should be just cooked, not overdone or sticky.
• Chicken should shred easily and stay moist in the soup.

Common Mistakes and How to Fix Them

• Undersalted broth.? Add more salt if the broth tastes flat.
• Overcooked noodles in the soup.? Cook noodles separately to avoid mushiness.
• Boiling the soup too hard.? Simmer gently, not boil vigorously.
• Adding dried herbs too early, losing flavor.? Use fresh herbs or lemon at the end.

Homestyle Chicken Noodle Soup

This comforting chicken noodle soup is made in one pot with tender shredded chicken, crunchy vegetables, and hearty noodles. Simmered to develop deep flavors, the soup has a clear, aromatic broth and a satisfying, slightly chewy texture from the noodles. Perfect for chilly days or when you need a cozy, nourishing meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups carrots, chopped bright and crunchy
• 2 stalks celery, sliced adds flavor and texture
• 1 medium onion, chopped for depth of flavor
• 1.5 quarts chicken broth low-sodium preferred
• 1.5 pounds chicken thighs cooked and shredded
• 8 oz wide egg noodles cooked separately
• 1 tablespoon olive oil
• to taste salt and pepper
• 1 tablespoon fresh lemon juice or herbs optional brightening touch

Equipment

• Large heavy-bottomed pot
• sharp knife
• Cutting board
• Colander
• Ladle

Method

 

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add chopped carrots, celery, and onions, sautéing until the vegetables are tender and fragrant, about 8 minutes, with the mixture softening and lightly caramelizing at the edges.
   
2. Pour in the chicken broth and bring it to a gentle simmer. Toss in the cooked, shredded chicken and let everything meld together for about 10 minutes, filling your kitchen with a savory aroma.
   
3. While the soup simmers, cook the wide egg noodles in boiling salted water until just al dente, about 7 minutes. Drain and set aside.
   
4. Taste the broth and season with salt and pepper as needed, adjusting the flavor to your liking. This is the moment to make sure the broth is rich and balanced.
   
5. Add the cooked noodles to the soup during the last 5 minutes of simmering, allowing them to soak up the flavors and warm through.
   
6. Finish by stirring in a tablespoon of fresh lemon juice or chopped herbs if you like, brightening the overall flavor and adding a fresh note.
   
7. Serve hot, ladling the flavorful broth, tender chicken, vegetables, and noodles into bowls. Enjoy a cozy, nourishing bowl of homemade chicken noodle soup.

Notes

For added richness, you can include a splash of cream or a sprinkle of Parmesan on top. Store leftovers in an airtight container and reheat gently to preserve the broth’s clarity.