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 chicken noodle soup is a comforting one-pot dish featuring tender shredded chicken, crunchy carrots and celery, and soft noodles in a savory broth. The recipe emphasizes simple steps like sautéing vegetables, simmering flavorful broth, and cooking noodles separately for perfect texture, resulting in a warm, clear soup with a balanced, aromatic flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked shredded chicken use thighs for flavor or breasts for leaner option
• 3 medium carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 6 cups chicken broth low-sodium preferred
• 8 oz wide egg noodles cooked separately
• 1 tablespoon olive oil
• 1 tablespoon lemon juice optional, for brightness
• fresh parsley or thyme for garnish, optional

Equipment

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

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
   
2. Pour in the chicken broth and bring to a gentle simmer. Add the cooked shredded chicken to the broth, stirring to combine. Let the mixture simmer for about 20 minutes, allowing the flavors to meld and the vegetables to soften further.
   
3. While the soup simmers, bring a separate pot of salted water to a boil. Cook the wide egg noodles until just al dente, about 7 minutes. Drain and set aside.
   
4. Taste the soup and adjust the seasoning with salt and pepper as needed. Add a squeeze of lemon juice for brightness, if desired, and stir in chopped fresh herbs for an extra fresh flavor.
   
5. Add the cooked noodles to the soup during the last 5 minutes of cooking, allowing them to soak up the flavorful broth and warm through.
   
6. Serve the hot soup in bowls, garnished with fresh parsley or thyme if using. Enjoy the comforting aroma and tender ingredients in every spoonful.