Picture the comforting aroma of homemade chicken noodle soup wafting through your kitchen, filling the air with warmth and nostalgia.
This timeless dish isn’t only easy to make, but it also offers a cozy embrace on a chilly day.
As you simmer the broth, the flavors of tender chicken, aromatic herbs, and hearty vegetables meld into a soul-soothing masterpiece.
Let’s bring this delightful dish to life and savor its comforting essence.
Kitchen Tools Required
- 1 large stockpot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups egg noodles
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking homemade chicken noodle soup, follow this timeline:
- Reading & Preparation Time (5 minutes):
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and gather all the necessary equipment and ingredients.
- Prep Time (15 minutes):
- Dice the onion and mince the garlic.
- Slice the carrots and celery.
- Chop the fresh parsley and set aside for later.
- Measure out all the ingredients: olive oil, chicken broth, salt, pepper, dried thyme, bay leaf, and egg noodles.
- Cooking Time (1 hour):
- 0-5 minutes: Heat olive oil in the large stockpot over medium heat.
- 5-10 minutes: Add diced onion and minced garlic, sauté until the onion is translucent.
- 10-15 minutes: Stir in sliced carrots and celery, cook for about 5 minutes.
- 15-20 minutes: Pour in chicken broth, add salt, pepper, thyme, and bay leaf. Place chicken breasts in the pot.
- 20-25 minutes: Bring the mixture to a boil.
- 25-55 minutes: Reduce heat to low, cover, and simmer for 30 minutes.
- 55-60 minutes: Remove the chicken breasts, shred them using two forks, and return them to the pot.
- Final Steps (15 minutes):
- 60-68 minutes: Bring the soup back to a boil and add egg noodles. Cook until tender, about 8-10 minutes.
- 68-70 minutes: Stir in chopped fresh parsley and adjust seasoning if necessary. Remove from heat.
- Resting Time (10 minutes):
- Allow the soup to rest for 10 minutes before serving, making sure flavors meld together.
Recipe Instructions
Heat olive oil in a large stockpot over medium heat.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in sliced carrots and celery and cook for about 5 minutes.
Pour in chicken broth and add salt, pepper, dried thyme, and bay leaf.
Place the chicken breasts in the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and bring the soup back to a boil.
Add egg noodles to the pot and cook until they’re tender, about 8-10 minutes.
Stir in chopped fresh parsley, adjust seasoning if necessary, and remove from heat.
Allow the soup to rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the flavorful broth.
- Green Salad: Pair with a crisp green salad for a rejuvenating contrast to the hearty soup.
- Cheese Biscuits: Offer alongside cheese biscuits for a savory and satisfying combination.
- Roasted Vegetables: Complement the soup with a side of roasted vegetables for added texture and nutrition.
- Fruit Salad: Finish the meal with a light and sweet fruit salad to balance out the savory flavors.
Storage
To store homemade chicken noodle soup, allow it to cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Freezing
To freeze homemade chicken noodle soup, allow it to cool completely.
Portion it into airtight containers. Leave space for expansion.
Store for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat homemade chicken noodle soup, use a stovetop on low heat.
Stir occasionally until warmed through.
Avoid microwaving to maintain texture and flavor.
Add a splash of broth if needed.
Final Thoughts
Homemade Chicken Noodle Soup is a comforting and satisfying dish that’s perfect for any occasion.
With simple ingredients and straightforward instructions, it’s easy to make a delicious meal for the whole family.
Whether you’re feeling under the weather or just in need of a warm bowl of soup, this recipe is sure to hit the spot.
The combination of tender chicken, hearty vegetables, and flavorful broth creates a delightful harmony of tastes and textures.
Don’t forget to adjust the seasoning to your liking for the perfect balance.
Enjoy the nourishing goodness of homemade chicken noodle soup, and savor each spoonful with gratitude and warmth.
Frequently Asked Questions
Can I Use Rotisserie Chicken Instead of Raw Chicken Breasts?
Yes, you can substitute rotisserie chicken. Omit the chicken breasts and skip step 7. Shred 1 1/2 pounds of rotisserie chicken, add at step 8. Adjust seasoning. This method reduces cooking time and enhances flavor.
How Can I Make the Soup Spicier?
Increase heat by adding 1/2 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper flakes while sautéing onions. For more depth, include 2 teaspoons minced fresh ginger or 1 sliced jalapeño. Adjust to taste preferences.
Are There Gluten-Free Noodle Alternatives for This Recipe?
Replace egg noodles with 2 cups of gluten-free pasta, ensuring it’s cooked al dente. Select rice, corn, or quinoa-based noodles for best results. Adjust the cooking time as per package instructions to maintain texture.
What’s a Good Vegetarian Substitute for Chicken in This Soup?
You can substitute chicken with 1 1/2 pounds of firm tofu, cubed, or use 2 cups of cooked chickpeas. Sauté them in olive oil until golden before adding to the soup for enhanced flavor and texture.
Can I Make This Soup in a Slow Cooker?
Yes, you can make it in a slow cooker. Sauté onions and garlic, then transfer to a slow cooker. Add remaining ingredients, except noodles and parsley. Cook on low for 6 hours. Add noodles, cook 30 minutes more, then parsley.
Homemade Chicken Noodle Soup
Equipment
- 1 large stockpot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups egg noodles
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in sliced carrots and celery and cook for about 5 minutes.
- Pour in chicken broth and add salt, pepper, dried thyme, and bay leaf.
- Place the chicken breasts in the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot and bring the soup back to a boil.
- Add egg noodles to the pot and cook until they are tender, about 8-10 minutes.
- Stir in chopped fresh parsley, adjust seasoning if necessary, and remove from heat.
- Allow the soup to rest for 10 minutes before serving.
Notes
