Few meals evoke the sense of warmth and comfort that chicken noodle soup does. Whether you’re feeling under the weather, battling the chill of winter, or simply craving something hearty, chicken noodle soup is a classic that never fails. With its tender chicken, flavorful broth, and perfectly cooked noodles, this recipe is sure to become a staple in your home.
Let’s walk through everything you need to know about making chicken noodle soup that’s both simple and irresistibly delicious.
Why Chicken Noodle Soup is a Timeless Classic
Chicken noodle soup is more than just a dish—it’s a source of solace and nourishment. From the rich, savory broth to the tender vegetables, each spoonful delivers a little bit of happiness. Here’s why it stands the test of time:
- Hearty and Wholesome: Packed with protein, vegetables, and carbohydrates.
- Easy to Customize: Make it your own by adding your favorite herbs, vegetables, or spices.
- Universal Appeal: Loved by both kids and adults alike.
Ingredients You’ll Need for Chicken Noodle Soup
Here’s everything required to make a perfect pot of chicken noodle soup:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 2 tablespoons |
| Kosher salt | 4 teaspoons (divided) |
| Chicken (bone-in, skin-on) | 2 pounds (mix of thighs and breasts) |
| Chicken stock (low-sodium) | 8 cups |
| Cold water | 4 cups |
| Fresh thyme | 2 sprigs |
| Bay leaf | 1 |
| Yellow onion (chopped) | 1 small (~1 1/4 cups) |
| Celery (sliced 1/8”) | 2 stalks (~1 1/4 cups) |
| Carrot (sliced 1/8”) | 1 large (~1 cup) |
| Egg noodles (wide) | 6 ounces |
| Black pepper (freshly ground) | 1 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
Step-by-Step Instructions for Chicken Noodle Soup
1. Sear the Chicken
- Heat the vegetable oil in a large, deep pot over medium-high heat.
- Season the chicken on all sides with 2 teaspoons of kosher salt.
- Place the chicken skin-side down in the pot and cook undisturbed for about 5 minutes, until the skin is golden brown. Flip and cook the other side for another 5 minutes.
2. Build the Broth
- Add the chicken stock, cold water, thyme, and bay leaf to the pot.
- Bring the mixture to a bare simmer over medium-high heat, then reduce the heat to medium-low.
- Simmer the chicken breasts for about 20–30 minutes, until an instant-read thermometer reads 165°F.
3. Prepare the Chicken
- Remove the chicken breasts and set them aside on a cutting board. Continue to simmer the dark meat (thighs and drumsticks) for an additional 40 minutes.
- Once cooked, transfer the dark meat to the cutting board and let all the chicken cool for at least 10 minutes.
- Discard the skin and bones, then shred the chicken into bite-sized pieces.
4. Cook the Vegetables
- Remove the thyme sprigs and bay leaf from the broth.
- Add the chopped onion, celery, and carrot to the pot.
- Cook over medium-low heat for about 5 minutes, stirring occasionally, until the vegetables are just tender.
5. Add the Noodles
- Stir in the egg noodles and cook for 5 minutes, or until al dente.
6. Assemble the Soup
- Add the shredded chicken back into the pot.
- Stir in the black pepper and remaining 2 teaspoons of kosher salt, adjusting to taste.
7. Serve and Garnish
- Divide the soup among bowls.
- Top with freshly chopped parsley and a sprinkle of black pepper for garnish.
Tips for the Best Chicken Noodle Soup
- Choose Bone-In Chicken: It adds depth to the broth, making it rich and flavorful.
- Don’t Overcook the Noodles: They should be slightly firm to prevent becoming mushy in the soup.
- Season Gradually: Add salt in stages to achieve the perfect balance.
- Make Ahead: Prepare the broth and chicken ahead of time, then add the noodles just before serving.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | ~25g |
| Fat | ~12g |
| Carbohydrates | ~22g |
| Sodium | ~850mg |
Note: Nutritional values are estimates and may vary based on ingredient brands.
Variations to Try
- Spice It Up: Add a pinch of cayenne or red pepper flakes for a hint of heat.
- Herb Lovers: Experiment with dill, rosemary, or basil for a fresh twist.
- Vegetable Boost: Incorporate peas, corn, or spinach for extra nutrients.
- Gluten-Free Option: Use gluten-free noodles or rice instead of egg noodles.
Frequently Asked Questions About Chicken Noodle Soup
1. Can I use boneless, skinless chicken?
Yes, but bone-in chicken imparts a deeper flavor to the broth. If using boneless, add some store-bought chicken broth to enhance the taste.
2. Can I freeze chicken noodle soup?
You can freeze the soup without the noodles. When reheating, cook the noodles separately and add them to the soup before serving.
3. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
4. Can I make this recipe dairy-free?
This recipe is naturally dairy-free, making it perfect for those avoiding dairy.
5. What can I substitute for egg noodles?
Rice, quinoa, or small pasta shapes like ditalini or orzo work well as substitutes.
6. How can I make the soup thicker?
Add a slurry of cornstarch and water (1:1 ratio) to the simmering soup and stir until thickened.
Why Chicken Noodle Soup Should Be on Your Menu Tonight
There’s a reason chicken noodle soup is a go-to meal—it’s nourishing, satisfying, and easy to prepare. Whether you’re making it to warm up on a cold day or to lift someone’s spirits, this timeless recipe is a winner every time.
Ready to create a bowl of comfort? Gather your ingredients, grab your favorite pot, and start cooking your homemade chicken noodle soup today!
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Chicken Noodle Soup: The Ultimate Comfort Food Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
Description
A timeless comfort food, this chicken noodle soup combines tender chicken, hearty vegetables, and perfectly cooked noodles in a savory broth. Perfect for warming up on a chilly day or soothing the soul.
Ingredients
- 2 tablespoons vegetable oil
- 4 teaspoons kosher salt (divided)
- 2 pounds chicken (bone-in, skin-on; mix of thighs and breasts)
- 8 cups low-sodium chicken stock
- 4 cups cold water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 small yellow onion, chopped (~1 1/4 cups)
- 2 celery stalks, sliced 1/8” (~1 1/4 cups)
- 1 large carrot, sliced 1/8” (~1 cup)
- 6 ounces wide egg noodles
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
Instructions
Sear the Chicken:
- Heat the vegetable oil in a large pot over medium-high heat.
- Season the chicken with 2 teaspoons of kosher salt and place it skin-side down in the pot. Cook for 5 minutes until golden brown. Flip and cook the other side for another 5 minutes.
2. Build the Broth:
- Add the chicken stock, cold water, thyme, and bay leaf to the pot. Bring to a bare simmer over medium-high heat, then reduce to medium-low.
- Simmer the chicken breasts for 20-30 minutes until they reach an internal temperature of 165°F. Remove and set aside.
- Continue simmering the dark meat for an additional 40 minutes.
3. Prepare the Chicken:
- Remove the dark meat from the pot and let all the chicken cool for 10 minutes. Discard skin and bones, then shred the chicken into bite-sized pieces.
4. Cook the Vegetables:
- Remove thyme sprigs and bay leaf from the broth.
- Add onion, celery, and carrot. Cook over medium-low heat for 5 minutes, stirring occasionally, until tender.
5. Add the Noodles:
- Stir in the egg noodles and cook for 5 minutes or until al dente.
6. Assemble the Soup:
- Return the shredded chicken to the pot. Stir in black pepper and remaining 2 teaspoons of kosher salt, adjusting to taste.
7. Serve and Garnish:
- Divide into bowls. Garnish with chopped parsley and a sprinkle of black pepper.
Notes
- Use bone-in chicken for a richer broth.
- Avoid overcooking the noodles to prevent mushiness.
- Season gradually to perfect the flavor balance.
- Freeze without noodles for a make-ahead option; add fresh noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: soup
- Method: Simmering
- Cuisine: American
