chicken noodle soup recipe

What makes this chicken noodle soup special isn’t just the ingredients, but how it feels to make it. It’s a dish that reminds me of childhood, yet I keep coming back to it, tweaking and making it my own. It’s humble, honest food that fills the kitchen with a warm, savory aroma.

Why this soup calls me back.

It’s the kind of dish that feels like a warm hug but also sparks creativity. I love tweaking the herbs, swapping noodles, or adding a splash of hot sauce. It’s quick to make, satisfying, and always tastes like home—even on the busiest days.

The essentials and their stories.

• Chicken breasts: Lean and tender, they soak up broth flavors. Swap with thighs for richer taste.
• Egg noodles: Quick-cooking and comforting. Use rice noodles for gluten-free variation.
• Carrots and celery: Add sweetness and crunch. Radishes can substitute for a peppery twist.
• Chicken broth: The flavor backbone. Use homemade or store-bought, but check salt levels.
• Herbs and seasoning: Fresh parsley or thyme add freshness. A squeeze of lemon brightens the whole bowl.
• Onions and garlic: Base aromatics that make everything smell inviting. Shallots can replace onions.
• Bay leaf: Infuses subtle depth. Remove before serving to avoid bitterness.

Tools of the trade for a perfect bowl.

• Large heavy-bottomed pot: For simmering broth and cooking vegetables.
• Sharp chef’s knife: Chopping vegetables and shredding cooked chicken.
• Cutting board: Prepping all ingredients safely.
• Ladle: Serving the hot soup.
• Measuring spoons and cups: Ensuring precise seasoning and ingredient amounts.

Step-by-step guide to hearty, soul-warming chicken noodle soup.

Step 1: Start by gathering your ingredients and equipment. Set a large, heavy-bottomed pot on medium heat.

Step 2: Sauté diced onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 5 minutes.

Step 3: Add chicken broth, a bay leaf, and season with salt and pepper. Bring to a gentle simmer.

Step 4: In a separate pan, cook chicken breasts seasoned simply with salt and pepper until just cooked through, about 10 minutes.

Step 5: Shred the chicken with forks once rested. Add the noodles and shredded chicken to the simmering broth.

Step 6: Cook until noodles are tender, about 8 minutes. Check seasoning; add more salt or pepper if needed.

Step 7: Remove the bay leaf. Ladle into bowls, garnish with fresh herbs if desired.

Cooking checkpoints to keep your soup perfect.

• Noodles should be tender but not mushy; taste test near the end.
• Broth should be clear and fragrant, not cloudy or dull.
• Chicken should shred easily and be juicy, not dry or stringy.

Common pitfalls and how to fix them.

• Over-salting the broth.? Too salty broth? Dilute with a bit of water or add a raw potato to absorb excess salt.
• Overcooking noodles.? Noodles turning mushy? Remove them a minute early and let them finish in hot broth.
• Overcooking the chicken.? Chicken is dry? Cook it gently and shred while still warm.
• Undercooked vegetables.? Vegetables aren’t softened? Sauté longer or chop smaller.

Classic Chicken Noodle Soup

This chicken noodle soup combines tender shredded chicken, hearty egg noodles, and a fragrant vegetable broth, creating a comforting dish with a cozy, inviting appearance. The soup features colorful vegetables and fresh herbs, simmered to perfection for a warm, flavorful final texture. It’s a simple, soul-warming meal perfect for any day.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 8 oz egg noodles or rice noodles for gluten-free
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 6 cups chicken broth preferably low-sodium
• 1 bay leaf bay leaf
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• to taste salt and pepper
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon for squeezing, optional

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather your ingredients and set a large heavy-bottomed pot over medium heat. Add olive oil and let it warm until shimmering.
   
2. Add diced onion, sliced carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. You’ll notice the veggies turning slightly translucent and smelling sweet.
   
3. Add minced garlic and cook for another 30 seconds, stirring constantly, until fragrant and slightly golden.
   
4. Pour in the chicken broth, then add the bay leaf. Season with salt and pepper to taste. Bring the broth to a gentle simmer, watching for small bubbles and a fragrant aroma filling the kitchen.
   
5. Meanwhile, season the chicken breasts with a little salt and pepper. In a separate pan, cook them over medium heat until just cooked through, about 10 minutes, turning once. The chicken should be opaque and firm when pierced.
   
6. Remove the cooked chicken from the pan and let it rest for a few minutes. Then, shred the chicken into bite-sized pieces using two forks, keeping it juicy and tender.
   
7. Add the egg noodles to the simmering broth. Cook for about 8 minutes, or until tender but still firm to the bite. Stir occasionally to prevent sticking.
8. Stir in the shredded chicken into the soup. Let it heat through for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
9. Remove the bay leaf and ladle the hot soup into bowls. Garnish with chopped parsley and a squeeze of fresh lemon juice for brightness if desired.
10. Enjoy your comforting, hearty chicken noodle soup, perfect for cozy days or when you need a warm hug in a bowl.

Notes

For extra flavor, add a splash of hot sauce or swap in different herbs. Use homemade broth for richer taste or store-bought for convenience.