Hearty Homemade Chicken Noodle Soup Recipe (Print Version)
Hearty Homemade Chicken Noodle Soup - a comforting bowl of tender chicken, soft noodles, and savory broth. My family's favorite, perfect for any day.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Dairy-Free (if broth is dairy-free)
# Ingredients:
→ Soup Base Essentials
01 -
8 cups (2 liters) low-sodium chicken broth
02 -
1.5 lbs boneless, skinless chicken breasts or thighs
03 -
4 cups wide egg noodles
→ Veggies & Aromatics
04 -
2 tbsp olive oil
05 -
1 large yellow onion, finely chopped
06 -
2 large carrots, peeled and sliced into rounds
07 -
2 stalks celery, chopped
→ Flavor Enhancers
08 -
4 cloves garlic, minced
09 -
1 tsp dried thyme
10 -
1 bay leaf
11 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
12 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Okay, so first things first, grab your biggest pot or Dutch oven and get it on medium heat. Drizzle in a little olive oil. Once it's shimmering, toss in your chopped onions, carrots, and celery. This is where the magic starts, seriously! Sauté them until they start to soften, about 5-7 minutes. You'll smell that incredible, sweet aroma filling your kitchen – that's the good stuff right there. I always get a little impatient here, but don't rush it; those veggies need to release their flavor.
02 -
Next up, stir in your minced garlic and dried thyme. Oh, the smell! Cook for another minute, just until the garlic becomes fragrant. You don't want it to burn, so keep an eye on it – burnt garlic is a sad, bitter affair, and I've been there, done that, accidentally ruined a batch of soup. Trust me, a quick stir is all it needs. This step is crucial for building the base flavor of your soup.
03 -
Now, pour in your chicken broth and add the bay leaf. Give it a good stir. Bring the whole thing to a gentle simmer. This is where the flavors really start to meld. I love watching the little bubbles form, knowing all that goodness is developing. Cover it partially and let it simmer for about 15-20 minutes. This allows all those veggie and herb flavors to infuse into the broth, making your soup truly special.
04 -
Carefully add your boneless, skinless chicken breasts or thighs to the simmering broth. Make sure they're mostly submerged. Continue to simmer, covered, for about 15-20 minutes, or until the chicken is cooked through and easily shreds with two forks. I usually test a piece by pulling it out and giving it a gentle poke. Don't overcook it, or it'll be dry! I once left it in too long and the chicken was tough, not what you want in a comforting soup.
05 -
Remove the cooked chicken from the pot and place it on a cutting board. Let it cool for a couple of minutes, then shred it into bite-sized pieces using two forks. While you're doing that, bring the broth back to a boil. Once shredded, return the chicken to the pot. This is where your soup really starts to come together, looking full and inviting. Don't worry about perfect shreds; rustic is good!
06 -
Finally, add your egg noodles to the boiling soup. Cook according to package directions, usually about 7-10 minutes, until they're tender but not mushy. This is where I always remember to salt the water, but in this case, salt the soup! Taste and adjust salt and pepper as needed. Remove the bay leaf, stir in your fresh parsley, and serve immediately. The aroma of this soup is just incredible, truly the best part!
# Notes:
01 -
Always taste and adjust seasoning throughout the cooking process.
02 -
For best noodle texture, cook them separately if making ahead or freezing.
03 -
Chicken thighs add more flavor and tenderness than breasts.
04 -
A squeeze of fresh lemon juice at the end brightens the whole soup!
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 30g