There’s a reason chicken noodle soup has earned its reputation as the ultimate comfort food and home remedy. This classic recipe delivers a perfect balance of tender chicken, hearty noodles, and fresh vegetables in a rich, flavorful broth that warms both body and soul. When made from scratch, it offers depths of flavor that no canned version can match, while providing nourishing ingredients that make it both delicious and beneficial.
The magic of this soup lies in its slow-simmered broth, where chicken and aromatics create a foundation of rich flavor that serves as the perfect base for tender egg noodles and vibrant vegetables. Each spoonful delivers the perfect combination of ingredients – succulent pieces of chicken, perfectly cooked noodles, and fresh vegetables that retain just the right amount of bite.
This recipe strikes an ideal balance between traditional technique and practical preparation, making it accessible for home cooks while ensuring restaurant-quality results. It’s a versatile dish that can be made ahead and actually improves in flavor over time.
This homemade chicken noodle soup recipe delivers the perfect balance of comfort and nutrition in every bowl. Made with fresh ingredients and a carefully crafted broth, it surpasses any store-bought version while remaining surprisingly simple to prepare. Whether you’re fighting a cold, seeking comfort on a chilly day, or simply craving a satisfying meal, this soup never fails to deliver.
Storage Options:
- Refrigerator: 4-5 days in airtight container
- Freezer: Up to 3 months (freeze without noodles)
- For best results, store noodles separately
- Reheat gently on stovetop or microwave
Summary: Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 50 minutes Servings: 6-8 Calories: 285 per serving
Equipment:
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large spoon for stirring
- Strainer or colander
- Large bowl
CHICKEN NOODLE SOUP
Ingredients: For the Broth:
- 2 tablespoons olive oil
- 1 whole chicken (3-4 lbs), cut into pieces (or 2 lbs chicken breasts/thighs)
- 8 cups water
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 2 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon whole peppercorns
- Salt to taste
For the Soup:
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 8 oz egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Heat oil in large pot over medium-high heat. Brown chicken pieces on all sides (8-10 minutes).
- Add water and broth ingredients. Bring to boil, reduce heat, and simmer for 1 hour.
- Remove chicken and strain broth into large bowl. Discard used vegetables.
- When chicken is cool enough to handle, remove meat from bones and shred.
- Return strained broth to pot. Add fresh carrots, celery, onion, and garlic.
- Simmer vegetables until tender (about 10 minutes).
- Add egg noodles and cook until al dente (6-8 minutes).
- Return shredded chicken to pot.
- Stir in parsley, dill, and lemon juice.
- Season with salt and pepper to taste.
Notes:
- Use bone-in chicken for richer broth
- Don’t overcook noodles as they’ll continue to soften in hot broth
- Add noodles just before serving if making ahead
- Can substitute different pasta shapes
- Adjust seasoning at the end
- Skim foam during simmering for clearer broth
- Use cold water to start broth for best results
- Can add other vegetables like peas or corn
- Make extra and freeze (without noodles)
- For quick version, use rotisserie chicken and store-bought broth