Chicken Noodle Soup

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:

1. Heat oil in large pot over medium-high heat. Brown chicken pieces on all sides (8-10 minutes).
2. Add water and broth ingredients. Bring to boil, reduce heat, and simmer for 1 hour.
3. Remove chicken and strain broth into large bowl. Discard used vegetables.
4. When chicken is cool enough to handle, remove meat from bones and shred.
5. Return strained broth to pot. Add fresh carrots, celery, onion, and garlic.
6. Simmer vegetables until tender (about 10 minutes).
7. Add egg noodles and cook until al dente (6-8 minutes).
8. Return shredded chicken to pot.
9. Stir in parsley, dill, and lemon juice.
10. 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