Chicken Noodle Soup

Warm your soul with a comforting bowl of homemade Chicken Noodle Soup. This timeless classic combines tender chicken, wholesome vegetables, and hearty egg noodles in a savory broth seasoned with aromatic herbs and spices. Whether you’re seeking comfort on a chilly day or a nourishing meal to soothe the senses, this recipe delivers a taste of home in every spoonful.

Easy to prepare and bursting with flavor, it’s sure to become a favorite in your kitchen. Gather your ingredients and get ready to savor the heartwarming goodness of homemade Chicken Noodle Soup.

Chicken Noodle Soup

Ingredients

1 pound boneless, skinless chicken breasts or thighs.

8 cups of chicken broth.

2 cups. water.

2 medium carrots, peeled and cut into slices.

2 celery stalks, sliced.

1 medium onion, diced.

3 garlic cloves – minced.

bay leaf;

1 tsp. Dried thyme.

1 teaspoon of dried parsley.

Salt and pepper to taste.

2 cups of egg noodles.

Instructions:

Step 1:

Prepare the chicken first.

If you are going to use chicken breast, then you have to cut it into small pieces.

When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.

Step 2:

Heat the oil in a large saucepan or Dutch oven and set the temperature to medium.

After adding the chicken, continue to cook for about 5 minutes or until browned on both sides.

Remove the chicken from the pan and put it in a separate place.

Step 3:

Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in.

Continue cooking for about five minutes or until the vegetables begin to soften.

Step 4:

After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper.

Mix everything, stir.

Step 5:

Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.

While the soup is boiling, independently prepare the egg noodles, following the instructions on the box.

Once cooked, rinse and set aside.

Step 6:

After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot.

Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.

Step 7:

After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.

Taste the soup and adjust the seasoning with salt and pepper if needed.

Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.

Notes:

Chicken Selection: You can use either boneless, skinless chicken breasts or thighs for this recipe, providing flexibility based on personal preference or availability.

Vegetable Preparation: The carrots, celery, onion, and garlic are diced and sliced to add flavor and texture to the soup. Ensuring uniform cuts helps them cook evenly.

Herbs and Spices: Bay leaf, dried thyme, and dried parsley are used to season the soup, enhancing its aroma and taste. Adjust the quantities according to your preference.

Simmering Time: Allowing the soup to simmer for twenty minutes helps to develop the flavors and ensures that the vegetables are tender.

Egg Noodles: The egg noodles are cooked separately according to the instructions on the package to avoid overcooking and becoming mushy in the soup.

Chicken Cooking: Browning the chicken pieces before simmering them in the soup adds depth of flavor. Ensure the chicken is cooked through before serving.

Adjusting Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper if needed to suit your taste preferences.

Serving: Serve the Chicken Noodle Soup piping hot, garnished with fresh parsley if desired, for a comforting and satisfying meal.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for a few days or frozen for longer-term storage. Reheat gently on the stovetop or in the microwave before serving.

Variations: Feel free to customize the soup by adding other vegetables or herbs, such as peas, corn, or rosemary, to suit your taste preferences. You can also add cooked shredded chicken instead of whole pieces for a different texture.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, you can use either boneless, skinless chicken breasts or thighs, depending on your preference for texture and flavor.

How long should I simmer the soup for?

Simmer the soup for approximately twenty minutes after bringing it to a boil to allow the flavors to develop and the vegetables to soften.

Can I substitute fresh herbs for dried herbs?

Yes, you can use fresh herbs instead of dried herbs if you prefer.

Just adjust the quantity to taste, as fresh herbs tend to have a more pronounced flavor.

Do I need to cook the egg noodles separately?

Yes, cook the egg noodles separately according to the instructions on the package to avoid overcooking and becoming mushy in the soup.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it before serving.

Just be sure to adjust the seasoning if necessary before serving.

How should I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to a few days or freeze it for longer-term storage.

Can I add other vegetables to the soup?

Yes, feel free to customize the soup by adding other vegetables such as peas, corn, or potatoes according to your taste preferences.

Can I use homemade chicken broth instead of store-bought?

Yes, you can use homemade chicken broth if you have it available.

Just adjust the seasoning as needed since homemade broth may vary in flavor and saltiness.

Can I make this soup gluten-free?

Yes, you can use gluten-free egg noodles or substitute them with rice noodles or zucchini noodles to make the soup gluten-free.

Can I make this soup vegetarian or vegan?

Yes, you can make a vegetarian version of this soup by using vegetable broth instead of chicken broth and omitting the chicken.

You can also add tofu or beans for protein if desired.