Homemade Chicken Noodle Soup

Warm your soul with this comforting Homemade Chicken Noodle Soup recipe. Filled with wholesome ingredients like tender chicken, vibrant vegetables, and hearty egg noodles, this soup is a delicious way to nourish yourself and your loved ones. The aromatic blend of garlic, thyme, and oregano infuses each spoonful with comforting flavors, while the optional touch of lemon juice adds a refreshing brightness.

Whether you’re seeking a soothing remedy for a chilly day or simply craving a classic comfort dish, this homemade soup is sure to satisfy. Gather around the table and savor the simple pleasure of a bowl of homemade goodness.

Homemade Chicken Noodle Soup

Ingredients:

2 tablespoons olive oil

1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)

1 cup celery, sliced thin (about 2 stalks)

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

2 garlic cloves, minced

64 ounces (8 cups) low-sodium chicken broth, plus more if desired

2 bay leaves

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1/2 teaspoon dried oregano

1 teaspoon pepper, or to taste

12 ounces wide egg noodles (or your favorite noodles or pasta)

2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped

1 tablespoon lemon juice, optional

salt, to taste

Instructions:

Step 1:

To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.

Step 2:

Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften.

Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes.

Step 3:

Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil.

Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.

Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.

Step 4:

Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.

At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay.

At the end you will adjust the salt level.

Step 5:

Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.

Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.

Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Notes:

Flavorful Base: The soup begins with a fragrant base of olive oil, carrots, celery, onion, and garlic, creating a flavorful foundation for the dish.

Customizable Noodles: Wide egg noodles are used in the recipe, but you can swap them out for your favorite type of noodles or pasta, allowing for personalization based on preference or availability.

Broth Variations: The recipe calls for low-sodium chicken broth, but you can adjust the amount to your liking, depending on how brothy you prefer your soup. Additional broth may be needed as the noodles absorb liquid over time.

Herb Infusion: Fresh thyme and dried oregano add depth of flavor to the soup, complementing the other ingredients and enhancing the overall taste.

Convenient Protein: Shredded cooked chicken, such as store-bought rotisserie chicken, provides a convenient protein source. Alternatively, you can roast or cook your own chicken for a homemade touch.

Finishing Touches: Fresh flat-leaf parsley and optional lemon juice add brightness and freshness to the soup, elevating its flavor profile.

Adjusting Seasoning: Seasoning adjustments, such as salt and pepper, are made at the end of cooking to suit personal taste preferences. The amount of salt needed may vary depending on factors such as the saltiness of the chicken broth and rotisserie chicken.

Final Steps: After adding the chicken and finishing touches, the soup is boiled for a brief period to ensure the chicken is heated through. Bay leaves are removed before serving.

Serve Immediately: The soup is best enjoyed immediately after cooking, allowing the flavors to meld together beautifully. Adjust seasoning as needed before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of noodles?

Yes, you can use your favorite noodles or pasta in this recipe.

Adjust cooking times as needed based on the type of pasta you choose.

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

Absolutely! Homemade chicken broth can enhance the flavor even more.

Just make sure it’s low-sodium to control the saltiness of the soup.

How do I adjust the seasoning if I’m using regular chicken broth instead of low-sodium?

Start with less salt and adjust to taste, as regular chicken broth tends to be saltier than low-sodium varieties.

Can I omit the lemon juice?

Yes, the lemon juice is optional.

It adds a subtle brightness to the flavor, but the soup will still be delicious without it.

How can I make this soup vegetarian?

You can substitute vegetable broth for chicken broth and omit the shredded chicken.

Add more vegetables or beans for extra substance.

Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container, leaving some space for expansion, and thaw in the refrigerator before reheating.

How long will this soup keep in the refrigerator?

It will keep well for 3-4 days when stored in the refrigerator in a sealed container.

Can I add other vegetables to this soup?

Absolutely! Feel free to customize it with your favorite veggies like peas, corn, or spinach.

Do I need to cook the shredded chicken before adding it to the soup?

Yes, the chicken should be cooked before adding it to the soup.

You can use store-bought rotisserie chicken or cook your own in a skillet.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Adjust the cooking time based on your slow cooker’s settings.