Classic Chicken Noodle Soup Recipe-Comfort in a Bowl

Chicken Noodle Soup, the undisputed cbeef hampion of comfort food, is more than just a meal; it’s a warm embrace on a chilly evening, a soothing balm when you’re feeling under the weather, and a nostalgic trip back to cherished childhood memories. There’s a universal appeal to this classic dish that transcends cultures and generations. We adore Chicken Noodle Soup because it’s simple, hearty, and undeniably delicious. Its magic lies in the harmonious blend of tender chicken, perfectly cooked noodles, and a flavorful broth that’s both nourishing and deeply satisfying. What truly sets this particular Chicken Noodle Soup apart is the secret ingredient: a whisper of fresh dill that elevates the humble broth into something truly extraordinary. Get ready to discover your new favorite way to experience this beloved staple.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely diced
• 3 celery stalks, thinly sliced
• 2 carrots, peeled and thinly sliced
• 6 cloves garlic, minced
• 10 to 12 cups low sodium chicken broth (I normally use 12 cups because I like a brothier soup)
• 4 sprigs fresh thyme (or 1 teaspoon dried thyme if fresh is unavailable)
• 2 bay leaves
• 2 pounds skinless, bone-in chicken breasts
• 1¼ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 10 ounces carba-nada noodles (low carb noodles), or substitute with regular wide egg noodles
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Preparing the Base

Sautéing the Aromatics

The foundation of any great soup is building layers of flavor from the start. In a large stockpot or Dutch oven, heat the 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and the oil is shimmering, add your finely diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. You’re not looking for browning here, just a gentle softening that releases its sweet aroma. Next, add the thinly sliced celery and carrots to the pot. Continue to cook for another 5-7 minutes, stirring frequently, allowing these vegetables to soften slightly and begin extract to release their natural sweetness. This step is crucial for developing a rich, deep flavor in your chicken noodle soup.

Infusing with Garlic and Herbs

Once the onion, celery, and carrots have softened, it’s time to introduce the garlic. Add the 6 minced garlic cloves to the pot and cook for just about 1 minute, stirring constantly, until fragrant. Be very careful not to burn the garlic, as this can impart a bitter taste to your soup. Immediately after the garlic is fragrant, add your fresh thyme sprigs (or dried thyme if using) and the 2 bay leaves. The heat from the pot will start to awaken the essential oils in the herbs, infusing the oil with their earthy, savory notes. This quick infusion before adding the broth significantly enhances the overall aroma and taste of the soup.

Simmering the Broth and Chicken

Building the Broth

Now that your aromatics are beautifully softened and fragrant, it’s time to add the liquid. Pour in your 10 to 12 cups of low sodium chicken broth. I personally prefer using the full 12 cups as it results in a wonderfully brothier soup that is perfect for slurping. Bring the mixture to a gentle simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low, cover the pot, and let it cook for at least 15 minutes. This simmering period allows all those wonderful flavors from the vegetables and herbs to meld together and create a delicious, aromatic base for your soup.

Cooking the Chicken

While the broth is simmering and infusing, prepare your chicken. Add the 2 pounds of skinless, bone-in chicken breasts directly into the simmering broth. Ensure the chicken is fully submerged. Add 1¼ teaspoon of salt and ½ teaspoon of freshly ground black pepper to the pot at this stage. These initial seasonings will season the broth and the chicken as it cooks. Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot again, and let it cook for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken breasts.

Finishing Touches and Serving

Shredding the Chicken and Adding Noodles

Once the chicken is fully cooked, carefully remove the chicken breasts from the pot and set them aside on a clean plate or cutting board. Allow the chicken to cool slightly, just enough so you can handle it. While the chicken is cooling, you can remove and discard the thyme sprigs and bay leaves from the broth. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers. Return the shredded chicken to the pot. Now, it’s time to add the noodles. Stir in your 10 ounces of carba-nada noodles (or your chosen substitute). If you’re using regular egg noodles, they will cook relatively quickly, usually within 8-10 minutes. Carba-nada noodles are designed to cook even faster, so check the package instructions for the most accurate cooking time. Make sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Adjusting Seasoning and Serving

As the noodles cook, taste the soup and adjust the seasoning as needed. You may want to add a little more salt or freshly ground black pepper to suit your preference. Remember, the salt content can vary between different brands of chicken broth, so tasting and adjusting is essential for the perfect flavor. Once the noodles are tender and the chicken is heated through, your comforting chicken noodle soup is ready to be served. Ladle generous portions into bowls. Garnish each bowl with a sprinkle of fresh, chopped parsley for a burst of color and freshness, and serve with lemon wedges on the side. The brightness of the lemon juice squeezed over the hot soup adds a wonderful zest that truly elevates the flavor. Enjoy this classic, soul-warming dish!

Conclusion:

There you have it – a comforting and deeply satisfying bowl of homemade Chicken Noodle Soup! This recipe is more than just a meal; it’s a hug in a bowl, perfect for a chilly evening, a sick day, or simply when you crave something truly nourishing. We’ve walked through each step, from building a flavorful broth to perfectly cooked noodles, and I hope you feel confident and inspired to give it a try.

This Chicken Noodle Soup is wonderfully versatile. Serve it piping hot on its own, or pair it with some crusty bread for dipping. For a heartier meal, consider a simple side salad. Don’t be afraid to customize! Feel free to add other vegetables like peas, corn, or even some chopped spinach in the last few minutes of cooking. For a spicier kick, a pinch of red pepper flakes can do wonders. Remember, the best part of cooking is making it your own.

I truly encourage you to get into your kitchen and create this classic. The aroma alone will fill your home with warmth, and the taste will bring you back to childhood memories. Enjoy every spoonful!

Frequently Asked Questions about Chicken Noodle Soup:

Q: Can I make Chicken Noodle Soup ahead of time?

A: Absolutely! Chicken Noodle Soup often tastes even better the next day as the flavors meld. However, if you’re making it ahead and plan to freeze it, it’s best to cook the noodles separately and add them just before serving to prevent them from becoming mushy. For refrigeration, it will keep well in an airtight container for 3-4 days.

Q: What kind of chicken is best for Chicken Noodle Soup?

A: While a whole chicken or bone-in chicken pieces will yield the most flavorful broth, boneless, skinless chicken breasts or thighs are also excellent and convenient choices. If you use boneless cuts, you’ll add them later in the cooking process to avoid overcooking. The key is to ensure the chicken is cooked through and then shredded or diced.

Q: How can I make my Chicken Noodle Soup broth richer in flavor?

A: To boost the broth’s flavor, start with good quality chicken bones or a whole chicken. Sautéing your aromatics (onions, carrots, celery) before adding liquid also adds depth. Don’t skimp on fresh herbs like parsley and thyme, and a bay leaf can work wonders during the simmering process. A splash of soy sauce or a bit of parmesan rind simmered in the broth can also add an umami kick.

Classic Chicken Noodle Soup-Comfort in a Bowl

A comforting and classic chicken noodle soup recipe, perfect for a soul-warming meal.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
8 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely diced
• 3 celery stalks, thinly sliced
• 2 carrots, peeled and thinly sliced
• 6 cloves garlic, minced
• 12 cups low sodium chicken broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 pounds skinless, bone-in chicken breasts
• 1¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 10 ounces carba-nada noodles
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1
   In a large stockpot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the sliced celery and carrots and cook for another 5-7 minutes until slightly softened.
2. Step 2
   Add the minced garlic to the pot and cook for about 1 minute until fragrant, being careful not to burn it. Stir in the fresh thyme sprigs and bay leaves.
3. Step 3
   Pour in the chicken broth and bring to a gentle simmer over medium-high heat. Reduce heat to low, cover, and simmer for at least 15 minutes to allow flavors to meld.
4. Step 4
   Add the chicken breasts, salt, and pepper to the simmering broth. Ensure chicken is submerged. Bring back to a gentle simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through.
5. Step 5
   Remove chicken from the pot and shred into bite-sized pieces. Discard thyme sprigs and bay leaves. Return shredded chicken to the pot. Stir in the carba-nada noodles and cook according to package directions until tender (usually 8-10 minutes for egg noodles).
6. Step 6
   Taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.