BEST CHICKEN NOODLE SOUP RECIPE

I can almost smell it now – the comforting aroma wafting from my grandmother’s kitchen, a sure sign that a pot of her legendary Chicken Noodle Soup was simmering on the stove, ready to cure any ailment, real or imagined. It wasn’t just a meal; it was a hug in a bowl, and today, I’m going to share that same magic with you, so you can create a version just as warming and delicious. Together, we’ll craft a Chicken Noodle Soup that’s guaranteed to soothe your soul and impress your taste buds.

The Ultimate Guide to Homemade Chicken Noodle Soup

Welcome, my friend, to the wonderful world of homemade Chicken Noodle Soup! It’s more than just a recipe; it’s an experience, a journey of flavors, and a tradition passed down through generations. I know it can seem daunting at first, but trust me, with a little guidance and a whole lot of love, you’ll be whipping up batches of this comforting classic in no time.

Why Make Chicken Noodle Soup From Scratch?

Let’s be honest, canned soup is convenient. But nothing, and I mean nothing, compares to the rich, wholesome flavor of homemade. Here’s why you should ditch the can and embrace the pot:

• Unbeatable Flavor: The depth of flavor you achieve from using fresh ingredients and homemade stock is simply unmatched.
• Healthier Choice: You control the ingredients, meaning no excess sodium, preservatives, or artificial flavors.
• Budget-Friendly: Making your own soup is often cheaper than buying pre-made versions, especially if you utilize leftover chicken.
• Therapeutic Cooking: There’s something incredibly satisfying and therapeutic about creating something delicious from scratch. The process of chopping vegetables, simmering the broth, and watching it all come together is truly rewarding.
• Customizable: You can tailor the recipe to your exact preferences, adding more vegetables, different types of noodles, or adjusting the seasoning to your liking.

Gathering Your Ingredients: The Heart of the Soup

The quality of your ingredients directly impacts the flavor of your Chicken Noodle Soup. Let’s break down the essentials:

The Chicken: The Star of the Show

You have a few options here, and each will contribute a slightly different flavor profile:

• Whole Chicken: Roasting a whole chicken is my preferred method. It provides the most flavorful broth and plenty of meat for the soup. Plus, you can use the carcass to make an even richer stock (more on that later!).
• Chicken Thighs: Bone-in, skin-on chicken thighs are a great option. They’re more flavorful than chicken breasts and stay moist during the cooking process.
• Chicken Breasts: While chicken breasts are leaner, they can dry out if overcooked. If using breasts, be sure to monitor them closely and avoid overcooking.
• Rotisserie Chicken: In a pinch, a store-bought rotisserie chicken is a fantastic shortcut. It’s already cooked and seasoned, saving you time and effort.

Pro Tip: If using raw chicken, consider browning it in the pot before adding the vegetables. This adds another layer of flavor and depth to the soup.

The Broth: Liquid Gold

The broth is the foundation of your Chicken Noodle Soup. You can use store-bought broth, but homemade broth is always superior.

• Homemade Chicken Broth: If you roast a whole chicken, don’t throw away the carcass! Simmer it with vegetable scraps (onion peels, carrot tops, celery ends), herbs (parsley stems, thyme sprigs), and peppercorns for a few hours to create a rich, flavorful broth.
• Store-Bought Chicken Broth: Choose a low-sodium variety to control the salt level of your soup. You can also enhance store-bought broth by adding fresh herbs and vegetables while simmering.

Pro Tip: For an even richer broth, consider using chicken bone broth, which is packed with collagen and nutrients.

The Vegetables: The Flavor Builders

The classic trio of onion, carrots, and celery (mirepoix) is essential for building flavor in Chicken Noodle Soup.

• Onion: Yellow or white onion works best. Dice it finely for even cooking.
• Carrots: Peel and dice the carrots. You can also use baby carrots for convenience.
• Celery: Dice the celery, including the leaves for extra flavor.
• Garlic: While not part of the traditional mirepoix, minced garlic adds a wonderful aromatic element.

Optional Vegetables: Feel free to add other vegetables like parsnips, potatoes, or leeks for added flavor and texture.

The Noodles: Comfort in Every Bite

The type of noodles you use is a matter of personal preference.

• Egg Noodles: These are the classic choice for Chicken Noodle Soup. They have a rich, slightly chewy texture that complements the soup perfectly.
• Pasta: Small pasta shapes like ditalini, orzo, or elbow macaroni are also great options.
• Gluten-Free Noodles: There are many gluten-free noodle options available, made from rice, quinoa, or other gluten-free flours.

Pro Tip: Cook the noodles separately from the soup to prevent them from becoming mushy. Add them to the soup just before serving.

The Herbs & Seasonings: The Final Touch

Fresh herbs and seasonings are crucial for bringing all the flavors together.

• Fresh Herbs: Parsley, thyme, and bay leaf are classic additions. Add them towards the end of cooking to preserve their flavor.
• Salt & Pepper: Season generously to taste. Remember, salt enhances the flavor of all the other ingredients.
• Other Seasonings: Consider adding a pinch of red pepper flakes for a touch of heat, or a dash of Worcestershire sauce for added umami.

The Step-by-Step Guide to Perfect Chicken Noodle Soup

Alright, let’s get cooking! Here’s a detailed guide to making the most delicious Chicken Noodle Soup you’ve ever tasted.

1. Prepare the Chicken: If using a whole chicken or chicken thighs, season them generously with salt, pepper, and any other desired seasonings. You can roast the chicken in the oven or cook it directly in the soup pot. If roasting, bake at 375°F (190°C) until the internal temperature reaches 165°F (74°C). Let it cool slightly, then shred the meat and set aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat a tablespoon or two of olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Broth and Herbs: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, thyme sprigs, and any other desired herbs. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow the flavors to meld.
4. Add the Chicken: Stir in the shredded chicken and any accumulated juices.
5. Cook the Noodles: If cooking the noodles separately, bring a pot of salted water to a boil and cook according to package directions. Drain and set aside. Alternatively, you can add the noodles directly to the soup pot during the last 10-15 minutes of cooking time, but be sure to monitor them closely to prevent overcooking.
6. Season to Taste: Remove the bay leaf and thyme sprigs. Season the soup with salt and pepper to taste.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread or crackers.

Tips and Tricks for Soup Success

Here are a few extra tips and tricks to help you make the best Chicken Noodle Soup possible:

• Don’t Overcook the Noodles: Overcooked noodles can ruin the texture of the soup. Cook them separately or add them during the last few minutes of cooking time.
• Use a Large Pot: You’ll need a large pot to accommodate all the ingredients. A Dutch oven is ideal.
• Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together without making the broth cloudy.
• Taste as You Go: Seasoning is key! Taste the soup frequently and adjust the seasoning as needed.
• Let it Rest: Letting the soup sit for a few minutes after cooking allows the flavors to develop even further.

Troubleshooting Common Issues

Sometimes, things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Soup is Too Salty: Add a peeled potato to the soup and simmer for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving.
• Soup is Bland: Add more salt, pepper, or herbs. You can also add a splash of lemon juice or vinegar to brighten the flavor.
• Noodles are Mushy: Next time, cook the noodles separately or add them during the last few minutes of cooking time.
• Broth is Cloudy: Avoid boiling the soup too vigorously. Simmering gently will result in a clearer broth.

Variations and Additions: Making It Your Own

The beauty of Chicken Noodle Soup is that it’s incredibly versatile. Feel free to experiment with different variations and additions to create your own signature soup.

• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a chopped jalapeño to the soup for a touch of heat.
• Lemon Chicken Noodle Soup: Add the juice and zest of one lemon to the soup for a bright, citrusy flavor.
• Chicken and Dumpling Soup: Instead of noodles, add homemade or store-bought dumplings to the soup.
• Vegetarian Chicken Noodle Soup: Use vegetable broth instead of chicken broth and add extra vegetables like mushrooms, zucchini, or spinach.

Speaking of variations, if you’re looking for something with a little more creaminess, you might enjoy the decadent flavors of Marry Me Chicken Pasta, or for a simpler, baked option, there’s the Cheesy Chicken Crescent Bake. For those who prefer a slower cooking method, consider trying Crock Pot Marry Me Chicken or even Crockpot Chicken Tortellini for a convenient weeknight meal. If it’s another type of soup you’re after, perhaps the Minestrone Soup will satisfy your craving.

Serving Suggestions: Completing the Meal

Chicken Noodle Soup is a complete meal on its own, but here are a few serving suggestions to enhance your dining experience:

• Crusty Bread or Crackers: Perfect for dipping into the broth.
• Grilled Cheese Sandwich: A classic pairing.
• Side Salad: A light and refreshing complement to the soup.
• Fresh Herbs: Garnish with fresh parsley, dill, or chives for added flavor and visual appeal.

Storage and Reheating: Soup for Later

Chicken Noodle Soup is even better the next day! Here’s how to store and reheat it properly:

• Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• Freezing: Chicken Noodle Soup can be frozen, but the noodles may become mushy upon thawing. If you plan to freeze the soup, it’s best to cook the noodles separately and add them after thawing and reheating. Freeze the soup in airtight containers or freezer bags for up to 2-3 months.

Another great way to use leftover chicken is in a Chicken Casserole. It’s a family-friendly dish that’s easy to prepare and always a crowd-pleaser.

Conclusion: A Bowl of Comfort and Love

And there you have it! My comprehensive guide to making the best Chicken Noodle Soup. Remember, cooking is about experimentation and having fun. Don’t be afraid to adjust the recipe to your liking and make it your own. With a little practice, you’ll be whipping up batches of this comforting classic in no time, bringing warmth and joy to your table with every spoonful.

BEST CHICKEN NOODLE SOUP RECIPE

This recipe provides a comprehensive guide to making the best homemade chicken noodle soup, emphasizing fresh ingredients and a customizable approach. It offers tips and tricks for achieving rich flavor and preventing common soup-making issues, promising a comforting and therapeutic cooking experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken or 2 lbs chicken thighs or breasts, or 1 rotisserie chicken
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups chicken broth homemade or low-sodium store-bought
• 1 bay leaf
• 2 sprigs fresh thyme
• 8 ounces egg noodles or pasta
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Optional: red pepper flakes, Worcestershire sauce

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• measuring cups and spoons
• Ladle
• Pot for cooking noodles (optional)
• Colander (optional)

Method

 

1. If using a whole chicken or chicken thighs, season them with salt, pepper, and desired seasonings. Roast at 375°F (190°C) until the internal temperature reaches 165°F (74°C). Let it cool slightly, then shred the meat and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, thyme sprigs, and any other desired herbs. Bring to a boil, then reduce heat and simmer for at least 30 minutes.
4. Stir in the shredded chicken and any accumulated juices.
5. If cooking the noodles separately, bring a pot of salted water to a boil and cook according to package directions. Drain and set aside. Alternatively, add noodles to soup pot during last 10-15 minutes.
6. Remove the bay leaf and thyme sprigs. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.

Notes

Don’t overcook the noodles. Use a large pot. Simmer, don’t boil. Taste and season as you go. Let it rest. For freezing, cook noodles separately and add after thawing and reheating. To reduce saltiness, add a peeled potato while simmering.