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A comforting bowl of Chicken Noodle Soup, perfect for a cozy meal.

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.