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When the air turns crisp or you’re nursing a cold, nothing beats a steaming bowl of Chicken Noodle Soup. It鈥檚 a timeless American dinner staple鈥攕imple yet nourishing, soothing yet florful. With tender chicken, cozy egg noodles, and a medley of aromatic vegetables, every spoonful feels like a warm hug.
Growing up, my mother made this soup from scratch anytime someone in the house was under the weather. She鈥檇 let it simmer all afternoon, filling the house with the kind of smell that made you want to curl up with a blanket and a big bowl in hand.
Why You鈥檒l Love This Chicken Noodle Soup Classic Homemade FlorRich broth, tender chicken, and hearty noodles bring back all the comforting memories. Loaded with VeggiesCarrots, celery, onions, and garlic for that perfect flor base. Customizable and ForgivingUse chicken breasts or thighs, and toss in your forite herbs or extra vegetables. Meal-Prep FriendlyMake a big batch and enjoy it for days鈥攊t stores and reheats beautifully. Perfect for Cold SeasonWhether you鈥檙e sick or just cold, this soup is the ultimate comfort food remedy.
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Ingredients
Serves 6
1 lb boneless, skinless chicken (breasts or thighs) 8 cups chicken broth 2 cups water 2 carrots, peeled and sliced 2 stalks celery, sliced 1 onion, finely chopped 3 cloves garlic, minced 1 bay leaf 1 tsp dried thyme 1 tsp dried parsley Salt and black pepper, to taste 2 cups egg noodles 1 tbsp olive oil (for searing) How to Make Homemade Chicken Noodle Soup Step 1: Prep the Chicken Cut the chicken into bite-sized pieces or lee thighs whole for a more rustic presentation. Step 2: Sear the Chicken Heat olive oil in a large Dutch oven or saucepan over medium heat. Add chicken pieces and sear until browned on all sides, about 5 minutes. Remove chicken and set aside. Step 3: Saut茅 the Vegetables In the same pot, add onions, garlic, carrots, and celery. Saut茅 for 5 minutes, until vegetables are soft and fragrant. Step 4: Add Broth and Seasoning Pour in chicken broth and water. Add bay leaf, thyme, parsley, salt, and pepper. Stir well to combine. Step 5: Simmer Bring to a boil, then reduce heat and let it simmer for 20 minutes. This allows the flors to meld into a sory, rich broth. Step 6: Cook the Noodles While the soup simmers, boil egg noodles separately according to package directions. Drain and set aside. Step 7: Return Chicken to the Pot Add the cooked chicken back into the soup. Simmer for an additional 10 minutes until the chicken is tender and cooked through. Step 8: Finish and Serve Remove bay leaf. Stir in the cooked noodles. Taste and adjust seasoning as needed. Ladle into bowls and serve hot. Tips for the Best Chicken Noodle Soup Separate noodles prevent sogginess鈥攁dd only when ready to serve. Use bone-in thighs for extra flor, then shred and discard bones. Fresh herbs? Even better! Use a handful of chopped parsley or thyme for brightness. Make it creamy by adding a splash of cream or milk at the end. FAQsCan I use rotisserie chicken?Yes! Skip the searing step and add shredded rotisserie chicken during the final 10-minute simmer.
How do I store leftovers?Keep in the fridge for up to 4 days. Store noodles separately to keep them firm.
Can I freeze this soup?Yes, but freeze without the noodles. Add freshly cooked noodles when reheating.
What are some good variations?Add spinach, kale, or a squeeze of lemon for a fresh twist.
Final ThoughtsThis Chicken Noodle Soup is everything a comforting dinner should be鈥攏ourishing, hearty, and full of flor. Whether you鈥檙e feeling under the weather or just want to warm up on a cold night, this soup will always deliver a spoonful of comfort.
Share Your BowlMade this recipe? Show us your steaming bowl of homemade goodness with #ChickenNoodleSoup鈥攚e鈥檇 love to see your version!
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Chicken Noodle Soup
This easy chicken noodle soup recipe is loaded with tender chicken, veggies, and egg noodles in a florful broth鈥攑erfect for cold nights or sick days.
Course Appetizer, Side Dish, Soup Cuisine American Keyword Chicken Noodle Soup
Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes
Servings 6
Ingredients1 lb boneless skinless chicken (breasts or thighs)8 cups chicken broth2 cups water2 carrots peeled and sliced2 stalks celery sliced1 onion finely chopped3 cloves garlic minced1 bay leaf1 tsp dried thyme1 tsp dried parsleySalt and black pepper to taste2 cups egg noodles1 tbsp olive oil for searing
InstructionsStep 1: Prep the ChickenCut the chicken into bite-sized pieces or lee thighs whole for a more rustic presentation.Step 2: Sear the ChickenHeat olive oil in a large Dutch oven or saucepan over medium heat.Add chicken pieces and sear until browned on all sides, about 5 minutes.Remove chicken and set aside.Step 3: Saut茅 the VegetablesIn the same pot, add onions, garlic, carrots, and celery.Saut茅 for 5 minutes, until vegetables are soft and fragrant.Step 4: Add Broth and SeasoningPour in chicken broth and water.Add bay leaf, thyme, parsley, salt, and pepper.Stir well to combine.Step 5: SimmerBring to a boil, then reduce heat and let it simmer for 20 minutes.This allows the flors to meld into a sory, rich broth.Step 6: Cook the NoodlesWhile the soup simmers, boil egg noodles separately according to package directions.Drain and set aside.Step 7: Return Chicken to the PotAdd the cooked chicken back into the soup.Simmer for an additional 10 minutes until the chicken is tender and cooked through.Step 8: Finish and ServeRemove bay leaf.Stir in the cooked noodles.Taste and adjust seasoning as needed.Ladle into bowls and serve hot.
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