Homemade Chicken Noodle Soup: The Ultimate Comfort Food Recipe

Homemade Chicken Noodle Soup is a timeless classic that warms the heart and soul. There’s something incredibly comforting about a steaming bowl of this savory dish, especially on a chilly day or when you’re feeling under the weather. The rich history of chicken noodle soup dates back centuries, with roots in various cultures that have embraced its nourishing qualities. I love how this dish brings people together, whether it’s a family gathering or a cozy night in. The combination of tender chicken, hearty noodles, and vibrant vegetables creates a delightful medley of flavors and textures that everyone adores. Plus, making Homemade Chicken Noodle Soup is not only convenient but also allows you to customize it to your taste. Join me as we explore the simple steps to create this beloved recipe that has stood the test of time!

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth (homemade or store-bought)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Preparing the Chicken

1. Start by rinsing the whole chicken under cold water and patting it dry with paper towels. This helps to remove any residual blood or impurities. 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chicken pieces, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown. This step adds a lot of flavor to the soup. 3. Flip the chicken pieces and sear the other side for another 5 minutes. Once both sides are browned, remove the chicken from the pot and set it aside on a plate.

Sautéing the Vegetables

4. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. The leftover bits from the chicken will add a nice depth of flavor to the onions. 5. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning. 6. Next, toss in the sliced carrots and celery. Sauté the vegetables for about 5 minutes until they start to soften. The aroma will be delightful!

Building the Soup Base

7. Return the seared chicken pieces to the pot with the sautéed vegetables. Pour in the chicken broth, ensuring that the chicken is fully submerged. If you’re using homemade broth, that’s even better! 8. Add the dried thyme, dried rosemary, and bay leaf to the pot. Season with salt and pepper to taste. Remember, you can always adjust the seasoning later, so start with a little and add more as needed. 9. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes to 1 hour. This slow cooking will allow the chicken to become tender and the flavors to meld beautifully.

Cooking the Chicken

10. After the simmering time, carefully remove the chicken pieces from the pot using tongs. Place them on a cutting board and let them cool for a few minutes. 11. Once cool enough to handle, shred the chicken meat from the bones using two forks. Discard the skin and bones. This shredded chicken will be added back to the soup later.

Adding the Noodles

12. With the chicken removed, bring the soup back to a gentle boil. Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes. Stir occasionally to prevent the noodles from sticking together. 13. Once the noodles are cooked, return the shredded chicken to the pot. Stir everything together and let it simmer for an additional 5 minutes to heat the chicken through.

Final Seasoning and Serving

14. Taste the soup and adjust the seasoning with more salt and pepper if needed. If you like a bit of brightness, you can squeeze in some fresh lemon juice at this stage. 15. Remove the bay leaf from the pot and discard it. It’s time to serve! 16. Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley for a pop of color and flavor.

Storage Tips

17. If you have leftovers, let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, I recommend leaving the noodles out and adding them fresh when reheating, as they can become mushy.

Reheating Instructions

18. To reheat, simply place the soup in a pot over medium heat and warm it until heated through. If the soup has thickened too much in the fridge, you can add a splash of water or broth to loosen it up. This homemade chicken noodle soup is not just a meal; it

Conclusion:

In summary, this homemade chicken noodle soup is a must-try for anyone looking to warm their hearts and bellies with a comforting, delicious meal. The combination of tender chicken, hearty vegetables, and perfectly cooked noodles creates a symphony of flavors that is both satisfying and nourishing. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite vegetables, experimenting with different herbs, or even swapping out the chicken for turkey or a plant-based protein for a vegetarian twist. I encourage you to gather your ingredients and give this recipe a go. Whether you’re feeling under the weather, hosting a cozy dinner, or simply craving a bowl of something warm and delicious, this homemade chicken noodle soup is sure to hit the spot. Don’t forget to share your experience with me! I’d love to hear how your version turned out and any unique twists you added. So grab your apron, get cooking, and let’s make some memories over a bowl of this delightful soup! Print