Homemade Chicken Noodle Soup Recipe

chicken noodle soup pinterest pin image collage


This homemade chicken noodle soup recipe is so immediate and easy to make, you ’ ll be saying adieu to the canned stuff for good. Made with homemade chicken broth and filled with healthy vegetables, shredded chicken, and loads of noodles, this comforting chicken attic soup is hearty, so far goodly and arrant on a cold winter night .
Large pot filled with homestyle chicken noodle soup made with homemade chicken stock, carrots, celery, onion, chicken, and egg noodles.
There are, quite literally, hundreds of different ways to make Chicken Noodle Soup. Like a big embrace from ma ( or grandma…or the dog ), this is my version of the quintessential get well soon soup that is essential to surviving childhood…and the winter.

What You Need to Make Easy Chicken Noodle Soup

  • Broth or stock: Although they are slightly different, both chicken broth and chicken stock work in most soup recipes. You may use either homemade or store-bought, however, the key to any good chicken noodle soup is having a delicious broth. Typically made by simmering chicken in water with fresh herbs or spices, traditional chicken broth for chicken noodle soup is clear and light.
  • Vegetables: The most common vegetables included in classic chicken noodle soup here in the US include a mixture of onion, celery, and carrots (or mirepoix).
  • Herbs: In this version, I left things super simple and only added a touch of fresh chopped parsley after the soup was finished cooking. Other popular herbs, dried or fresh, include oregano, rosemary, and thyme.
  • Noodles: Traditionally egg noodles are added as they have a higher egg to wheat ratio and, typically, hold up a little better in steaming bowls of hot chicken soup. 
  • Chicken: In this recipe, bone-in chicken pieces will be simmered in water until cooked. This will make the base chicken stock. The cooked chicken will be removed, the meat will be shredded from the bones, and the meat will be added back to the soup toward the end of cooking. 

Overhead image of a white owl filled with homemade chicken noodle soup with carrots, celery, and onions.

How to Make Chicken Noodle Soup

Prepare some quality chicken stock : there are two processes you can choose from when making homemade wimp stock, the long interpretation or the short version. The retentive version, which you can learn all about my post about making homemade chicken stock, is surely worth it if you have a few extra hours on your hands, as it is slightly alike to making bone broth. fortunately, there ’ s a simplified version that takes good 45 minutes. The end result is a comforting broth and poached chicken perfective for shredding .
Use a mix of light and dark meat with the bone-in and skin-on. The bones and the skin will add flavor and astuteness to the broth while dark meat, naturally higher in fatten when compared to breast kernel, will withstand drying out in the boil body of water. You could flush use a hale chicken .
If you’re short on time, purchase good-quality store-bought broth. If you don ’ t have the time to make your own stock, try using boughten chicken bone-broth or chicken stock. Storebought chicken broth is typically less flavorful .
Allow the veggies time to cook slowly before adding broth. Remember that jambalaya recipe I made where I talked all about this thing a mirepoix ? Well, chicken noodle soup has its own mirepoix, a simple vegetable establish made from finely diced vegetables ( the mix of vegetables will vary by state and cuisine ). When cooking these vegetables the key is to cook them humble and slowly. This sweetens, preferably than caramelizes, and creates that brothy flavor we love .
Season as you go. I start seasoning with salt from the identical beginning until the very end. I salt the stock, the vegetables, and of course, the final solution. Salt is your friend here. With that said, everyone will crave or require disagree amounts of salt, so be cautious with each summation. As for black pepper, I wait to add black pepper until the vegetables have started yield .
Don’t forget about herbs. You ’ ll notice that I didn ’ thymine add a wholly batch of fresh or dried herbs. That ’ second because this is a very dim-witted chicken noodle soup recipe and the way I prefer my soup most of the fourth dimension. With that said, I constantly add a couple of bay leaves to the broth and lead each bowl with newly parsley. Don ’ thyroxine be afraid to get creative – newly thyme and fresh chives are besides bang-up additions .
Cook the egg noodles in a separate pot of salted water. hera ’ south why, if the noodles are cooked directly in the soup, they will continue to absorb neckcloth evening after they ’ ve finished fudge .
Four image collage showing the steps involved in making homemade chicken noodle soup. The first image shows the chicken stock being simmered, the second image shows the clear chicken stock strained and back in the pot, the third image shows the vegetables cooking in a large Dutch oven, and the fourth image shows the vegetables simmering in homemade chicken stock.
shredded chicken on cutting board

Is Chicken Noodle Soup Healthy?

Chicken noodle soup is hydrating, soothing, easy to digest, and fully of nutrients. But how healthy one batch of wimp attic soup is from another comes down to how it’s made .
Homemade soup will always be healthier than boughten soup. Often, boughten soups will pack in sodium and noodles, and fall brusque on what our body actually needs – vegetables !
Large soup ladle filled with chicken noodle soup.

Can you Freeze Chicken Noodle Soup?

Chicken noodle soup freezes absolutely without noodles as freeze and reheating noodles make them extra bathetic .
To freeze, allow the soup ( equitable the soup, not the noodles ) to cool in the refrigerator wholly before transferring to freezer-safe containers or freezer-friendly zip-lock bags .
To reheat, allow the soup to thaw in the electric refrigerator overnight before transferring to a batch to reheat. Add noodles to the simmering soup or cook them individually .
Chicken noodle soup is best enjoyed within 5 days, thoroughly reheating each time .
White bowl filled with chicken noodle soup and served with buttered bread.

What Goes With Chicken Noodle Soup

Carbs are normally my go-to, but a salad is besides a good idea .

  • Buttered bread
  • Croutons
  • Grilled cheese
  • Buttermilk biscuits
  • Cornbread
  • Saltine crackers
  • Quiche
  • Garden salad

Bowl of chicken noodle soup garnished with chopped parsley.
Try these early delectable soup recipes ,
Have you tried making this chicken noodle soup recipe?
Tell me about it in the comments below ! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you ’ ve made any of my recipes, I always love to see what you ’ ra cook in the kitchen .
White bowl filled with homemade chicken noodle soup made with carrots, celery, and chicken and noodles.

Homemade Chicken Noodle Soup Recipe

4.88

from

202

votes
chef :Profile photo of chef Jessica Randhawa of The Forked SpoonProfile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
few things are more comfort than a big pot of Homemade Chicken Noodle Soup. Made with homemade wimp broth and filled with healthy vegetables, shredded chicken, and loads of noodles, it ‘s easy to enjoy this Chicken Noodle Soup Recipe winter long !

Print Recipe
Pin Recipe
Save Recipe Saved!

Prep Time

15

mins

Cook Time

1

hr

30

mins

Total Time

1

hr

45

mins

Course

Soup

Cuisine

American

Servings

8

servings

Calories

396

kcal

Ingredients  

  • 8 bone-in, skin-on wimp thighs

  • 1.5 pounds boneless skinless chicken breasts

  • 3 quarts water

  • 1 tablespoon olive oil

  • 2 large yellow onions – peeled and chopped

  • 6 big carrots – peeled and chopped

  • 5 rib celery – chop

  • 5 cloves garlic – minced

  • 2 teaspoon salt – plus more to taste

  • 1 teaspoon black pepper

  • juice from one lemon

  • 2 bay leaves

  • 12 ounces wide testis noodles – or other favored noodles or pasta

  • fresh chopped parsley – to garnish

Cook Mode

Prevent your screen from going dark

Instructions 

  • Prepare the broth. Add the chicken thighs and chicken breasts to a large stockpot. Add approximately 3 quarts of water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 30-45 minutes.

  • Cook the vegetables. As the broth simmers, chop and cook the vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic, mixing well to combine.

  • Strain the broth. After the broth has finished simmering and the chicken has finished cooking, remove from heat. Carefully remove the chicken from the pot to a clean cutting board and strain the broth through a fine mesh strainer into the same pot as the vegetables. Shred the chicken.

  • Simmer the soup. Add the shredded chicken, salt, pepper, lemon juice, and bay leaves to the pot and return soup to a boil. Reduce heat to low and simmer for 30 minutes or until vegetables are fully cooked.

  • Cook the noodles. As the soup simmers bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain, rinse and toss with olive oil. Set aside.

  • Serve. Add approximately 1 cup of prepared egg noodles to each bowl and ladle soup directly on top of the noodles. Garnish with fresh chopped parsley, if desired.

Jessica’s Notes

  • Cut back on cook time and use store-bought low-sodium chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
  • For a low carb version, serve this chicken noodle soup with spiralized zucchini noodles instead of egg noodles.

Nutritional Information

Calories:

396

kcal

|

Carbohydrates:

34

g

|

Protein:

41

g

|

Fat:

9

g

|

Saturated Fat:

2

g

|

Cholesterol:

170

mg

|

Sodium:

802

mg

|

Potassium:

734

mg

|

Fiber:

2

g

|

Sugar:

2

g

|

Vitamin A:

1430

IU

|

Vitamin C:

4.4

mg

|

Calcium:

56

mg

|

Iron:

2

mg

( Nutrition information provided is an appraisal and will vary based on cooking methods and specific brands of ingredients used. )

Keyword

Chicken Noodle Soup, chicken noodle soup recipe, How to make chicken noodle soup

Did You Make This Recipe ? Tag it Today ! Mention @ theforkedspoon or chase # theforkedspoon and please leave your star rating in the remark department below.

About Jessica Profile photo of chef Jessica Randhawa of The Forked Spoon Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for thoroughly food and newfangled adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a bachelor of Science degree from the University of California.

reservoir : https://thaitrungkien.com
Category : Tutorial

Related Posts

Trả lời

Email của bạn sẽ không được hiển thị công khai.