Homemade Chicken Noodle Soup is the ultimate comfort food, a soul-soothing classic that’s surprisingly simple to whip up in your own kitchen. This recipe provides a delicious, budget-friendly way to enjoy a warm, hearty bowl of goodness, perfect for any day of the week.
Key Ingredients for Homemade Chicken Noodle Soup:
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 6 ounces egg noodles or your favorite pasta
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Homemade Chicken Noodle Soup:
This Homemade Chicken Noodle Soup is a revelation in simplicity, transforming humble ingredients into a profoundly satisfying and comforting meal. You’ll be amazed at how easily this classic comes together, offering a rich, savory flavor that beats any store-bought version, all while taking a manageable amount of time to prepare, approximately 45 minutes from start to finish.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
- Simmer the Broth: Pour in the chicken broth. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
- Cook the Noodles: While the soup is simmering, bring a separate pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles well.
- Combine and Serve: Once the chicken is fully cooked and the vegetables are tender, taste the soup and adjust seasonings if needed. Add the drained noodles to the pot of soup. Stir gently to combine.
- Garnish and Enjoy: Ladle the hot Homemade Chicken Noodle Soup into bowls. Garnish with fresh chopped parsley before serving.
Why You’ll Love This Homemade Chicken Noodle Soup:
You’ll fall head over heels for this Homemade Chicken Noodle Soup, primarily because of its incredibly comforting and deeply satisfying broth, brimming with tender chicken and perfectly cooked vegetables. Unlike the often watery and bland versions you might find pre-packaged, this homemade marvel offers a rich, savory depth that truly warms you from the inside out. The best part? You can replicate this restaurant-worthy flavor for a fraction of the cost, making it an incredibly economical choice for feeding your family or enjoying a solo treat.
The customizable nature of this soup is another huge win – think about tossing in some fresh dill for a brighter note or adding a squeeze of lemon at the end for a zesty kick! It’s a versatile canvas for your culinary creativity. If you’ve ever enjoyed a classic chicken pot pie, you’ll appreciate the familiar, wholesome flavors that make this soup equally delightful. So why wait? Gather your ingredients and dive into making this soul-warming Homemade Chicken Noodle Soup today – your taste buds will thank you!
Storing and Reheating Tips:
Storing your delicious Homemade Chicken Noodle Soup is simple. For optimal freshness, allow the soup to cool completely at room temperature. Once cooled, transfer the soup into airtight containers. Refrigerated, your Homemade Chicken Noodle Soup will stay fresh for up to 3-4 days.
To reheat, simply ladle the desired portion into a saucepan and heat gently over medium-low heat, stirring occasionally, until heated through. Be careful not to boil vigorously, as this can break down the noodles and make the soup mushy. If the soup has thickened too much, you can add a splash of chicken broth or water to thin it out to your desired consistency. For longer storage, you can freeze Homemade Chicken Noodle Soup. Ensure it’s cooled completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen soup will maintain its quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Final Thoughts:
This Homemade Chicken Noodle Soup is a testament to the power of simple, wholesome ingredients and the joy of cooking. It’s a comforting embrace in a bowl, and we encourage you to give this recipe a try for a truly satisfying culinary experience.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Homemade Chicken Noodle Soup
Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.2 tablespoons olive oil or butter, 1 large yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chicken pieces to the pot and cook until they are lightly browned on all sides.3 cloves garlic, 1 pound boneless, skinless chicken breasts or thighs
- Pour in the chicken broth. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to meld and the chicken to cook through.8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt and freshly ground black pepper
- While the soup is simmering, bring a separate pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles well.6 ounces egg noodles or your favorite pasta
- Once the chicken is fully cooked and the vegetables are tender, taste the soup and adjust seasonings if needed. Add the drained noodles to the pot of soup. Stir gently to combine.6 ounces egg noodles or your favorite pasta
- Ladle the hot Homemade Chicken Noodle Soup into bowls. Garnish with fresh chopped parsley before serving.2 tablespoons fresh parsley