There is something truly heartwarming about a bowl of Homemade Chicken Noodle Soup: A Comforting Classic Recipe that instantly brings a sense of cozy nostalgia and nourishment. With tender shredded chicken, soft egg noodles, and a fragrant medley of vegetables simmered to perfection, this soup is the ultimate go-to when you need a hug in a bowl. Whether you’re feeling under the weather or simply craving a simple yet flavorful meal, this recipe effortlessly delivers rich aromas and vibrant colors that make every spoonful a delight.
Ingredients You’ll Need
Ingredients You’ll Need
This soup may look like a humble meal, but each of its ingredients plays an essential role in creating the magic. From the sweetness of the carrots to the depth of homemade chicken stock, every element contributes to a perfectly balanced taste, texture, and color that makes this dish unforgettable.
- 1 tbsp unsalted butter: Adds richness to the sautéed vegetables and enhances the soup’s comforting flavor.
- 1 medium onion, diced: Provides a sweet and savory base that softens as it cooks for a mellow depth.
- 2 large carrots, peeled and diced: Bring subtle sweetness and vibrant orange color to brighten the soup.
- 2 celery stalks, diced: Add a crisp, aromatic finish that balances the sweetness of the carrots.
- 4 cloves garlic, minced: Infuses an irresistible savory punch and warmth throughout the broth.
- 8 cups chicken stock or broth (preferably low-sodium): The heart of the soup, offering rich flavor without overpowering the fresh ingredients.
- 2 cups cooked chicken (shredded): Tender protein that soaks up the savory broth effortlessly; rotisserie chicken works wonderfully here.
- 2 cups egg noodles (or other noodles of choice): Give the soup that classic comforting chewiness and bulk.
- Salt and pepper, to taste: Essential seasonings to elevate and balance all flavors in the soup.
- 1 tsp dried thyme (or fresh thyme sprigs): Offers a subtle herbal note that complements both chicken and vegetables beautifully.
- 2 bay leaves: Add a gentle earthy aroma that rounds out the soup’s complexity.
- 1 tbsp fresh parsley (chopped, for garnish): Brings a fresh, vibrant touch of green at the end for brightness and color.
- 1 tbsp lemon juice (optional, for a fresh finish): A splash of acidity to brighten and lift the rich broth before serving.
How to Make Homemade Chicken Noodle Soup: A Comforting Classic Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a large pot over medium heat. Gently add diced onion, carrots, and celery, letting them cook for about 5 to 7 minutes. This process softens the vegetables, helping release their natural sweetness and build the flavorful base your soup needs. Stir occasionally—this early step ensures the veggies don’t just get tender but develop a lovely, savory aroma.
Step 2: Add Garlic, Herbs, and Bay Leaves
Next, toss in minced garlic, dried thyme, and bay leaves. Keep stirring for 1 to 2 minutes so the garlic becomes fragrant but doesn’t brown too quickly. This stage is key because the aromas start layering, creating a complexity that transforms your broth from good to absolutely unforgettable.
Step 3: Simmer with Chicken Stock and Chicken
Pour in the chicken stock and bring everything to a gentle simmer. Now add your shredded, cooked chicken and season the mixture with salt and pepper, adjusting to your personal taste. Let the soup simmer for about 10 to 15 minutes, allowing the flavors to meld beautifully while the chicken warms through and releases a bit more of its savory goodness into the broth.
Step 4: Cook the Egg Noodles
It’s time for the noodles. Add your egg noodles directly into the simmering soup pot and cook according to the package instructions, usually about 7 to 9 minutes. Make sure to stir occasionally so the noodles don’t stick to the bottom. This step achieves that irresistible comfort factor with tender, flavorful noodles soaking up the broth.
Step 5: Final Touches
Once the noodles are perfectly tender, remove those bay leaves and adjust seasoning if necessary. Stir in fresh parsley and a splash of lemon juice if you’re feeling a little extra brightness today. The parsley adds a gorgeous pop of color, while the lemon juice wakes up the flavors, rounding out this classic soup wonderfully.
How to Serve Homemade Chicken Noodle Soup: A Comforting Classic Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a pinch of cracked black pepper add a beautiful finishing touch. For an extra burst of flavor, try a few lemon wedges on the side or a drizzle of good-quality olive oil. These little details not only elevate the visual appeal but also enhance the eating experience.
Side Dishes
Homemade Chicken Noodle Soup: A Comforting Classic Recipe pairs wonderfully with crusty bread or warm dinner rolls that are perfect for dunking. A fresh green salad with light vinaigrette cuts through the richness, balancing the meal. If you want to keep things simple yet satisfying, some garlic toast or cheesy biscuits also work like a charm.
Creative Ways to Present
Think outside the bowl by serving this soup in individual crockpot-style bowls or even hollowed-out bread bowls for a rustic feel. You can also add a few drops of chili oil or a spoonful of pesto for a modern twist. Layering your garnishes and sides creatively makes the whole meal feel special and inviting for everyone around the table.
Make Ahead and Storage
Storing Leftovers
Let your Homemade Chicken Noodle Soup: A Comforting Classic Recipe cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheating it gently on the stove will bring back all those wonderful flavors as if it were freshly made.
Freezing
This soup freezes very well, just keep the noodles separate if you want to prevent them from getting mushy. Freeze the broth and chicken in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge and add fresh noodles during reheating for the best texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring regularly. If the soup feels too thick, add a splash of chicken broth or water to loosen it up. Adding fresh herbs or an extra squeeze of lemon juice during reheating can revive the flavors beautifully.
FAQs
Can I use store-bought rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a great shortcut and adds delicious flavor to your Homemade Chicken Noodle Soup: A Comforting Classic Recipe without much extra effort.
What can I substitute for egg noodles?
If you don’t have egg noodles on hand, you can use any pasta shape you like, such as shells, macaroni, or even rice noodles for a gluten-free version.
Can I make this soup vegetarian?
To make this recipe vegetarian, simply swap the chicken stock with vegetable broth and omit the chicken. Adding extra vegetables or plant-based protein can help keep it hearty.
How long does it take to make this soup?
From prep to finish, this soup usually takes around 30 to 40 minutes, making it a relatively quick yet deeply comforting meal.
What’s the best way to reheat leftover soup without losing flavor?
Gently reheat on the stove over medium heat, adding a splash of fresh broth or water if needed, and stir in fresh herbs or lemon juice to brighten the flavors before serving.
Final Thoughts
I truly hope you give this Homemade Chicken Noodle Soup: A Comforting Classic Recipe a try, whether it’s to warm your soul on a chilly day or to share with loved ones around the table. There’s a special kind of joy in creating something so simple, yet so deeply satisfying. Once you taste that first spoonful, you’ll understand why this recipe is a timeless favorite that never goes out of style.
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Homemade Chicken Noodle Soup: A Comforting Classic Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Chicken Noodle Soup is a comforting classic that combines tender shredded chicken, hearty egg noodles, and aromatic vegetables simmered in flavorful chicken broth. Perfect for chilly days or when you need a soothing meal, this soup delivers warmth and nostalgia in every spoonful.
Ingredients
Soup Base
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, peeled and diced (½-inch pieces)
- 2 celery stalks, diced (½-inch pieces)
- 4 cloves garlic, minced
Soup Liquid & Flavoring
- 8 cups chicken stock or broth (preferably low-sodium)
- 1 tsp dried thyme (or fresh thyme sprigs)
- 2 bay leaves
- Salt and pepper, to taste
Main Ingredients
- 2 cups cooked chicken (shredded, rotisserie chicken works well)
- 2 cups egg noodles (or other noodles of choice)
Finishing Touches
- 1 tbsp fresh parsley (chopped, for garnish)
- 1 tbsp lemon juice (optional, for a fresh finish)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics: Add the minced garlic, dried thyme, and bay leaves. Stir well and cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Simmer Soup: Pour in the chicken stock and bring to a simmer. Once simmering, add the shredded cooked chicken and season with salt and pepper to taste. Let it cook for 10-15 minutes, allowing the flavors to meld.
- Cook Noodles: Add the egg noodles to the pot and cook according to package instructions (usually about 7-9 minutes), until the noodles are tender. Stir occasionally to prevent sticking.
- Finish and Serve: Once the noodles are cooked, taste and adjust the seasoning if needed. Remove the bay leaves and stir in the fresh parsley and lemon juice, if using. Serve the soup hot for best flavor.
Notes
- Use low-sodium chicken broth to control salt levels in the soup.
- Rotisserie chicken or leftover cooked chicken can save time and add flavor.
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Adding lemon juice at the end brightens the flavors but is optional.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
