Now that chilly weather has arrived, nothing beats a steaming bowl of homemade chicken noodle soup. Nothing says comfort like this classic dish that warms both body and soul with every spoonful.
Why This Recipe Works
- Using both chicken thighs and breasts creates the perfect balance of rich flavor and tender texture that will make your taste buds do a happy dance
- Simmering the broth for a full hour allows all those wonderful flavors to meld together into something truly magical that store-bought versions can only dream of achieving
- The addition of fresh herbs at the end preserves their bright, vibrant flavors that would otherwise get lost during the long cooking process
- Cooking the noodles separately ensures they maintain the perfect al dente texture instead of turning into a mushy, bloated mess in your leftovers
- Starting with a proper sauté of vegetables builds a flavor foundation that makes this soup taste like it’s been simmering all day rather than just a couple of hours
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 4 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 cups chicken broth (low sodium recommended)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 2 teaspoons salt (adjust to taste)
- 8 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Medium saucepan for cooking noodles
- Colander or strainer
- Ladle
- Timer
Instructions
Sauté the Aromatics and Chicken
Heat the olive oil in your large stockpot over medium-high heat until it shimmers – you’ll know it’s ready when a piece of onion sizzles immediately upon contact. Add the diced onion, carrots, and celery, stirring frequently until the vegetables begin to soften and the onion turns translucent, about 5-7 minutes. The key here is to listen for that satisfying sizzle without letting anything burn! Add the minced garlic and cook for just 60 seconds until fragrant – any longer and you risk bitter, burnt garlic that will haunt your soup. Now add all the chicken pieces and cook until they’re no longer pink on the outside, about 4-5 minutes, stirring occasionally to ensure even cooking. The chicken doesn’t need to be fully cooked through at this stage since it will simmer later.
Build the Flavor Foundation
Pour in the 8 cups of chicken broth, making sure to scrape up all those delicious browned bits from the bottom of the pot – that’s pure flavor gold right there! Add the bay leaves, dried thyme, black pepper, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Partially cover the pot with a lid, leaving about an inch gap for steam to escape. Set your timer for 60 minutes and let the magic happen. During this time, the chicken will become incredibly tender and the vegetables will soften while infusing the broth with their sweet, savory goodness. Resist the urge to stir too frequently – let those flavors develop undisturbed!
Cook the Noodles to Perfection
While the soup simmers, bring a separate medium saucepan of well-salted water to a rolling boil. Add the egg noodles and cook according to package directions, usually about 6-8 minutes, until they reach al dente texture. Drain immediately in a colander and rinse briefly with cool water to stop the cooking process. This separate cooking method is crucial because it prevents the noodles from absorbing all your beautiful broth and turning into a starchy, swollen mess. Plus, if you have leftovers, the noodles won’t continue to soften in the soup – game changer for meal prep! Set the cooked noodles aside until ready to serve.
Finish with Fresh Herbs and Adjust Seasoning
After the soup has simmered for 60 minutes, remove the pot from heat. Fish out the bay leaves and discard them – nobody wants to bite into one of those leathery surprises! Stir in the chopped fresh parsley, fresh dill, and lemon juice. Now taste your creation and adjust seasoning with the remaining salt and additional pepper if needed. The lemon juice might seem unusual, but it brightens all the flavors and cuts through the richness beautifully. Let the soup sit for 5 minutes off heat to allow the herbs to infuse their fresh flavor without cooking away their vibrancy.
Combine and Serve Immediately
Place a generous portion of cooked noodles into each serving bowl – about 3/4 cup per bowl works well. Ladle the hot soup over the noodles, making sure each bowl gets plenty of chicken, vegetables, and that glorious broth. The reason we add noodles at serving time rather than cooking them in the soup? This keeps them perfectly textured and prevents them from turning your entire pot of soup into a starchy porridge by tomorrow. Serve immediately with crusty bread for dipping, and watch as everyone’s faces light up with that first spoonful of comfort.
Tips and Tricks
For the most flavorful broth possible, consider using homemade chicken stock if you have it – the depth of flavor is incomparable to store-bought. If using store-bought broth, I highly recommend low-sodium versions so you can control the salt level yourself. When cutting your vegetables, try to keep them relatively uniform in size for even cooking – nobody wants a mushy carrot next to a crunchy one! If you’re short on time, you can use rotisserie chicken instead of raw chicken; just add shredded cooked chicken during the last 10 minutes of simmering to heat through. For an extra rich broth, add a parmesan rind during the simmering process – it melts into the soup and adds incredible umami depth. If you prefer thicker soup, you can make a quick slurry with 2 tablespoons of cornstarch and 1/4 cup cold water, then stir it into the simmering soup during the last 5 minutes. Always taste and adjust seasoning at the end rather than the beginning, as flavors concentrate during cooking. For meal prep, store the soup and noodles separately in the refrigerator for up to 4 days – the noodles will maintain perfect texture when reheated. Freezing is best done without noodles; add fresh cooked noodles when reheating frozen soup. If your soup seems too greasy, let it cool slightly and skim off any excess fat from the surface with a spoon or use a fat separator when pouring. For extra vegetable goodness, feel free to add a cup of frozen peas or corn during the last 5 minutes of cooking.
Recipe Variations
- Creamy Version: Stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking for a rich, velvety texture that feels indulgent yet still comforting
- Spicy Kick: Add 1 teaspoon of red pepper flakes with the dried thyme, or stir in 2 tablespoons of sriracha at the end for those who like their comfort food with a little heat
- Gluten-Free: Substitute egg noodles with your favorite gluten-free pasta, rice noodles, or even zucchini noodles for a lighter option that doesn’t sacrifice flavor
- Vegetable-Packed: Double the carrots and celery, and add 1 cup of chopped kale or spinach during the last 5 minutes of cooking for an extra nutrient boost
- Asian Fusion: Replace thyme with 1 tablespoon grated fresh ginger, use rice noodles, and finish with soy sauce and a drizzle of sesame oil for an entirely different flavor profile
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken and vegetables in a skillet first for best flavor, then transfer everything except the noodles and fresh herbs to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked noodles and fresh herbs just before serving. The slow cooker method yields incredibly tender chicken but you’ll miss out on some of the flavor development that comes from stovetop simmering.
How long will leftovers last in the refrigerator?
Store soup and noodles separately in airtight containers for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating. Always reheat soup to 165°F and never leave it at room temperature for more than 2 hours. For best quality, I recommend consuming within 3 days for optimal flavor and texture.
Can I freeze this chicken noodle soup?
Yes, but freeze without noodles for best results. The noodles become mushy and unpleasant when frozen and thawed. Portion the soup into freezer-safe containers, leaving 1-inch headspace for expansion, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove, and add freshly cooked noodles. The broth may separate slightly during freezing but a good stir will bring it back together.
What’s the best type of noodle to use?
Traditional egg noodles are classic for a reason – they hold up well and have great texture. However, you can use any medium pasta shape like rotini, penne, or even wide egg noodles. Avoid very thin noodles like angel hair as they turn mushy quickly. For gluten-free options, brown rice noodles or chickpea pasta work beautifully. The key is cooking them separately regardless of type!
Why did my noodles absorb all the broth overnight?
This is why we cook noodles separately! Pasta continues to absorb liquid even when refrigerated. If you’ve already combined them, simply add more broth when reheating. For future batches, always store components separately and combine at serving time. Your soup will maintain perfect consistency and the noodles will keep their ideal texture rather than becoming bloated and soft.
Summary
This hearty chicken noodle soup combines tender chicken, wholesome vegetables, and perfect noodles in a richly flavored broth that defines comfort food. With pro tips and variations, it’s customizable for any taste while maintaining its soul-warming essence.
