best chicken noodle soup recipe
The Best best chicken noodle soup recipe
What I appreciate most about this version is how versatile it is. You can tweak it based on what you have on handâswap in different veggies, use leftover rotisserie chicken, or even make it in the slow cooker if youâre short on time. My family especially loves the tender egg noodles and the way the broth soaks into them, making every bite satisfying. And letâs not forget the health benefits: itâs loaded with protein, veggies, and a broth thatâs basically liquid gold when youâre fighting off a cold. Itâs comfort food that doesnât leave you feeling guilty afterward, which is a win in my book.
Classic Homestyle Chicken Noodle Soup
A comforting and hearty chicken noodle soup with tender shredded chicken, egg noodles, and a rich, flavorful broth. Perfect for chilly days or when you need a nourishing meal to warm your soul.
đ„Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- œ tsp black pepper
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp salt
- œ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz egg noodles (or wide noodles)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
- Salt and pepper to taste
đšâđłDirections
-
1
Season the chicken with salt, pepper, garlic powder, and onion powder. Set aside. -
2
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. -
3
Add minced garlic and cook for 30 seconds until fragrant. -
4
Pour in chicken broth, add bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil. -
5
Add the seasoned chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through. -
6
Remove the chicken from the pot and shred it using two forks. Set aside. -
7
Bring the broth back to a boil and add the egg noodles. Cook for 8-10 minutes or until noodles are tender. -
8
Return the shredded chicken to the pot. Stir in fresh parsley and lemon juice (if using). Taste and adjust seasoning with salt and pepper. -
9
Remove bay leaves and serve hot. Garnish with extra parsley if desired.
đ§Equipment
- Large pot or Dutch oven
- Cutting board
- Chefâs knife
- Wooden spoon
- Measuring cups and spoons
- Tongs
- Ladle
đNutrition Facts (per serving)
đNotes
Watch Video Of How Classic Homestyle Chicken Noodle Soup Works
â Frequently Asked Questions About Homestyle Chicken Noodle Soup
1. What makes a chicken noodle soup the âbestâ recipe?
The âbestâ chicken noodle soup is typically defined by a rich, flavorful broth, tender chicken, perfectly cooked noodles, and a balance of vegetables and herbs. Key elements include using homemade chicken stock (or high-quality store-bought), fresh herbs like thyme and parsley, and cooking the noodles separately to prevent them from turning mushy. Some recipes also add a touch of acidity (like lemon juice) or umami (such as a splash of soy sauce) to deepen the flavor.
2. Should I use bone-in or boneless chicken for chicken noodle soup?
Both work, but bone-in chicken (like thighs or a whole chicken) adds more depth to the broth because the bones and connective tissue release gelatin and flavor during simmering. Boneless, skinless chicken breasts are quicker and easier but may result in a less rich broth. If using boneless chicken, consider poaching it in the broth to infuse more flavor or adding a splash of store-bought stock to enhance the taste.
3. How do I keep noodles from getting soggy in chicken noodle soup?
To prevent soggy noodles, cook them separately in boiling water until al dente, then drain and rinse with cold water to stop the cooking process. Add them to the soup just before serving, or store them separately and combine when reheating individual portions. Alternatively, you can slightly undercook the noodles if you plan to simmer them in the soup for a short time.
4. Can I make chicken noodle soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, add chicken, vegetables, broth, and seasonings, then cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken to shred, then return it to the pot and add cooked noodles at the end. For an Instant Pot, use the sauté function to soften vegetables, then pressure cook on high for 10 minutes. Release the pressure, shred the chicken, and stir in pre-cooked noodles to avoid mushiness.
5. What are the best vegetables to add to chicken noodle soup?
Classic vegetables include carrots, celery, and onions (the âholy trinityâ of soup bases), which add sweetness and depth. Other great additions are garlic, leeks, mushrooms, or parsnips for extra flavor. For texture, consider adding peas, corn, or spinach at the end. Avoid overcooking delicate vegetables like zucchini or green beans, as they can turn mushy. Fresh herbs like parsley or dill brighten the soup when added just before serving.
