Name: Classic Chicken Noodle Soup - Comforting & Easy Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, diced; 3 celery stalks, thinly sliced; 2 carrots, thinly sliced; 6 cloves garlic, minced; 10 to 12 cups low sodium chicken broth; 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1¼ teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; 10 ounces carba-nada noodles (low carb noodles), or use regular wide egg noodles; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Chicken Noodle Soup is more than just a meal; it’s a warm embrace in a bowl, a nostalgic whisper of comfort, and often, the first line of defense against a chilly day or a tickle in the throat. Why do we all seem to reach for this classic when we need a little something special? It’s the magical combination of tender, shredded chicken, those perfectly cooked, yielding noodles, and a deeply flavorful, savory broth that just seems to soothe the soul. This isn’t your average, bland canned version; our rendition of Chicken Noodle Soup elevates simplicity to an art form, infusing it with layers of aromatic vegetables and herbs that create a truly unforgettable culinary experience. Whether you’re feeling under the weather, craving a taste of home, or simply want to whip up something wholesome and delicious, this recipe for Chicken Noodle Soup is guaranteed to become a treasured favorite.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (I normally use 12 cups because I like a brothier soup)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
10 ounces carba-nada noodles (low carb noodles), or use regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Sautéing the Aromatics

Step 1: Building the Flavor Base

Begin extract by heating the olive oil and butter in a large pot or Dutch oven over medium heat. The combination of oil and butter provides a wonderful depth of flavor and prevents the butter from burning too quickly. Once the butter has melted and is slightly shimmering, add your diced yellow onion. Cook the onion, stirring occasionally, until it becomes translucengin extractnd begins to soften, which typically takes about 5-7 minutes. This gentle cooking process draws out the natural sweetness of the onion. Next, add the thinly sliced celery and carrots to the pot. Continue to cook, stirring frequently, for another 5-7 minutes, allowing these vegetables to soften slightly and release their savory aromas. It’s important not to rush this step, as it lays the crucial foundation for the entire soup.

Step 2: Infusing with Garlic

After the onion, celery, and carrots have begun to soften, add the minced garlic to the pot. Stir the garlic into the vegetables and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your soup. The aroma of garlic sizzling with the other vegetables is a tell-tnon-alcoholic ale sign that you’re on your way to a delicious soup.

Simmering the Chicken and Broth

Step 3: Creating the Broth

Pour in the low sodium chicken broth. I usually opt for the full 12 cups because I personally enjoy a soup with a generous amount of broth, but feel free to adjust to your preference. Add the fresh thyme sprigs (if using dried thyme, you can add it now or later with the noodles) and the bay leaves to the pot. Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This simmering period allows the flavors of the aromatics and herbs to meld beautifully with the chicken broth, creating a rich and flavorful base for your soup.

Step 4: Cooking the Chicken

Carefully nestle the skinless, bone-in chicken breasts into the simmering broth. Ensure the chicken is fully submerged in the liquid. Season the broth with the salt and freshly ground black pepper. Start with the specified amounts and you can always add more later if needed. Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and continue to cook for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken breasts. You can check for doneness by carefully removing a piece and ensuring the juices run clear.

Finishing the Soup

Step 5: Shredding the Chicken and Cooking Noodles

Once the chicken is cooked, carefully remove the chicken breasts from the pot and place them on a clean cutting board. Allow them to cool slightly so you can handle them. While the chicken is cooling, return the broth to a gentle simmer. Once the chicken is cool enough to handle, shred it using two forks or your fingers, removing any bones and skin. Add the shredded chicken back into the simmering broth. Now, it’s time to add your noodles. Add the carba-nada noodles (or regular wide egg noodles) to the pot. Cook according to package directions, which usually takes about 5-8 minutes for dried noodles, or until they are tender but still have a slight bite. Avoid overcooking the noodles, as they can become mushy. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Step 6: Serving Your Delicious Chicken Noodle Soup

Before serving, remove and discard the thyme sprigs and bay leaves. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley for a burst of color and freshness. Serve immediately with lemon wedges on the side. A squeeze of fresh lemon juice adds a bright, zesty note that beautifully complements the savory flavors of the soup. This Chicken Noodle Soup is a comforting and satisfying meal, perfect for any occasion.

Conclusion:

There you have it – a comforting and incredibly satisfying bowl of classic Chicken Noodle Soup! This recipe is designed to be approachable for cooks of all levels, delivering a rich and flavorful broth, tender chicken, and perfectly cooked noodles that soak up all that delicious goodness. It’s the ultimate antidote to a chilly evening, a sick day, or simply when you need a taste of home. Feel free to adjust the herbs and vegetables to your personal preference. I encourage you to give this recipe a try; it’s a true crowd-pleaser and a recipe you’ll want to make again and again.

For serving, a crusty piece of bread for dipping is an absolute must. A simple side salad also complements the soup beautifully. As for variations, feel free to experiment! You can add other vegetables like peas, corn, or even spinach towards the end of cooking. For a spicier kick, a pinch of red pepper flakes can be added. Don’t be afraid to make this Chicken Noodle Soup your own!

Frequently Asked Questions:

Can I make Chicken Noodle Soup ahead of time?

Yes, you absolutely can! Chicken Noodle Soup can be made a day or two in advance and stored in an airtight container in the refrigerator. The noodles might absorb a bit more liquid as it sits, so you may need to add a splash of broth or water when reheating.

What kind of chicken is best for Chicken Noodle Soup?

Both bone-in, skin-on chicken pieces (like thighs or a whole chicken cut up) and boneless, skinless chicken breasts or thighs work well. Using bone-in chicken will yield a richer broth due to the collagen released from the bones. For this recipe, I found boneless, skinless thighs to be a perfect balance of flavor and ease of preparation.