Of course! Chicken Noodle Soup is the ultimate comfort food, a hug in a bowl. A truly great homemade version is in a different universe altogether from the canned stuff.
Here is a classic, from-scratch recipe that yields a rich, flavorful broth and perfectly cooked components. We’ll also cover a quick shortcut version.
Classic Homemade Chicken Noodle Soup
This method involves making a rich broth first, resulting in the deepest flavor.
Yields: 6-8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes (mostly hands-off)
Ingredients
For the Broth & Chicken:
· 1.5 – 2 lbs (700-900g) bone-in, skin-on chicken thighs or a mix of thighs and drumsticks (or a whole chicken cut up)
· 1 tablespoon olive oil or butter
· 1 large yellow onion, chopped
· 3-4 carrots, peeled and chopped
· 3-4 celery stalks, chopped
· 2-3 cloves garlic, minced
· 8 cups (2 quarts) cold water or low-sodium chicken broth
· 1 bay leaf
· 1 teaspoon dried thyme or 3-4 sprigs fresh thyme
· 1 teaspoon whole black peppercorns
· Salt, to taste
For the Soup:
· 2-3 additional carrots, peeled and sliced into coins
· 2-3 additional celery stalks, sliced
· 6 oz (170g) wide egg noodles or your favorite pasta
· ¼ cup fresh parsley, finely chopped
· 1 tablespoon fresh dill, chopped (optional, but highly recommended)
· Freshly ground black pepper
· Juice of half a lemon (optional, brightens flavor)
Instructions
- Brown the Chicken:
· Pat the chicken dry and season generously with salt and pepper.
· In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the chicken, skin-side down, and cook until golden brown (about 5-7 minutes per side). You are not cooking it through, just building flavor. Remove the chicken and set aside. - Sauté the Aromatics:
· In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the onion is softened and translucent.
· Add the minced garlic and cook for one more minute until fragrant. - Simmer the Broth:
· Return the browned chicken to the pot. Add the 8 cups of cold water (or broth), bay leaf, thyme, and peppercorns.
· Bring to a boil, then immediately reduce the heat to low. Cover and simmer gently for 45 minutes to 1 hour, until the chicken is fall-apart tender. - Shred the Chicken:
· Remove the chicken from the pot and place it on a cutting board to cool slightly.
· Once cool enough to handle, shred the meat with two forks, discarding the skin and bones.
· Optional Pro Step: For a clearer broth, strain the broth through a fine-mesh sieve into a large bowl, pressing on the vegetables to get all the flavor. Discard the cooked vegetables and aromatics. This gives you a clean slate for the soup vegetables. Return the clear broth to the pot. (If you don’t mind a rustic soup, you can skip this). - Finish the Soup:
· Bring the broth back to a boil. Add the fresh sliced carrots and celery. Cook for 8-10 minutes until they are just starting to become tender.
· Add the egg noodles and cook according to package directions (usually 6-8 minutes). - Final Assembly:
· About 2 minutes before the noodles are done, stir the shredded chicken back into the pot to warm through.
· Turn off the heat. Stir in the fresh parsley, dill, a generous amount of black pepper, and the lemon juice (if using).
· Taste and season importantly! Add salt until the flavor sings. The broth needs enough salt to bring out all the other flavors. - Serve:
· Ladle into bowls and serve with crusty bread or crackers.
Quick & Easy Shortcut Version
For a 30-minute meal, use pre-cooked chicken and a high-quality broth.
· Sauté fresh onion, carrots, and celery in a pot with a little oil until tender.
· Add 8 cups of high-quality, low-sodium chicken broth and bring to a boil.
· Add noodles and cook until almost al dente.
· Stir in 3-4 cups of shredded rotisserie chicken or leftover cooked chicken just to heat through.
· Finish with fresh parsley, dill, and pepper.
Tips for the Perfect Soup
· The Power of Bones: Using bone-in, skin-on chicken is non-negotiable for the best flavor. The bones release collagen and gelatin, creating a rich, silky broth.
· Brown for Flavor: Don’t skip browning the chicken. The “fond” (browned bits) at the bottom of the pot is pure flavor gold.
· Season at the End: Broths reduce as they cook, and salt concentrates. Always do your final seasoning with salt after the soup is fully assembled.
· Avoid Mushy Noodles: If you plan on having leftovers, cook the noodles separately and add them to each bowl when serving. This prevents them from soaking up all the broth and becoming mushy in the stored soup.
· Flavor Boosters: A Parmesan rind added while the broth simmers adds incredible umami depth. A splash of lemon juice or a dash of vinegar at the end brightens all the flavors.
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FrequentlyFrequently Asked Questions Asked Questions (FAQ)
** (FAQ)**
Q: WhyQ: Why is my is my broth cloudy?
A: Cloudiness is usually caused by boiling the broth broth cloudy?**
A: Cloudiness is usually caused by boiling the broth too aggressively too aggressively. A gentle simmer. A gentle simmer is the is the key to a clear key to a clear broth. broth. It’s purely a It’s purely a cosmetic cosmetic issue—the soup still tastes issue—the soup still tastes wonderful!
** wonderful!
Q: Can I make this in aQ: Can I make this in a slow cooker or Instant Pot slow cooker or Instant Pot?
A?**
A: **Absolutely!: Absolutely!
· Slow Slow Cooker: Follow steps Cooker: Follow steps 1 1 & 2 on & 2 on the st the stovetovetop, then transferop, then transfer everything to the everything to the slow cooker. slow cooker. Cook on LOW for Cook on LOW for 6 6-8 hours or HIGH for 3-4-8 hours or HIGH for 3-4 hours. Pro hours. Proceed withceed with shredding and shredding and adding fresh veggies/noodles.
adding fresh veggies/noodles.
· Instant Instant Pot: Use the Sauté Pot:* Use the Sauté function for steps function for steps 1 &1 & 2. Add 2. Add everything except everything except the noodles the noodles and and fresh herbs. Cook on High fresh herbs. Cook on High Pressure for Pressure for 1515 minutes. Quick release, minutes. Quick release, then use Sauté again then use Sauté again to cook to cook the noodles.
the noodles.
QQ: How do I: How do I store and store and reheat reheat leftovers leftovers?**
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A: Store in an airtight containerA: Store in an airtight container in the fridge for in the fridge for 3-4 days3-4 days. Re. Reheat gently onheat gently on the the st stovetop. The noodlesovetop. The noodles will have absorbed much of the will have absorbed much of the broth broth, so you may need to, so you may need to add a little add a little water or broth when water or broth when reheating reheating.
**Q:.
Q: Can I Can I freeze chicken freeze chicken noodle soup? noodle soup?
A: Yes**
A: Yes, but freeze, but freeze it without the noodles. it without the noodles. The noodles The noodles become unple become unpleasasantly soft and graantly soft and grainy upon thawing. Freezeiny upon thawing. Freeze the the broth, chicken, broth, chicken, and vegetables and vegetables. When ready to eat. When ready to eat,, thaw, reheat, and thaw, reheat, and cook fresh noodles to add in cook fresh noodles to add in.
Enjoy your soul-warming, homemade chicken noodle soup.
Enjoy your soul-warming, homemade chicken noodle soup