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Nothing beats a steaming bowl of homemade chicken noodle soup when you're feeling sick or just need some comfort food. This recipe brings together tender chicken, fresh veggies, and hearty noodles in a rich, flavorful broth. The best part? It's super easy to make - just toss everything in a pot and let it simmer away while you relax.
Why You'll Love This Recipe
The magic starts as soon as you begin cooking. Your kitchen will fill with the amazing smell of simmering chicken and veggies - it's like a warm hug for your senses. Since we're making everything from scratch, you can skip the processed stuff and use real, wholesome ingredients. The bone-in chicken makes the broth incredibly rich and flavorful, though you can totally use rotisserie chicken if you're short on time. Each spoonful is packed with herbs and tender meat that'll make you feel better, whether you've got a cold or just need some comfort food. Trust me, once you try this homemade version, you'll never go back to the canned stuff.
Ingredients
- Olive Oil: Perfect for cooking the veggies. Any cooking oil works if that's what you have.
- Yellow Onion: Adds sweetness and flavor. White or red onions work too.
- Garlic: Fresh is best, but garlic powder works in a pinch (about 1/2 teaspoon per clove).
- Carrots: Fresh carrots give the best texture, but frozen ones work too.
- Celery: Adds a nice crunch and savory flavor. A pinch of celery seed works if you're out.
- Split Chicken Breasts, Bone-in: Makes the broth super rich. Boneless works too, just won't be as flavorful.
- Dried Basil: Adds that classic herby taste. Italian seasoning works as a swap.
- Dried Parsley: Brightens everything up. Fresh parsley is even better.
- Dried Thyme: Gives an earthy flavor. Try rosemary if you don't have any.
- Bay Leaf: Adds depth. A bit of sage works if needed.
- Freshly Cracked Pepper: Regular ground pepper is fine too.
- Salt: Start with a little, you can always add more.
- Egg Noodles: The classic choice. Rice noodles work great for gluten-free folks.
Instructions
- Get the Base Going:
- Chop up your onion and garlic. Heat some oil in a big pot and cook them until the onions go soft and clear, about 5 minutes.
- Prep Your Veggies:
- While that's cooking, slice up your carrots and celery. Toss them in and cook everything together for a few more minutes.
- Add the Main Players:
- Take the skin off your chicken and trim any extra fat. Put it in the pot with your bay leaf and herbs (basil, parsley, thyme) and some pepper. Pour in 8 cups of water, cover it up, and let it boil. Turn it down to simmer for an hour.
- Shred and Season:
- Fish out the chicken and shred it using two forks. Put the meat back in and add some salt - start with a teaspoon and taste as you go.
- Finish It Off:
- Throw in your noodles and crank up the heat. Cook until they're tender (about 7 minutes). Give it a taste and add more salt if needed.
Why Fresh is Best
There's just no beating homemade soup. The stuff from the store doesn't come close to the rich flavors you get when making it yourself. You know exactly what's going into your pot, and you can tweak everything to taste. Plus, there's something really satisfying about watching a few simple ingredients turn into something so delicious. The smell alone as it simmers on your stove is worth the effort!
Pick the Right Chicken
Here's a little secret - the bones make all the difference. Using bone-in chicken pieces gives you a richer, more flavorful soup than boneless cuts. The bones slowly release their goodness into the broth as it cooks, creating that deep, comforting taste we all love. Want it even richer? Try using chicken thighs or drumsticks - dark meat adds extra flavor to your soup.
The Magic Trio of Veggies
Onions, carrots, and celery - this simple combo is the foundation of any good soup. These three vegetables work together to create the perfect background flavor, while adding nice color and texture to each spoonful. Throw in some garlic, and you've got yourself a flavor party happening in your pot. Let everything cook slowly together, and watch how these basic ingredients transform into something amazing.
Picking Your Noodles
The noodles you choose can make or break your soup. Wide egg noodles are a classic choice - they're light, tender, and soak up all that tasty broth. But don't feel stuck with just one option! Little pasta shapes like stars or small tubes can make the soup more fun to eat. Just pick something that feels good to slurp up with your spoon.
Save Some for Later
Here's a great tip - make extra and freeze it! Nothing beats having homemade soup ready to go when you're not feeling up to cooking. Just let it cool down, then pack it up in containers or freezer bags. Next time you're under the weather or just craving some comfort food, pop it in the microwave or warm it up on the stove. Instant homemade comfort!
Frequently Asked Questions
- → Can I use chicken thighs?
For sure - thighs actually make it more flavorful and they stay juicy longer.
- → Don't have egg noodles - now what?
Any pasta works fine, just keep an eye on it so it doesn't get mushy.
- → How do I make it thicker?
Mix a spoonful of flour or cornstarch with cold water and stir it in while it's cooking.
- → Can I freeze it?
Absolutely - just let it cool first, pop it in freezer containers, and thaw in the fridge overnight.
- → What about making it vegetarian?
Switch the chicken for chickpeas or beans, use veggie broth instead of chicken broth - still tastes great.
Conclusion
Love this chicken noodle soup? You might want to try making chicken and veggie stew or chicken tortilla soup next. They use most of the same ingredients but each brings its own twist - one's herby, the other's got some kick to it. Both are just as satisfying as this classic.