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Feeling under the weather? Nothing hits the spot like a hot bowl of homemade chicken noodle soup. This classic recipe combines tender chicken with fresh veggies in a rich, savory broth. Best of all? Just throw everything in a pot and let it do its magic - it's that easy!
Why You Must Try This Recipe
Your kitchen's about to smell amazing! As the chicken simmers with fresh carrots, onions, and celery, you'll get that wonderful aroma that just makes you feel good. Skip the canned stuff - this soup's all natural, made with real bone-in chicken for extra flavor (though rotisserie chicken works in a pinch). The herbs and spices make every spoonful taste like a warm hug. Whether you've got the sniffles or just want some comfort food, this soup's got your back.
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Ingredients
- Olive Oil: For cooking your veggies. Any regular cooking oil works fine.
- Yellow Onion: Gives the soup its sweet base flavor. White or red onions work too.
- Garlic: Fresh is great, but garlic powder works (use about 1/2 teaspoon per clove).
- Carrots: Fresh is best, but frozen will do.
- Celery: Adds nice crunch. A pinch of celery seed works in a pinch.
- Split Chicken Breasts, Bone-in: Makes your broth rich and tasty. Boneless works too.
- Dried Basil: Adds that classic soup flavor. Italian seasoning's a good backup.
- Dried Parsley: Brightens everything up. Fresh works even better.
- Dried Thyme: For that earthy flavor. Can swap with rosemary.
- Bay Leaf: Gives depth to your soup. Try a bit of sage if you're out.
- Freshly Cracked Pepper: Regular ground pepper's fine too.
- Salt: Start small, taste as you go.
- Egg Noodles: The classic choice. Try rice noodles if you need gluten-free.
Instructions
- Start Your Base:
- Chop up the onion and garlic. Heat your oil in a big pot and cook them until the onions go clear - about 5 minutes.
- Get Your Veggies Ready:
- While that's going, slice your carrots and celery. Toss them in and cook a few more minutes.
- Time for Chicken and Seasonings:
- Take the skin off your chicken and trim any fat. Drop it in the pot with your bay leaf and herbs, plus some pepper. Add 8 cups water, cover, bring to a boil, then turn it down and let it simmer for an hour.
- Shred and Season:
- Pull out the chicken and shred it with two forks. Put the meat back and add some salt - start with a teaspoon, then taste test.
- Add Your Noodles:
- Throw in the egg noodles and turn up the heat. Cook until they're tender, about 7 minutes. Give it a final taste and add more salt if needed.
Why Homemade Beats Store-Bought
There's just something special about making soup from scratch. You can't get these flavors from a can - trust me. You're in control of everything that goes in, so you know it's all good stuff. Plus, watching a few simple ingredients turn into something so delicious feels pretty great. The smell alone as it bubbles away on your stove is worth the effort.
Choosing the Right Chicken
Want to know the real secret to amazing soup? It's all in the bones! Using bone-in chicken gives you that rich, deep flavor that makes homemade soup so special. The bones slowly release all their goodness as the soup cooks. Like darker meat? Try using thighs or drumsticks - they'll make your soup even richer.
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Perfecting Your Mirepoix
The secret to any good soup starts with onions, carrots, and celery. These three veggies are like best friends - they just work perfectly together. They make your soup look pretty and give it that perfect balance of flavors. Throw in some garlic, and you've got yourself the start of something really tasty. Let them all cook together slowly and watch the magic happen.
Selecting Your Noodles
The noodles can make or break your soup! Wide egg noodles are great - they're light and soak up all that tasty broth. But hey, have fun with it! Try those little star-shaped ones or other small pastas if you want. Just pick something that feels good to eat with your spoon.
Freezing for Future Comfort
Here's a pro tip - make extra and freeze it! Nothing beats having homemade soup ready when you need it. Just let it cool down, then pop it in containers or freezer bags. Next time you're feeling under the weather or just want some comfort food, warm it up and you're good to go. It's like having a bowl of love on standby!
Frequently Asked Questions
- → Can I make it vegetarian?
Sure - swap the beef for mushrooms or veggie crumbles.
- → Best way to keep leftovers?
Keep the soup and rice separate in the fridge (up to 3 days) so the rice stays firm.
- → Freezer friendly?
Yep! Skip the rice when freezing, add fresh rice when you heat it up.
- → What cheese works best?
Can't go wrong with cheddar or mozzarella on top.
- → Need more kick?
Toss in some red pepper flakes or fresh jalapeños.
Conclusion
Love this soup? Try these next: Beef and peppers skillet for a quick stir-fry version, classic stuffed peppers if you've got more time, hearty beef and veggie stew for colder days, or an unstuffed pepper casserole when you want something baked. They all hit those same satisfying beef and pepper notes.