The Magic Behind the Broth
You know, the heart and soul of any truly great Chicken Noodle Soup Recipe Homemade lies in the broth. It’s what separates a so-so soup from a truly exceptional one. Now, I know making broth from scratch can seem intimidating, but trust me, it’s incredibly simple and so rewarding. We’re not just talking about flavor here; we’re talking about depth, richness, and that unmistakable *something* that only homemade can deliver. I always recommend using a whole chicken for the most flavorful broth. But if you’re short on time, chicken backs or bone-in, skin-on chicken thighs work beautifully too. Don’t skimp on the aromatics either! Onions, carrots, and celery are the holy trinity of soup-making, and they infuse the broth with a subtle sweetness and earthiness that’s just divine. A few sprigs of fresh herbs like thyme or parsley also add a lovely layer of complexity. And here’s a little secret: don’t be afraid to let your broth simmer for a good long while. The longer it simmers, the more flavor it will develop. I usually aim for at least 2 hours, but you can even let it go for 3 or 4 for an even deeper, richer taste. Just keep an eye on the liquid level and add more water as needed.Ingredients You’ll Need
For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds) or 2 pounds chicken backs or bone-in, skin-on chicken thighs
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 2 bay leaves
- A few sprigs of fresh thyme or parsley (optional)
- 12 cups water
- Salt, to taste
For the Chicken Noodle Soup:
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces egg noodles (or your favorite type of noodle)
- 2 cups cooked chicken, shredded (from the broth or leftover)
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Step-by-Step Instructions
Okay, let’s get cooking! This Chicken Noodle Soup Recipe Homemade is seriously easy to follow.Making the Chicken Broth:
- Combine Ingredients: In a large stockpot or Dutch oven, combine the chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, herbs (if using), and water. Bring to a boil over high heat.
- Simmer: Reduce heat to low, cover, and simmer for at least 2 hours, or up to 4 hours. Skim off any foam or scum that rises to the surface.
- Strain: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or container. Discard the solids.
- Shred Chicken: Once the chicken is cool enough to handle, shred the meat from the bones and skin. Discard the bones and skin. You’ll use some of the chicken for the soup and can save the rest for another use.
Making the Chicken Noodle Soup:
- Sauté Vegetables: In the same stockpot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add Broth: Pour the strained chicken broth into the pot and bring to a boil.
- Cook Noodles: Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.
- Add Chicken: Stir in the shredded chicken and heat through. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot.
Troubleshooting Tips & Tricks
Even the best recipes can have a few hiccups, right? Don’t worry, I’ve got you covered.- Salty Broth: If your broth is too salty, you can try adding a peeled potato to the pot while it simmers. The potato will absorb some of the excess salt. Remove the potato before serving.
- Bland Broth: If your broth is lacking flavor, try adding a splash of soy sauce or Worcestershire sauce. You can also add a parmesan cheese rind while it simmers for extra depth. Remember Homemade Chicken Soup is all about building flavors slowly!
- Mushy Noodles: To prevent mushy noodles, cook them separately and add them to the soup just before serving. You can also use a sturdier type of noodle, like rotini or penne.
- Oily Broth: If your broth is too oily, you can chill it in the refrigerator for a few hours. The fat will solidify on the surface, and you can easily skim it off before reheating.
Variations to Make it Your Own
One of the best things about Chicken Soup Recipes Homemade is how adaptable it is. Feel free to get creative and add your own personal touch!- Add Vegetables: Try adding other vegetables like peas, green beans, corn, or spinach. Just add them towards the end of the cooking time so they don’t get overcooked.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Creamy Chicken Noodle Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Lemon Chicken Noodle Soup: Add a squeeze of lemon juice at the end for a bright, refreshing flavor.
- Make it Gluten-Free: Use gluten-free noodles to make this recipe gluten-free.
Why Homemade is Always Best
Okay, let’s be real. We all know that canned soup is convenient, but it just doesn’t compare to the real thing. Homemade Chicken Soup is so much more flavorful, nutritious, and satisfying. Plus, it’s made with love! When you make soup from scratch, you know exactly what’s going into it. No mystery ingredients or artificial flavors. Making your own Chicken Noodle Soup is also a great way to use up leftover chicken or vegetables. It’s a budget-friendly and eco-friendly way to feed your family. And let’s not forget the amazing aroma that fills your kitchen while it’s cooking. It’s pure comfort food magic! Besides Chicken Noodle Soup, consider variations like Chicken And Rice Soup for a heartier meal. You can even transform the flavors into something exciting like Sticky Garlic Chicken Noodles Irresistible for a quick and satisfying dish. Or try something uniquely comforting like Marry Me Chicken Soup!Storage and Reheating Tips
Got leftovers? Lucky you! Chicken Noodle Soup stores beautifully in the refrigerator for up to 3-4 days. Just make sure to cool it completely before transferring it to an airtight container. To reheat, simply warm it up in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave, but be careful not to overcook it. If the soup has thickened too much, add a little water or broth to thin it out.The Final Souper Scoop
So there you have it! My ultimate guide to making the best Chicken Noodle Soup of your life. I hope you’ll give this recipe a try and discover the joy of homemade soup. Trust me, once you taste the difference, you’ll never go back to canned again. Happy cooking, my friend!What makes homemade chicken noodle soup better than canned?
Homemade chicken noodle soup is more flavorful, nutritious, and satisfying because you control the ingredients and avoid mystery additives or artificial flavors. It’s also a great way to use up leftover chicken and vegetables.
What’s the secret to a really flavorful chicken noodle soup broth?
Using a whole chicken (or chicken backs/thighs), plenty of aromatics like onion, carrots, and celery, and simmering the broth for at least 2 hours are key to a flavorful broth. Don’t be afraid to let it simmer even longer for a richer taste.
How can I prevent my noodles from becoming mushy in chicken noodle soup?
To prevent mushy noodles, cook them separately and add them to the soup just before serving. You can also use a sturdier type of noodle, like rotini or penne.
What are some variations I can make to personalize my chicken noodle soup?
You can add other vegetables like peas, green beans, or corn. You could also add a pinch of red pepper flakes for spice, stir in cream for a richer soup, add lemon juice for a brighter flavor, or use gluten-free noodles to make the recipe gluten-free.
Best Chicken Noodle Soup
This classic chicken noodle soup recipe delivers a comforting and flavorful experience, surpassing store-bought versions with its homemade broth and fresh ingredients. It’s a simple yet rewarding recipe, perfect for a cozy meal or soothing remedy.
Equipment
- Large stockpot or Dutch oven
- fine mesh sieve
- Large bowl or container
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Soup bowls
Ingredients
- 1 whole chicken about 3-4 pounds
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 2 bay leaves
- A few sprigs of fresh thyme or parsley optional
- 12 cups water
- Salt, to taste
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces egg noodles or your favorite type of noodle
- 2 cups cooked chicken, shredded from the broth or leftover
- Fresh parsley, chopped for garnish
- Pepper, to taste
Instructions
- Combine Ingredients: In a large stockpot or Dutch oven, combine the chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, herbs (if using), and water. Bring to a boil over high heat.
- Simmer: Reduce heat to low, cover, and simmer for at least 2 hours, or up to 4 hours. Skim off any foam or scum that rises to the surface.
- Strain: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or container. Discard the solids.
- Shred Chicken: Once the chicken is cool enough to handle, shred the meat from the bones and skin. Discard the bones and skin. You’ll use some of the chicken for the soup and can save the rest for another use.
- Sauté Vegetables: In the same stockpot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add Broth: Pour the strained chicken broth into the pot and bring to a boil.
- Cook Noodles: Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.
- Add Chicken: Stir in the shredded chicken and heat through. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot.
Notes
If your broth is too salty, add a peeled potato while simmering. For a bland broth, add soy sauce or Worcestershire sauce. Prevent mushy noodles by cooking them separately. Chill oily broth to remove solidified fat. Feel free to add vegetables like peas, green beans, or corn. For a spicy kick, add red pepper flakes. Make it creamy by stirring in heavy cream or half-and-half. Add lemon juice for a refreshing flavor. Use gluten-free noodles for a gluten-free option. Store leftovers in the refrigerator for 3-4 days. Reheat in a saucepan or microwave, adding water or broth to thin if needed.
