ULTIMATE CHICKEN NOODLE SOUP BEST

Is there anything more comforting than a steaming bowl of homemade goodness when you’re feeling under the weather, or just need a hug from the inside? This classic Chicken Noodle Soup isn’t just a meal; it’s a remedy, a memory, and pure, unadulterated comfort in a bowl, and I’m going to show you how to make the absolute best version right in your own kitchen. Get ready to create a pot of liquid gold that will warm your soul and chase away any blues – you’ve got this!

The Magic Starts Here: Gathering Your Ingredients

Okay, friend, let’s talk ingredients. This is where the magic really begins. Fresh, quality ingredients are key to the most amazing Chicken Noodle Soup Homemade. Don’t skimp here!

For the Broth:

• About 3 lbs bone-in, skin-on chicken pieces (like thighs and drumsticks give amazing flavor!)
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 8-10 cups water
• 1 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz egg noodles (or your favorite noodle shape)
• 2 cups cooked chicken, shredded (from the broth chicken or leftover)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Making the Magic: Step-by-Step Instructions

Alright, are you ready to turn these humble ingredients into a pot of pure comfort? Don’t worry; this Easy Chicken Noodle Soup Recipe Stovetop is easier than you think! I’m here to guide you every step of the way.

Part 1: Building the Broth (The Foundation of Flavor)

1. Combine Ingredients: In a large pot or Dutch oven, combine the chicken pieces, chopped onion, carrots, celery, garlic, thyme, rosemary, bay leaf, water, salt, and pepper.
2. Bring to a Boil: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer.
3. Simmer for Flavor: Cover and simmer for at least 1.5 to 2 hours, or until the chicken is falling off the bone. The longer it simmers, the richer the broth will be. Trust me, it’s worth the wait!
4. Remove the Chicken: Carefully remove the chicken pieces from the pot and set aside to cool slightly.
5. Strain the Broth: Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids. This step is *crucial* for a clear, beautiful broth.
6. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones (discard them). Shred the chicken meat and set aside.

Part 2: Assembling the Soup (Bringing it All Together)

1. Sauté the Vegetables: In the same pot (now clean, of course!), heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for about 5-7 minutes, or until they are softened. This step builds another layer of flavor.
2. Add the Broth: Pour the strained chicken broth back into the pot with the sautéed vegetables.
3. Bring to a Simmer: Bring the broth to a simmer.
4. Cook the Noodles: Add the egg noodles to the simmering broth and cook according to package directions (usually about 6-8 minutes), or until they are tender. Be careful not to overcook them, or they’ll get mushy.
5. Add the Chicken: Stir in the shredded chicken.
6. Season to Taste: Season with salt and pepper to taste. Remember, you already added some salt to the broth, so taste it first!
7. Garnish and Serve: Stir in the fresh parsley. Ladle the soup into bowls and serve immediately.

Pro Tips & Troubleshooting (Because We’re Friends!)

Okay, now let’s get real. Every recipe has its little quirks, and I want to arm you with the knowledge to handle anything that might come your way.

• Salty Soup SOS: Did you accidentally add too much salt? Don’t panic! Add a peeled potato cut into large chunks to the soup while it simmers. The potato will absorb some of the excess salt. Remove the potato before serving.
• Mushy Noodles Nightmare: To avoid mushy noodles, cook them separately and add them to the soup just before serving. This is especially helpful if you plan on having leftovers.
• Broth Too Fatty? If your broth is too fatty, chill it in the refrigerator. The fat will solidify on top, making it easy to skim off.
• Flavor Booster: For an even richer flavor, add a splash of lemon juice or a dash of hot sauce to your bowl just before serving.
• Don’t forget the love! Seriously, the most important ingredient.

Variations on a Theme: Spice it Up!

Once you’ve mastered the classic, why not try some fun variations? Get creative! This Chicken Noodle Soup Recipe Homemade is just a starting point.

• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a chopped jalapeno to the soup for a kick.
• Lemon Chicken Noodle Soup: Add the zest and juice of one lemon to the soup for a bright, zesty flavor.
• Vegetable Powerhouse: Add extra vegetables like zucchini, spinach, or kale for a boost of nutrients.
• Herb Garden Delight: Experiment with different herbs like dill, oregano, or basil to customize the flavor.

Serving Suggestions (Because Presentation Matters!)

Presentation is key, even with something as simple as soup! Here are a few ideas to make your Chicken Noodle Soup extra special.

• Garnish Galore: Top each bowl with a sprinkle of fresh parsley, dill, or chives.
• Bread on the Side: Serve with crusty bread or crackers for dipping.
• Grilled Cheese Companion: Is there anything better than chicken noodle soup and a grilled cheese sandwich?
• Soup and Salad: Pair it with a light salad for a complete meal.

Storing and Reheating (Soup’s On…Later!)

Chicken Noodle Soup is even better the next day! Here’s how to store and reheat it properly.

• Storing: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl.
• Freezing: Chicken Noodle Soup can be frozen, but the noodles may become a bit mushy upon thawing. To minimize this, cook the noodles separately and add them to the soup after reheating. Freeze in airtight containers or freezer bags for up to 2-3 months.

Beyond Chicken Noodle: Soup-er Inspiration!

Now that you’re a soup-making pro, why not expand your repertoire? There’s a whole world of delicious soups out there waiting to be discovered! Maybe you would like to try Rotisserie Chicken Mushroom Soup for a creamy, earthy flavor, or maybe Chicken Pot Pie Soup for a hearty and comforting meal. If you are looking for a new way to spice up pasta night, try out Chicken Lasagna Soup. If you love slow-cooking, try Crockpot Chicken Chowder. Try Southwest Chicken Soup Fiesta for a spicier twist. And of course, who could resist Marry Me Chicken Soup! for a dish that’s sure to impress?

Why This Recipe Works (My Secret Sauce!)

So, what makes this Chicken Noodle Soup so special? It’s all about building layers of flavor. The homemade broth is the star, but the sautéed vegetables, fresh herbs, and perfectly cooked noodles all play their part. And of course, a little bit of love never hurts!

Whether you’re battling a cold, craving comfort, or just want a delicious and nourishing meal, this Chicken Noodle Soup recipe is sure to hit the spot. So, grab your pot, gather your ingredients, and let’s get cooking! You’re about to make the best bowl of Chicken Noodle Soup you’ve ever tasted, and I can’t wait to hear how it turns out!

ULTIMATE CHICKEN NOODLE SOUP BEST

Amelia Chen-Morrison

This Chicken Noodle Soup recipe is a comforting classic, perfect for when you’re feeling under the weather or simply craving a warm and nourishing meal. The homemade broth, fresh ingredients, and perfectly cooked noodles create a symphony of flavor that will warm your soul.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• fine mesh sieve
• Large bowl
• Cutting board
• Knife
• Ladle
• Measuring cups and spoons

Ingredients

  

• 3 lbs bone-in, skin-on chicken pieces thighs and drumsticks recommended
• 2 large onions, roughly chopped
• 4 carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• 8-10 cups water
• 1 teaspoon salt, more to taste
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz egg noodles
• 2 cups cooked chicken, shredded
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Instructions

 

• In a large pot or Dutch oven, combine the chicken pieces, roughly chopped onion, carrots, celery, garlic, thyme, rosemary, bay leaf, water, salt, and pepper.
• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer.
• Cover and simmer for at least 1.5 to 2 hours, or until the chicken is falling off the bone.
• Carefully remove the chicken pieces from the pot and set aside to cool slightly.
• Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
• Once the chicken is cool enough to handle, remove the skin and bones (discard them). Shred the chicken meat and set aside.
• In the same pot (now clean), heat the olive oil over medium heat.
• Add the diced onion, carrots, and celery and sauté for about 5-7 minutes, or until they are softened.
• Pour the strained chicken broth back into the pot with the sautéed vegetables.
• Bring the broth to a simmer.
• Add the egg noodles to the simmering broth and cook according to package directions (usually about 6-8 minutes), or until they are tender.
• Stir in the shredded chicken.
• Season with salt and pepper to taste.
• Stir in the fresh parsley.
• Ladle the soup into bowls and serve immediately.

Notes

For a richer flavor, simmer the broth for a longer time. To avoid mushy noodles, cook them separately and add them just before serving. If the soup is too salty, add a peeled potato cut into large chunks while simmering, then remove before serving. Store cooled soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.