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Chicken Noodle Soup: The Ultimate Comfort Food Recipe

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Comforting homemade chicken noodle soup with tender chicken, vegetables, and flavorful broth. Perfect for a chilly day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 1/4 cup chopped fresh parsley
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally.
  2. Add the minced garlic and cook for another minute, until fragrant.
  3. Pour in the chicken broth.
  4. Stir in the dried thyme, dried rosemary, black pepper, and bay leaf.
  5. Gently place the chicken breasts into the simmering broth. Make sure the chicken is fully submerged in the liquid.
  6. Bring the broth to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
  7. Remove the chicken breasts from the pot and place them on a cutting board to cool slightly.
  8. While the chicken is cooling, use two forks to shred it into bite-sized pieces.
  9. Return the shredded chicken to the pot with the broth and vegetables.
  10. Bring the soup back to a gentle simmer.
  11. Add the egg noodles to the pot. Cook according to the package directions, usually about 8-10 minutes, or until the noodles are tender but still slightly firm (al dente). Keep an eye on the soup while the noodles are cooking, as they tend to absorb a lot of liquid. If the soup becomes too thick, add a little more chicken broth to reach your desired consistency.
  12. Remove the bay leaf from the soup.
  13. Stir in the chopped fresh parsley.
  14. Taste the soup and adjust the seasoning with salt to your liking.
  15. Ladle the chicken noodle soup into bowls and serve immediately.

Notes

  • Vegetable Variations: Feel free to add other vegetables to the soup, such as diced potatoes, green beans, peas, or corn. Add them along with the carrots and celery.
  • Herb Variations: Experiment with different herbs, such as oregano, sage, or marjoram. A pinch of red pepper flakes can also add a little heat.
  • Chicken Thighs: You can use boneless, skinless chicken thighs instead of chicken breasts. They tend to be more flavorful and stay moist during cooking.
  • Homemade Noodles: For an extra special touch, try making your own egg noodles from scratch.
  • Make it Creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
  • Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Simply combine all the ingredients (except the noodles and parsley) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add the noodles during the last 30 minutes of cooking. Stir in the parsley before serving.
  • Freezing Instructions: Chicken noodle soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The noodles may become a bit softer after freezing and thawing, but the soup will still be delicious.
  • Leftovers: Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://anasrecipes.com/chicken-noodle-soup/