There’s something magical about a steaming bowl of homemade chicken noodle soup that brings comfort to both body and soul. This cherished recipe has been passed down through generations, earning its reputation as the ultimate comfort food. Whether you’re fighting off a cold or simply craving a warm, satisfying meal, this classic soup delivers pure comfort in every spoonful.
Ingredients
For the Soup Base
- 1 whole chicken (1.4-1.8 kg / 3-4 lbs), cut into pieces
- 2.8 L (12 cups) cold water
- 30 ml (2 tablespoons) olive oil
- 1 large onion, diced (about 200g / 7 oz)
- 3 large carrots, sliced (about 300g / 10.5 oz)
- 3 celery stalks (about 200g / 7 oz)
- 4 garlic cloves, minced
- 2 bay leaves
Noodles and Seasonings
- 225g (8 oz) thin egg noodles
- 15g (1/4 cup) fresh parsley, finely chopped
- 15g (1 tablespoon) fresh thyme
- 10g (2 teaspoons) kosher salt, or to taste
- 5g (1 teaspoon) black pepper
- Optional: 2 chicken bouillon cubes for extra flavor
Step-by-Step Instructions
Preparing the Base (30 minutes)
- Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Add diced onions, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Place chicken pieces into the pot, add cold water and bay leaves.
Developing the Flavors (1 hour)
- Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
- Add 1 teaspoon salt and 1/2 teaspoon pepper.
- Simmer uncovered for about 1 hour, occasionally skimming foam from the surface.
- Remove chicken pieces and let cool slightly before shredding.
Finishing the Soup (20 minutes)
- Return shredded chicken to the pot.
- Add egg noodles and cook for 6-8 minutes until al dente.
- Stir in fresh parsley and thyme.
- Taste and adjust seasoning with remaining salt and pepper.
Nutritional Information
Per serving (1.5 cups):
- Calories: 280
- Protein: 24g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 3g
- Sodium: 680mg
Total Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6-8
Pro Cooking Tips and Tricks
- Start with cold water to ensure clear broth
- Simmer, don’t boil, to prevent cloudy soup
- Remove excess fat by refrigerating and skimming the solidified fat
- Cut vegetables uniformly for even cooking
- Add a Parmesan rind while simmming for extra umami
Variations and Substitutions
- Gluten-Free: Use rice noodles or gluten-free pasta
- Low-Carb: Substitute noodles with zucchini noodles
- Time-Saver: Use rotisserie chicken and ready-made stock
- Different Herbs: Try rosemary, sage, or dill
- Extra Vegetables: Add peas, corn, or spinach
Common FAQs
Can I freeze this soup?
Yes, but freeze without noodles. Add fresh noodles when reheating. Keeps for up to 3 months.
Why is my broth cloudy?
Rapid boiling causes proteins to break down and create cloudiness. Maintain a gentle simmer instead.
Can I use chicken breasts only?
Yes, but whole chicken provides richer flavor. If using breasts, reduce cooking time to 30-40 minutes.
How do I make the soup thicker?
Add 2 tablespoons of cornstarch mixed with cold water, or use fewer noodles for brothier soup.
Storage and Make-Ahead Tips
Refrigerator Storage
- Store soup and noodles separately
- Keeps for 4-5 days in airtight container
- Reheat gently on stovetop or microwave
Make-Ahead Instructions
- Prepare soup base up to 2 days ahead
- Cook noodles fresh when serving
- Add fresh herbs just before serving
- Can freeze base for up to 3 months
Remember to cool completely before storing and always reheat to at least 165°F (74°C) before serving.
