Homemade Chicken Noodle Soup Recipe
Introduction
Homemade Chicken Noodle Soup is a comforting classic that’s perfect for chilly days or when you need a little warmth. This recipe combines tender chicken, fresh vegetables, and egg noodles in a flavorful broth that’s easy to prepare and satisfying to enjoy.
Ingredients
- 2 litres (8 cups) cold water
- 2 skinless, boneless chicken breasts
- 2 skinless bone-in chicken thighs
- 3 bay leaves
- 4-5 whole peppercorns
- 1 tsp salt
- 1 tbsp butter
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- 125g (4 oz) egg noodles
Instructions
- Step 1: Add the chicken breasts, chicken thighs, bay leaves, peppercorns, and a pinch of salt to a large soup pot. Pour in the cold water and bring to a boil over medium heat. Once boiling, reduce the heat to a gentle simmer and cook with the lid slightly ajar for 30 minutes. Skim off any foam from the surface to keep the broth clear.
- Step 2: After cooking, remove the chicken from the pot and set aside to cool. Shred the chicken into bite-sized pieces using two forks. Strain the broth through a sieve to remove the bay leaves, peppercorns, and any impurities. Set the clear broth aside.
- Step 3: In the same pot, melt the butter over medium heat. Add chopped onion, celery, and carrot, and sauté for about 5 minutes until softened. Add the pressed garlic clove and cook for an additional 30 seconds.
- Step 4: Pour the strained broth back into the pot over the sautéed vegetables. Return the shredded chicken to the pot and bring everything to a boil.
- Step 5: Add the egg noodles and cook for 8 to 10 minutes, until they are tender but still slightly firm (al dente). Serve the soup hot, optionally garnished with fresh dill and parsley.
Tips & Variations
- For extra flavor, use homemade chicken stock instead of water, or add a splash of white wine when sautéing the vegetables.
- You can substitute egg noodles with any pasta shape you prefer or use gluten-free noodles if needed.
- Add fresh herbs like thyme or rosemary during simmering for an herbaceous touch.
- Include diced potatoes or parsnips with the vegetables for added heartiness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. If the noodles swell too much or soup thickens, add a little water or broth to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only chicken breasts or thighs?
Yes, you can use just breasts or just thighs, but combining both gives a richer flavor and better texture to the soup.
How do I keep the broth clear?
Be sure to skim off any foam or impurities as the broth simmers, and strain it carefully before adding back to the soup.
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Homemade Chicken Noodle Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This classic Homemade Chicken Noodle Soup is a comforting and nourishing dish made from scratch using fresh chicken, aromatic vegetables, and tender egg noodles simmered in a flavorful homemade broth. Perfect for cold days or when you need a soothing meal.
Ingredients
Broth and Chicken
- 2 litres (8 cups) cold water
- 2 skinless, boneless chicken breasts
- 2 skinless bone-in chicken thighs
- 3 bay leaves
- 4–5 whole peppercorns
- 1 tsp salt
Vegetables and Aromatics
- 1 tbsp butter
- 1 carrot, diced
- 1 onion, diced
- 1 stalk celery, diced
- 1 clove garlic, pressed
Others
- 125g (4 oz) egg noodles
- Fresh dill and parsley for garnish
Instructions
- Make the broth: In a large soup pot, add the chicken breasts and thighs, bay leaves, peppercorns, and a pinch of salt. Pour in the cold water and bring to a boil over medium heat. Once boiling, reduce the heat to a simmer with the lid slightly ajar. Cook for 30 minutes, skimming any foam off the surface to keep the broth clear.
- Prepare the chicken and broth: Remove the chicken pieces from the pot and set aside to cool. Shred the chicken into bite-sized pieces using two forks. Strain the broth through a sieve to remove all solids including the bay leaves and peppercorns, and set the clarified broth aside.
- Sauté the vegetables: In the same pot, melt the butter over medium heat. Add the diced onions, celery, and carrots, and sauté for about 5 minutes until they begin to soften. Add the pressed garlic and cook for an additional 30 seconds, stirring to combine.
- Combine and cook noodles: Pour the strained broth back into the pot with the sautéed vegetables. Add the shredded chicken and bring the mixture to a boil. Once boiling, add the egg noodles and cook for 8-10 minutes until tender but al dente.
- Finish and serve: Once the noodles are cooked, remove the pot from heat. Sprinkle freshly chopped dill and parsley over the soup before ladling it into bowls to serve hot.
Notes
- Skimming the foam during the broth cooking stage is important for a clear, clean-tasting soup.
- You can substitute bone-in chicken thighs for additional flavor and richness.
- Use fresh herbs like dill and parsley at the end to enhance the freshness of the soup.
- Adjust salt to taste especially if using salted broth or store-bought noodles.
- Egg noodles can be replaced with other pasta types like orzo or thin spaghetti if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken noodle soup, homemade soup, comforting soup, chicken broth, egg noodles, easy soup recipe
