Pin it The first time I made chicken noodle soup from scratch was during a snowstorm when my roommate caught a nasty cold. We were snowed in, the pharmacy was closed, and all I had was this recipe my grandmother had scribbled on a notecard years before. The fragrance of simmering broth and herbs slowly filled our small apartment as the windows fogged with steam against the backdrop of falling snow. By evening, my roommate was cradling a steaming bowl and swearing it was better than any medicine.
Last winter, I brought this soup to my neighbor whod just returned from the hospital. Her eyes welled up when the savory aroma hit her senses, reminding her of her mothers kitchen. We sat at her tiny kitchen table, watching steam rise from our bowls as she told stories about growing up in a house where soup was considered the ultimate expression of care. Sometimes food transcends its ingredients to become something more meaningful, and this simple chicken noodle soup has that magic.
Ingredients
- Boneless skinless chicken breasts: Dicing the chicken before cooking ensures quick, even cooking and bite-sized pieces that dont require cutting at the table.
- Mirepoix (onion, carrots, celery): This holy trinity of soup vegetables creates the aromatic foundation that makes this soup smell like pure comfort.
- Low-sodium chicken broth: Using low-sodium allows you to control the saltiness, preventing that too-salty soup disappointment that cant be fixed.
- Egg noodles: Their slightly eggy flavor and tender-but-chewy texture stand up beautifully to hot broth without turning mushy.
- Dried herbs: Thyme and parsley bring woodsy, fresh notes that transform basic ingredients into something that tastes like it simmered all day.
Instructions
- Build the flavor base:
- Heat olive oil in a large pot over medium heat, then add your diced onion, sliced carrots, and celery. The vegetables should sizzle gently as they release their sweet aromas, softening without browning.
- Add aromatic garlic:
- Stir in the minced garlic just until that heady fragrance blooms, about one minute. Be watchful here as garlic burns quickly and can turn bitter.
- Cook the chicken:
- Add your diced chicken pieces, stirring until they lose their pink translucence. Theyll finish cooking in the broth, so no need to cook them completely through at this stage.
- Create the broth:
- Pour in that golden chicken broth, watching as it bubbles up around your vegetables and chicken. Drop in your bay leaf, thyme, and parsley, seasoning with salt and pepper before bringing everything to a gentle rolling boil.
- Simmer for richness:
- Reduce the heat to maintain a gentle simmer for 10 minutes, letting all those flavors mingle and marry. Youll notice the broth taking on a deeper golden hue as it reduces slightly.
- Add the noodles:
- Stir in the egg noodles, watching them soften and expand as they cook through. Theyll absorb some of that flavorful broth while releasing a bit of their starch to give the soup body.
- Final touches:
- Fish out the bay leaf its done its job. Taste your creation and adjust the seasoning, adding more salt or pepper if needed.
- Serve with love:
- Ladle the steaming soup into bowls, scattering fresh parsley over top. The contrast of the bright green against the golden broth makes for a beautiful presentation.
Pin it One particularly memorable evening, I served this soup during a power outage when we gathered around candles at the dining table. The steam from the bowls caught the flickering light, creating dancing shadows on our faces as we huddled together for warmth. No one complained about the lack of electricity that night, not with bellies full of warm, nourishing soup and hearts full from sharing a meal in such intimate circumstances.
Variations Worth Trying
Over the years, Ive discovered that this recipe welcomes personal touches that make it uniquely yours. Sometimes I roast the chicken bones first when I have them, which deepens the broth color to a rich amber and intensifies the savory notes. Other times, I add a parmesan rind during simmering or finish with a few drops of sesame oil for an unexpected nutty dimension that complements the vegetables beautifully.
Make Ahead Options
The soup base without noodles freezes beautifully for up to three months, becoming my secret weapon on hectic weeknights. I portion it into freezer containers just large enough for two servings, leaving room for expansion. Thawing overnight in the refrigerator preserves the vegetables texture better than quick-thawing methods, and adding fresh noodles when reheating makes it taste newly made.
Serving Suggestions
While this soup stands proudly on its own, certain accompaniments elevate it from satisfying to spectacular. My family gravitates toward a simple green salad dressed with lemon vinaigrette, which provides bright contrast to the soups savory depth. Sometimes I place a small dish of grated parmesan at the table alongside crushed red pepper flakes for everyone to customize their bowls.
- For an elegant touch, serve with crostini spread with roasted garlic and a light sprinkle of sea salt.
- When serving to children, fun-shaped noodles like stars or alphabet letters can turn an ordinary soup night into an adventure.
- Remember that good crusty bread is non-negotiable for sopping up those last precious spoonfuls of broth.
Pin it This chicken noodle soup has seen us through sniffles and snowstorms, celebrations and simple Tuesday evenings. Its the recipe I reach for when words fail but love needs expressing.
Recipe FAQs
- → How long does homemade chicken noodle soup last?
Stored in an airtight container in the refrigerator, it keeps well for 3-4 days. The noodles may absorb some broth, so you might want to add extra liquid when reheating.
- → Can I freeze this soup?
Yes, but it's best to freeze it before adding the noodles. Cooked noodles can become mushy when frozen and thawed. Add fresh noodles when reheating.
- → What can I use instead of egg noodles?
Try pasta shapes like rotini, shells, or broken spaghetti pieces. For grain-free options, use zucchini noodles or skip them entirely for a brothy version.
- → How do I make it more flavorful?
Use bone-in chicken pieces and simmer longer for deeper flavor. Fresh herbs instead of dried, a splash of lemon juice, or homemade broth all enhance the taste.
- → Is this gluten-free?
The traditional version isn't due to egg noodles. Simply substitute with gluten-free pasta or rice to make it suitable for those avoiding gluten.