BEST CHICKEN NOODLE SOUP EVER

I vividly remember my grandmother’s kitchen, always filled with the comforting aroma of simmering chicken and herbs; it was her secret weapon for chasing away any blues, and without fail, a big bowl of her special Chicken Noodle Soup always did the trick. That memory is what inspired me to create this recipe, a version that captures that same heartwarming essence. I promise you, with just a few simple steps, you’ll be enjoying a bowl of the most soul-satisfying soup you’ve ever tasted!

The Ultimate Guide to Homemade Chicken Noodle Soup

Hey there, soup lovers! It’s your friend in the kitchen, ready to guide you through creating a truly exceptional Chicken Noodle Soup. We’re not just talking about any soup here; we’re talking about the kind that warms you from the inside out, the kind that brings back memories, and the kind that everyone asks for seconds (and thirds!) of. This isn’t some complicated, chef-level recipe. It’s designed for real people, with real lives, who want to make something amazing without spending all day in the kitchen.

I know, I know, there are a million Chicken Noodle Soup recipes out there. But trust me, this one is special. We’re going to focus on building layers of flavor, using simple techniques to elevate the humble ingredients, and making sure you end up with a soup that’s both comforting and incredibly delicious.

Why This Recipe Works

So, what makes this Chicken Noodle Soup recipe so good? It’s all about the details:

• The Broth: We’re starting with a flavorful base. You can use store-bought broth, but homemade is always better. I’ll give you tips for both!
• The Chicken: We’re not just throwing in any chicken. We’re using the right cuts and cooking them properly to ensure tenderness and flavor.
• The Vegetables: A classic mirepoix (onions, carrots, and celery) is essential, but we’ll also add a few extra touches to boost the flavor.
• The Noodles: The right noodles make all the difference! We’ll talk about the best types and how to cook them perfectly so they don’t get mushy.
• The Seasoning: It’s all about balance. We’ll use a blend of herbs and spices to create a complex and satisfying flavor profile.

Ingredients You’ll Need

Here’s a rundown of the ingredients you’ll need to create this masterpiece. Don’t worry, most of them are pantry staples!

• Chicken: About 1.5-2 pounds of bone-in, skin-on chicken pieces (like thighs and drumsticks) for the best flavor. You can also use a whole chicken (around 3-4 pounds) if you prefer. Alternatively, you can use boneless, skinless chicken breasts or thighs, but the flavor won’t be quite as rich.
• Aromatics: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2-3 cloves garlic, minced.
• Broth: 8-10 cups of chicken broth (homemade or store-bought). If using store-bought, opt for low-sodium so you can control the salt level.
• Noodles: 8 ounces of egg noodles (wide or medium), or your favorite pasta shape.
• Herbs & Spices: 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and pepper to taste, fresh parsley (for garnish).
• Optional Additions: A squeeze of lemon juice (brightens the flavor), a pinch of red pepper flakes (for a little heat).

Step-by-Step Instructions

Alright, let’s get cooking! I’ve broken down the process into easy-to-follow steps. Don’t be intimidated; even if you’re a beginner, you can do this!

Step 1: Making the Broth (Optional, but Highly Recommended!)

If you’re using store-bought broth, you can skip this step. But if you want to take your Chicken Noodle Soup to the next level, making your own broth is the way to go. It’s easier than you think!

1. Brown the Chicken: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Brown the chicken pieces on all sides. This adds depth of flavor to the broth. Don’t overcrowd the pot; work in batches if necessary.
2. Add Aromatics: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Water & Seasonings: Pour in 10-12 cups of water (enough to cover the chicken). Add the bay leaves, thyme, rosemary, salt, and pepper.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, for the most flavorful broth. The longer it simmers, the richer the flavor will be.
5. Strain the Broth: Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.

Step 2: Cooking the Chicken

Whether you made your own broth or used store-bought, this step is crucial for tender and flavorful chicken.

1. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat using two forks. Discard the skin and bones.
2. Return to Broth: Add the shredded chicken back to the strained broth.

Step 3: Adding the Noodles & Vegetables

Now it’s time to bring it all together!

1. Bring to a Simmer: Bring the broth and chicken mixture to a gentle simmer.
2. Add Noodles: Add the egg noodles (or your chosen pasta) to the pot and cook according to package directions. Be careful not to overcook them, as they will continue to cook in the hot broth. Aim for al dente.
3. Add Vegetables (Optional): If you want to add more vegetables, such as peas, corn, or green beans, add them during the last few minutes of cooking.

Step 4: Seasoning & Serving

The final touches make all the difference!

1. Taste & Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. A squeeze of lemon juice can also brighten the flavor.
2. Garnish & Serve: Ladle the Chicken Noodle Soup into bowls and garnish with fresh parsley. Serve immediately and enjoy!

Tips & Tricks for the BEST Chicken Noodle Soup

Okay, friend, let’s talk about some insider secrets to really take your Chicken Noodle Soup to the next level:

• Don’t Overcook the Noodles: This is the cardinal sin of Chicken Noodle Soup! Nobody likes mushy noodles. Cook them al dente and remember they’ll continue to cook in the hot broth. If you’re making a big batch and planning to store leftovers, consider cooking the noodles separately and adding them to each bowl just before serving.
• Use Bone-In Chicken: Bone-in chicken pieces, like thighs and drumsticks, add so much more flavor to the broth. Trust me, it’s worth the extra effort.
• Brown the Chicken: Browning the chicken before simmering it in the broth adds a layer of depth and richness that you just can’t get otherwise.
• Don’t Skimp on the Aromatics: The onion, carrots, celery, and garlic are the foundation of a flavorful soup. Don’t be afraid to use a generous amount.
• Add a Bay Leaf (or Two!): Bay leaves add a subtle but essential flavor to the broth. Don’t forget to remove them before serving!
• Fresh Herbs are Your Friend: Fresh parsley, dill, or chives add a burst of freshness to the soup. Add them at the very end for the best flavor.
• Lemon Juice for Brightness: A squeeze of lemon juice at the end brightens the flavors and adds a touch of acidity that balances the richness of the soup.
• Spice it Up: A pinch of red pepper flakes can add a subtle kick to your Chicken Noodle Soup.

Variations & Substitutions

Want to put your own spin on this recipe? Here are a few ideas:

• Different Noodles: Feel free to experiment with different types of noodles, such as ditalini, farfalle (bowties), or even gluten-free pasta.
• Different Vegetables: Add other vegetables like zucchini, spinach, mushrooms, or potatoes.
• Spicy Chicken Noodle Soup: Add a diced jalapeño or a dash of hot sauce to the broth for a spicy kick.
• Creamy Chicken Noodle Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup. Be careful not to boil the soup after adding the cream, as it may curdle. You could also try my Creamy Chicken Noodle Soup recipe!
• Lemon Chicken Noodle Soup: Add more lemon juice and zest for a bright, citrusy flavor.
• Healthy Chicken Noodle Soup: Use whole wheat noodles and load up on the vegetables for a healthier version.

Serving Suggestions

Chicken Noodle Soup is a complete meal on its own, but it’s also delicious served with:

• Crusty bread or crackers for dipping
• A side salad
• Grilled cheese sandwich
• Garlic bread

Storage & Reheating

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

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat until heated through. You can also reheat it in the microwave. Be careful not to boil the soup, as the noodles may become mushy.
• Freezing: Chicken Noodle Soup can be frozen, but the noodles may become a bit soft when thawed. To minimize this, cook the noodles separately and add them to the soup after reheating. Store the soup in an airtight container in the freezer for up to 2-3 months.

Other Soup Recipes You Might Enjoy

If you’re a soup lover like me, you’ll definitely want to check out these other delicious soup recipes:

• High Protein Lasagna Soup: All the flavors of lasagna in a comforting soup!
• French Garlic Soup: A surprisingly delicious and simple soup made with garlic and broth.
• Chicken Stew Recipe: A hearty and flavorful stew perfect for a cold day.
• Italian Penicillin Soup: Packed with vegetables and flavor, this soup is great for fighting off a cold.
• Chicken Mushroom Soup: A creamy and comforting soup with earthy mushroom flavor.

Troubleshooting Tips

Even the best cooks run into problems sometimes. Here are a few common issues you might encounter when making Chicken Noodle Soup and how to fix them:

• Soup is Too Salty: If your soup is too salty, add a peeled potato to the pot and simmer for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving. You can also add a tablespoon of vinegar or lemon juice to balance the flavors.
• Soup is Too Bland: If your soup is lacking flavor, add more salt, pepper, herbs, or a squeeze of lemon juice. You can also try adding a bouillon cube or a splash of soy sauce for added depth of flavor.
• Noodles are Mushy: If your noodles are mushy, you probably overcooked them. Next time, cook them al dente and add them to the soup at the very end.
• Soup is Too Thick: If your soup is too thick, add more broth or water to thin it out.
• Soup is Too Thin: If your soup is too thin, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

I hope this guide has inspired you to make your own amazing Chicken Noodle Soup. Remember, cooking should be fun and relaxing. Don’t be afraid to experiment and make it your own. And most importantly, enjoy the process and the delicious results!

Best Chicken Noodle Soup Ever

This Chicken Noodle Soup recipe is designed to warm you from the inside out, bringing back memories with its comforting flavors. It’s easy to make, focusing on building layers of flavor with simple techniques to elevate the humble ingredients for a truly soul-satisfying soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds bone-in, skin-on chicken pieces thighs and drumsticks
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2-3 cloves garlic, minced
• 8-10 cups chicken broth homemade or store-bought
• 8 ounces egg noodles wide or medium
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish
• 1 tablespoon olive oil
• Red pepper flakes optional

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Fine-mesh sieve
• Bowls
• Forks
• Ladle

Method

 

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides. Work in batches if necessary.
2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in 10-12 cups of water (enough to cover the chicken). Add the bay leaves, thyme, rosemary, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, for the most flavorful broth.
5. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.
6. Once the chicken is cool enough to handle, shred the meat using two forks. Discard the skin and bones.
7. Add the shredded chicken back to the strained broth.
8. Bring the broth and chicken mixture to a gentle simmer.
9. Add the egg noodles to the pot and cook according to package directions. Be careful not to overcook them, aiming for al dente.
10. If desired, add additional vegetables such as peas, corn, or green beans during the last few minutes of cooking.
11. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. Add a squeeze of lemon juice if desired.
12. Ladle the Chicken Noodle Soup into bowls and garnish with fresh parsley. Serve immediately and enjoy!

Notes

Don’t overcook the noodles; cook them al dente and remember they’ll continue to cook in the hot broth. Use bone-in chicken for added flavor. Browning the chicken before simmering adds depth. Fresh herbs and a squeeze of lemon juice can brighten the flavors. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Cook noodles separately if freezing to avoid mushiness upon thawing.