Homemade Chicken Noodle Soup

This homemade Chicken Noodle Soup combines tender shredded chicken, vibrant vegetables, and aromatic herbs in a nourishing broth that warms the soul. Each spoonful delivers classic comfort that satisfies on chilly evenings or when you need a restorative meal that feels like a hug in a bowl.

I first made this soup when my daughter had a terrible cold, and the steamy broth worked wonders on her congestion. Now it's our family's automatic response to any hint of sniffles or whenever the temperature drops below freezing.

Ingredients

• Olive oil creates the foundation for sautéing vegetables and adds a subtle richness to the finished soup
• Onion carrots and celery form the classic mirepoix that builds incredible flavor depth in any good soup
• Garlic cloves provide aromatic complexity and immune-boosting properties look for firm heads with tight skin
• Dried oregano and thyme infuse the broth with earthy herbaceous notes that pair perfectly with chicken
• Bay leaf contributes subtle complexity that ties all flavors together always remove before serving
• Chicken broth provides concentrated flavor use low-sodium varieties to control salt levels
• Chicken breasts become perfectly tender when simmered gently choose organic if possible
• Egg noodles cook to the perfect texture in broth look for thick egg noodles that hold up well
• Fresh parsley brightens the finished soup with vibrant color and fresh flavor
• Lemon adds a final touch of acidity that wakes up all the flavors

Step-by-Step Instructions

Sauté the Aromatics

Heat olive oil in a large pot over medium-high heat until it shimmers. Add diced onion, carrots, celery, and minced garlic, stirring occasionally to prevent burning. Allow vegetables to soften for a full 10 minutes until they begin to caramelize slightly around the edges. This slow cooking process develops a sweet depth that forms the flavor foundation of your soup.

Create the Broth Base

Add dried oregano and thyme, stirring to bloom their essential oils in the heat. Pour in chicken broth and water, then drop in the bay leaf. This combination creates a balanced broth that isn't too strong or too weak. The herbs infuse slowly as the liquid heats.

Cook the Chicken

Gently place chicken breasts into the simmering liquid, ensuring they're fully submerged. Reduce heat to maintain a gentle simmer never a rolling boil which would toughen the meat. Cook for 25 minutes until chicken reaches 165°F and is tender enough to shred easily.

Shred and Finish

Remove chicken breasts to a cutting board and use two forks to pull the meat into bite-sized shreds going with the grain for ideal texture. Return shredded chicken to the pot and add egg noodles. Cook for exactly 5 minutes until noodles are al dente they will continue cooking in the hot broth. Season with salt and pepper to taste and add a bright squeeze of lemon juice.

Serve with Love

Ladle soup into warmed bowls and sprinkle generously with fresh chopped parsley. Serve with lemon wedges on the side for anyone who desires additional brightness.

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This recipe became my household signature during a particularly brutal winter storm when we were snowed in for three days. I discovered that simmering the broth just a bit longer extracted more flavor from the chicken, and the aromatic steam filling our home became as comforting as the soup itself.

Perfect Storage Solutions

Refrigerate leftover soup in airtight containers for up to 4 days, but store the broth and noodles separately if possible. The noodles continue absorbing liquid and can become mushy when stored in broth. When reheating, warm gently on the stovetop rather than using high heat, which can make the chicken tough. Add a splash of fresh broth or water if the soup has thickened during storage.

Freezer Friendly Approach

This soup freezes beautifully without the noodles. Prepare the recipe through adding the shredded chicken, then cool and freeze portions in freezer-safe containers or bags. When ready to serve, thaw overnight in the refrigerator, bring to a simmer, and add fresh noodles. This method ensures perfect texture every time and gives you a ready-made meal base that only needs 5-10 minutes of final cooking.

Serving Suggestions Beyond the Bowl

Transform this classic soup into a complete meal by serving alongside buttery garlic bread or flaky biscuits for dipping. For a lighter accompaniment, a simple green salad with vinaigrette balances the warm comfort of the soup. During special occasions, I serve this in bread bowls hollowed out sourdough rounds that soak up the flavorful broth while providing an edible vessel that delights both children and adults.

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Recipe FAQs

→ How can I make my chicken noodle soup more flavorful?

Enhance flavor by using homemade chicken stock instead of store-bought, adding extra aromatics like bay leaves and fresh herbs, or including a parmesan rind while simmering. A splash of white wine or splash of lemon juice before serving brightens the flavor profile. For umami depth, add a dash of soy sauce or fish sauce. Remember to properly season with salt throughout the cooking process rather than just at the end.

→ Can I make chicken noodle soup ahead of time?

Yes, chicken noodle soup is excellent for make-ahead meals. For best results, prepare the soup without the noodles and store in the refrigerator for up to 4 days or freeze for 2-3 months. When ready to serve, reheat the soup to a simmer and cook fresh noodles directly in the broth. This prevents the noodles from becoming mushy and absorbing too much liquid during storage.

→ What's the best way to store leftover chicken noodle soup?

For optimal storage, cool the soup completely before transferring to airtight containers. If possible, store the noodles separately from the broth to prevent them from becoming soggy. Refrigerate for 3-4 days or freeze for up to 3 months. When freezing, leave some space at the top of containers as the soup will expand. For better texture, slightly undercook the noodles if you know you'll be storing leftovers.

→ What can I substitute for egg noodles in chicken soup?

Almost any pasta works well as a substitute for egg noodles. Try small shapes like ditalini, orzo, or broken spaghetti. For gluten-free options, use rice noodles, quinoa pasta, or add cooked rice instead. Other alternatives include gnocchi, dumplings, or even zucchini noodles for a low-carb version. Each alternative will create a slightly different texture but maintain the comforting essence of the dish.

→ How can I make chicken noodle soup more filling?

Transform your soup into a more substantial meal by adding protein sources like white beans, shredded rotisserie chicken, or diced tofu. Increase the vegetable content with hearty additions such as corn, peas, mushrooms, or leafy greens. For added heartiness, incorporate starches like diced potatoes or extra noodles. A dollop of cream or a sprinkle of grated cheese adds richness, while serving with crusty bread or homemade croutons makes for a complete meal.

→ What herbs work best in chicken noodle soup?

Traditional herbs that complement chicken noodle soup include thyme, oregano, parsley, and bay leaves. Fresh dill adds brightness while rosemary contributes earthiness. For European flair, try tarragon or marjoram. A small amount of sage brings warmth, while chives make an excellent finishing herb. Dried herbs can be added during cooking, while fresh herbs are best stirred in near the end or used as garnish to preserve their vibrant flavors.