Save to Pinterest Warm your soul with this classic Chicken and Noodle Soup, a timeless staple of American comfort food. This recipe combines tender shredded chicken, hearty vegetables, and wide egg noodles in a savory, golden broth that is perfect for chilly days or when you simply need a wholesome, dairy-free meal that feels like home.
Save to Pinterest Creating a restaurant-quality soup at home is easier than you think. By simmering bone-in chicken directly in the broth, you develop a deep, complex flavor that acts as the perfect base for the aromatics and tender noodles. This soup is designed to be approachable for any home cook while delivering maximum satisfaction.
Ingredients
- 1 ½ lbs (680 g) bone-in, skinless chicken thighs or breasts
- 8 cups (2 liters) low-sodium chicken broth
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- 6 oz (170 g) wide egg noodles
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice (optional)
Instructions
- Step 1: Simmer Chicken
- Place the chicken pieces and chicken broth in a large pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
- Step 2: Add Aromatics
- Add the onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25–30 minutes, until the chicken is cooked through and vegetables are tender.
- Step 3: Shred the Meat
- Remove the chicken from the pot. Shred the meat using two forks and discard any bones.
- Step 4: Return to Boil
- Return the shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
- Step 5: Cook the Noodles
- Add the egg noodles and cook for 8–10 minutes, or until the noodles are tender.
- Step 6: Finishing Touches
- Stir in the fresh parsley and lemon juice, if using. Taste and adjust seasoning as needed.
- Step 7: Serve
- Remove bay leaves. Serve hot.
Zusatztipps für die Zubereitung
For a richer and more flavorful broth, use a mix of chicken thighs and breasts. Skimming the foam during the initial boil is essential for a clear, savory finish.
Varianten und Anpassungen
Substitute egg noodles with gluten-free noodles to accommodate dietary restrictions. For extra nutrients, stir in a handful of spinach at the end, or add a pinch of chili flakes for a subtle heat.
Serviervorschläge
Serve this steaming bowl of soup alongside crusty bread or warm dinner rolls. For a lighter meal, pair it with a fresh green salad.
Save to Pinterest Whether you're making a batch for a cozy weeknight dinner or preparing a comforting meal for a loved one, this chicken and noodle soup is sure to satisfy. Its simple ingredients and straightforward steps make it a reliable favorite that you'll return to season after season.
Questions & Answers
- → What makes the broth extra flavorful?
Using bone-in chicken thighs adds richness to the broth, while the combination of bay leaves, thyme, and rosemary infuses deep aromatic flavors. Skimming the foam during boiling ensures a cleaner taste.
- → Can I make this ahead of time?
Absolutely. The flavors actually deepen when made a day ahead. Just cook the noodles separately when reheating to prevent them from becoming too soft.
- → How do I store leftovers?
Cool completely and store in airtight containers for up to 4 days in the refrigerator. Freeze for up to 3 months, though the noodles may soften slightly upon thawing.
- → What can I substitute for egg noodles?
Try gluten-free noodles, rice, or even diced potatoes. For low-carb options, use zucchini noodles or cauliflower rice during the last few minutes of cooking.
- → How do I know when the chicken is done?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) or when the meat easily shreds with two forks and is no longer pink inside.