Classic Homemade Chicken Noodle Soup
A comforting bowl of soul-warming goodness
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6-8
- Difficulty: Easy
- Dietary: Dairy-free
EQUIPMENT NEEDED
- Large stock pot or Dutch oven (6-8 quart)
- Sharp knife and cutting board
- Measuring cups and spoons
- Large spoon for stirring
- Colander
- Alternative: Slow cooker (4+ quart)
INGREDIENTS
For the Base:
- 2 tablespoons olive oil (30ml)
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced (about 1½ cups)
- 3 celery stalks, sliced (about 1½ cups)
- 4 garlic cloves, minced
For the Soup:
- 2 pounds bone-in chicken breasts (900g)
- 8 cups chicken broth (2L)
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 ounces egg noodles (225g)
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
METHOD
- Heat oil in large pot over medium heat until shimmering.
- Add onions, carrots, and celery. Cook 5-7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in broth, add chicken, bay leaves, and thyme. Bring to boil, then reduce to simmer.
- Cook for 25-30 minutes until chicken reaches 165°F (74°C).
- Remove chicken, shred with two forks. Should pull apart easily.
- Add noodles to broth, cook for 6-8 minutes until al dente.
- Return shredded chicken to pot.
- Season with salt and pepper, garnish with parsley.
CRUCIAL TIPS
- Don’t overcook the noodles – they’ll continue softening in the hot broth.
- For deeper flavor, use bone-in chicken.
- Season gradually throughout cooking, not just at the end.
- If making ahead, store noodles separately to prevent them from getting mushy.
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 4 days.
- Freeze (without noodles) up to 3 months.
Variations:
- Creamy: Add ½ cup heavy cream at the end.
- Asian-style: Add ginger, soy sauce, and substitute rice noodles.
- Low-carb: Use zucchini noodles instead of egg noodles.
Common Mistakes to Avoid:
- Adding noodles too early.
- Boiling instead of simmering.
- Under-seasoning the broth.
This recipe delivers that classic chicken soup flavor you remember from childhood, but better. The key is building layers of flavor starting with properly sautéed vegetables and using bone-in chicken for richer broth.
