There’s something about making chicken noodle soup from scratch that feels like a small act of reclaiming comfort. It’s not fancy, but it’s honest work that leaves you with a pot of warmth and nourishment. I’ve been making this version for years, tweaking ingredients and timing as I go. It’s a process that reminds me of home, even when I’m miles away.
Why I keep coming back to this soup
This soup is a canvas for my mood and pantry. It’s quick to make on busy nights and deeply satisfying after long days. Plus, the smell of simmering chicken and herbs always pulls me back to simpler times, reminding me that good food doesn’t have to be complicated.
What’s in that bowl? Ingredient breakdown
- Chicken pieces: Juicy, tender, the heart of this soup. Use bone-in for more flavor, or boneless for convenience.
- Noodles: Egg noodles add a chewy texture, but rice noodles work if you want gluten-free.
- Carrots: Sweet and slightly earthy, they add color and crunch.
- Celery: Gives a subtle herbal note and crisp texture.
- Garlic: Pungent and aromatic, it’s the flavor backbone.
- Fresh herbs: Parsley or dill brighten the dish with a fresh, herbal lift.
- Lemon: A squeeze of lemon brightens everything, cutting through richness.
Tools of the trade for a good chicken noodle soup
- Large heavy-bottomed pot: For simmering the chicken and vegetables evenly.
- Strainer: To clarify the broth and remove impurities.
- Sharp knife: Chopping vegetables and shredding chicken efficiently.
- Wooden spoon: Stirring without scratching your pot.
- Measuring cups and spoons: Ensuring precise seasoning and ingredient amounts.
Step-by-step to a soul-warming bowl
Step 1: Start by gathering all ingredients and tools. It’s a messy, happy chaos.
Step 2: Bring a large pot of water or broth to a gentle simmer, about 90°C / 194°F.
Step 3: Add chicken pieces, garlic, and herbs, and let it cook for 30 minutes. Your kitchen should smell like a comforting stew.
Step 4: Remove chicken, shred it, and set aside. Strain the broth for clarity and flavor.
Step 5: In the same pot, sauté onions, carrots, and celery until soft and fragrant, about 7 minutes.
Step 6: Add the strained broth back in, bring to a boil, then add noodles. Cook until al dente, about 8 minutes.
Step 7: Return shredded chicken to the pot, warm through, and adjust seasoning with salt and pepper.
Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.
Cooking checkpoints & tips for the perfect chicken noodle soup
- Chicken should be fully cooked and tender, with juices running clear when pierced.
- Noodles should be al dente, not mushy, so taste test at the 8-minute mark.
- Broth should be clear and flavorful, not greasy or cloudy.
- Vegetables should be soft but not falling apart, providing texture contrast.
Common mistakes & how to fix them
- Under-seasoned broth.? If soup tastes bland, add a splash of soy sauce or a squeeze of lemon.
- Overcooked noodles.? If noodles overcook and turn to mush, fish them out early and serve immediately.
- Greasy broth.? If broth is greasy, skim off excess fat with a spoon.
- Difficult chicken to shred.? If chicken isn’t shredding easily, cook it a bit longer or use slightly softer cuts.
Homestyle Chicken Noodle Soup
Ingredients
Equipment
Method
- Place the chicken pieces in a large heavy-bottomed pot, add a splash of water or broth, and bring to a gentle simmer. Cook for about 30 minutes until the chicken is tender and cooked through, and the kitchen fills with a comforting aroma.
- Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine strainer into a bowl to clarify and remove impurities, then return it to the pot.
- While the broth simmers, shred the cooked chicken into bite-sized pieces using two forks, and set aside.
- In the same pot, heat olive oil over medium heat. Add diced onion, chopped celery, and sliced carrots, then sauté until vegetables are soft and fragrant, about 7 minutes. The vegetables should look slightly translucent and smell sweet and earthy.
- Pour the strained broth back into the pot, bring to a gentle boil, then add the egg noodles. Cook until noodles are al dente, roughly 8 minutes, tasting to ensure they’re just tender.
- Stir in the shredded chicken, then simmer for another 2-3 minutes to warm everything through. Season with salt and pepper to taste, adjusting as needed.
- Finish by squeezing fresh lemon juice into the soup and sprinkling with chopped herbs for a bright, herbal lift. Give the soup a final stir and taste again for seasoning.
- Serve the hot soup in bowls, garnished with extra herbs or lemon wedges if desired. Enjoy the comforting warmth and nourishing goodness in every spoonful.
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