Name: Easy Chicken Noodle Soup Recipe - Comfort Food
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, diced; 3 celery stalks, thinly sliced; 2 carrots, thinly sliced; 6 cloves garlic, minced; 10 to 12 cups low sodium chicken broth; 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1¼ teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; 10 ounces Carba-nada noodles (low carb noodles), or use regular wide egg noodles; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Chicken Noodle Soup is more than just a meal; it’s a warm embrace in a bowl, a comforting hug on a chilly evening, and the ultimate remedy for whatever ails you. For generations, this classic dish has held a special place in our hearts and kitchens, conjuring feelings of home, safety, and pure deliciousness. What is it about this humble combination of tender chicken, perfectly cooked noodles, and savory broth that makes it so universally beloved? Perhaps it’s the simplicity, the wholesome ingredients, or the sheer soul-soothing power it possesses. This particular recipe for Chicken Noodle Soup takes those beloved qualities and elevates them, infusing every spoonful with layers of aromatic herbs and a depth of flavor that will have you reaching for seconds (and maybe even thirds!). Get ready to experience Chicken Noodle Soup like never before.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
10 ounces Carba-nada noodles (low carb noodles), or use regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Preparing the Aromatics and Broth Base

The foundation of a truly comforting Chicken Noodle Soup lies in building a rich flavor base. We’ll start by heating up our olive oil and butter in a large stockpot or Dutch oven over medium heat. The combination of olive oil and butter provides a wonderful depth of flavor and ensures our vegetables don’t stick. Once the butter has melted and is shimmering, add your diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and begin extracts to soften. This process, known as sweating the onions, releases their natural sweetness and creates a delightful aroma.

Next, we’ll introduce the celery and carrots. Add the thinly sliced celery stalks and carrots to the pot. Continue to cook, stirring frequently, for another 5-7 minutes. You want these vegetables to soften slightly, but not become mushy. They will continue to cook in the broth, so just a gentle softening is all we’re aiming for at this stage. These vegetables, along with the onion, form the classic mirepoix, which is essential for building a robust soup flavor.

Now, it’s time to awaken the garlic. Add your minced garlic to the pot and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your soup. It should be just fragrant and softened.

Simmering the Chicken and Infusing Flavors

Pour in your low sodium chicken broth. I usually opt for 12 cups because I personally love a really brothier soup, but 10 cups will also yield a delicious soup. The lower sodium broth allows us to better control the saltiness of the final dish. Add the fresh thyme sprigs (or dried thyme if that’s what you have) and the bay leaves. These herbs will infuse the broth with their wonderful, earthy notes as everything simmers.

Carefully nestle the skinless, bone-in chicken breasts into the pot, ensuring they are mostly submerged in the broth. Season generously with 1¼ teaspoon of salt and ½ teaspoon of freshly ground black pepper. Remember, you can always add more salt and pepper later if needed, so it’s best to start conservatively. Bring the broth to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes. This simmering period allows the chicken to cook through and tenderize, while also infusing the broth with the delicious essence of the chicken and herbs.

Shredding the Chicken and Cooking the Noodles

Once the chicken is cooked through, carefully remove the chicken breasts from the pot using tongs. Place them on a clean cutting board or plate to cool slightly. While the chicken is cooling, you can remove and discard the thyme sprigs and bay leaves from the broth. This step ensures that the herbs don’t overpower the soup and that you don’t accidentally bite into a bay leaf.

When the chicken is cool enough to handle, shred it using two forks or your fingers. Remove and discard any bones or skin that may still be attached. Return the shredded chicken to the pot with the broth and vegetables. At this point, bring the soup back to a gentle simmer. Now it’s time to add the noodles. I’m using Carba-nada noodles, which are a fantastic low-carb option, but feel free to use regular wide egg noodles if that’s your preference. Add the 10 ounces of noodles to the simmering broth. Cook the noodles according to the package directions, typically around 8-10 minutes for most egg noodles, until they are tender but still have a slight bite (al dente). Avoid overcooking the noodles, as they can become mushy.

Finishing and Serving Your Comforting Soup

As the noodles cook, taste the broth and adjust the seasoning as needed. This is your last chance to perfect the salt and pepper levels. If it needs a little more salt to bring out the flavors, add it now, a pinch at a time, stirring well and tasting.

Once the noodles are tender and the flavors are balanced, your delicious Chicken Noodle Soup is ready to be served. Ladle generous portions into warm bowls. Garnish each bowl with a sprinkle of freshly chopped parsley for a burst of color and freshness. The parsley adds a lovely herbaceous note that complements the richness of the soup. Finally, serve with lemon wedges on the side. A squeeze of fresh lemon juice right before eating can brighten all the flavors and add a wonderful zesty finish, cutting through the richness of the soup and making it taste even more vibrant. Enjoy this classic comfort food!

Conclusion:

And there you have it! Your perfect bowl of comforting Chicken Noodle Soup is ready to be enjoyed. We’ve walked through each step, from simmering the chicken to creating that rich, flavorful broth, and finally adding those tender noodles and fresh vegetables. This classic soup is a true cbeef hampion of home cooking, offering warmth and nourishment with every spoonful. Remember, the beauty of this Chicken Noodle Soup lies in its adaptability. Don’t hesitate to experiment with different herbs, vegetables, or even types of noodles to make it uniquely yours. Serve it piping hot, perhaps with a side of crusty bread for dipping, and savor the simple yet profound satisfaction it brings. So go ahead, gather your ingredients, and create this delicious meal that’s perfect for a chilly evening or whenever you need a little culinary hug. Happy cooking!

Frequently Asked Questions:

Can I make this Chicken Noodle Soup ahead of time?

Absolutely! Chicken Noodle Soup is an excellent candidate for making ahead. The flavors often meld and deepen beautifully overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a little extra broth or water as the noodles will absorb some liquid.

What vegetables can I add to my Chicken Noodle Soup?

The possibilities are endless! Beyond the classic carrots, celery, and onion, consider adding peas, corn, green beans, diced potatoes, or even spinach towards the end of cooking for an extra nutritional boost and vibrant color. Feel free to get creative!