Introduction
Nothing beats a warm bowl of Classic Chicken Noodle Soup when you’re feeling under the weather or simply craving a cozy, homemade meal. This soup is packed with tender chicken, hearty vegetables, and comforting egg noodles in a flavorful broth. Follow this step-by-step recipe to make the best chicken noodle soup from scratIngredients
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 8 cups chicken broth (homemade or store-bought)
- 2 cups cooked chicken (shredded or diced)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 bay leaf
- Juice of ½ lemon (optional, for brightness)
For Garnish (Optional):
- Fresh parsley (chopped)
- Grated Parmesan cheese
- Crushed red pepper flakes
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onions, garlic, carrots, and celery.
- Sauté for 5 minutes until vegetables start to soften.
Step 2: Add Broth and Seasonings
- Pour in chicken broth and add bay leaf, thyme, parsley, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Step 3: Add Chicken and Noodles
- Stir in the shredded chicken and egg noodles.
- Cook for 8–10 minutes until the noodles are tender.
Step 4: Adjust Flavor and Simmer
- Remove the bay leaf and discard.
- Squeeze in the lemon juice for a fresh, zesty flavor (optional).
- Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy!
- Ladle the hot chicken noodle soup into bowls.
- Garnish with fresh parsley, grated Parmesan, or red pepper flakes if desired.
- Serve with warm bread or crackers for an extra comforting meal.
Tips and Variations
Make It Creamy: Add ½ cup heavy cream for a richer texture.
Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice.
Extra Protein: Add a scrambled egg or white beans for more protein.
Slow Cooker Version: Cook everything (except noodles) on low for 6–8 hours or high for 3–4 hours, then add noodles in the last 20 minutes.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Nutritional Information (Per Serving – Approx. 1 Cup Soup)
Calories: 250
Protein: 20g
Carbs: 25g
Fat: 8g
Fiber: 2g