This homemade chicken noodle soup has tender shredded chicken, soft carrots and celery, egg noodles, and a golden, herb-infused broth. Above all, it is simple, soothing, and ready in about an hour, with most of that time hands-off. There may even be some science behind the comfort. In a 2000 laboratory study published in Chest, researchers at the University of Nebraska Medical Center found that chicken soup inhibited the movement of neutrophils, a type of white blood cell, which suggests a mild anti-inflammatory effect (ScienceDaily).
Key Takeaways
- Simmering bone-in chicken directly in the broth creates rich flavor with no extra steps.
- Cooking the noodles separately keeps them from getting soggy in leftovers.
- The Nebraska study was done in a lab, not in people, so it is a promising hint rather than proof.
Why Make Chicken Noodle Soup From Scratch?
Admittedly, canned soup is convenient, but it often tastes flat and salty. By contrast, homemade chicken noodle soup has a clean, rich broth and real pieces of chicken. Moreover, you control the salt, the vegetables, and the noodles.
Besides, it is budget-friendly. In fact, a few bone-in chicken thighs and basic vegetables make a big pot that feeds a family.
Chicken Noodle Soup Ingredients
- Bone-in chicken thighs: Not only do they add flavor and body to the broth, but they also stay juicy.
- Carrots, celery, and onion: Together, they form the classic soup base.
- Garlic, thyme, and bay leaf: Together, they give a gentle, herby aroma.
- Chicken broth: Ideally, use low-sodium broth so that you can season to taste.
- Egg noodles: Wide egg noodles are traditional. Alternatively, use any small pasta.
- Fresh parsley and lemon: Finally, they brighten the finished soup.
How to Make Chicken Noodle Soup
The full recipe card is at the end of this post. Here, meanwhile, is how it works.
1. Sauté the vegetables. First, cook the onion, carrots, and celery in butter or oil for 5 minutes. Then add the garlic for 1 minute.
2. Simmer the chicken. Next, add the chicken thighs, broth, thyme, and bay leaf. Simmer gently, partially covered, for 30 to 35 minutes.
3. Shred. After that, remove the chicken, discard the skin and bones, and shred the meat. Return it to the pot.
4. Cook the noodles. Meanwhile, boil the noodles in a separate pot of salted water and drain.
5. Finish. Finally, stir in parsley and a squeeze of lemon. Add noodles to each bowl and ladle the soup over them.
Tips for the Best Chicken Noodle Soup
- Simmer, do not boil. That is because a hard boil makes the broth cloudy and the chicken tough.
- Skim the foam. Similarly, removing foam early keeps the broth clear.
- Keep noodles separate. Otherwise, they soak up the broth overnight.
- Finish with lemon. In fact, just a squeeze makes all the flavors pop.
Frequently Asked Questions
Can I freeze chicken noodle soup?
Yes, but freeze it without the noodles. Then cook fresh noodles when you reheat it, for the best texture.
Can I use chicken breasts?
You can. However, simmer them for only 15 to 20 minutes so they do not dry out.
Can I use rotisserie chicken?
Absolutely. In that case, simmer the vegetables in broth for 15 minutes, then add the shredded chicken at the end.
Final Thoughts
Overall, homemade chicken noodle soup is the ultimate comfort food. Simply put, it is nourishing and just right for cold days and sick days alike.
For more cozy bowls, try our roasted vegetable soup or our beef sinigang.
AuthorEmma food bloggerDifficultyBeginnerBone-in chicken simmered with carrots, celery, and herbs, shredded and served over egg noodles. Serves 6.
Soup
Noodles and Finish
Sauté. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery 5 minutes. Add the garlic and cook 1 minute.
Simmer the chicken. Add the chicken thighs, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, skim any foam, and cook partially covered for 30–35 minutes.
Shred. Remove the chicken. Discard the skin and bones, shred the meat, and return it to the pot. Remove the bay leaf and thyme stems.
Cook the noodles. Meanwhile, cook the noodles in salted boiling water according to the package. Drain.
Finish. Stir the parsley and lemon juice into the soup. Taste and adjust the seasoning.
Serve. Divide the noodles among bowls and ladle the hot soup over them.
6 servings
about 2 cups
- Amount per serving
- Calories350
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 132mg44%
- Sodium 650mg29%
- Total Carbohydrate 33g12%
- Dietary Fiber 2g8%
- Total Sugars 3g
- Protein 24g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soup
Noodles and Finish
Sources
- ScienceDaily, New Study Supports Chicken Soup As A Cold Remedy (Rennard et al., Chest, October 2000)
