Classic Chicken Noodle Soup – Hearty, Easy & Homemade!
Cold weather? Flu season? Just need a hug in a bowl?
Classic chicken noodle soup has your back. This isn’t just food—it’s nostalgia, medicine, and a warm blanket all rolled into one. Grandma knew what she was doing, and so do you when this hits the stove.
Skip the canned stuff. You deserve better. Let’s make magic.
Why This Recipe Slaps
This isn’t just soup.
It’s layered flavor, perfect texture, and zero regrets. The broth? Rich, thanks to simmering chicken bones.
The noodles? Al dente, not mush. The veggies?
Fresh, not sad and limp. It’s the Goldilocks of soups—just right every time.
Ingredients You’ll Need
- 1 whole chicken (or 2 lbs chicken thighs for lazy wins)
- 8 cups chicken broth (homemade or store-bought, we won’t judge)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp thyme
- 8 oz egg noodles
- Salt & pepper, to taste
- Fresh parsley, for garnish (optional, but fancy)
Step-by-Step Instructions
- Brown the chicken: In a large pot, sear the chicken until golden. No oil?
No problem—chicken fat is your friend.
- Sauté the veggies: Toss in onions, carrots, celery, and garlic. Cook until they soften, about 5 minutes.
- Simmer the broth: Add chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Shred the chicken: Remove the chicken, shred it, and toss it back in.
Bones? Discard ’em (or save for stock if you’re extra).
- Cook the noodles: Add egg noodles and cook until al dente (about 6-8 minutes). Mushy noodles = sad soup.
- Season & serve: Salt, pepper, and parsley to taste.
Boom. Done.
How to Store It (Without Ruining It)
Fridge: Let it cool, then store in an airtight container for up to 4 days. Noodles will absorb broth, so add a splash when reheating.
Freezer: Skip the noodles if freezing—add them fresh when reheating.
Soup without noodles lasts 3 months frozen.
Why This Soup is a Superfood
It’s not just comfort—it’s science. Chicken broth hydrates, garlic fights colds, and carrots give you vitamin A. Plus, protein from the chicken keeps you full.
It’s basically a multivitamin that tastes good.
Nutrition Stats (Per Serving)
- Calories: 280
- Protein: 22g
- Carbs: 25g
- Fat: 8g
- Fiber: 3g
Common Mistakes to Avoid
- Overcooking noodles: They’ll turn to glue. Cook them separately if meal prepping.
- Skimping on seasoning: Taste as you go. Bland soup is a crime.
- Using boneless chicken breast only: Bones = flavor.
Don’t cheat yourself.
Swaps & Upgrades
- Vegetarian? Swap chicken for mushrooms and use veggie broth.
- Low-carb? Zoodles (zucchini noodles) or spaghetti squash work.
- Extra lazy? Rotisserie chicken. We see you.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely. Shred it, skip the browning step, and add it at the end.
Time-saver hack unlocked.
Why does my soup taste bland?
You didn’t salt it enough. Or you used water instead of broth. Or both.
Fix it with salt, lemon juice, or a splash of hot sauce.
Can I freeze the soup with noodles?
Technically yes, but they’ll turn to mush. Freeze broth-only and add fresh noodles later.
How do I make it creamier?
Add a splash of heavy cream or coconut milk. Or blend half the soup and mix it back in.
Final Thoughts
This soup is a weeknight hero, a cold-weather savior, and proof that simple food wins.
Make it once, and you’ll never go back to canned. Now go forth and slurp.
