Why Make This Recipe
Homemade Chicken Noodle Soup is a comforting dish that warms your heart and fills your belly. It’s perfect for cold days or when you’re feeling under the weather. This soup is not only delicious but also simple to prepare, making it a great choice for family meals or cozy nights in.
How to Make Homemade Chicken Noodle Soup
Ingredients:
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks, chopped
- 4 whole carrots, peeled and chopped
- 1/2 onion, diced
- 2 cups egg noodles
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Bay Leaves
- 2 cups water
Directions:
- In a large stock pot or Dutch oven, combine chicken breasts, chicken broth, celery, carrots, and onions.
- Bring to a boil over medium heat. Once boiling, reduce heat to low and cover.
- Cook the chicken until fully cooked, about 20-30 minutes, reaching an internal temperature of 165°F.
- Remove chicken from the pot and shred it with two forks before returning it to the pot.
- Stir in thyme leaves, minced garlic, salt, pepper, bay leaves, egg noodles, and water.
- Cook over medium-high heat for about 10 minutes until noodles are tender.
- Remove bay leaves before serving warm.
How to Serve Homemade Chicken Noodle Soup
Serve the soup hot in bowls. You can add some fresh parsley or a squeeze of lemon for extra flavor. Pair it with some crusty bread for a complete meal.
How to Store Homemade Chicken Noodle Soup
You can store any leftover soup in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, store it in the freezer for up to 3 months. Make sure to let it cool completely before freezing.
Tips to Make Homemade Chicken Noodle Soup
- For a richer flavor, you can sauté the onions, carrots, and celery in a bit of olive oil before adding the broth.
- Feel free to add other vegetables, like peas or corn, to customize the soup to your liking.
- If you prefer a thicker soup, you can add a little cornstarch mixed with water to the boiling soup.
Variation
You can make this soup with rotisserie chicken instead of raw chicken. Just add the shredded rotisserie chicken towards the end of cooking. This saves time and gives a nice flavor.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just increase the cooking time until it’s fully cooked.
2. What if I don’t have egg noodles?
You can substitute egg noodles with any pasta, like macaroni or fettuccine.
3. Can I make this soup in a slow cooker?
Yes, you can! Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add the noodles during the last 30 minutes of cooking.
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Homemade Chicken Noodle Soup
Equipment
- Stock Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks chopped
- 4 carrots peeled and chopped
- 1/2 onion diced
- 2 cups egg noodles
- 1/4 tsp dried thyme leaves
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 cups water
Instructions
- In a large stock pot or Dutch oven, combine chicken breasts, chicken broth, celery, carrots, and onions.
- Bring to a boil over medium heat. Once boiling, reduce heat to low and cover.
- Cook the chicken until fully cooked, about 20-30 minutes, or until it reaches 165°F internal temperature.
- Remove chicken from the pot, shred it using two forks, and return it to the pot.
- Stir in thyme, garlic, salt, pepper, bay leaves, egg noodles, and water.
- Cook over medium-high heat for about 10 minutes, until the noodles are tender.
- Remove bay leaves and serve the soup warm.