Save to Pinterest The steam from a simmering pot of chicken soup always feels like a quiet hug on a rainy Tuesday afternoon. I used to think soup was just a chore until the smell of thyme and rosemary started drifting into the hallway. It is the kind of dish that demands you slow down and actually taste the broth as it develops. Sometimes I even find myself leaning over the pot just to let the vapor clear my head after a long shift.
Last February when the whole house caught that nagging cold I spent the entire afternoon hovering over this stove. There is something deeply grounding about the sound of a knife hitting the cutting board as you prep carrots and celery. My neighbor stopped by and the simple act of ladling this golden liquid into a glass jar felt like the most important thing I did all week.
Ingredients
- Chicken: Using bone in pieces ensures the marrow adds a richness that transforms the broth into something truly restorative.
- Chicken Broth: A low sodium base allows you to control the seasoning exactly how you like it as the liquid reduces.
- Aromatics: The trifecta of onion carrots and celery provides that classic foundational flavor every home kitchen needs.
- Garlic and Herbs: Freshly minced garlic along with dried thyme and rosemary creates an earthy aroma that fills the whole house.
- Egg Noodles: These wide ribbons soak up just enough broth to become tender while still holding their shape beautifully.
- Parsley and Lemon: A final pop of green and a splash of acid cuts through the richness for a perfectly balanced finish.
Instructions
- Build the base:
- Drop your chicken into the broth and let it reach a gentle boil while you skim off any stray foam. This initial cleaning step keeps the soup looking crystal clear.
- Infuse the flavors:
- Toss in your chopped vegetables and dried herbs then lower the heat so everything can mingle quietly under the lid. You want a very gentle bubble to avoid toughening the meat.
- Prepare the meat:
- Once the chicken is tender pull it out and use two forks to shred it into bite sized pieces. Be sure to discard the bones and any bits of skin before returning the meat to the pot.
- Cook the noodles:
- Bring the soup back up to a bubbly simmer and slide the egg noodles in until they are soft and inviting. They will grow quite a bit as they drink up the savory liquid.
- Brighten the pot:
- Stir in the fresh parsley and lemon juice then take a moment to taste and add a pinch more salt if needed. The lemon adds a brightness that makes the herbs really sing.
Save to Pinterest One evening we ran out of bread so we just sat on the floor with oversized mugs of this soup and watched the rain. It ceased to be a meal and became a tiny celebration of being warm and dry. My youngest insisted on picking out all the carrots but the broth was so good even he asked for seconds.
Choosing the Right Pot
A heavy bottomed pot is your best friend here because it holds the heat steadily and prevents the vegetables from scorching at the bottom. I learned the hard way that a pot too small leads to a messy stove when the noodles start to expand. If you use a Dutch oven the thick walls keep the soup hot for much longer after you turn off the burner.
The Importance of Texture
Cutting your carrots and celery into uniform coins ensures that every spoonful has a consistent bite and looks professional. I like to keep my onion dice small so they almost melt into the background of the savory broth. If the noodles look like they are getting too big just pull the pot off the heat early.
Customizing Your Bowl
Everyone has a different preference for how thick or brothy they want their serving to be. If you prefer a thinner soup you can always add a splash of water or extra stock right before serving. This recipe is incredibly forgiving and welcomes whatever extras you have in the vegetable drawer.
- Add a handful of fresh spinach at the very end for a boost of greens.
- A pinch of red pepper flakes adds a surprising warmth that hits the back of your throat.
- Keep the noodles separate if you plan on freezing the leftovers to avoid them getting mushy.
Save to Pinterest I hope this bowl brings you as much peace and warmth as it has brought my family over the years. Happy cooking and enjoy every savory spoonful.
Recipe FAQs
- → How long does chicken and noodle soup keep in the refrigerator?
The soup stores well in an airtight container for 3-4 days. The noodles may absorb some broth, so you might need to add extra liquid when reheating.
- → Can I freeze this soup?
Yes, though it's best to freeze without the noodles. Cook the noodles fresh when serving, or add them during reheating to prevent them from becoming mushy.
- → What's the best cut of chicken to use?
Bone-in, skinless thighs offer the most flavor and remain tender during simmering. You can also use a mix of thighs and breasts for a leaner option while still maintaining rich taste.
- → How can I make the broth more flavorful?
Simmering bones with the meat creates depth. Adding herbs like bay leaves, thyme, and rosemary during cooking infuses aromatic flavors. A splash of lemon juice at the end brightens everything.
- → What can I serve with chicken noodle soup?
Crusty bread, crackers, or a simple green salad make excellent sides. The soup itself is quite filling with the chicken and noodles, making it a complete meal on its own.
- → Can I make this in a slow cooker?
Absolutely. Combine all ingredients except noodles and cook on low for 6-7 hours or high for 3-4 hours. Add noodles during the last 20 minutes of cooking time.