When I'm feeling under the weather or just need some comfort food, I make this homemade chicken noodle soup. No canned broth or bouillon cubes here - just real ingredients that make the most soothing soup you'll ever taste. Don't let "from scratch" scare you - this recipe is surprisingly easy and fills your house with the most amazing smell while it cooks.
What Makes This Soup Special
There's nothing like a bowl of real chicken soup to make you feel better. The rich broth comes from slowly simmering chicken and vegetables together. Every spoonful is packed with tender chicken, soft noodles, and colorful veggies. Best of all, you probably have most ingredients in your kitchen already.
What You'll Need
- Chicken: 2 to 3 pounds bone-in chicken breast or thighs. The bones give your broth rich flavor
- Vegetables: 2 carrots, 2 celery stalks, 1 onion, all chopped into bite-size pieces
- Garlic: 3 cloves, minced. This adds depth to your broth
- Herbs: Fresh parsley, thyme, 1 bay leaf. Dried herbs work too but use half the amount
- Water: 8 to 10 cups for making your rich broth
- Noodles: 2 cups egg noodles or your favorite pasta shape
- Seasonings: Salt and pepper, added to taste
How to Make It
- Start the Broth
- Put chicken, vegetables, herbs in big pot. Cover with water. Bring to boil, then simmer 1½ hours until chicken is tender.
- Prepare the Chicken
- Take chicken out, let cool enough to handle. Remove meat from bones, shred into bite-size pieces.
- Finish the Soup
- Put chicken back in pot. Add noodles, cook 8-10 minutes until soft. Season with salt and pepper.
- Serve It Up
- Ladle into bowls. Add fresh parsley on top if you like. Serve hot with crackers or bread.
Quick Tips for Busy Days
Need a shortcut? You can use rotisserie chicken to save time. Just pull the meat off and add it near the end of cooking. You can even simmer the bones in your broth for extra flavor. While homemade broth tastes best, store-bought works in a pinch - just get the low-sodium kind so you can control the salt.
Making the Best Broth
The secret to great soup is in the broth. Keep the bones in while cooking - they add lots of flavor. Don't rush the simmering time; longer cooking makes better soup. Add salt little by little and taste as you go. Fresh herbs make a big difference, but dried ones work too - just use about half as much.
Saving Leftovers
This soup stays good in the fridge for 3-4 days. For longer storage, freeze it in containers or zip-top bags for up to 3 months. If you're freezing, leave out the noodles - they can get mushy. Just cook fresh ones when you reheat the soup. Let soup cool before freezing, and leave some space at the top of containers for expansion.
Making It in a Slow Cooker
Got a slow cooker? This soup works great in it. Put chicken, veggies, water and seasonings in the pot. Cook on low 6-8 hours or high 3-4 hours. Add noodles in the last 30 minutes. Perfect for busy days when you want to come home to hot soup ready to eat.
Better Than Store-Bought
Nothing beats the taste of real homemade soup. No mystery ingredients or preservatives - just good, honest food that makes you feel better. The fresh vegetables and slow-cooked broth give you flavor you can't get from a can. Plus, your whole house smells amazing while it cooks.
Make It Your Way
Change up this soup to fit your needs. Need gluten-free? Use rice noodles or gluten-free pasta. Want more veggies? Throw in some spinach or zucchini. Like fresh herbs? Add extra. The basic recipe works with lots of different add-ins, so you can make it just how you like it.
Why You'll Love This Soup
This is the kind of soup that makes everything better. It's easy to make, uses simple ingredients, and tastes like home. Keep the recipe handy - you'll want to make it whenever someone's feeling under the weather or just needs some comfort food. It's good old-fashioned cooking at its best.
Frequently Asked Questions
- Can I use box broth?
- Store broth works fine but add Better Than Bouillon for richer taste. Low sodium lets you control salt better. Some folks simmer broth with chicken bones first. Even bouillon cubes work in pinch - just watch the salt. Adding extra veggies helps boost store broth flavor.
- Need it gluten-free?
- Use any gluten-free noodles - rice ones work great. Check your broth carefully - some have hidden wheat. Making homemade noodles? Use cup-for-cup gluten-free flour mix. Cook GF noodles separate first time till you know how they hold up. They might need less cook time than regular ones.
- Can I use raw chicken?
- Cut chicken in bite-size pieces, add before noodles. Thighs take 6-7 minutes, breast meat 5 minutes. Check it's done - no pink inside. Some folks poach whole pieces then shred. Using ground chicken? Cook it first, drain fat.
- How long does it keep?
- Good 4-5 days in fridge in tight container. Noodles keep soaking up broth - might need to add more when reheating. Freezes well without noodles for 3 months. Some folks portion single servings for easy lunches. Reheat slow on stove for best results.
Some More Ideas
Love comforting soups? Try creamy chicken wild rice next time. Or make bright lemon chicken orzo. Even chicken and dumplings brings that same cozy feeling!