Classic Chicken Noodle Soup

Memories of Classic Chicken Noodle Soup

When I think of Classic Chicken Noodle Soup, I’m immediately taken back to those cozy evenings in my childhood kitchen. My mom would make Classic Chicken Noodle Soup on the first chilly day of autumn, filling the house with its warm, comforting aroma. I’d watch her carefully brown the chicken, the smell of sizzling olive oil mingling with the promise of tender, savory meat. The anticipation of that first bowl, filled with perfectly cooked noodles and vibrant vegetables, is a memory I cherish.

A Soup for All Seasons

Though Classic Chicken Noodle Soup often reminds me of fall, it’s a year-round staple in my kitchen. Whenever I’m feeling under the weather, this soup is my go-to remedy. The steam rising from the pot as the broth simmers is like a comforting hug in a bowl. I love how the flavors meld together—each spoonful bursting with the essence of thyme, the freshness of parsley, and a hint of lemon that brightens everything up. It’s a simple recipe, but there’s something incredibly satisfying about creating such a nourishing dish from scratch.

Cooking for Loved Ones

Making Classic Chicken Noodle Soup has become one of my favorite ways to show care for my loved ones. Whether it’s a cold winter evening or someone needs a pick-me-up, this soup is my way of saying, “I’m here for you.” I enjoy the process of preparing each ingredient, from chopping onions to slicing carrots, knowing that every step is building towards something comforting and wholesome. There’s nothing quite like serving a steaming bowl of this soup to a loved one, watching their face light up as they take that first, heartwarming sip.

Passing Down Tradition

Now, I’m excited to pass down the tradition of making Classic Chicken Noodle Soup to my own family. It’s more than just a recipe; it’s a connection to the past, a way to carry forward those cherished memories. I hope that one day, my kids will look back fondly on the days we spent in the kitchen together, making this soup. Just like my mom did for me, I want to create those comforting moments for them—a taste of home, love, and warmth in every spoonful.

Chef’s Notes- Classic Chicken Noodle Soup

• Browning the Chicken: Ensure the chicken thighs are browned well on all sides before simmering. This step not only locks in moisture but also builds a deep, savory flavor base for the broth.
• Homemade Broth: If you have the time, using homemade chicken broth can significantly elevate the soup’s flavor. Simmer leftover bones with onions, celery, and carrots for a few hours to make your broth.
• Deglazing the Pot: After cooking the chicken and vegetables, deglaze the pot by stirring in the chicken broth and scraping up any browned bits stuck to the bottom. This adds extra flavor to the soup.
• Noodle Texture: To avoid mushy noodles, cook them in the broth until just tender. If you plan on storing leftovers, consider cooking the noodles separately and adding them to each serving.
• Lemon Juice: Adding freshly squeezed lemon juice at the end brightens the soup and balances the richness of the broth.
• Herb Substitutions: If fresh thyme isn’t available, dried thyme works well, but you can also experiment with rosemary or oregano for different flavor profiles.
• Shredding the Chicken: Shred the chicken into larger chunks if you prefer a heartier soup, or finer pieces for a more delicate texture.
• Storing Leftovers: If freezing the soup, consider freezing it without the noodles. When reheating, add freshly cooked noodles to maintain their texture.
• Seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. The flavors can develop as the soup sits, so a final seasoning check ensures it’s perfect.

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Classic Chicken Noodle Soup

0.0 from 0 votes

Course: Main Course, SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

239

kcal

Resting Time

20

minutes

Total time

1

hour 

20

minutes

Dive into a bowl of this Classic Chicken Noodle Soup, perfect for those chilly days when you need a warm hug in a bowl. This recipe is a fan favorite, packed with tender chicken, hearty vegetables, and comforting noodles. It’s a go-to from November to April, and once you try it, you’ll see why it’s a staple in many kitchens. Get ready to impress your family with this soul-soothing dish!

Ingredients

• Chicken Thighs

• 2 pounds bone-in chicken thighs

• 1 tsp black pepper divided

• 1/2 tsp sea salt

• 1 tbsp vegetable oil

• Vegetables

• 1 large yellow onion diced

• 2 cloves garlic finely chopped

• 10 cups low-sodium chicken stock

• 4 stalks celery sliced

• 4 medium carrots peeled and chopped

• 2 bay leaves

• 1 tsp fresh thyme leaves or 1/4 tsp dried thyme

• 3 cups wide egg noodles about 8 ounces

• 1 tbsp fresh parsley chopped

• 1 tbsp freshly squeezed lemon juice

Directions

• Seasoning the Chicken – Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon of black pepper and sea salt. In a large stockpot over medium-high heat, warm the vegetable oil. Add the chicken thighs skin-side down in batches and cook until they are golden brown, about 3-4 minutes per side. Remove the chicken from the pot and discard the skin.
• Sautéing Vegetables – In the same pot, reserve 2 tablespoons of drippings and discard the rest. Add the diced onion and cook over medium-high heat until softened, about 4-5 minutes. Stir in the chopped garlic and cook for an additional minute.
• Building the Soup Base – Pour in the chicken stock while scraping up any browned bits from the bottom of the pot. Bring to a boil. Return the browned chicken to the pot along with the sliced celery, chopped carrots, bay leaves, and thyme. Reduce the heat to low and cover the pot. Let it simmer until the chicken is tender and cooked through, about 25-30 minutes.
• Preparing Noodles – Remove the chicken from the pot and set it aside to cool slightly. Add the uncooked egg noodles to the pot and cover it again. Let the noodles soak in the hot broth until tender, about 20-22 minutes.
• Shredding Chicken – Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
• Final Touches – Return the shredded chicken to the pot and stir in the chopped parsley and lemon juice. Adjust seasoning with remaining black pepper and additional salt if needed. Remove bay leaves before serving.

Equipment

• chef’s knife
• cutting board
• stockpot
• measuring cups and spoons

Nutrition Facts

• Calories: 239kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 68mg
• Sodium: 1176mg
• Potassium: 400mg
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 3g
• Protein: 18g
• Vitamin A: 80IU
• Vitamin C: 10mg
• Calcium: 4mg
• Iron: 8mg

FAQs- Classic Chicken Noodle Soup

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. However, thighs offer a richer flavor and more tender meat, which is why they are preferred in this recipe.

How can I make this soup gluten-free?

To make the soup gluten-free, simply replace the egg noodles with gluten-free pasta or rice noodles.

Can I make this soup in advance?

Absolutely! The flavors in chicken noodle soup often deepen when made in advance. Just store it in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat and add freshly cooked noodles if needed.

What other vegetables can I add?

Feel free to add vegetables like peas, corn, green beans, or even spinach. These can be added during the last few minutes of cooking so they don’t become too soft.

How can I reduce the sodium content?

Use low-sodium chicken broth and adjust the salt to taste. You can also increase the amount of herbs and spices to enhance the flavor without adding extra salt.