The Memory of a Cold Winter Day
My Favorite is Classic Chicken Noodle Soup and I remember the first time I made Classic Chicken Noodle Soup. It was a cold winter day, the kind where the wind howls outside, and the windows fog up with the warmth from inside. My grandmother used to make this soup for us every winter, and the smell of chicken simmering on the stove would fill the house with comfort. I decided to try my hand at it, hoping to recreate that cozy feeling in my own kitchen. Little did I know, it would become a tradition of my own.
The Joy of Cooking Slowly
As I browned the chicken thighs, I could already tell that this soup would be special. The sizzle of the skin hitting the hot oil, the aroma of onions and garlic softening in the pot—everything came together like a warm hug. I took my time, letting the flavors build slowly. There’s something about cooking this way that feels almost meditative. The process was as soothing as the soup itself, a way to slow down and appreciate the simple things.
A Recipe That Warms the Soul
When the soup was finally ready, I sat down with a steaming bowl in front of me. The tender chicken, the hearty vegetables, and the soft noodles all mingled together in a perfect harmony of flavors. With each spoonful, I felt the warmth spread from my belly to my fingertips, chasing away the chill of the winter outside. It wasn’t just a meal; it was comfort, nostalgia, and love all wrapped up in one dish.
Sharing the Love
Now, every time the weather turns cold, I find myself reaching for this recipe. It’s become a staple in my kitchen, something I make not just for myself, but for family and friends who come to visit. There’s a special kind of joy in sharing a bowl of homemade soup with loved ones, knowing that it carries a little bit of history and a whole lot of heart. And each time I make it, I’m reminded of my grandmother, and the warmth of her kitchen on a cold winter day.
Table of Contents
Chef’s Notes-Classic Chicken Noodle Soup
- Chicken thighs are preferred for their richer flavor and tenderness, especially when simmered for a long time. However, if using boneless chicken breasts, reduce the simmering time slightly to avoid drying out the meat.
- Don’t skip the step of browning the chicken. It adds a deep, savory flavor to the soup. Make sure the chicken is well-browned on all sides for the best taste.
- When adding the chicken stock, scrape the bottom of the pot to release the flavorful browned bits (fond). This step is crucial for building a rich broth.
- Since chicken stock can vary in salt content, taste the broth before adding additional salt. This will help you avoid making the soup too salty.
- For perfectly cooked noodles, make sure they are added only after the chicken is fully cooked and removed from the pot. This prevents the noodles from becoming mushy.
- The lemon juice brightens the flavor of the soup. Add it at the end to preserve its fresh taste.
- Feel free to personalize the soup by adding extra vegetables like peas, corn, or spinach, or even a pinch of red pepper flakes for a slight kick.
Classic Chicken Noodle Soup
4
servings15
minutes45
minutes239
kcal20
minutes1
hour20
minutesDive 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.
- Browning the Chicken – 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.
- 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
FAQ-Classic Chicken Noodle Soup
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth if needed.
Can I freeze this soup?
Absolutely! However, it’s best to freeze the soup without the noodles. Cook the noodles fresh when you’re ready to eat to avoid them becoming mushy upon reheating.
How can I make this soup gluten-free?
Substitute the egg noodles with gluten-free noodles or use rice instead. Make sure the chicken broth is also gluten-free.
Can I use rotisserie chicken instead of cooking chicken thighs?
Yes, you can use rotisserie chicken to save time. Skip the browning step and add the shredded rotisserie chicken to the soup just before serving.
How do I add more vegetables to this soup?
Additional vegetables like peas, corn, or even leafy greens like spinach or kale can be added during the last 10 minutes of cooking. This will enhance the nutritional value and flavor of the soup.
