Chicken Noodle Soup

The steam rising from my grandmothers kitchen window always meant chicken noodle soup was simmering away. She would let me stand on a chair to stir the pot, explaining that the secret was patience and a good wooden spoon. Now whenever I smell that combination of carrots, celery, and herbs, I am transported back to her tiny kitchen, watching steam fog up the windows while winter raged outside.

Last winter my roommate came down with a terrible flu and I decided to finally recreate my grandmothers recipe from memory. I spent the whole afternoon chopping vegetables and adjusting seasonings, hoping I was getting it right. When I brought her that first bowl, she took one sip and started crying, saying it tasted exactly like what her mother used to make.

Ingredients

• Chicken breasts or thighs: Breasts stay tender while thighs add richness to the broth
• Carrots and celery: These aromatics form the classic soup foundation that everyone recognizes
• Yellow onion: Provides a sweet savory base that deepens as it cooks
• Garlic: One minute of cooking releases its essential oils without burning
• Low sodium chicken broth: Starting with less salt lets you control the seasoning perfectly
• Wide egg noodles: These hold up better in soup than thin pasta and feel more substantial
• Bay leaf and thyme: These herbs infuse the broth with that classic chicken soup flavor
• Fresh parsley: Added at the end it brings brightness and color to every bowl
• Olive oil: A small amount helps soften the vegetables without adding heaviness

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat then add onions carrots and celery. Sauté for 4 to 5 minutes until vegetables begin to soften and the onions turn translucent.

Add the aromatic garlic:

Stir in minced garlic and cook for just 1 minute until fragrant. Watch carefully so it does not burn or turn bitter.

Simmer the chicken:

Add whole chicken breasts to the pot along with chicken broth bay leaf thyme salt and pepper. Bring to a boil then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is cooked through.

Shred the chicken:

Remove chicken from the pot and use two forks to shred it into bite sized pieces. The meat should be tender and easy to pull apart.

Cook the noodles:

Return shredded chicken to the pot and add egg noodles. Simmer for 7 to 8 minutes until noodles are tender but not mushy.

Finish with fresh herbs:

Stir in fresh parsley then taste and adjust seasoning as needed. Remove the bay leaf before serving.

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This soup has become my go to gift for friends who need comforting. Last month I dropped off a container to a neighbor who had just returned from surgery and she told me later that she and her husband fought over the last serving.

Making It Ahead

The soup actually tastes better the next day after the flavors have had time to develop. Store it in the refrigerator for up to 4 days but keep the noodles separate if possible so they do not become mushy.

Freezing Instructions

Freeze the soup without noodles for up to 3 months in airtight containers. When ready to serve thaw overnight in the refrigerator then reheat and cook fresh noodles right before eating.

Serving Suggestions

A warm crusty baguette or homemade dinner rolls make this meal feel complete. I also love serving it with a simple green salad dressed with vinaigrette to add something fresh and crisp to the bowl.

• Grated parmesan cheese on top adds a savory finish
• A squeeze of lemon juice brightens the whole bowl
• Crackers work just as well as bread for dipping

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There is something deeply satisfying about making soup from scratch. It fills your home with incredible aromas and provides nourishment that goes far beyond the ingredients in the pot.

Recipe FAQs

→ How long does chicken noodle soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4 days. The noodles may absorb some broth, so you might want to add a splash of extra broth when reheating.

→ Can I freeze this chicken noodle soup?

Yes, freeze for up to 3 months. For best results, freeze without the noodles and add fresh noodles when reheating, as frozen noodles can become mushy.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart into bite-sized pieces. Letting it rest for a few minutes after removing from the hot broth makes shredding easier.

→ Can I use rotisserie chicken instead?

Absolutely. Skip the initial chicken simmering step and add shredded rotisserie chicken when you would return the shredded chicken to the pot. Reduce salt slightly since rotisserie chicken is already seasoned.

→ What can I substitute for egg noodles?

Try rice, orzo, pasta shells, or gluten-free noodles for dietary needs. Adjust cooking time based on the pasta you choose.

→ How do I make the broth more flavorful?

Use bone-in chicken pieces while simmering, add a splash of lemon juice at the end, or incorporate a parmesan cheese rind during cooking for extra depth.