Chicken noodle soup has long been a beloved comfort food, particularly on chilly days when a warm and satisfying meal is in order. While store-bought soups can be convenient, there’s something extra special about making your own soup from scratch. Not only does it taste better, but it’s also a great way to use up ingredients you already have on hand and control the sodium and other additives in your food. In this article, we’ll provide a detailed recipe for homemade chicken noodle soup, complete with tips and tricks for success.
Ingredients and Equipment
To make this comforting soup, you’ll need:
- 1 large chicken breast or 2-3 chicken thighs
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups egg noodles
- Fresh parsley, chopped (optional)
In addition to these ingredients, you’ll also need a large pot, a cutting board, a knife, a colander, and measuring cups and spoons.
Preparing the Ingredients
Start by prepping the chicken. If using a chicken breast, slice it in half to create 2 thinner pieces. If using chicken thighs, leave them whole. Season the chicken with salt and pepper.
Next, chop the onion, carrots, and celery into small pieces. Mince the garlic and measure out the chicken broth, water, thyme, and bay leaf.
Cooking the Soup
In a large pot over medium heat, sauté the diced onion, carrots, and celery until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the chicken to the pot and pour in the chicken broth and water. Stir in the thyme and bay leaf and season with salt and pepper to taste.
Bring the soup to a simmer, then reduce the heat to low and let it cook until the chicken is fully cooked about 15-20 minutes. Remove the chicken from the pot and set it aside to cool slightly.
Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the pot. Cook the egg noodles in the pot until tender, about 8-10 minutes.
Serving and Storing the Soup
Ladle the hot soup into bowls, being sure to include some of the cooked vegetables and shreds of chicken in each serving. If desired, top the soup with freshly chopped parsley or grated Parmesan cheese.
Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the soup on the stovetop or in the microwave until hot and steaming.
There’s something magical about a bowl of homemade chicken noodle soup, especially on a cold day. With this recipe, you’ll be able to create a warm and comforting meal in just a few simple steps. Whether you’re looking to use up ingredients you already have on hand or want to control the additives in your food, this recipe is a must-try. So why not whip up a pot of this soup today and enjoy a cozy and satisfying meal?