Save Nothing soothes on a chilly night quite like a steaming bowl of chicken noodle soup The tender chicken mixed with hearty vegetables and egg noodles creates a comforting dish that always brings back sweet memories of family dinners This nurturing soup is a lifesaver during cold season and can quickly turn any ordinary evening into something special
My first attempt at homemade chicken noodle soup happened when a loved one was stuck at home with a cold Now this recipe has become my go to when anyone needs an edible hug and it never fails to bring smiles to the table
Ingredients
- Cooked shredded chicken: provides juicy protein and is perfect for leftover roast or rotisserie chicken Choose high quality chicken for best flavor
- Chicken broth: forms the base of your soup Select good quality low sodium broth or make your own for rich flavor
- Carrots, sliced: bring sweetness and vibrant color Pick firm carrots with smooth skin
- Celery stalks, sliced: deliver classic flavor and a hint of freshness Look for crisp stalks with no wilting
- Onion, diced: gives depth to the broth Yellow or white onion works best choose one with dry papery skin
- Garlic cloves, minced: add warmth and aromatic undertones Fresh garlic gives the best punch
- Egg noodles: are traditional and hold up well in soup Choose wide egg noodles for extra heartiness
- Salt and pepper: allow you to season to taste Grind freshly for added aroma
- Fresh parsley: brightens the pot at the end and gives a fresh finish Pick bunches with vivid green leaves
Instructions
- Prepare the Vegetables:
- Dice the onion slice the carrots and celery and mince the garlic Gather all ingredients before starting for a smooth process
- Sauté the Aromatics:
- In a large soup pot warm a drizzle of oil over medium heat Add the onion garlic carrots and celery Stir frequently and cook until the onion is translucent and the vegetables are softened This usually takes about ten minutes and allows the vegetables to release their sweet flavors
- Build the Broth:
- Pour the chicken broth into the pot and increase the heat to bring it to a gentle boil As it heats up scrape any flavorful bits off the bottom of the pot
- Cook the Noodles:
- Add the egg noodles to the boiling broth Stir well so they do not stick Cook uncovered until the noodles are just tender usually about six to eight minutes Taste to ensure the noodles are cooked through but not mushy
- Add the Chicken and Season:
- Turn the heat to low Add the cooked shredded chicken and let it warm through for a few minutes Taste the broth then season with salt and pepper adjusting as needed The chicken will continue to absorb flavor as it sits
- Finish and Serve:
- Chop fresh parsley and scatter it into the soup just before serving This adds a touch of color and freshness Ladle the soup into bowls serve hot and enjoy immediately
Save A dash of fresh parsley is my absolute favorite finishing touch I always add plenty because my family cannot get enough of its clean flavor The first time my daughter ate this soup she asked for seconds and insisted we make it every winter
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days If the noodles soak up too much broth simply add a splash of water when reheating Gently reheat on the stove to avoid overcooking the noodles
Ingredient Substitutions
If you are out of egg noodles try small pasta shapes like ditalini or broken spaghetti For a gluten free option use good quality rice noodles If you do not have fresh parsley try a sprinkle of dried herbs such as thyme or dill
Serving Suggestions
Serve with a thick slice of warm bread or a crisp green salad For a heartier meal add some cooked beans or a handful of spinach just before serving Kids love this soup with a sprinkle of grated cheese on top
Cultural and Historical Context
Chicken noodle soup has roots in Jewish Eastern European cuisine and has long been considered a universal comfort food It was commonly served across generations to soothe and heal during illness Its reputation as penicillin in a bowl is legendary and for good reason
Seasonal Adaptations
In the summer lighten it up by adding snap peas or zucchini chunks During fall try root vegetables like parsnips or sweet potatoes In the spring fresh peas and extra herbs give the soup a bright lift
Success Stories
A neighbor dropped off this soup during a tough week and now my family shares it with friends who need a pick me up Kids will request seconds even when veggies are not their favorite Teenagers can reheat leftovers for an after school meal with ease
Freezer Meal Conversion
Cool the soup completely then portion into freezer safe containers For best results freeze the soup without noodles and add them fresh when reheating Thaw overnight in the fridge and reheat gently on the stove with a splash of broth to loosen
Save Try this recipe on your next chilly evening or whenever someone needs a comforting meal It is sure to become a loved classic in your family too
Recipe FAQs
- → What type of chicken works best?
Cooked, shredded chicken breast or thigh both work well. Use leftover roast chicken for added flavor.
- → Can I substitute different noodles?
Yes, egg noodles are traditional, but any small pasta like rotini or ditalini will work as a substitute.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
- → How can I add more flavor?
Try adding a bay leaf, a pinch of thyme, or a splash of lemon juice for extra depth in the broth.
- → Can I make this dish gluten-free?
Yes, use gluten-free noodles or rice instead of egg noodles and ensure the broth is gluten-free.