You know those days? The ones where the sky looks a little grey, your shoulders feel a bit tight, and all you crave is something warm, something familiar, something that just hugs you from the inside out? For me, that feeling instantly brings me back to my mom’s kitchen. There’s something magical about a big pot of homemade soups, especially on a chilly afternoon. Forget those bland, watery versions from a can; we’re talking about a soul-soothing, deeply flavorful chicken noodle soup that tastes like pure comfort. This is the kind of soup that makes everyone feel better, whether they’re fighting off a cold or just need a little pick-me-up. It’s my absolute favorite, and honestly, it’s a lifesaver on busy weeknights when I need a hearty meal without spending hours in the kitchen. It’s way more satisfying than a quick grilled cheese, though I do love those too!
What are some of the best comforting chicken noodle soup recipes?
So, what makes this chicken noodle soup my absolute champion? It’s not just about the chicken and noodles, though they are, of course, the stars. Think of it as a deeply savory, golden broth infused with aromatic vegetables and tender, shredded chicken, all brought together with perfectly cooked noodles. It’s essentially a hug in a bowl. The magic is in the layers of flavor we build from the very beginning. It’s not complicated, but it’s thoughtful. It’s the kind of soup that tastes like it’s been simmering for hours, even when you’ve whipped it up in under an hour. It’s comforting, it’s nourishing, and it’s endlessly adaptable, which is why it’s become a staple in my home.
What are some of the best recipes you have ever seen?
Oh, where do I even begin with why this chicken noodle soup is so special? First, the flavor! It’s incredibly rich and savory, thanks to a little trick I learned with roasting the chicken bones (or using a good quality store-bought broth as a base if you’re in a real rush). The vegetables – carrots, celery, and onion – create a beautiful mirepoix that forms the savory foundation. The herbs add such a lovely freshness. Then there’s the simplicity. Seriously, if you can boil water, you can make this soup. I’ve made it countless times after a long day, and it never feels like a chore. Plus, it’s surprisingly budget-friendly! Using a whole chicken for stock and then shredding the meat is super economical. And the versatility? You can add whatever veggies you have on hand, switch up the herbs, or even use different types of pasta if noodles aren’t your thing. What I love most about this particular recipe, compared to others I’ve tried, is how deeply flavorful the broth is without being overly greasy. It’s hearty enough for a main meal but light enough that you don’t feel weighed down afterward. It’s truly the best of both worlds, a perfect balance of comfort and deliciousness.
How do I make comforting chicken noodle soup?
Quick Overview
What makes this soup so good? How do I make a rich chicken broth from scratch? Then, we sauté aromatic vegetables, add tender chicken, and finally, cook the noodles right in the oven. Pot for maximum flavor absorption. Is it a simple process that yields incredibly rewarding results, perfect for beginners?
Ingredients
For the Broth & Base:
* 1 whole chicken (about 3-4 lbs), or 3 4 lb chicken pieces with bones (like thighs and backs)
* 8 cups good quality chicken broth (low sodium is best so you can control the salt)
* 1 large onion, quartered
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 4-5 sprigs fresh parsley
* 2-3 sprigs fresh thyme
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 tablespoon olive oil or butter
For the Soup:
* 1 tablespoon olive oil or butter
* 1 medium onion, finely chopped
* 2 medium carrots, peeled and diced
* 2 celery stalks, diced
* 2-3 cloves garlic, minced
* 8 cups chicken broth (use the homemade broth from above if possible) * 4 cups beef broth.
5 cups cooked, shredded chicken (from the whole chicken you used for broth, or store-bought) (or a combination of both). What is rotis
* 1 cup egg noodles (or your favorite soup pasta)
* 1/4 cup fresh parsley, chopped
* 2 tablespoons fresh dill, chopped (optional, but so good)
* Salt and freshly ground black pepper to taste
What are the steps to
Step 1: Prepare the Chicken & Broth Base
If you’re making your own broth from scratch, rinse the whole chicken or chicken pieces and place them in a large stockpot. Add the quartered onion, roughly chopped carrots and celery, parsley sprigs, thyme sprigs, bay leaf, and peppercorns. Pour in the 8 cups of chicken broth. If the chicken isn’t fully submerged, add a cup or two of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for at least 1 to 1.5 hours. Skim off any foam that rises to the surface during the first 30 minutes. If you’re short on time, you can skip making your own broth and use high-quality store-bought chicken broth. In that case, you’ll cook your chicken separately, then use the broth in the next steps.
Step 2: Cook and Shred the Chicken (if using whole chicken)
Once the chicken is cooked and tender, carefully remove it from the broth. Let it cool slightly, then shred the meat from the bones. Discard the bones, skin, and any tough bits. Strain the broth through a fine-mesh sieve into a clean bowl or pot. You should have a wonderfully flavorful chicken broth. You can refrigerate or freeze this broth for future use. If you’re using pre-cooked chicken (like rotisserie), simply shred it and set it aside.
Step 3: Sauté the Aromatics
In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step is crucial for building a deep flavor profile for your soup.
Step 4: Combine and Simmer
How do you strain chicken broth into a pot? What are sautée Add the shredded chicken. Bring the soup to a gentle simmer over medium heat. Season generously with salt and freshly ground black pepper. Remember to taste as you go, as the saltiness of your broth and chicken can vary.
Step 5: Cook the Noodles
Once the soup is simmering and the chicken and vegetables are heated through, add the egg noodles. Cook according to package directions, usually about 8-10 minutes, until the noodles are tender but still have a slight bite (al dente). I prefer to cook the noodles directly in the soup because they absorb all that delicious flavor. If you’re worried about noodles getting mushy if you have leftovers, you can always cook them separately and add them to individual bowls.
Step 6: Finish and Serve
Stir in the parsley and dill just before serving. What are some of the best herbs to add to soup? How do you season soup with salt and pepper? What are some good ways to serve this with crusty bread for dipping?
What should I serve it with?
This chicken noodle soup is such a complete meal on its own, but I love pairing it with a few things to make the meal even more special, especially when we have company. For breakfast, it’s a little unusual, but a small bowl can be surprisingly comforting on a cold morning, especially with a strong cup of coffee. For brunch, it feels really elegant served in smaller bowls with a side of those light, flaky biscuits my aunt makes. As a dessert, well, this soup is definitely the main event, not a starter for dessert! But if we’re talking about a cozy snack, it’s perfect with a simple grilled cheese sandwich. My kids go absolutely wild for a gooey, melted cheddar grilled cheese dipped into this soup. It’s a classic combo for a reason! We also sometimes have it with some warm, crusty sourdough bread; ripping off pieces and dipping them into that savory broth is just pure bliss. It’s like a childhood memory in every bite, and that’s what makes it truly special.
What are some of the best tips for making your favorite chicken noodle soups?
Over the years of making this soup, I’ve picked up a few tricks that really elevate it from good to absolutely incredible. First, when it comes to the vegetables – the carrots, celery, and onion – I like to dice them relatively small and uniform. This ensures they cook evenly and distribute their flavor throughout the broth. Don’t rush the sautéing step; letting those vegetables soften and get a little sweet really makes a difference in the final taste. For the chicken, if you’re shredding it yourself from a whole chicken, make sure it’s cooled enough to handle, but still warm. It shreds much more easily that way. And speaking of the broth, if you’re using store-bought, try to find one that’s low-sodium. This gives you complete control over the saltiness, and you can always add more if needed. I’ve learned that over-salting too early is hard to fix! When adding the noodles, I always use egg noodles, as they have a lovely texture, but any short pasta works well. Just be careful not to overcook them; they’ll continue to soften in the hot broth even after you turn off the heat. If you’re planning on having leftovers, I highly recommend cooking your noodles separately and adding them to individual bowls when serving. This prevents them from becoming mushy and absorbing all the broth, which can make the soup a bit too thick. For a little extra depth, I sometimes add a splash of white wine or a bit of soy sauce to the sautéed vegetables before adding the broth – it adds another layer of umami. Lastly, don’t be shy with the fresh herbs at the end! The parsley and dill really lift the flavor and make the soup taste so fresh and vibrant. Trust me on this one, it’s a game-changer!
What are some Storing and Reheating Tips?
This chicken noodle soup is pretty robust, but a few tips can help keep it tasting great. If you’re not eating it all right away, let it cool down to room temperature before storing. For room temperature storage, it’s best to consume it within a couple of hours. For refrigerator storage, I usually let it cool completely and then transfer it into an airtight container. It will stay good in the fridge for about 3 to 4 days. I’ve found that glass containers tend to keep the flavors best. When reheating, the best method is usually on the stovetop. Gently heat it over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a little extra broth or water if the soup has become too thick, especially if the noodles have absorbed a lot of liquid. If you prefer, you can also reheat individual portions in the microwave. Just be sure to stir it halfway through to ensure even heating. For freezer instructions, let the soup cool completely and then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator overnight and then reheat as usual. If you’re freezing the soup with noodles in it, be aware that they might be a bit softer upon reheating, which is why I often recommend cooking noodles separately if freezing is a priority.
What are the most frequently asked questions on
Final Thoughts
There you have it – my ultimate comfort in a bowl, my go-to chicken noodle soup. It’s more than just a recipe for me; it’s a warm hug, a trip down memory lane, and a reliable friend on any given day. I truly hope you give this a try, especially on those days when you just need something truly nourishing and soul-satisfying. If you love this kind of hearty, comforting soup, you might also enjoy my Creamy Tomato Basil Soup or my hearty Lentil Vegetable Soup – they’re both perfect for chilly evenings! I can’t wait to hear how yours turns out, so please share your thoughts, any variations you try, or any special memories this soup brings up for you in the comments below. Happy cooking, and enjoy every spoonful!
Hearty Lentil Soup
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 2 cloves Garlic, minced
- 1 cup Brown or green lentils, rinsed
- 6 cups Vegetable broth
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Salt to taste
- 0.25 teaspoon Black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, thyme, rosemary, and bay leaf.
- Bring the soup to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot.
