chicken noodle soup recipe

This chicken noodle soup is not your average. I love how the simple act of simmering chicken and vegetables creates a broth that’s both nourishing and layered. It’s a project of patience, but every spoonful feels like a reward for that quiet effort.

Why I keep coming back to this soup

Its simplicity conceals a complexity that evolves with each bowl. The process of making it grounds me, and the flavors never get old, always a little different with each tweak. It’s honest food, needing no pretense, just honest hands and good ingredients. That’s why I keep making it, no matter the season.

Breaking down the ingredients

• Carrots: I love their sweet crunch and color, but swap in parsnips for earthiness.: Adds sweetness and texture, balancing the savory broth.
• Celery: Its crispness brings freshness, but fennel can give a licorice note if you prefer.: Brightens the base, providing aromatic complexity.
• Onion: The foundation of flavor, caramelized until golden, or skip for a sharper taste.: Builds sweetness and depth as it cooks.
• Chicken broth: Rich and comforting, but use vegetable broth for a lighter, plant-based version.: The soup’s backbone, providing umami and warmth.
• Noodles: Use egg noodles for richness, or rice noodles for gluten-free ease.: Gives body and substance to the soup.
• Soy sauce: For umami punch, or tamari for gluten-free soy flavor.: Adds a smoky, salty depth—don’t skip it.
• Lemon: Brightens everything with zesty tang, but a splash of vinegar can do the same.: Refreshes the palate and lifts the broth.

Tools of the trade for soup mastery

• Large heavy-bottomed pot: To evenly distribute heat and prevent sticking during simmering.
• Sharp chef’s knife: For quick, safe chopping of vegetables and chicken.
• Tongs and forks: To handle hot ingredients and shred chicken.
• Measuring spoons and cups: For precise seasoning and broth adjustments.

Step-by-step to a soulful chicken noodle soup

Step 1: Start by prepping your ingredients: chop carrots, celery, and onion into small, even pieces to evenly release flavor.

Step 2: Sauté the aromatics in a large pot over medium heat until they smell sweet and slightly caramelized, about 5-7 minutes.

Step 3: Add chicken broth and bring to a gentle simmer, then drop in your chicken breasts or thighs, cooking until just done, around 15 minutes.

Step 4: Remove the chicken, shred it with two forks, then return it to the broth along with cooked noodles and a splash of soy sauce for depth.

Step 5: Taste and adjust seasoning with salt, pepper, and a squeeze of lemon to brighten the flavors before serving.

Cooking checkpoints and handy tips

• Onions should be golden, not burnt, to develop sweetness without bitterness.
• Noodles should be just tender, not mushy, to keep the soup lively and not stodgy.
• Chicken should shred easily, indicating it’s perfectly cooked and juicy, not dry.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt or soy sauce to boost flavor if the broth feels flat.
• Too much disintegration of chicken or noodles.? Reduce simmer if ingredients start falling apart, keeping everything intact.
• Chicken turns dry or tough.? Pull out the chicken sooner if it’s overcooking, to keep it juicy.
• Noodles clump together or stick.? Stir gently to avoid breaking noodles if they’re sticking to the bottom.

Hearty Chicken Noodle Soup

This chicken noodle soup is crafted through simmering chicken and fresh vegetables to create a nourishing, layered broth. It features tender shredded chicken, al dente noodles, and a vibrant vegetable base, resulting in a comforting dish with a rich yet light final texture. The process emphasizes patience and simple ingredients for a soulful, ever-evolving flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups carrots diced
• 2 stalks celery chopped
• 1 onion diced
• 8 cups chicken broth
• 2 cups egg noodles cooked separately
• 2 tablespoons soy sauce
• 1 lemon juiced
• 1 pound chicken breasts or thighs boneless, skinless
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Tongs and forks
• Measuring spoons and cups

Method

 

1. Chop the carrots, celery, and onion into small, even pieces to ensure they cook uniformly and release their flavors fully during sautéing.
   
2. Heat the large heavy-bottomed pot over medium heat, then add a splash of oil and sauté the aromatics until they become fragrant and translucent, about 5-7 minutes. You’ll notice a sweet aroma and the vegetables will start to soften.
   
3. Add the chicken broth to the pot and increase the heat to bring it to a gentle simmer. Carefully place the chicken breasts into the broth and cook for about 15 minutes, until they are just cooked through and tender.
   
4. Using tongs or a slotted spoon, remove the chicken from the broth and transfer it to a plate. Let it rest for a few minutes, then shred it with two forks until it’s nicely pulled apart.
   
5. While the chicken cools slightly, add the cooked noodles to the pot of broth and stir to combine, allowing the flavors to meld for a couple of minutes.
   
6. Return the shredded chicken to the pot, then stir in soy sauce and a squeeze of fresh lemon juice. Taste the broth and season with salt and pepper as needed. Let everything heat through for another 3-5 minutes.
   
7. Once the soup is hot and the flavors are balanced, ladle it into bowls, ensuring each has a good mix of vegetables, chicken, and noodles. Serve immediately while steaming hot.