Description
Homestyle Chicken Noodle Soup that tastes like childhood. This comforting recipe brings warmth with tender chicken, rich broth, and soft noodles.
Ingredients
Scale
- The Hearty Base:
- 2 boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 tbsp olive oil
- Aromatic Essentials:
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Noodles & Finishing Touches:
- 4 oz wide egg noodles
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Optional Flavor Boosters:
- A squeeze of fresh lemon juice (at the end)
- Pinch of red pepper flakes for a kick
Instructions
- Prep Your Veggies and Chicken:: First things first, get those veggies chopped! Dice your carrots, celery, and onion. Mince your garlic. I usually do this while listening to some tunes, because cooking should be fun, right? Then, pat your chicken breasts dry. This step is honestly more important than you think; it helps them brown nicely and lock in flavor for your Homestyle Chicken Noodle Soup. You want everything ready to go before the heat hits the pan. I once started cooking before all my chopping was done, and let’s just say things got a little chaotic and some veggies got a bit too browned, oops!
- Sauté the Aromatics:: Grab a big pot or Dutch oven, drizzle in a bit of olive oil, and heat it over medium. Toss in your chopped onions, carrots, and celery. Stir them around until they start to soften and the onions turn translucent, about 5-7 minutes. You’ll start to smell that amazing aroma filling your kitchen—that’s the good stuff! Then, add your minced garlic and cook for another minute until fragrant. Don’t let the garlic burn; it goes from fragrant to bitter in a blink, and that’s a mistake I’ve made too many times when I’m distracted.
- Simmer the Chicken and Broth:: Now, nestle your chicken breasts right into those softened veggies. Pour in your chicken broth, add the dried thyme and bay leaf, and season with a pinch of salt and pepper. Bring it all to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through. This is where the magic happens for our Homestyle Chicken Noodle Soup, infusing the broth with all that chicken goodness. The smell alone during this step is just heavenly.
- Shred the Chicken and Cook Noodles:: Carefully remove the cooked chicken from the pot and set it aside to cool slightly. While it’s cooling, bring the broth back to a gentle boil and add your egg noodles. Cook them according to package directions, usually 6-8 minutes, until they’re tender but still have a little bite. This is crucial; soggy noodles are no fun. I usually taste test a noodle or two to get it just right. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. It should pull apart easily.
- Combine and Finish:: Return the shredded chicken to the pot with the cooked noodles and broth. Give it a good stir. At this point, I always taste the Homestyle Chicken Noodle Soup and adjust the seasonings. Does it need more salt? A little more pepper? Sometimes a tiny splash of lemon juice at the very end can brighten everything up, even though it’s not in the official recipe, it’s a little secret I picked up. Let it all warm through for a few minutes so the flavors meld together beautifully. It’s a moment of pure satisfaction seeing it all come together.
- Serve It Up:: Ladle your steaming Homestyle Chicken Noodle Soup into bowls. Garnish generously with fresh chopped parsley. This not only adds a burst of fresh flavor but also makes it look so inviting. Serve it immediately, perhaps with a crusty piece of bread for dipping. The sight of the golden broth, tender chicken, and vibrant veggies just makes my heart happy. It’s that perfect bowl of comfort you’ve been waiting for, a true classic Homestyle Chicken Noodle Soup.