Description
Classic Chicken Noodle Soup, a heartwarming bowl with tender chicken, rich broth, and soft noodles. My family’s recipe, perfect for any day.
Ingredients
Scale
- Soup Essentials:
- 3 cups cooked chicken, shredded (rotisserie chicken is great!)
- 8 cups low-sodium chicken broth
- 4 oz wide egg noodles
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Aromatics & Flavor:
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Seasonings:
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Comfort Boosters:
- 1 tbsp fresh lemon juice
Instructions
- Start the Aromatics:: In a big pot or Dutch oven, melt the butter with the olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Stir them around, let them soften for about 5-7 minutes. You’ll start to smell that sweet, earthy aroma, and honestly, that’s the beginning of something wonderful for your Classic Chicken Noodle Soup. This is where I sometimes get impatient, but don’t rush it; those softened veggies are key.
- Add Garlic and Herbs:: Now, add the minced garlic, dried thyme, and the bay leaf. Stir for just another minute until the garlic is fragrant – don’t let it brown, or it’ll get bitter, I’ve made that mistake more times than I care to admit! The kitchen will start to smell absolutely incredible, like a warm hug, signaling your Classic Chicken Noodle Soup is well on its way. This step really builds the flavor profile, so pay attention!
- Pour in the Broth:: Carefully pour in the chicken broth. Give everything a good stir, making sure to scrape up any bits from the bottom of the pot. Bring the Classic Chicken Noodle Soup mixture to a gentle boil, then reduce the heat to a simmer. Let it cook, covered, for at least 15-20 minutes, allowing all those flavors to meld together beautifully. This is where the magic really happens, honestly.
- Introduce the Chicken and Noodles:: Once the broth has simmered, add your cooked, shredded chicken. Then, toss in the egg noodles. Stir gently to make sure they’re submerged. Cook according to package directions, usually 7-10 minutes, until the noodles are tender. Don’t overcook them, or they’ll get mushy, and nobody wants that in their Classic Chicken Noodle Soup! I’ve definitely gone too far once or twice.
- Season and Finish:: Remove the bay leaf – seriously, don’t forget it! Season the Classic Chicken Noodle Soup with salt and black pepper to your liking. This is your moment to taste and adjust. I usually add a bit more than I think I need, then taste again. Stir in the fresh parsley and a squeeze of fresh lemon juice right at the end. The lemon is a game-changer, honestly, it brightens everything up.
- Serve It Up:: Ladle the warm, comforting Classic Chicken Noodle Soup into bowls. Garnish with a little extra fresh parsley, if you’re feeling fancy. It should look golden, smell wonderfully savory, and the noodles should be perfectly tender. This is the part where I always sneak a spoonful straight from the pot, because who can resist? Enjoy your homemade bowl of pure comfort!