Classic Chicken Noodle Soup: 1 Joyful Bowl

There are some dishes that just hit differently, you know? The kind that wrap you up in a warm hug on a chilly day or make you feel a little bit better when you’re under the weather. For me, that dish is classic chicken noodle soup. It’s more than just food; it’s pure, unadulterated comfort in a bowl. I remember when I was a kid and felt that first tickle of a cold coming on, it was always Mom reaching for the big soup pot. This recipe is my take on that timeless classic, the kind of homemade chicken noodle soup that’s super easy to make from scratch, even on a busy weeknight. It’s proof that incredible, soul-satisfying food doesn’t have to be complicated, just like we believe here at Pure Cooking Joy!

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Why You’ll Love This Homemade Chicken Noodle Soup

This isn’t just any soup; it’s your new favorite go-to! Here’s why you’ll be making this chicken noodle soup again and again:

• Super Simple to Make: Honestly, it’s so easy! Even if you think you’re not a “kitchen person,” you can whip this up.
• Ultimate Comfort Food: It’s like a warm hug in a bowl. Perfect for those days you just need something soothing.
• Packed with Flavor: We’re talking tender chicken, soft veggies, and those yummy noodles all swimming in a rich, savory broth.
• Great for Sick Days (or anytime!): This is the classic sick day soup for a reason, but it’s also amazing for a cozy weeknight dinner.
• Freezer Friendly: Make a big batch now and freeze some for later. Easy peasy!

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Ingredients for Classic Chicken Noodle Soup

Okay, so here’s what you’ll need to make this wonderfully comforting chicken noodle soup. Trust me, these are pretty standard pantry staples, which is exactly what I love about it! It proves you don’t need fancy stuff to make an amazing meal.

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs (I often use thighs because they’re a little more forgiving and stay super moist!)
• 1 cup chopped yellow onion (about 1 medium onion – no need to be super precise here!)
• 1 cup chopped carrots (about 2 medium carrots – remember, we want that pop of orange!
• 1 cup chopped celery (about 2 stalks – this adds such a lovely aromatic base)
• 2 cloves garlic, minced (fresh garlic is key, folks!)
• 8 cups low-sodium chicken broth (using low-sodium lets us control the saltiness better)
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste (start with this, you can always add more later!)
• 1/4 teaspoon black pepper, or to taste
• 6 ounces egg noodles (the classic choice for a reason!)
• 2 tablespoons chopped fresh parsley, for garnish (because pretty food tastes better, right?)

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How to Make Chicken Noodle Soup From Scratch

Alright, let’s get down to the good stuff! Making this chicken noodle soup from scratch is honestly way easier than you might think, and the result is so worth it. Forget those bland store-bought versions, we’re making the real deal here. It’s all about building layers of flavor, nice and slowly. This recipe is perfect for adding to your weeknight dinner rotation!

Sautéing Aromatics and Browning Chicken

First things first, we need to get some good flavor going. Heat up that olive oil in your biggest pot or Dutch oven over medium-high heat. Toss in your chicken pieces – don’t crowd the pot, give them some space! Brown them up nicely on all sides; this little step adds so much depth. Once they’re looking golden, scoop them out and set them aside. Now, into that same pot, throw in your chopped onion, carrots, and celery. Let ’em soften up for about 5-7 minutes, stirring now and then. This is your flavor base!

Building the Flavorful Broth

Next up, in goes the minced garlic. Stir it around for just about a minute until you can smell that amazing garlicky aroma – but be careful not to burn it! Now, pour in that lovely low-sodium chicken broth. Give it a good scrape at the bottom of the pot to get all those yummy browned bits. Bring it all up to a gentle boil. Now, return your browned chicken to the pot, sprinkle in the dried parsley, thyme, salt, and pepper. Stir everything together, then turn the heat down, slap a lid on, and let it simmer for about 15 minutes. This is where all those flavors get to mingle and get to know each other!

Adding Noodles and Finishing Touches

Once the chicken is cooked through, carefully take it out of the pot. You can use two forks to shred it into bite-sized pieces – it’s strangely therapeutic! Pop the shredded chicken back into the pot. Now for the best part: add your egg noodles! Cook them according to the package directions, usually around 8-10 minutes, until they’re perfectly tender. Give the soup a taste and adjust the salt and pepper if you think it needs it. Ladle this glorious goodness into bowls, a little sprinkle of fresh parsley on top, and dig in!

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Tips for the Best Chicken Noodle Soup

You know, making a truly fantastic chicken noodle soup is a bit of an art, but it’s totally doable! It’s all about a few little tricks that make a big difference. I’ve learned a thing or two over the years, and sharing them feels like passing on a little bit of kitchen magic. For starters, don’t skimp on the quality of your chicken broth – using a good low-sodium one is perfect because you get to control the saltiness yourself. And seriously, take the time to brown that chicken and soften those veggies; those steps are NOT optional if you want a soup that sings! For more kitchen wisdom, check out my latest blog posts.

Variations on Your Favorite Egg Noodle Soup

While this classic chicken noodle soup is pretty perfect as is, I LOVE playing around with it! It’s such a forgiving recipe. If you’re feeling adventurous, try tossing in some other veggies like peas or corn during the last 10 minutes of simmering. A little squeeze of lemon juice at the end can brighten everything up, or a pinch of red pepper flakes can give it a nice little kick. And hey, if you want to switch up the protein, shredded turkey or even some white beans can be delicious swaps! You can find even more soup and salad ideas here!

Make-Ahead and Freezer-Friendly Chicken Noodle Soup

This chicken noodle soup is a lifesaver for busy weeks, and guess what? It’s totally make-ahead and freezer-friendly! Seriously, it’s a game-changer for those days when you just don’t have time to cook but still crave something warm and comforting. You can make a big ol’ batch on the weekend and have delicious soup ready to go all week long. And freezing it? Even better! It’s like having a little pot of pure joy waiting for you in the freezer.

When you’re ready to reheat, just let it thaw overnight in the fridge. Then, gently warm it up on the stovetop over low heat, stirring occasionally, until it’s nice and hot. If it seems a little thick after thawing, you can always add a splash more chicken broth or water to get it to your perfect consistency. Trust me, future-you will thank you!

Frequently Asked Questions About Chicken Noodle Soup

Got questions about this comforting bowl of goodness? I’ve got answers! Making a great bowl of chicken noodle soup is pretty straightforward, but here are a few things folks often ask:

Can I use different types of noodles in my chicken noodle soup?

Absolutely! While egg noodles are classic, feel free to use elbow macaroni, rotini, or even ditalini. Just keep an eye on the cooking time, as different pasta shapes will cook at different rates. You still want that perfect al dente bite!

How can I make my chicken noodle soup broth richer?

For an extra rich broth, try using homemade chicken stock if you have it – it’s gold! You can also add a Parmesan rind while it simmers (just remove it before serving), or sauté an extra carrot or leek with your other veggies to boost that delicious base flavor. A small splash of white wine can add a lovely depth too!

What is the best way to store leftover chicken noodle soup?

Just let your leftover soup cool down a bit, then store it in an airtight container in the refrigerator for up to 3-4 days. If you won’t use it within that time, it freezes beautifully for about 2-3 months. Noodles can get a little soft upon reheating, but it’s still delicious!

Nutritional Information for This Easy Soup Recipe

Just so you know, the nutritional info for this easy soup recipe is an estimate, of course! What you see here is based on about a 1.5 cup serving. Things can change a bit depending on the specific brands you use, but this gives you a good idea:

• Serving Size: 1.5 cups
• Calories: ~350
• Protein: ~35g
• Fat: ~10g
• Carbohydrates: ~30g
• Sodium: ~800mg (this will vary a lot based on your broth and added salt!)

Share Your Cozy Comfort Food Creations!

Alright, now that you’ve whipped up this amazing pot of chicken noodle soup, I’d LOVE to hear about it! Did it feel just like coming home? Did it become your go-to classic comfort food? Tell me all about it in the comments below! And if you snap a pic, don’t forget to tag us on social media – give us a shoutout on Facebook! Seeing your delicious creations makes my day!

Classic Chicken Noodle Soup

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A comforting and easy homemade chicken noodle soup recipe, perfect for sick days or cozy weeknights. This recipe uses simple ingredients and straightforward steps to create a flavorful, soul-satisfying meal.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped celery (about 2 stalks)
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 6 ounces egg noodles
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Return the chicken to the pot. Add dried parsley, thyme, salt, and pepper. Reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through.
6. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
7. Add egg noodles to the pot and cook according to package directions, usually 8-10 minutes, until tender.
8. Taste and adjust seasoning if needed.
9. Ladle soup into bowls and garnish with fresh parsley.

Notes

• For quicker prep, use pre-chopped mirepoix (onion, carrot, celery mix).
• This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
• You can also make this soup in an Instant Pot. Sauté vegetables, add broth and chicken, and cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release. Remove chicken, shred, return to pot, and add noodles, cooking on sauté for 5-7 minutes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg