Name: Hearty Chicken Noodle Soup - Easy Comfort Food Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, finely diced; 3 celery stalks, thinly sliced; 2 carrots, peeled and thinly sliced; 6 cloves garlic, minced; 12 cups low sodium chicken broth; 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1¼ teaspoon salt, divided, or to taste; ½ teaspoon freshly ground black pepper, divided, or to taste; 10 ounces Carba-nada noodles (low carb noodles), or substitute with regular wide egg noodles; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Chicken noodle soup is more than just a meal; it’s a warm hug in a bowl, a nostalgic whisper of comfort that instantly soothes the soul. For generations, this beloved classic has been the go-to remedy for sniffles, a celebratory dish, or simply a heartwarming supper on a chilly evening. What is it about this simple combination of tender chicken, bouncy noodles, and a flavorful broth that captivates us so? Perhaps it’s the way the aromatic steam rises, carrying with it the promise of deliciousness. Or maybe it’s the perfect balance of savory, slightly sweet, and deeply satisfying flavors that never fails to hit the spot. This isn’t just any chicken noodle soup; it’s a recipe designed to bring out the very best in every ingredient, creating a pot of pure bliss that will become your new favorite way to experience this iconic dish.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely diced
3 celery stalks, thinly sliced
2 carrots, peeled and thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (I normally use 12 cups because I like a brothier soup)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt, divided, or to taste
½ teaspoon freshly ground black pepper, divided, or to taste
10 ounces Carba-nada noodles (low carb noodles), or substitute with regular wide egg noodles
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Preparing the Aromatics and Broth Base

Sautéing the Vegetables

This is where we build the foundational flavor for our comforting Chicken Noodle Soup. Start by placing a large stockpot or Dutch oven over medium heat. Add the 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and the oil is shimmering, add your finely diced small yellow onion. Sauté the onion for about 5 to 7 minutes, stirring occasionally, until it becomes translucent and just begin extracts to soften. We’re not looking to brown it here, just to gently release its sweetness. Next, add the thinly sliced celery stalks and the peeled and thinly sliced carrots. Continue to cook these vegetables for another 5 to 7 minutes, stirring often, until they start to soften slightly. This gentle cooking process allows their flavors to meld together beautifully.

Blooming the Garlic and Adding Broth

Once the onions, celery, and carrots have softened, it’s time to introduce the garlic. Add the 6 minced garlic cloves to the pot and stir for about 1 minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. Immediately after the garlic becomes fragrant, pour in your low sodium chicken broth. I typically use 12 cups because I prefer a soup with plenty of broth, but feel free to use 10 cups if you like a thicker consistency. To this flavorful liquid, add the 4 sprigs of fresh thyme (or 1 teaspoon of dried thyme) and the 2 bay leaves. These herbs will infuse the broth with wonderful aromatic notes as the soup simmers.

Cooking the Chicken and Flavoring the Soup

Simmering the Chicken

Now, it’s time to add the star of our soup: the chicken. Gently place the 2 pounds of skinless, bone-in chicken breasts into the simmering broth. Make sure the chicken is fully submerged. Bring the broth back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 25 to 30 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the size of your chicken breasts. You can check for doneness by carefully removing a piece and ensuring the juices run clear.

Seasoning and Shredding the Chicken

Once the chicken is cooked, carefully remove the chicken breasts from the pot and set them aside on a plate or cutting board. Allow them to cool slightly so they are easier to handle. While the chicken is cooling, season the broth. Add 1¼ teaspoon of salt and ½ teaspoon of freshly ground black pepper to the simmering broth. Taste the broth and adjust the seasoning as needed. Remember, you can always add more salt and pepper, but you can’t take it away. Once the chicken is cool enough to touch, shred it into bite-sized pieces using two forks. Discard the bones and skin. Return the shredded chicken to the pot.

Adding the Noodles and Finishing Touches

Cooking the Noodles

Now for the final touch that makes this a true Chicken Noodle Soup. Bring the soup back to a rolling boil over medium-high heat. Add the 10 ounces of Carba-nada noodles (or your chosen regular wide egg noodles) directly to the boiling soup. Cook the noodles according to the package directions, typically for about 7 to 10 minutes, until they are tender but still have a slight bite (al dente). Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot. If you are using low-carb noodles, they may cook slightly faster, so keep an eye on them.

Serving the Soup

Once the noodles are cooked to your liking, remove and discard the thyme sprigs and bay leaves from the soup. Ladle the hot, delicious Chicken Noodle Soup into individual bowls. Garnish generously with chopped fresh parsley for a burst of color and freshness. Serve immediately with lemon wedges on the side. A squeeze of fresh lemon juice over the soup before eating adds a lovely brightness that complements the rich flavors. This comforting soup is perfect for a chilly evening or any time you need a little warmth and nourishment.

Conclusion:

There you have it – your guide to crafting a truly comforting and delicious bowl of Chicken Noodle Soup. This recipe has been designed to be straightforward, allowing you to create a wholesome meal that’s perfect for any occasion, from a chilly evening to a day when you need a little extra comfort. The aromatic broth, tender chicken, and perfectly cooked noodles come together in a symphony of flavors that’s sure to please everyone at the table. Don’t be afraid to experiment and make it your own!

For serving suggestions, this classic Chicken Noodle Soup shines on its own, but it’s also wonderful paired with crusty bread for dipping, a simple green salad, or even some savory crackers. The beauty of this recipe lies in its versatility. Feel free to adjust the vegetables to your liking – adding peas, corn, or even spinach towards the end of cooking can offer a delightful twist. For a spicier kick, a pinch of red pepper flakes can be added to the broth. I truly hope you enjoy making and sharing this wonderful soup as much as I do!

Frequently Asked Questions about Chicken Noodle Soup:

Can I make Chicken Noodle Soup ahead of time?

Absolutely! Chicken Noodle Soup is an excellent candidate for meal prepping. You can make the soup base (broth, chicken, and vegetables) a day or two in advance and store it in the refrigerator. Cook the noodles separately and add them just before serving to prevent them from becoming mushy. This way, you can quickly reheat and assemble a fresh bowl whenever the craving strikes.

What kind of chicken is best for Chicken Noodle Soup?

For the most flavor and tender texture, bone-in chicken pieces like thighs or a whole chicken carcass are fantastic for creating a rich broth. You can then shred the cooked meat to add back into the soup. Boneless, skinless chicken breasts or thighs also work well and cook more quickly, offering a convenient option.