Save to Pinterest This warm and hearty dish features tender chicken breasts simmered with sliced carrots, celery, and onion in a savory broth. Egg noodles are added midway to soak up the rich flavors. Seasoned with thyme, parsley, and a hint of lemon juice for brightness, it offers a balanced, nourishing meal that's ideal for chilly days. Easy to prepare and customizable, it makes a wholesome option that pairs well with crusty bread or fresh herbs. Perfect comfort in every spoonful.
Discovering how to make homemade chicken noodle soup was like finding a warm hug in a bowl. I still remember the first chilly afternoon I simmered the broth, filling the kitchen with aromas that instantly felt like home.
I’ll never forget when unexpected guests stopped by and this soup pulled through, making the evening effortlessly special with its warmth and heartiness.
Ingredients
- Chicken breasts: I prefer boneless and skinless for easy shredding and less fuss.
- Carrots and celery: Fresh and crisp, these bring that classic, hearty flavor and texture you expect.
- Onion and garlic: They build the soulful base, so don't rush their gentle sauté.
- Chicken broth: Low sodium lets you control the seasoning perfectly.
- Egg noodles: I love their tender bite, and using fresh ones makes a big difference.
- Herbs and seasoning: Thyme, parsley, bay leaf, and freshly ground pepper layer in that deep, familiar taste.
- Lemon juice and olive oil: A bright finish, optional but truly elevating.
Instructions
- Get Everything Ready:
- Gather all your ingredients so you’re not scrambling mid-cook. The fresh carrots should be peeled and sliced, the celery chopped, onions diced, and garlic minced—the smells alone start to whet your appetite.
- Sauté the Vegetables:
- Heat olive oil gently, then add onions, carrots, and celery. Listen for that sizzle as the vegetables soften and the kitchen starts to smell irresistible.
- Add Garlic:
- Throw in the garlic and stir quickly—its fragrance will bloom in seconds, making you smile.
- Pour in the Broth and Seasonings:
- Carefully add your chicken broth, then stir in thyme, parsley, bay leaf, salt, and pepper; you’ll see everything gently bubbling, infusing the flavors beautifully.
- Cook the Chicken:
- Place chicken breasts in the pot, let the mixture come to a gentle boil, then lower the heat and simmer until the chicken is tender and cooked through—this is where patience pays off.
- Shred and Return the Chicken:
- Remove the chicken, shred it using two forks—the texture should be soft yet substantial—and then fold it back into the broth.
- Cook the Noodles:
- Add egg noodles and let them simmer until tender, stirring occasionally to keep them from sticking.
- Final Touch:
- If you're using lemon juice, stir it in now, taste, and adjust seasonings before removing the bay leaf. Ladle the soup into bowls, garnish with extra parsley, and enjoy the comforting warmth.
Save to Pinterest This soup isn’t just food—it’s a memory maker, the cozy center of many family dinners and a go-to when comfort is needed most.
Keeping It Fresh
Fresh vegetables and herbs really make a difference here. I always pick the brightest carrots and the freshest parsley I can find—it breathes life into the broth.
When You're Missing Something
If you’re out of fresh herbs, dried thyme and parsley from your pantry work wonderfully. Just reduce the quantity slightly and steep them longer to draw out their flavors.
Serving Ideas That Clicked
This soup pairs beautifully with crusty bread or a light salad to round out the meal. I sometimes sprinkle a bit of parmesan on top for a savory twist.
- Don’t forget to save some extra parsley for garnish—it brightens every bowl.
- If you have leftover soup, it freezes well and reheats gently without losing flavor.
- Always taste at the end and tweak salt or lemon juice—it can transform the whole experience.
Save to Pinterest Thanks for spending this kitchen moment with me. May your next bowl of chicken noodle soup be as comforting and memorable as mine.
