Best Homemade Chicken Noodle Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp olive oil: Use extra virgin for a richer, more aromatic base.
1 medium yellow onion, diced: Adds sweetness and depth to the broth.
3 garlic cloves, minced: Sauté gently; don’t brown to avoid bitterness.
3 medium carrots, sliced: Slightly thick slices help maintain shape.
2 celery stalks, sliced: Balances sweetness with a clean, herbal note.
1 tsp kosher salt: Season in stages to control flavor.
½ tsp freshly ground black pepper: Adds gentle heat and aroma.
½ tsp turmeric (optional): Adds golden color and anti-inflammatory benefits.
8 cups chicken stock: Homemade preferred; use low-sodium if store-bought.
500g (about 1 lb) bone-in chicken thighs, skin removed: Juicier than breast and adds rich flavor.
150g (about 5 oz) egg noodles: Wide-cut noodles work best for texture.
1 tbsp lemon juice: Balances richness with brightness.
2 tbsp fresh parsley, chopped: Stir in at the end for a fresh finish.
1 bay leaf or a sprig of thyme: Adds aromatic depth while simmering.
Step-by-Step Instructions
- Build the Base: In a heavy-bottomed pot, heat olive oil over medium heat. Add onions and sauté until translucent—around 4–5 minutes. Add garlic and cook just until fragrant.
- Add the Veggies: Stir in carrots, celery, salt, pepper, and turmeric. Cook for another 3 minutes to soften slightly.
- Simmer the Broth: Pour in the chicken stock, add chicken thighs and optional bay leaf. Bring to a gentle boil, then reduce to low. Cover and simmer for 30 minutes.
- Shred the Chicken: Remove chicken, let cool slightly, then shred with forks. Discard bones and return meat to the pot.
- Noodle Time: Add egg noodles and simmer uncovered for 6–8 minutes or until tender.
- Finish with Flavor: Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot.
Chef’s Insight: Don’t let the garlic brown too much—it turns bitter and ruins the base.
Pro Tips & Common Mistakes to Avoid
Use Chicken Thighs with Bones: They’re juicier and add real depth to the broth.
Layer Your Seasoning: Salt in stages to avoid overdoing it at the end.
Don’t Add Noodles Too Early: They’ll absorb too much broth and turn mushy.
Avoid Overcooking Veggies: Sauté first, simmer later—they’ll retain their shape and flavor.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Whether you’re prepping a comforting dinner or saving portions for the week, this soup delivers. Store in airtight containers for up to 4 days in the fridge. Reheat gently over the stove, adding a splash of broth or water if needed. For freezing, skip the noodles and add fresh when reheating for best texture.
Best Homemade Chicken Noodle Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- ½ tsp turmeric (optional)
- 8 cups chicken stock
- 500 g bone-in chicken thighs
- 150 g egg noodles
- 1 tbsp lemon juice
- 2 tbsp fresh parsley
Instructions
- Build the Base: In a heavy-bottomed pot, heat olive oil over medium heat. Add onions and sauté until translucent—around 4–5 minutes. Add garlic and cook just until fragrant.
- Add the Veggies: Stir in carrots, celery, salt, pepper, and turmeric. Cook for another 3 minutes to soften slightly.
- Simmer the Broth: Pour in the chicken stock, add chicken thighs and optional bay leaf. Bring to a gentle boil, then reduce to low. Cover and simmer for 30 minutes.
- Shred the Chicken: Remove chicken, let cool slightly, then shred with forks. Discard bones and return meat to the pot.
- Noodle Time: Add egg noodles and simmer uncovered for 6–8 minutes or until tender.
- Finish with Flavor: Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot.
Notes
- Depth Starts in the Base: Don’t rush the mirepoix. Gently sautéing onions, carrots, and celery unlocks natural sweetness and sets a foundation that’s savory—not bland. Let them sweat, not fry.
- Broth That Tells a Story: The secret to soul-soothing broth? Use bone-in chicken thighs. Simmer low and slow so collagen, richness, and depth develop naturally—without needing heavy salt or bouillon shortcuts.
- Timing Is Technique: Layering flavors is key. Add garlic and herbs mid-way, and lemon juice only at the end to preserve their character. Each addition has its moment—and its purpose.
- Noodles Deserve Respect: Cook them separately. This simple act keeps your soup broth clear and the noodles perfectly al dente, instead of swollen and soggy.
- The Final Polish: A swirl of fresh parsley or dill, a crack of black pepper, and a whisper of lemon juice just before serving gives your bowl a chef’s finish—balanced, bright, and unforgettable.
FAQs
This isn’t just chicken noodle soup—it’s a bowl of warmth, wellness, and heritage in every spoonful. I challenge you to skip the canned stuff and try this elevated version instead.
