Coziest Chicken Noodle Soup | 1-Minute Video
Here are some quick notes regarding the ingredients you will need before we dive into the homemade chicken noodle soup recipe in full below:
- Mirepoix: The traditional combination of onion, carrots, and celery will serve as the soup’s vegetable base. To enhance the texture of the thick egg noodles, I like to slice the vegetables a little chunkier than usual.
- Garlic: I enjoy using a lot of fresh garlic, either pressed or minced, in this soup.
- Vegetable stock or chicken stock may be used as the foundation for our broth. I suggest looking for an organic, high-quality brand whose flavor you truly enjoy!
- You can cook the chicken thighs or breasts in this soup directly in the broth, then chop or shred the meat afterward. Alternatively, you are welcome to just add cooked chicken leftovers, such as a rotisserie or leftover cooked chicken, to the soup right away.
- Seasonings: I usually use a basic mixture of freshly chopped rosemary, thyme, and bay leaves. However, feel free to add any additional dried or fresh herbs that you love that work well in soup. (Basil, tarragon, oregano, sage and parsley would be lovely options. As usual, we’ll season with fine sea salt and freshly ground black pepper.
- Homemade egg noodles: Feel free to utilize my go-to recipe for these, which only requires four ingredients and takes about fifteen minutes to prepare. Alternatively, you can use a frozen bag of egg noodles as a freezer shortcut!
- Last but not least, for an even more delectable umami boost, top your bowls with a dash of freshly grated Parmesan cheese. So good!.
You are welcome to try the following additional variations of this chicken soup recipe:
- If you happen to have a jar of sliced pepperoncini peppers on hand, add them to the soup. They give it a great briny kick.
- Add more vegetables: This soup would be great with bell peppers, fennel, mushrooms, peas, tomatoes, or any other soup-friendly vegetables.
- Add turkey: Leftover turkey makes a great chicken substitute if you happen to have any on hand (perhaps from the holidays!).
- Make it spicy: To give this soup a little kick, I also love to add a big pinch of crushed red pepper flakes.
- To achieve a creamy texture, consider adding a small amount of heavy cream to your chicken noodle soup.
- To make it vegetarian, replace the chicken with a can of rinsed and drained chickpeas.
Homestyle Chicken Noodle Soup
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper, to taste
- 2 ½ pounds bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- In a large stockpot or Dutch oven set over medium heat, melt butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Add the bay leaves and chicken stock, and season to taste with salt and pepper.
- After adding the chicken and bringing it to a boil, lower the heat, and simmer it covered for 30 to 40 minutes, or until it is thoroughly cooked. Remove chicken, allow to cool, then chop into bite-sized pieces, throwing away any bones.
- Cook the pasta and chicken for 6-7 minutes, or until they are tender.
- Take off the heat and mix in the lemon juice, dill, and parsley. Season with salt and pepper to taste.
- Serve immediately.
More Chicken Soup Recipes
Here are some of our favorite cozy chicken soup recipes to try this season if you’re looking for more:
