Ingredients to Make Chicken Noodle Soup
This wintertime chicken noodle soup is exactly what you need. Check out the recipe card at the bottom of the post for precise measurements of the ingredients. It’s so easy to throw together and perfect for that leftover chicken!
- Olive oil: Sautéing veggies in olive oil ensures that they don’t stick to the pan.
- Carrots: Slice these up as thick as you prefer.
- Celery: Depending on your preference, cut these into larger or smaller slices. Every vegetable that is sliced into tiny pieces is always a hit with my kids!
- Onion: To ensure even cooking, chop this onion into uniform-sized pieces.
- Garlic Cloves: You can use minced garlic in place of fresh garlic cloves if you don’t have any on hand. 1/2 teaspoon equals about 1 clove of garlic.
- Thyme: The broth gains a rich flavor from the addition of fresh thyme stems.
- A pinch of salt and pepper is all you need to make a difference.
- Chicken broth: The soup’s base gets a lot more flavor and depth from the chicken broth.
- Thick egg noodles: When eating, using thick egg noodles will help them absorb the broth.
- Chicken: Use any leftover chicken you happen to have laying around. Alternatively, to save time and effort, simply shred a store-bought rotisserie chicken for use in this recipe!
- Parsley: The parsley and thyme combine beautifully to create a very flavorful seasoning.
Why We Love This Homemade Chicken Noodle Soup Recipe
Nothing compares to a traditional pot of homemade chicken noodle soup, and my recipe for the best chicken soup sets the standard for deliciousness in this dish!
My standards for a classic chicken noodle soup are as follows: it should have a cozy appearance and scent. It ought to be flavorful and easy on the stomach. A healthy proportion of noodles, veggies, and chicken floating in a mildly spicy broth should be present. Above all, though, homemade chicken noodle soup ought to be simple.
This is due to the fact that we frequently make our Best Chicken Noodle Soup recipe for a loved one who is ill and needs to be in bed. Or maybe we are sick and should be in bed.
This is what really makes my homemade chicken noodle soup recipe unique from the others:
- It has plenty of protein, is well-balanced, chunky, and has vegetables sandwiched between the noodles.
- To enhance the flavor of the chicken, we used bone-in chicken with skins and chicken broth. (Some recipes ask for chicken breasts and broth or bone-in chicken and water.) ) Using both makes a big difference.
- Additionally, we improved the broth by adding a tiny bit of turmeric for color and cornstarch toward the end to slightly thicken it. It’s not thick, mind you, and it’s not watery. It’s just right! (PS, turmeric also offers additional healing properties. ).
- With veggies, herb essence, and a dash of lemon juice to liven things up, we emphasized freshness.
- We used dried noodles that feel homemade once they cook.
- Best of all, we accomplished all of this while eliminating pointless steps, making the recipe manageable.
- Oil or Butter – To brown the chicken.
- Bone-In Chicken Thighs: You can use a combination of bone-in thighs and breasts, but the thighs have the best flavor.
- Onion and Garlic – For zesty undertones.
- Celery – Sliced thin.
- Carrots – Sliced into rounds.
- Chicken Broth – The base of the soup.
- If fresh thyme is not available, you can substitute dried thyme leaves.
- Bay Leaves – For deep herby notes.
- Turmeric – For color.
- Kluski Egg Noodles – Because they taste and feel homemade.
- Chopped Fresh Parsley – To add freshness at the end.
- Fresh Lemon Juice – Also for freshness.
- Cornstarch – Just a little, for thickening.
- Salt and Pepper – Always.
Can I make chicken noodle soup in the Instant Pot?
Yes, you can use your Instant Pot to make this simple chicken soup recipe. For more information, see the recipe below.
