Homemade chicken noodle soup is a timeless comfort food that warms both the body and soul. It starts with a rich, flavorful broth made from simmering chicken, vegetables, and aromatic herbs, which infuse the liquid with depth and heartiness. The beauty of making this soup at home lies in the ability to control the ingredients and customize the flavors to personal preference. The tender chicken, which can be either shredded or cubed, adds protein and richness, while the vegetables—commonly carrots, celery, and onions—bring a touch of sweetness and freshness. Fresh or dried egg noodles are typically used, offering a soft, comforting texture that soaks up the savory broth.
The process of making homemade chicken noodle soup is simple yet rewarding. It begins by boiling the chicken to create a flavorful base, followed by adding the vegetables and seasoning with salt, pepper, and herbs like thyme and bay leaves. Some like to add a touch of garlic for an extra layer of flavor, while others prefer a squeeze of lemon to brighten the taste. Once everything is simmered to perfection, the noodles are added, cooking just long enough to maintain their texture. The result is a bowl of soup that feels like a hug in liquid form, perfect for cold days or when you need a little extra comfort. Whether enjoyed on its own or paired with crusty bread, homemade chicken noodle soup never fails to deliver warmth and satisfaction.
Home Made Chicken Noodle Soup
Equipment
- 1 Medium Pot
- 1 Ladle
- 1 Sharp Knife for chopping vegetables
Ingredients
- 1 tbsp Olive Oil Extra Virgin
- 2 cups Rotisserie Chicken Shredded
- 64 oz Chicken Broth 2 (32 oz) cartons
- 1 garlic clove, minced
- 1 Large onion, diced
- 2 large carrots, diced
- 2 large Celery stalks, trimmed & diced
- 2 ½ cups Egg noodles
- Fresh parsley chopped for garnish
- 1 Bell pepper, diced
- ¼ tsp black pepper
- 1 Dried bay leaf
Instructions
- In a medium size pot over medium-high heat, add olive oil and onion. Sauté for 5 minutes then add garlic, carrots, celery, bell pepper, black pepper, and bay leaf, and cook for another 3 minutes until softened
- Add broth and shredded chicken, and bring to a boil. Reduce heat to medium-high and add noodles. Cook for about 6-7 minutes until noodles are tender. Remove bay leaf.
- Ladle into bowls for serving and top with fresh parsley.
