Classic Chicken Noodle Soup Recipe

Few dishes are as universally beloved and deeply comforting as classic chicken noodle soup. It’s the kind of meal that transcends cultures and generations—a simple yet nourishing blend of tender chicken, wholesome noodles, and a fragrant broth simmered with fresh vegetables and herbs. Whether you grew up with it as a family staple or discovered it as a cozy remedy for cold days and sniffles, chicken noodle soup holds a special place in the heart and the kitchen.

The beauty of this dish lies in its balance of simplicity and depth. It’s easy to prepare, yet when crafted with care, it becomes a complex medley of flavors and textures that soothe the soul and invigorate the senses. The warmth of the broth, the bite of al dente noodles, the juicy strands of chicken, and the subtle sweetness of carrots and onions come together in a harmonious symphony of taste.

In this comprehensive guide, we will take you beyond the basic recipe. We’ll delve into the rich history and origins of chicken noodle soup, explore the science behind making a flavorful broth, provide tips for selecting the best ingredients, and offer step-by-step instructions to make your soup perfect every time. Alongside traditional methods, you’ll find modern shortcuts and creative twists to customize this classic to your own preferences.

Whether you’re looking for a healing homemade remedy, a family-friendly meal, or an introduction to scratch cooking, this classic chicken noodle soup recipe will become your go-to comfort food. So, tie on your apron, gather your ingredients, and prepare to fill your kitchen with the irresistible aroma of a timeless classic.

Classic Chicken Noodle Soup: Detailed Instructions

Step 1: Prepare Your Ingredients

Before starting, gather and prepare all your ingredients. This makes the cooking process smooth and efficient.

• Chicken: Use bone-in, skin-on chicken breasts or thighs for the most flavorful broth. About 3–4 pieces (2–3 lbs) is ideal.

• Vegetables: Peel and chop 2 large carrots, 2 celery stalks, 1 medium onion, and 3 garlic cloves.

• Herbs: Fresh parsley and thyme work beautifully. You’ll also need a bay leaf.

• Noodles: Egg noodles are classic, but any pasta you like can work. Measure about 6 oz dry noodles.

Step 2: Make the Broth

1. Place chicken in a large stockpot or Dutch oven. Add about 10 cups of cold water—enough to cover the chicken by an inch or so.

2. Add roughly chopped onions, carrots, celery, and garlic. These aromatics build the base flavor.

3. Add herbs: A few sprigs of fresh thyme, a handful of parsley stems, and 1 bay leaf.

4. Bring to a gentle simmer over medium heat. Avoid boiling vigorously; a low simmer keeps the broth clear and flavorful.

5. Skim any foam or impurities that rise to the surface during the first 15 minutes to keep your broth clean.

6. Simmer uncovered for 1 to 1.5 hours. The longer you simmer, the richer the broth becomes.

7. Check occasionally to make sure the water level covers the chicken. Add hot water if needed.

Step 3: Remove and Shred the Chicken

1. Once the chicken is cooked through (internal temperature 165°F/74°C), carefully remove it from the pot with tongs.

2. Transfer to a cutting board and let cool for a few minutes.

3. Using two forks, shred the meat into bite-sized pieces, discarding the skin and bones.

Step 4: Strain the Broth and Prepare the Soup Base

1. Pour the broth through a fine-mesh sieve or colander into another pot or large bowl to remove vegetables and herbs.

2. Optional: Reserve some of the cooked carrots and celery to add back in for texture.

3. Taste the broth and season with salt and freshly ground black pepper.

Step 5: Cook the Vegetables and Noodles

1. In the strained broth, add freshly diced carrots and celery if you reserved or prefer fresh vegetables for a crunchier texture.

2. Bring the broth back to a gentle boil.

3. Add the egg noodles and cook according to package instructions until tender but still firm to the bite (al dente), usually 6–8 minutes.

Step 6: Combine Chicken and Soup

1. Return the shredded chicken to the pot once noodles are almost done.

2. Stir gently to combine and warm through for 2–3 minutes.

3. Add chopped fresh parsley for brightness.

4. Taste again and adjust seasoning with salt and pepper as needed.

Step 7: Serve Hot and Enjoy

Ladle the soup into bowls and serve immediately. It pairs wonderfully with crusty bread or crackers.

Additional Tips for Perfect Chicken Noodle Soup:

• Use homemade broth: If possible, use homemade chicken broth or stock for the best flavor.

• Don’t overcook noodles: Add noodles at the very end to prevent mushiness.

• Customize veggies: You can add other vegetables like peas, corn, or spinach for variety.

• Make it ahead: Soup flavors deepen when refrigerated overnight. Reheat gently before serving.