It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere.
And it’s only January, meaning we basically have about 3-4 months of winter left.
And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all.
winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.
Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.
But don’t worry, it yields the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
Ingredients
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
Preparation
Melt butter in a large stockpot or Dutch oven over medium heat.
Add onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes.
Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
Serve immediately.
Homestyle chicken noodle soup is a comforting classic, known for its hearty broth, tender chicken, and wholesome vegetables.
Here’s a basic recipe, along with tips and variations to customize it to your liking.
Basic Homestyle Chicken Noodle Soup Recipe
Ingredients:
Soup Base:
2 tbsp olive oil or butter
1 medium onion, diced
2-3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth (homemade or store-bought)
1 lb boneless, skinless chicken breasts or thighs
1 bay leaf
1 tsp dried thyme or 2 sprigs fresh thyme
Salt and pepper to taste
Noodles:
2 cups egg noodles (or any pasta you like)
Optional Garnishes:
Fresh parsley, chopped
Lemon wedges
Instructions:
Cook the vegetables:
Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
Add garlic and sauté for another minute.
Simmer the soup:
Pour in the chicken broth, add the bay leaf and thyme, and bring to a boil.
Add the chicken breasts or thighs to the pot. Lower the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through.
Cook the noodles:
Remove the chicken from the soup and shred it with two forks.
Add the noodles to the soup and cook according to package instructions (about 6-8 minutes for egg noodles), until tender.
Assemble the soup:
Return the shredded chicken to the pot. Season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to combine the flavors.
Serve:
Ladle the soup into bowls, garnish with fresh parsley, and add a squeeze of lemon for brightness, if desired.
Variations:
Creamy Chicken Noodle Soup:
For a creamier version, add 1 cup of heavy cream or whole milk toward the end of cooking. Stir in after the noodles are cooked and let it heat through without boiling.
Spicy Chicken Noodle Soup:
Add red pepper flakes or a dash of hot sauce to the broth for a bit of heat. You can also throw in a jalapeño or a pinch of cayenne for extra spiciness.
Chicken Tortellini Soup:
Replace the egg noodles with cheese tortellini for a richer, more filling soup. This adds a delightful twist with a touch of indulgence.
Lemon Chicken Orzo Soup:
Substitute the egg noodles with orzo (a rice-shaped pasta) and add extra lemon juice and zest for a bright, Mediterranean-inspired flavor.
Gluten-Free Chicken Soup:
Use gluten-free pasta or rice instead of traditional noodles to make the soup gluten-free. You can also substitute pasta with spiralized zucchini or sweet potato noodles for a low-carb option.
Hearty Vegetable Chicken Soup:
Add more vegetables like spinach, kale, zucchini, green beans, or peas. This makes the soup more nutritious and adds variety to the texture.
Herb-Infused Broth:
Experiment with different herbs like rosemary, sage, or dill for a more complex flavor. You can also add a splash of white wine or apple cider vinegar for depth.
Rotisserie Chicken Soup:
For a quick version, use shredded rotisserie chicken. Simply add it after cooking the vegetables, saving time while still getting a rich flavor.
Asian-Inspired Chicken Noodle Soup:
Replace the egg noodles with rice noodles and season the broth with soy sauce, ginger, and a splash of sesame oil. Garnish with scallions and cilantro for a fresh take.
Tips for Perfect Chicken Noodle Soup:
Homemade Chicken Broth:
For the best flavor, use homemade chicken broth or stock.
You can make it by simmering chicken bones, carrots, onions, celery, and herbs for a few hours. Strain it and use it as the base for the soup.
Don’t Overcook the Noodles:
Cook the noodles until just al dente to avoid mushiness. For meal prep, cook noodles separately and add them to the soup when reheating to keep them from getting soggy.
Shred Chicken Easily:
To easily shred chicken, place it in a bowl and use two forks, or use a hand mixer for faster shredding.
Add Noodles Before Serving:
If you’re planning to store leftovers, cook the noodles separately and add them just before serving to prevent them from absorbing too much broth and becoming mushy.
Enhance the Flavor:
If your broth tastes bland, add a splash of lemon juice or apple cider vinegar at the end to brighten the flavors. Salt is also crucial, so adjust it to taste.
Skim Off Fat:
If using bone-in chicken or making homemade broth, skim off excess fat from the surface of the soup for a cleaner taste and texture.
Cook in a Slow Cooker:
For convenience, you can make this soup in a slow cooker. Add all ingredients except the noodles, cook on low for 6-8 hours or high for 3-4 hours, then add cooked noodles at the end.
These variations and tips will help you customize your homestyle chicken noodle soup to suit your preferences or dietary needs, making it a versatile and satisfying meal every time.