Chicken Noodle Soup
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Chicken Noodle Soup
This chicken noodle soup is the one to make when someone needs comfort or a cold needs chasing. You simmer chicken with carrots, celery, and onion in a good broth, then add wide egg noodles at the end so they stay tender instead of mushy. Start to finish it takes about 50 minutes, and it freezes well if you hold the noodles out.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1.5 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 ounces wide egg noodles (about 3 cups)
- 2 tablespoons chopped fresh parsley
- 1.5 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 6 minutes. Stir in the garlic and cook 1 minute more.
- Pour in the chicken broth and add the chicken, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cook until the chicken is cooked through, 18 to 20 minutes.
- Remove the chicken to a plate. Shred it with two forks once it is cool enough to handle, then return it to the pot.
- Bring the soup back to a gentle boil. Add the egg noodles and cook until tender, 6 to 8 minutes.
- Remove the bay leaves. Stir in the parsley, salt, pepper, and lemon juice. Taste and adjust the salt.
- Ladle into bowls and serve hot.
Tips and variations
- Use chicken thighs for the richest flavor. Breasts work too and stay leaner.
- To freeze, leave the noodles out and add fresh ones when you reheat, since cooked noodles turn soft in the freezer.
- A squeeze of lemon at the end wakes up the whole pot. Do not skip it.
- For a deeper broth, simmer a leftover roast chicken carcass in the broth for 30 minutes, then strain before step 1.
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Common questions
- How do I keep the noodles from getting mushy
- Cook the noodles only until just tender, and serve the soup soon after. If you plan to store leftovers, cook and store the noodles separately, then combine when you reheat.
- Can I use rotisserie chicken
- Yes. Skip the simmering step for raw chicken and stir in 3 cups of shredded rotisserie meat after the noodles cook. Use the full simmer time to build flavor in the broth.
- Can I freeze chicken noodle soup
- Freeze the broth, chicken, and vegetables for up to 3 months. Add freshly cooked noodles after reheating so they stay tender.
- What can I serve with it
- Crusty bread, saltines, or a simple green salad all work. A grilled cheese sandwich turns it into a full meal.
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