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- 1 lb boneless, skinless chicken thighs - 2 medium carrots, sliced - 2 celery sticks, diced - 1 medium onion, chopped - 3 cloves garlic, minced For this recipe, I love using chicken thighs. They stay juicy and flavorful. You can also use chicken breasts if you prefer. Fresh veggies add color and taste. Carrots, celery, and onion form a classic base. Garlic adds a nice kick and aroma. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Fresh parsley, chopped (for garnish) Herbs elevate the soup's flavor. Thyme and rosemary bring warmth and depth. The bay leaf adds a lovely subtlety. Don’t forget fresh parsley at the end. It adds freshness and makes your soup look pretty. - 8 cups low-sodium chicken broth - 2 cups egg noodles - 2 tablespoons olive oil - Salt and pepper to taste Low-sodium chicken broth is key. It allows you to control the saltiness. Olive oil helps sauté the veggies and adds richness. Egg noodles soak up the flavors well. Always taste and adjust the salt and pepper as needed. - Fresh parsley - Additional spices Garnishes make a dish special. Fresh parsley adds a pop of color. You can also sprinkle in some extra spices if you like. A pinch of red pepper flakes can add heat for those who enjoy a kick. You can find the Full Recipe at the end for all the steps! Preparing the vegetables Start by washing and chopping your vegetables. Slice your carrots into thin rounds. Dice the celery sticks into small pieces. Chop the onion into small bits. Mince the garlic cloves finely. This prep makes your soup more tasty and colorful. Searing the chicken Next, heat two tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes until it is soft and clear. Then, add the minced garlic, sliced carrots, and diced celery. Stir these for another 5 minutes until they soften a bit. Push the veggies to the sides of the pot. Place 1 pound of boneless, skinless chicken thighs in the center. Sear the chicken for 2-3 minutes on each side until it turns golden brown. This step locks in the flavors. Sautéing and adding ingredients After searing the chicken, pour in 8 cups of low-sodium chicken broth. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Sprinkle in salt and pepper to taste. Bring this mixture to a boil. The aroma will start to fill your kitchen! Simmering the soup Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes. This allows the chicken to cook and the flavors to meld. Shredding chicken When the chicken is fully cooked, take it out of the pot. Let it cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces. Adding noodles Return the shredded chicken to the pot. Add 2 cups of egg noodles and stir. Simmer for another 8-10 minutes until the noodles are soft. Taste your soup and adjust the salt and pepper if needed. Don’t forget to remove the bay leaf before serving! Garnish each bowl with fresh chopped parsley for a bright touch. Enjoy your Homemade Chicken Noodle Soup! For a complete guide, check out the Full Recipe. - Choosing the right chicken: I recommend using boneless, skinless chicken thighs. They stay moist and tender. Thighs bring rich flavor to the soup. If you prefer, you can also use chicken breasts, but they may dry out. - Importance of low-sodium broth: Using low-sodium chicken broth helps control salt levels. You can always add salt later, but you can't take it out once added. This broth also lets the flavors of the chicken and veggies shine through. - Alternative vegetables: You can mix in other veggies. Try adding peas, corn, or spinach. These add color and nutrients. Experiment with what you have in your fridge. - Gluten-free noodles: If you need a gluten-free option, use rice noodles or gluten-free pasta. They work well in the soup and still taste great. - Pairing with bread: Serve your soup with bread. A warm, crusty baguette or soft rolls makes a perfect match. Dipping bread in the soup adds a cozy touch. - Recommended side dishes: Consider a simple side salad or steamed vegetables. These pair well and add balance to your meal. You can also enjoy it with a light fruit salad for a refreshing finish. {{image_2}} You can make low-calorie changes to your soup. Use skinless chicken breasts instead of thighs. This cuts fat but keeps it tasty. You can also switch to whole wheat noodles for extra fiber. For a lighter version, use vegetable broth instead of chicken broth. If you are looking for vegetarian adaptations, try using chickpeas or lentils. These add protein and texture. You can replace chicken with tofu or seitan as well. Add your favorite veggies to make it heartier. To give your soup some spice, add red pepper flakes or cayenne pepper. This will make the soup warm and exciting. You can also try adding a splash of hot sauce for a kick. Using different herbs can change the taste too. Fresh basil or cilantro can give a fresh twist. You might also like to add a bit of lemon zest to brighten the flavors. I love making memory meals. This soup is a great way to bond with kids. You can let them help with simple tasks, like adding noodles or herbs. For simplified flavors, keep it mild. Skip strong spices and stick to salt and pepper. Use fun shapes of pasta to make it more appealing. Kids love a little playfulness in food. To store leftovers, let the soup cool down first. Pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to four days. Make sure it's sealed well to avoid any fridge odors. For freezing, use a freezer-safe container. Leave some space at the top for expansion. This soup can last in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. This keeps it safe and helps the flavor stay strong. To reheat your soup, you can use the stove or microwave. On the stove, heat it gently over medium heat. Stir often to avoid burning. If using the microwave, heat in short bursts, stirring in between. This helps keep the noodles from getting too soft. Always check the temperature before serving. You want it hot but not boiling. Enjoy your comforting bowl of chicken noodle soup! Homemade chicken noodle soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to cool it down before putting it away. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and add it to the soup. This is a great way to make the soup faster when you are busy. Many side dishes pair well with chicken noodle soup. Here are some popular choices: - Crusty bread - Grilled cheese sandwich - Simple green salad - Crackers or breadsticks These sides add more texture and flavor to your meal. You can make chicken noodle soup in a slow cooker. Just follow these steps: 1. Add all the ingredients except the noodles to the slow cooker. 2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. 3. After cooking, shred the chicken and return it to the pot. 4. Add the egg noodles and cook for an additional 30 minutes on high. This method makes it easy and hands-off, perfect for busy days. For the full recipe, check the cooking instructions above. In summary, you learned about key ingredients for great chicken noodle soup, from fresh chicken and veggies to pantry staples and garnishes. I shared step-by-step instructions for preparation, cooking, and the final touches. You got tips on cooking, substitutions, and serving ideas. Variations included health-conscious and kid-friendly options. Finally, we covered storage and FAQs to make your soup last. Now it's time for you to create your own delicious version. Enjoy the warmth and flavor of homemade soup!

Homemade Chicken Noodle Soup

Warm up with the ultimate comfort food: comforting chicken noodle soup! This easy recipe features tender chicken thighs, fresh vegetables, and delicious egg noodles all simmered in flavorful broth. Perfect for chilly days or when you're feeling under the weather, it's a dish your family will love. Click through to discover the full recipe and enjoy a bowl of warmth and nostalgia today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

8 cups low-sodium chicken broth

2 cups egg noodles

2 medium carrots, sliced

2 celery sticks, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until it becomes translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

      Push the vegetables to the sides of the pot and place the chicken thighs in the center to sear for about 2-3 minutes on each side until slightly golden.

        Pour in the chicken broth, and add the dried thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.

          Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes until the chicken is cooked through.

            Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.

              Return the shredded chicken to the pot, add the egg noodles, and continue to simmer for an additional 8-10 minutes until the noodles are cooked through.

                Taste and adjust seasonings with more salt and pepper if desired.

                  Remove the bay leaf before serving. Garnish each bowl with chopped fresh parsley.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6