Chicken noodle soup

Nothing beats a cup of homemade chicken noodle soup when the weather turns chilly or you’re feeling under the weather. With its substantial veggies, tender chicken, and warming stock, it’s the definition of comfort food. I’m going to give you a thorough, step-by-step tutorial on how to make the best chicken noodle soup today. No matter how inexperienced you are in the kitchen, this guide will help you make a delicious and nutritious supper for you and your loved ones.

So, grab your biggest pot, sharpen those knives, and let’s get ready to create some magic. Trust me, after trying this recipe, you’ll never look at chicken noodle soup the same way again. Are you ready to transform a simple soup into a bowl of comfort that’ll hug you from the inside out? Let’s dive in!

Ingredients (Serves 6-8):

For the stock:

• 1 whole chicken (about 3-4 pounds), or 3 pounds of bone-in, skin-on chicken pieces
• 12 cups of water
• 2 large onions, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 teaspoons salt

For the soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups of the homemade chicken stock
• 2 cups wide egg noodles
• 2 cups shredded cooked chicken (from the stock)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving (optional)

Step-by-Step Instructions:

1. Making the stock (3-4 hours):

The heart and soul of any great chicken noodle soup is a rich, flavorful stock. While you could use store-bought stock, making your own will elevate your soup to new heights.

a) In a large stockpot, place the whole chicken (or chicken pieces) and cover with 12 cups of cold water.

b) Add the quartered onions, roughly chopped carrots and celery, smashed garlic cloves, bay leaves, peppercorns, and salt.

c) Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer.

d) Skim off any foam that rises to the surface during the first 30 minutes of cooking.

e) Simmer uncovered for about 3 hours, or until the chicken is falling off the bone and the stock is flavorful.

f) Remove the chicken from the pot and set aside to cool.

g) Strain the stock through a fine-mesh sieve into a large bowl or another pot, discarding the solids.

h) Let the stock cool slightly, then skim off any fat that rises to the surface. You can also refrigerate the stock overnight and remove the solidified fat the next day.

Pro Tip: Don’t rush the stock-making process. The longer and slower you simmer, the more flavor you’ll extract from the ingredients. This patience will pay off in the final product!

2. Preparing the Soup (30-40 minutes):

Now that we have our homemade stock, it’s time to bring all the elements together for our soup.

a) In a large soup pot or Dutch oven, heat the olive oil over medium heat.

b) Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.

c) Add the minced garlic and cook for another minute until fragrant.

d) Pour in 8 cups of your homemade chicken stock. Bring to a boil.

e) Add the egg noodles and cook according to the package instructions, usually about 6-8 minutes.

f) While the noodles are cooking, shred the cooled chicken, discarding the skin and bones. You’ll need about 2 cups of shredded chicken for the soup.

g) Once the noodles are tender, add the shredded chicken to the pot.

h) Stir in the chopped parsley and thyme leaves.

i) Taste and adjust the seasoning with salt and freshly ground black pepper.

j) Simmer for another 5 minutes to allow the flavors to meld.

k) Your chicken noodle soup is now ready to serve!

Ladle it into bowls and offer lemon wedges on the side for those who enjoy a bright, citrusy kick.

The Importance of Each Ingredient:

Let’s break down why each component of Chicken noodle soup is crucial:

1. Chicken: Provides lean protein and gives the soup its name and primary flavor. Using a whole chicken or bone-in pieces for the stock extracts maximum flavor and nutrients.
2. Noodles: Add substance and carbohydrates, making the soup more filling. Wide egg noodles are traditional, but you can use any pasta shape you prefer.
3. Carrots: Offer sweetness, color, and a dose of vitamins. They also hold up well during cooking, providing a pleasant texture.
4. Celery: Contributes a subtle, savory flavor and a slight crunch. It’s part of the classic mirepoix (onion, carrot, celery) that forms the flavor base of many soups.
5. Onions: Another mirepoix component, onions add depth and sweetness to the stock.
6. Garlic: Provides a punch of flavor and aroma, as well as potential health benefits.
7. Herbs (Parsley and Thyme): Fresh herbs brighten the soup and add complexity to the flavor profile. Parsley adds a fresh, slightly peppery taste, while thyme contributes an earthy, slightly minty flavor.
8. Bay Leaves: These aromatic leaves infuse the stock with a subtle flavor that’s hard to describe but definitely missed if omitted.
9. Peppercorns: Whole peppercorns in the stock provide a gentle heat that permeates the entire soup.
10. Olive Oil: Used for sautéing the vegetables, it adds a touch of richness and helps to extract fat-soluble flavors from the aromatics.
11. Lemon (optional): A squeeze of lemon juice just before eating adds a bright, zesty note that can enhance the overall flavor and cut through the richness of the stock.

Tips for the Perfect Chicken Noodle Soup:

1. Use cold water to start your stock: This helps extract more flavor from the chicken and vegetables as the water gradually heats up.
2. Don’t overcook the noodles: Add them towards the end of the cooking process to prevent them from becoming mushy.
3. Season in layers: Add a bit of salt at each stage of cooking (making the stock, sautéing vegetables, final seasoning) for a well-balanced flavor.
4. Make extra stock : Homemade stock freezes well, so consider making a double batch to have on hand for future soups or other recipes.
5. Chop vegetables uniformly: This ensures even cooking and makes for a more visually appealing soup.
6. Let it rest: If you have time, let the finished soup sit for 30 minutes before serving. This allows the flavors to meld and develop further.

Variations and Customizations:

One of the beauties of chicken noodle soup is its versatility. Here are some ways you can customize this recipe:

One of the best things about chicken noodle soup is its versatility. You can customize it to suit your tastes, dietary needs, and available ingredients. Here are some detailed variations and customizations to try:

1. Vegetables

Add More Veggies

• Peas: Add a cup of frozen or fresh peas for a pop of sweetness and color.
• Corn: Fresh, canned, or frozen corn kernels add a touch of sweetness and texture.
• Green Beans: Chop and add about a cup of fresh or frozen green beans.
• Spinach or Kale: Stir in a couple of cups of spinach or kale just before serving for added nutrients.
• Bell Peppers: Add chopped bell peppers for extra crunch and sweetness.

Root Vegetables

• Parsnips: Substitute some or all of the carrots with parsnips for a different flavor profile.
• Turnips: Add diced turnips for a slightly peppery flavor.

2. Noodles

Different Types of Noodles

• Rice Noodles: For a gluten-free option, use rice noodles.
• Whole Wheat Noodles: For added fiber and a nuttier flavor, use whole wheat noodles.
• Gluten-Free Noodles: Use your favorite gluten-free pasta or noodles.
• Zucchini Noodles: Spiralize zucchini for a low-carb option.
• Orzo or Ditalini: Small pasta shapes like orzo or ditalini can be used for a different texture.

3. Protein

Different Cuts of Chicken

• Chicken Breast: Use boneless, skinless chicken breasts for a leaner option.
• Chicken Thighs: For a richer flavor, use boneless, skinless chicken thighs.
• Rotisserie Chicken: Save time by using a store-bought rotisserie chicken. Shred the meat and add it to the soup in the final steps.

Alternative Proteins

• Turkey: Substitute turkey for chicken, especially great for using up leftovers.
• Tofu: For a vegetarian version, use firm tofu. Cut into cubes and add towards the end of cooking.
• Beans: Add a can of white beans, chickpeas, or lentils for extra protein and fiber.

Storing and Reheating:

Chicken noodle soup stores well, making it perfect for meal prep or leftovers. Here’s how to keep it at its best:

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze for up to 3 months. For best results, freeze the stock and chicken separately from the noodles and vegetables.
• Reheating: Warm gently on the stovetop or in the microwave. If frozen, thaw overnight in the refrigerator before reheating.

Note: The noodles may absorb some of the stock as the soup sits. When reheating, you might need to add a bit more stock or water to reach your desired consistency.

Nutrition chart of Chicken noodle soup

Nutritional Information per Serving (1 cup, approximately 250 ml)

Nutrient	Amount per Serving
Calories	200
Total Fat	8 g
– Saturated Fat	2 g
– Trans Fat	0 g
Cholesterol	50 mg
Sodium	600 mg
Total Carbohydrates	20 g
– Dietary Fiber	2 g
– Sugars	4 g
Protein	15 g
Vitamin A	50% DV
Vitamin C	10% DV
Calcium	4% DV
Iron	6% DV

Explanation of Nutrients

• Calories: Measures the total energy provided by the soup.
• Total Fat: Includes all types of fats present in the soup.
• Saturated Fat: A type of fat that should be consumed in moderation.
• Trans Fat: Typically not present in homemade soup, but good to watch for in processed foods.
• Cholesterol: Present due to the chicken and potentially some from egg noodles.
• Sodium: Can vary significantly based on added salt and the type of stock used.
• Total Carbohydrates: Includes all carbs present in the vegetables and noodles.
• Dietary Fiber: Essential for digestive health.
• Sugars: Naturally occurring sugars in vegetables.
• Protein: Primarily from the chicken.
• Vitamins and Minerals:
• Vitamin A: Largely from carrots.
• Vitamin C: From vegetables.
• Calcium and Iron: Present in small amounts from various ingredients.

Tips for Modifying Nutritional Content

• Reduce Sodium: Use low-sodium stock and limit added salt.
• Increase Fiber: Add more vegetables or use whole grain noodles.
• Lower Fat: Remove the skin from the chicken before cooking and use less oil.
• Increase Protein: Add more chicken or use chicken breast instead of a whole chicken.

This nutritional chart provides a general overview and can help you make informed decisions based on your dietary needs.

In Conclusion:

Creating the perfect chicken noodle soup is part science, part art, and a whole lot of love. This recipe gives you a solid foundation, but don’t be afraid to make it your own. Maybe you prefer more garlic, or perhaps you like your soup with a hint of lemon. The beauty of cooking is in the personalization.

Remember, the key to a truly outstanding chicken noodle soup lies in the quality of your ingredients and the care you put into each step. From simmering the stock to chopping the vegetables, each action contributes to the final result. So take your time, enjoy the process, and savor the comforting aroma that will soon fill your kitchen.

Whether you’re making this soup to nurse a cold, warm up on a chilly day, or simply because you’re craving a bowl of comfort, know that you’re partaking in a culinary tradition that spans generations and cultures. There’s a reason why chicken noodle soup has stood the test of time – it’s simple, satisfying, and speaks to something deep within us.

So ladle up a bowl, curl up in your favorite spot, and enjoy the warm hug in a bowl that is homemade chicken noodle soup. Here’s to good food, good health, and the timeless comfort of a classic recipe.

Bon appétit!