This Homemade Chicken Noodle Soup offers more than just a taste of home-cooked comfort; it’s a potent blend of nutrients designed to boost your immune system. Made with wholesome ingredients and a heartfelt touch, this soup is the perfect way to warm up on a rainy day or nurse a cold. Its delightful aroma and savory flavors will fill your kitchen with warmth. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and rewarding.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: About 2.1 liters (9 cups)
Ingredients:
- Olive oil: 45 ml (3 tablespoons)
- Onion, chopped: 1 large (about 150 grams)
- Leek, sliced into half moons: 1 large (about 100 grams)
- Celery, chopped: 2 ribs (about 100 grams)
- Carrots, diced: 2 medium (about 130 grams)
- Garlic, minced: 5 cloves (about 15 grams)
- Bay leaves: 2
- Ground coriander: 2 teaspoons (4 grams)
- Dried thyme: 2 teaspoons (2 grams) or fresh thyme: 30 grams (2 tablespoons)
- Bone-in chicken thighs: 900 grams (2 pounds)
- Chicken broth, low sodium: 1.9 liters (8 cups)
- Salt: 2 teaspoons (adjust to taste)
- Black pepper: ½ teaspoon
- Uncooked egg noodles: 113 grams (4 ounces)
- Fresh parsley, chopped: 60 ml (¼ cup)
- Lemon juice or apple cider vinegar: 30–45 ml (2–3 tablespoons)
Directions:
- Sauté the Base: In a large pot, heat the olive oil over medium-high heat. Add onions and leeks, cooking until soft, about 5 minutes.
- Add Vegetables: Stir in the celery, carrots, and garlic, and cook for another 3 minutes.
- Simmer: Add chicken broth, bay leaves, coriander, and thyme. Season with salt and pepper. Place the chicken thighs in the pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Prepare Chicken: Remove the chicken from the broth, let cool slightly, then shred into bite-sized pieces.
- Cook Noodles: Return the broth to a simmer, add shredded chicken and noodles, and cook for about half the recommended time on the noodle package to avoid overcooking.
- Finish & Season: Remove from heat, stir in parsley and lemon juice, and adjust seasoning as needed.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Top with a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.
Cooking Tips:
- Brown the chicken before adding it to the pot to enhance the flavor.
- For a clearer soup, skim off any foam that forms on the surface during the simmering process.
Nutritional Benefits:
- Rich in protein from chicken, supporting muscle repair and growth.
- Contains vitamins A and C from carrots and celery, which are essential for immune function and skin health.
Dietary Information:
- Can be made gluten-free by substituting regular noodles with gluten-free options.
- Dairy-free and can be made suitable for paleo diets if noodles are replaced with vegetables like zucchini spirals.
Nutritional Facts (per serving):
- Calories: 263
- Protein: 12.4 g
- Fat: 11.8 g
- Carbohydrates: 27.4 g
- Fiber: 3 g
- Sodium: 735.3 mg
Storage Tips:
- Refrigerate leftovers within two hours of cooking and consume within three days.
- Freeze in airtight containers for up to three months, omitting the noodles if planning to freeze.
Why You’ll Love This Recipe:
- It’s a hearty, nutritious meal that can be prepared with minimal effort.
- The rich flavors and soothing broth make it a perfect dish for cold weather or when you’re feeling under the weather.
- It’s versatile and can be adjusted to suit dietary needs and taste preferences.
- A great way to use leftover chicken, making it economically and environmentally friendly.
Conclusion:
Homemade Chicken Noodle Soup is more than just a meal; it’s comfort in a bowl. With its rich flavors, nutritious ingredients, and easy preparation, it’s perfect for any day of the week. Whether you’re new to cooking or a seasoned pro, this recipe promises satisfaction and warmth with every spoonful. So, gather your ingredients and let’s bring this classic comfort food to your table!
Frequently Asked Questions:
- Can I use chicken breast instead of thighs?
- Yes, chicken breast can be used but might not be as tender or flavorful as thighs.
- What can I use instead of egg noodles?
- You can use any pasta, rice, or even diced potatoes as a substitute.
- How can I make the soup more flavorful?
- Try roasting the vegetables before adding them to the pot, or add a splash of white wine for depth.
- Is this soup freezer-friendly?
- Yes, but freeze it without the noodles as they can become mushy when reheated.
- What are the best herbs to use in chicken noodle soup?
- Thyme, parsley, and bay leaves are classic, but rosemary and sage are also great options.
- Can I make this in a slow cooker?
- Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours.
- How can I thicken chicken noodle soup?
- Mix a little flour or cornstarch with water and stir it into the soup to thicken.
- What can I add for a spicy kick?
- A dash of cayenne pepper or some diced jalapeño will add some heat.
- Can I use frozen vegetables in this soup?
- Yes, frozen vegetables work well and can be added without thawing.
- How can I reduce the sodium content?
- Use low-sodium broth and limit the added salt, relying on herbs and lemon juice for flavor.