The Best Homemade Chicken Noodle Soup
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
8 1.5 cups each
-
Calories
211 kcal
-
Course
Main Course, Soup, Lunch, Dinner
-
Cuisine
American
The Best Homemade Chicken Noodle Soup
Description
The Best Homemade Chicken Noodle Soup starts with sautéing onion and garlic in olive oil until translucent, then adding sliced carrots and celery to build a flavorful base. Bone-in chicken breasts are added to the pot with a bouquet of herbs including basil, parsley, thyme, and a bay leaf, along with freshly cracked black pepper. Eight cups of water are poured in, and the mixture is simmered for an hour to develop a rich broth and tender chicken that easily shreds from the bones.
After removing and shredding the chicken, the broth is seasoned with salt to preference. Finally, egg noodles are cooked directly in the broth, absorbing the savory flavors. The resulting soup balances the soft, aromatic vegetables and tender shredded chicken with the slightly chewy egg noodles, making it a hearty and wholesome dish.
This soup suits cold days or when a comforting, homemade meal is desired. The ingredients and herbs combine for a traditional taste that can be adjusted at serving by adding more seasoning. The preparation involves simple techniques but yields a deeply satisfying result.
Ingredients
- 2 Tbsp olive oil $0.32
- 1 medium yellow onion $0.37
- 3 cloves garlic $0.24
- 1/2 lb. carrot $0.49
- 1/2 bunch celery $0.83
- 2 chicken breast $6.64, split, bone-in
- 1 tsp basil $0.10, dried
- 1 Tbsp parsley $0.15, dried
- 1/2 tsp thyme $0.05, dried
- 1 bay leaf $0.15
- 1/4 tsp black pepper $0.05, freshly cracked
- 2-3 tsp salt $0.05
- 6 oz. egg noodles $1.00
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
- Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and 8 cups of water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
- After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
- Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to). Serve hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.5 cups each
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Sodium | 638mg | 27% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
