Embrace the comfort of home-cooking with our delightful Chicken Noodle Soup recipe. This heartwarming soup, a staple in any recipe collection, combines the richness of chicken and the wholesomeness of vegetables, all simmered to perfection.
In less than 40 minutes, you can recreate this timeless classic that promises to deliver not just warmth and nourishment but also a burst of flavors that will tantalize your taste buds. Whether you’re a novice or a seasoned cook, this chicken noodle soup, made with succulent chicken thighs and a medley of fresh ingredients, is sure to impress.
Let’s embark on this culinary journey and bring a spoonful of comfort to your table.
How to Prepare Chicken Noodle Soup
1. Starting the Soup: Begin by heating butter in a large pot or Dutch oven over medium heat. Once melted, add in the chopped onions, carrots, and optional celery. Cook these for about 5-6 minutes, stirring occasionally, until they start to soften.
2. Adding Aroma: Introduce the minced garlic, bay leaves, and thyme to the pot. Stir the mixture for roughly a minute, ensuring the garlic is well dispersed and fragrant.
3. The Broth Base: Pour the chicken stock into the pot, letting it simmer gently. Taste and adjust the seasoning with salt and pepper. The amount of salt needed may vary depending on the stock you use.
4. Cooking the Chicken: Place the chicken thighs in the pot, ensuring they are submerged in the broth. Let the soup simmer on low heat, partially covered, for about 20 minutes. During this period, stir occasionally and add more stock or water if needed.
5. Noodle Time: Remove the chicken onto a plate. Add the noodles into the simmering broth, cooking them until they’re tender, which should take about 6-10 minutes, depending on the noodle type.
6. Final Touches: While the noodles cook, shred or dice the cooked chicken. Return the chicken to the pot. Give the soup a final taste test, adjusting the seasoning with additional salt and pepper as needed. Finally, stir in the chopped parsley and serve the soup warm.
Chicken Noodle Soup
- 2 tablespoons butter chicken fat or olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 stalks celery chopped
- Minced garlic 4 cloves
- 2 bay leaves
- 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
- 1 pound skinless boneless chicken thighs (4 or 5 thighs)
- 8 cups chicken stock or broth low sodium or use homemade stock
- 5 ounces egg noodles or pasta of choice
- Salt and pepper to taste
- 1/4 cup fresh parsley finely chopped
- Water or more stock as needed
- Begin with the Base: In a spacious pot or Dutch oven, melt the butter over a medium flame. Add your chopped onion, carrots, and celery (if you're using it). Stir these occasionally and cook until they start to soften, which should take around 5 to 6 minutes.
- Infuse the Flavors: Now, it's time to add the minced garlic, bay leaves, and thyme. Make sure to stir continuously for about a minute to evenly distribute the garlic and herbs, releasing their aromatic flavors.
- Prepare the Broth: Gently pour the chicken stock into your pot, bringing it to a simmer. Do a taste test and season with salt and pepper according to your preference. The amount of salt required can vary based on the stock you've chosen.
- Simmer the Chicken: Submerge your chicken thighs in the broth. Allow the soup to return to a simmer, then cover the pot partially with a lid. Let it cook for about 20 minutes, stirring occasionally. If the broth reduces too much during cooking, feel free to add a bit more stock or water.
- Cook the Noodles: Once the chicken is cooked, remove it and set it aside. Now, add the noodles to the simmering broth. Cook them until they're just right, which should be between 6 to 10 minutes, depending on their type.
- Complete the Dish: While the noodles are cooking, shred or cut the chicken into bite-sized pieces. Then, return the chicken to the soup. Perform a final taste check and adjust the seasoning with more salt and pepper if needed. To finish, stir in the freshly chopped parsley, and your Chicken Noodle Soup is ready to be enjoyed!
How to Store Chicken Noodle Soup
For optimal freshness and flavor, store any leftover Chicken Noodle Soup in an airtight container in the refrigerator. It will remain good for up to 4 days. When reheating, gently warm the soup over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge, you can thin it out with a little bit of water or additional chicken stock. This soup is not recommended for freezing as the noodles may become mushy upon thawing. However, if you plan to freeze, it’s best to freeze the soup without the noodles and add fresh noodles when reheating.