Why Make This Recipe
Homemade Chicken Noodle Soup is a classic comfort food that warms both the body and soul. It’s perfect for chilly days or when you’re feeling under the weather. Making this soup from scratch allows you to control the ingredients and customize it to your taste. Plus, it’s a great way to use up leftover chicken or veggies.
How to Make Homemade Chicken Noodle Soup
Ingredients:
- 2 chicken thighs
- 2 cups mixed vegetables (carrots, celery, onions)
- 8 ounces egg noodles
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh herbs (optional for garnish)
Directions:
- In a large pot, bring the chicken broth to a simmer.
- Add the chicken thighs and cook for about 25 minutes until the chicken is cooked through.
- Remove the chicken, let it cool slightly, then shred the meat.
- In the same pot, add mixed vegetables and continue to simmer until tender.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Homemade Chicken Noodle Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh herbs on top for a burst of flavor and color. It pairs well with crusty bread or crackers on the side.
How to Store Homemade Chicken Noodle Soup
To store the soup, let it cool completely before transferring it to airtight containers. You can keep it in the refrigerator for up to three days. If you want to store it longer, freeze it for up to three months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Homemade Chicken Noodle Soup
- Use bone-in chicken thighs for extra flavor.
- Don’t overcook the noodles; they can become mushy when reheated.
- Feel free to add other vegetables like peas or corn for variety.
- Adjust the seasoning to your liking; add herbs like thyme or parsley for more depth.
Variation
You can make a creamy version of chicken noodle soup by adding a cup of cream or milk at the end, stirring gently to combine. Another option is to replace the egg noodles with rice or quinoa for a different texture.
FAQs
Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken works great. Just add it at the end after the vegetables are tender.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients except the noodles and cook on low for 6-8 hours. Add noodles in the last 30 minutes of cooking.
Is it possible to make this soup gluten-free?
Yes! Use gluten-free noodles and check that your broth is gluten-free.
Homemade Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 pieces chicken thighs Use bone-in for extra flavor.
- 2 cups mixed vegetables (carrots, celery, onions) Feel free to add other vegetables like peas or corn.
- 8 ounces egg noodles Don't overcook the noodles; they can become mushy when reheated.
- 4 cups chicken broth
- to taste Salt and pepper Adjust the seasoning to your liking; add herbs like thyme or parsley for more depth.
- optional Fresh herbs For garnish.
Instructions
Cooking
- In a large pot, bring the chicken broth to a simmer.
- Add the chicken thighs and cook for about 25 minutes until the chicken is cooked through.
- Remove the chicken, let it cool slightly, then shred the meat.
- In the same pot, add mixed vegetables and continue to simmer until tender.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.