Homemade Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 tablespoons olive oil
- 3 leaves
- 1 teaspoon ground black pepper or to taste
- 1/2 cup dry sherry
- !please note: if using rotisserie chicken or salt do not salt until after the soup cooks for 15 minutes. taste fi
- 2 tablespoons butter – unsalted
- 3-4 carrots (approx. 2 cups) – peeled & sliced
- 2 stalks (approx. 1 cup) – sliced
- 1 sweet yellow onion – diced
- 2 cloves garlic – minced
- 8 cups chicken broth or stock – swanson unsalted or home
- 1 teaspoon dried parsley or 2 tablespoons fresh – chopped
- 1 teaspoon parisien or bonnes herbs (a combo of chives dill, basil, french tarragon, chervil
- & white pepper)
- â½ teaspoon dried thyme or 3 fresh thyme sprigs
- â½ teaspoon nutmeg
- 3-4 teaspoons chicken granules or chicken **note if using salted broth, reduce the amount of chicken granules us
- 4 cups diced chicken – rotisserie chicken (cut into bite
- 8 ounce package egg noodles - i use neva’s old fashion ho
- Carbohydrate 13.7706 g
- Cholesterol 0 mg
- Fat 6.75000000289468 g
- Fiber 0 g
- Protein 0.236 g
- Saturated Fat 0.932040000399697 g
- Serving Size 1 1 recipe (362g)
- Sodium 10.7550000000579 mg
- Sugar 13.7706 g
- Trans Fat 0.182790000078389 g
- Calories 239 calories
My Comfort Food: Homemade Chicken Noodle Soup
As a busy working mom, time is a precious commodity. Weeknights are a whirlwind of homework, soccer practice, and the ever-present need to put a nutritious and satisfying meal on the table. That's why I rely on recipes that are both delicious and efficient, and nothing fits the bill quite like a big pot of homemade chicken noodle soup. This isn't just any soup; this is my mom's recipe – a culinary heirloom passed down through generations, and a comforting hug in a bowl.
The aroma alone is enough to transport me back to my childhood, filled with cozy evenings and the warmth of family. The rich, savory broth, the tender chicken, the perfectly cooked noodles – each bite is a memory, a taste of home. I've adapted my mom's original recipe to fit my busy lifestyle, using rotisserie chicken when time is short, but the core elements remain the same: fresh vegetables, aromatic herbs, and a touch of love. It's a recipe that’s both flexible and forgiving; you can easily adjust the ingredients to your liking, adding more vegetables or different herbs to create your own unique variation.
This soup is more than just a meal; it’s a ritual, a way to reconnect with my family and my heritage. On chilly evenings, the steam rising from the bowl fills our kitchen with warmth and the promise of comfort. The kids, usually picky eaters, gobble it up without complaint. It’s the ultimate crowd-pleaser, perfect for potlucks, family gatherings, or a simple weeknight dinner. And the leftovers? Even better the next day! The flavors meld together overnight, creating an even deeper, more complex taste that’s hard to resist.
Making this soup is a form of self-care for me. It’s a time when I can slow down, focus on the task at hand, and connect with the simple pleasures of cooking. The rhythmic chopping of vegetables, the simmering broth, the gentle stirring – it’s a meditative process that allows me to de-stress and find a sense of calm amidst the chaos of daily life. And knowing that I'm creating something nourishing and delicious for my family makes it all the more rewarding.
Beyond its deliciousness and convenience, this chicken noodle soup is also incredibly versatile. I often double the recipe and freeze half for those nights when I'm truly swamped. A quick defrost and reheat, and dinner is served! It's also perfect for meal prepping – a large batch can provide healthy lunches for the entire week. The possibilities are endless.
So, whether you're a seasoned cook or a kitchen novice, I encourage you to try this recipe. It's a timeless classic, a crowd-pleaser, and a source of comfort and warmth. More than just a bowl of soup, it’s a piece of my family's history, and now, a part of mine. Enjoy!
Ingredients I frequently use:
- Chicken Broth: I prefer low-sodium or unsalted broth to control the salt content. Homemade broth is ideal if you have the time, but store-bought works perfectly well.
- Noodles: Egg noodles are traditional, but you can experiment with different shapes and sizes.
- Vegetables: Carrots and celery are staples, but feel free to add other vegetables like potatoes, zucchini, or green beans.
- Herbs and Spices: Fresh herbs add a vibrant flavor. Thyme, parsley, and bay leaves are my go-to choices.
- Chicken: Rotisserie chicken is a fantastic shortcut, but you can also use leftover cooked chicken or cook your own.
Tips for Success:
- Don't overcook the noodles: They should be tender but not mushy.
- Taste and adjust seasoning: Add salt, pepper, or other seasonings as needed to achieve your preferred flavor profile.
- Make it your own: Feel free to experiment with different vegetables, herbs, and spices.
- Make a big batch: Leftovers are great for lunch or dinner the next day.
This simple chicken noodle soup recipe has been a staple in my family for years, and I hope it becomes a favorite in yours too. Happy cooking!
Step-by-step
- Heat oil & butter in a heavy-bottomed soup pot or Dutch oven.
- Place carrots & celery in the skillet and sauté 3 minutes.
- Add the onion and sauté until translucent.
- Add garlic and sauté 30 seconds.
- Add all other ingredients except the noodles.
- Bring to a boil, then turn down the heat and simmer for 30-40 minutes.
- Add the noodles and bring to a boil.
- Turn down the heat and simmer for 20-25 minutes.
- Remove bay leaves before serving.
- Serve with crusty bread.
