Best chicken noodle soup recipe

This homemade chicken noodle soup is a comforting classic that embodies the essence of warmth and nourishment. The rich, savory broth, infused with the deep flavors of bone-in chicken and aromatic vegetables, is perfectly balanced by the tender, chunky noodles. This recipe is not just a meal; it’s a tradition that brings people together, offering a sense of comfort and healing. Whether you’re feeling under the weather or simply need a cozy meal to brighten up your day, this chicken noodle soup is sure to become a staple in your kitchen.

Ingredients

• 1 teaspoon olive oil
• 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
• 1 large sweet onion, peeled and chopped
• 2-4 cloves garlic, minced
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrots
• 1 tablespoon fresh thyme leaves (1 teaspoon dried)
• 12 cups chicken broth
• 2 bay leaves
• 1/4 teaspoon turmeric
• 8 ounce Kluski egg noodles
• 1/4 cup chopped parsley
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons cornstarch
• Salt and pepper to taste

Instructions

1. Brown the Chicken: Set a large pot or Dutch oven over medium heat. Add the olive oil. Place the chicken skin-side down in the pot. Brown the chicken skin until golden brown, about 5-7 minutes per side.

2. Sauté the Vegetables: Remove the browned chicken from the pot and set it aside. Add more oil if necessary. Place the onions and minced garlic in the chicken fat. Stir and sauté for several minutes until the onions are translucent. Then stir in the celery, carrots, and thyme and sauté another minute or two.

3. Simmer the Soup: Add the chicken pieces, chicken broth, bay leaves, and turmeric to the pot. Cover and bring to a boil. Reduce the heat to medium-low and simmer for about 20-25 minutes or until the chicken is cooked through.

4. Add Noodles: Stir the egg noodles into the soup and simmer for another 6-9 minutes, until the pasta is cooked.

5. Thicken the Broth: Meanwhile, remove the chicken from the pot and let it cool. Discard the bones and skin. Shred the chicken with a fork and return it to the soup. In a small bowl, whisk together the cornstarch and lemon juice. Stir the mixture into the soup to thicken the base a little.

6. Season and Serve: Stir in the chopped parsley. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with additional parsley if desired.

Top Tips

1. Use Bone-In Chicken: Using bone-in chicken with skins intensifies the chicken flavor and makes the broth richer.
2. Don’t Overcook Noodles: Cook the noodles until they are just al dente. They will continue to cook a bit after you remove them from the heat.
3. Enhance with Turmeric: Turmeric not only adds color but also offers additional healing properties.
4. Thicken Wisely: Use cornstarch to thicken the broth just a tad, ensuring it’s not too thick or too watery.
5. Fresh Herbs Matter: Fresh herbs like thyme and parsley enhance the flavor significantly.
6. Customize to Taste: Adjust the seasoning to your taste, adding more salt, pepper, or lemon juice as needed.

Variations

1. Crockpot Version: Brown the chicken and vegetables on the stovetop. Then place all the ingredients (except noodles and parsley) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the noodles and cook for another 30 minutes. Shred the chicken, discard the bones, and stir in the parsley before serving.

2. Instant Pot Version: Follow steps 1 and 2 from the original recipe in a 6+ quart Instant Pot using the Saute setting. Then close the lid and cook on high pressure for 10-12 minutes. Let the pressure release naturally for 5 minutes before opening the lid. Stir in the noodles and cook for an additional 2-3 minutes until they are al dente.

3. Creamy Twist: Add a medium-sized potato, peeled and diced, to the soup along with the vegetables. This will make the soup creamy as the potato cooks and breaks down.

4. Spicy Kick: Add a pinch of red pepper flakes to give the soup a spicy kick.

5. Herb Infusion: Tie fresh herbs like parsley, dill, celery leaves, basil, and thyme together to easily fish them out later. Add some finely chopped parsley while cooking for extra flavor.

6. Homemade Noodles: Make your own egg noodles from scratch using flour, eggs, and water. This will give the soup a more authentic, homemade taste.

Nutritional Guide

Additional Nutritional Notes: This recipe is relatively low in calories and fat, making it a healthy option for a comforting meal. The high protein content from the chicken and noodles ensures that you stay full and satisfied. The vegetables add fiber and essential vitamins, making this soup a well-rounded meal. Adjusting the amount of noodles and vegetables can further customize the nutritional content to your needs.