Chicken Noodle Soup

Last February, when I was snowed in for three days straight, I finally called my grandmother for her chicken noodle soup recipe. She laughed and said the secret wasnt in the measurements at all. It was about letting the soup tell you when it was ready.

I made a giant batch during that snowstorm and took containers to my neighbors. One of them, an elderly man who'd lived on the street for forty years, told me it tasted exactly like his mothers used to. I cried right there on his porch holding an empty Tupperware.

Ingredients

• 2 boneless skinless chicken breasts: Diced into bite-sized pieces, they cook quickly and stay tender. I learned the hard way that cutting against the grain makes all the difference in texture.
• 1 medium onion: Diced small, this forms the aromatic foundation of your broth. Yellow onions give the best sweetness.
• 2 medium carrots: Sliced into coins about a quarter inch thick. They should still have a little bite when the soup is done.
• 2 celery stalks: Slice these the same thickness as your carrots for even cooking. Dont toss the leaves, they add amazing flavor.
• 2 cloves garlic: Minced fresh. The smell hitting the hot oil is literally the moment soup becomes soup.
• 1.5 liters low-sodium chicken broth: Starting with low-sodium lets you control the seasoning. Homemade broth is ideal, but a good quality store-bought one works perfectly.
• 120 g egg noodles: Traditional and absorbent. Theyll soak up that flavorful broth as they cook.
• 1 bay leaf: The unsung hero of slow-simmered soups. Just remember to fish it out before serving.
• 1/2 teaspoon dried thyme: Earthy and warm, thyme is chicken noodles best friend.
• 1/2 teaspoon dried parsley: Plus extra for garnish. Fresh is lovely, but dried works beautifully in long-cooked soups.
• Salt and black pepper: Taste as you go. The broth brand affects how much salt you need.
• 2 tablespoons olive oil: For sautéing your vegetables into sweet submission.

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 4 to 5 minutes until softened and fragrant.

Wake up the garlic:

Stir in minced garlic and cook for just 1 minute until it becomes fragrant. You want it golden, not brown.

Sear the chicken:

Add diced chicken to the pot. Cook for 3 to 4 minutes, stirring, until no longer pink on the outside.

Create the soup:

Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring everything to a gentle boil.

Let it develop:

Reduce heat and simmer for 10 minutes. This is when all the flavors start really knowing each other.

Add the noodles:

Add egg noodles and simmer for 8 to 10 minutes longer, until noodles and chicken are cooked through.

Finish and serve:

Remove the bay leaf. Taste and adjust seasoning if needed. Ladle into bowls and garnish with extra parsley.

Save

My daughter came home from college sick last semester and asked for chicken noodle soup. I made this recipe and she said it was the first time in three days she could actually breathe. Sometimes soup is just soup, and sometimes its medicine.

Making It Your Own

I've started using rotisserie chicken sometimes, adding it in the last five minutes just to warm through. Its not the same as starting with raw, but on a Tuesday night when you need comfort fast, nobody complains.

The Bread Situation

Crusty bread is non-negotiable. I usually buy a baguette and slice it thick. Toasted or untoasted, either way, you need something to sop up that last bit of broth in the bowl.

Freezer Friendly

This soup freezes beautifully, but leave out the noodles if you can. Add fresh noodles when you reheat, or theyll turn to mush. If youve already added them, theyll still be edible, just softer.

• Freeze in portion-sized containers for easy lunches
• Label with the date, it keeps for about three months
• Thaw overnight in the refrigerator, not on the counter

Save

Every time I make this soup now, I think of that snowstorm and my neighbors empty container on his porch. Good soup does more than feed you, it connects you to something bigger.

Recipe FAQs

→ How long does homemade chicken noodle soup last?

Store in an airtight container in the refrigerator for up to 4 days. The noodles will continue to soften as they sit. You can also freeze it for up to 3 months, though the texture of the noodles may change slightly upon reheating.

→ Can I use rotisserie chicken instead?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the last 5 minutes of simmering just to heat through. This reduces the total cooking time significantly while still delivering great flavor.

→ What vegetables work best in this soup?

The classic trio of onion, carrots, and celery provides the traditional flavor base. You can also add diced potatoes, parsnips, or green peas. Fresh spinach or kale added in the last 2 minutes makes a nice nutritious boost.

→ How do I prevent the noodles from getting mushy?

Cook the noodles separately and add them to individual bowls when serving, or slightly undercook them in the broth since they'll continue absorbing liquid. For leftovers, store noodles separately and combine when reheating.

→ Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then add everything except the noodles to your slow cooker. Cook on low for 6 hours or high for 3 hours. Add cooked noodles during the last 15 minutes or serve separately.