There’s nothing quite like a warm, comforting bowl of chicken noodle soup to soothe your soul. This Homestyle Chicken Noodle Soup is hearty, wholesome, and packed with flavors reminiscent of Grandma’s kitchen. Whether you’re battling a cold or just need a little culinary hug, this recipe is a true classic. Let’s dive in and bring this delicious dish to life!
Ingredients
Here’s everything you’ll need to make this soul-warming soup. Keep in mind that fresh
Ingredients
are key to getting that homemade flavor we all love.
2 tablespoons unsalted butter – Adds richness and helps sauté the veggies.
1 onion, diced – For a mild sweetness and depth of flavor.
2 carrots, peeled and diced – Brightens the soup with color and a subtle sweetness.
2 ribs celery, diced – Adds a crunchy texture and earthy flavor.
3 cloves garlic, minced – Because what’s comfort food without a hint of garlic?
8 cups chicken stock – The base of our soup; opt for low-sodium to control saltiness.
2 bay leaves – Infuses the soup with a warm, herby undertone.
Kosher salt and freshly ground black pepper – To taste.
2 ½ pounds bone-in, skinless chicken breasts – For tender, juicy chicken pieces.
2 ½ cups wide egg noodles – The ultimate noodle choice for this classic dish.
2 tablespoons chopped fresh parsley leaves – For freshness and a pop of green.
2 tablespoons chopped fresh dill – Adds a unique, slightly tangy herbal touch.
1 tablespoon freshly squeezed lemon juice – Brings brightness and balance.
Instructions
Follow these simple steps to create your own bowl of pure comfort. Don’t rush—cooking this soup is part of the joy!
Step 1: Sauté the Veggies
Start by melting the butter in a large stockpot or Dutch oven over medium heat. Once it’s bubbly and aromatic, toss in the diced onion, carrots, and celery. Stir occasionally and let them cook for about 3–4 minutes until they begin to soften. This step builds the base flavors of your soup.
Step 2: Add the Garlic
Once your veggies are tender, add the minced garlic. Stir it in and let it cook for about 1 minute, just until it’s fragrant. You’ll know it’s ready when the aroma fills your kitchen. Be careful not to burn it!
Step 3: Build the Broth
Pour in the chicken stock and drop in the bay leaves. Season the broth with kosher salt and freshly ground black pepper to taste. Gently nestle the chicken breasts into the liquid, ensuring they’re fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30–40 minutes.
Step 4: Shred the Chicken
Carefully remove the cooked chicken breasts from the pot and let them cool slightly. Using two forks (or your hands if it’s cool enough), shred the chicken into bite-sized pieces, discarding any bones.
Step 5: Add the Noodles
Return the shredded chicken to the pot. Stir in the wide egg noodles and let them cook for 6–7 minutes, or until they’re tender but still slightly firm.
Step 6: Finish with Freshness
Remove the pot from heat and stir in the chopped parsley, dill, and freshly squeezed lemon juice. Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Step 7: Serve and Enjoy
Ladle the soup into bowls while it’s piping hot and serve immediately. Pair it with crusty bread or enjoy it on its own for the ultimate comfort meal.
Notes
Make It Your Own: Add a pinch of red pepper flakes for a hint of heat or throw in some fresh spinach or kale for extra greens.
Storage Tips: This soup keeps well in the refrigerator for up to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. Just keep in mind that the noodles may absorb more liquid, so you might need to add extra broth when reheating.
Shortcut Options: If you’re short on time, use store-bought rotisserie chicken and pre-chopped veggies.
Lemon Love: Adjust the lemon juice to suit your taste—add more if you love a zesty kick!
Nutrition
Calories: 340
Protein: 32g
Carbohydrates: 28g
Fat: 10g
Sodium: 890mg
Fiber: 2g
Additional Information
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Image Recipe Respective to the Owner. 🙏
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