I always feel delighted making Chicken Noodle Soup Homemade. A whole chicken and rich chicken broth blend with vibrant carrots, diced celery, and hearty onion. The simmering garlic, bay leaves, and thyme add unforgettable depth while egg noodles and a sprinkle of parsley make this recipe genuinely inviting.
This recipe is one I always come back to when I’m looking for something hearty yet straightforward. I learned the value of good chicken soup while experimenting with my version of Chicken Noodle Soup Homemade back in high school.
I start with 1 whole chicken or 4 bone-in chicken thighs simmered in 10 cups of either homemade or low sodium chicken broth. Into the mix, I add 3 large carrots, 3 diced celery stalks and 1 large roughly chopped onion, which bring in a load of flavor.
I also toss in 3 minced garlic cloves, 2 bay leaves, and 1 teaspoon dried thyme, all perfectly seasoned with salt and pepper. Once the chicken is tender, I stir in 2 cups of egg noodles and let them cook until the texture is just right.
I sometimes finish it off with fresh chopped parsley for a pop of color. This recipe really shows why I love easy soup recipes that feel like a real, homemade creation.
Why I Like this Recipe
1. I love how this recipe gives me that cozy, warm feeling like I’m wrapped up in a soft blanket on a cold day.
2. I enjoy that it’s packed with tender chicken, noodles, and veggies that mix together to make every spoonful delicious and satisfying.
3. I like that the instructions are super simple and easy to follow so even if I’m tired ive still got a great meal on the table.
Ingredients
- Chicken: a source of lean protein that makes the soup hearty and filling.
- Carrots: loaded with beta-carotene for good eyesight and a touch of natural sweetness.
- Celery: low in calories and high in vitamins, adding a fresh, crisp crunch.
- Onion: enhances flavor with natural sweetness when slow-cooked and offers nutrients.
- Garlic: boosts immunity and flavor while filling your kitchen with a warm aroma.
- Egg noodles: bring satisfying carbohydrates and a comforting texture perfect for winter.
- Herbs: bay leaves and thyme infuse the broth with balanced earthy flavors and aroma.
- Broth: a low sodium, hearty base full of umami and warmth.
- Parsley: adds a fresh pop of color and boosts the vitamin content modestly.
Ingredient Quantities
- 1 whole chicken (about 3 to 4 lbs) or 4 bone-in chicken thighs
- 10 cups chicken broth (homemade or low sodium)
- 3 large carrots, peeled and sliced
- 3 celery stalks, diced
- 1 large onion, roughly chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped (optional for garnish)
How to Make this
1. Place your whole chicken (or chicken thighs) in a large pot and pour in the 10 cups of chicken broth.
2. Add the chopped onion, diced celery, sliced carrots, and minced garlic to the pot.
3. Drop in the two bay leaves and sprinkle in the dried thyme along with salt and pepper to taste.
4. Bring the mix to a boil and then reduce the heat, letting it simmer for about 30-40 minutes until the chicken is cooked through.
5. Carefully remove the chicken from the broth and let it cool a bit so you can handle it.
6. Shred the chicken meat off the bones using two forks, then put the meat back into the pot.
7. Stir in the 2 cups of egg noodles and let the soup simmer for another 8-10 minutes until the noodles are tender.
8. Give it a taste and adjust the seasonings if you think it needs more salt or pepper.
9. Remove the bay leaves from the soup before serving.
10. Ladle the hot soup into bowls and, if you like, garnish with fresh chopped parsley before enjoying this coziest bowl of winter warmth.
Equipment Needed
1. Large pot – You need this to cook the chicken and broth together and make sure it’s big enough for everything.
2. Cutting board – A solid surface to chop the onions, carrots, and celery correctly.
3. Chef’s knife – For chopping all the veggies and mincing the garlic, it’s important to have a sharp one so you don’t slip.
4. Measuring cups – You’ll require these to correctly measure out the broth and egg noodles.
5. Forks – Two forks are needed for shredding the chicken after it’s cooked so its easier to eat.
6. Ladle – This is essential for serving out the hot soup into bowls without spilling.
7. Stove – A reliable heat source is a must to bring everything to a boil and then keep it simmering.
Make sure you have these handy before you start the recipe so your cooking process is smooth and safe.
FAQ
The Coziest Chicken Noodle Soup Recipe For Winter Substitutions and Variations
- If you don’t have a whole chicken, try using extra chicken thighs or even turkey pieces – they add a similar flavor.
- If you’re out of chicken broth, you can use vegetable broth or water with a bouillon cube to get that savory taste.
- If you don’t have carrots, parsnips or even sweet potatoes work just fine and add a nice sweetness.
- If celery is missing, chopped leeks or even green beans can substitute for that crunchy texture.
- If egg noodles are hard to come by, any pasta like fettuccine or even rice noodles can be used in its place.
Pro Tips
1. Try browning the chicken and even lightly sautéing the veggies in a little oil first. It really gives the broth a deeper flavor that you wont get from just simmering them straight away.
2. When it comes time to shred the chicken, be patient and let it cool enough so you avoid any burnt fingers and a mushy texture. It also makes it easier to mix with the broth.
3. Add the noodles only at the end and keep an eye on them. Overcooking can make them turn mushy and ruin the mouthfeel of your soup.
4. Always taste and adjust your seasonings as you go. A little extra salt or pepper at the end can make a huge difference and make your soup taste more balanced.
The Coziest Chicken Noodle Soup Recipe For Winter
I always feel delighted making Chicken Noodle Soup Homemade. A whole chicken and rich chicken broth blend with vibrant carrots, diced celery, and hearty onion. The simmering garlic, bay leaves, and thyme add unforgettable depth while egg noodles and a sprinkle of parsley make this recipe genuinely inviting.
6
servings
250
kcal
Equipment: 1. Large pot – You need this to cook the chicken and broth together and make sure it’s big enough for everything.
2. Cutting board – A solid surface to chop the onions, carrots, and celery correctly.
3. Chef’s knife – For chopping all the veggies and mincing the garlic, it’s important to have a sharp one so you don’t slip.
4. Measuring cups – You’ll require these to correctly measure out the broth and egg noodles.
5. Forks – Two forks are needed for shredding the chicken after it’s cooked so its easier to eat.
6. Ladle – This is essential for serving out the hot soup into bowls without spilling.
7. Stove – A reliable heat source is a must to bring everything to a boil and then keep it simmering.
Make sure you have these handy before you start the recipe so your cooking process is smooth and safe.
Ingredients
-
1 whole chicken (about 3 to 4 lbs) or 4 bone-in chicken thighs
-
10 cups chicken broth (homemade or low sodium)
-
3 large carrots, peeled and sliced
-
3 celery stalks, diced
-
1 large onion, roughly chopped
-
3 garlic cloves, minced
-
2 bay leaves
-
1 teaspoon dried thyme
-
Salt and pepper to taste
-
2 cups egg noodles
-
Fresh parsley, chopped (optional for garnish)
Directions
- Place your whole chicken (or chicken thighs) in a large pot and pour in the 10 cups of chicken broth.
- Add the chopped onion, diced celery, sliced carrots, and minced garlic to the pot.
- Drop in the two bay leaves and sprinkle in the dried thyme along with salt and pepper to taste.
- Bring the mix to a boil and then reduce the heat, letting it simmer for about 30-40 minutes until the chicken is cooked through.
- Carefully remove the chicken from the broth and let it cool a bit so you can handle it.
- Shred the chicken meat off the bones using two forks, then put the meat back into the pot.
- Stir in the 2 cups of egg noodles and let the soup simmer for another 8-10 minutes until the noodles are tender.
- Give it a taste and adjust the seasonings if you think it needs more salt or pepper.
- Remove the bay leaves from the soup before serving.
- Ladle the hot soup into bowls and, if you like, garnish with fresh chopped parsley before enjoying this coziest bowl of winter warmth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 6
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 4g
- Protein: 20g
- Vitamin A: 500IU
- Vitamin C: 7mg
- Calcium: 40mg
- Iron: 1mg
