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Whenever I'm craving a cozy meal or feeling sick, I throw together this chicken noodle soup from scratch. Skip the store-bought stock and cubes—this one uses honest-to-goodness ingredients for the most comforting bowl you'll ever spoon up. Making it from the ground up sounds tough, but it's really simple and your kitchen will smell incredible the whole time.
What Sets This Soup Apart
A hearty bowl of homemade chicken soup is pure comfort. The deep flavor comes from letting chicken and veggies mingle slowly in hot water. Each bite gives you juicy chicken, soft noodles, and bright veggies. The best part? You probably have almost everything you need on hand already.
Things You'll Gather
- Seasonings: Dash in salt and pepper as you like
- Noodles: Two cups of egg noodles, or pick whatever pasta you want
- Water: Around 8 to 10 cups for the broth
- Herbs: Fresh thyme, parsley, and a bay leaf. Got only dried? No worries—just add half as much
- Garlic: Three minced cloves for a punch of flavor
- Vegetables: Two carrots, one onion, and two celery stalks, all chopped up small
- Chicken: Two to three pounds bone-in breast or thighs—the bones make the broth extra tasty
How to Pull It Together
- Dishing It Up
- Scoop into bowls and sprinkle some extra parsley if you feel like it. Hot bread or crackers on the side makes it even better.
- Soup’s Almost Done
- Throw the chicken back in and drop in the noodles. Let them cook till soft—about 8 to 10 minutes. Taste and toss in salt and pepper until it’s just how you like it.
- Get the Chicken Ready
- Lift that chicken out to cool so you don’t burn your fingers. Shred the meat small, toss the bones.
- Make the Broth
- Fill up a big pot with the chicken, veggies, and herbs. Add enough water to cover. Boil it, then let it bubble gently for about an hour and a half, or until the chicken falls apart easy.
Time-Saving Suggestions
Need it fast? Grab a rotisserie chicken and toss in the pulled meat at the last bit. You can still simmer the carcass for extra oomph if you want. While making your own broth is best, store-bought works when you’re in a rush – just stick to the kind with less salt so you don’t overdo it.
Nailing That Flavorful Broth
Broth makes or breaks your soup. Leave in the bones—they pack in flavor. Simmer longer instead of rushing; patience really pays off here. Add a little salt and taste as you go. Fresh herbs really pop, but it’s cool to use dried—just cut the amount in half.
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Leftovers That Last
This soup keeps happy in the fridge for about 3-4 days. For longer, let it cool and stash it in freezer-safe containers or bags—good for up to three months. If you're freezing, leave the noodles out since they get soggy; just boil new ones when you reheat. Make sure to leave space for the soup to expand as it freezes.
Slow Cooker Friendly
Using a slow cooker makes it almost hands-off. Toss the chicken, chopped veggies, water, and spices in the pot. Cook on low for 6-8 hours or high for 3-4 hours. Drop in the noodles for the last half hour. Dinner’s ready when you walk in the door!
Way Tastier Than Canned
Homemade always wins. No weird stuff or fillers—just down-to-earth goodness that lifts your spirits. Fresh veggies and slow-simmered broth give a flavor cans can’t touch. Plus, your kitchen smells awesome the whole time it’s bubbling away.
Tweak It to Your Taste
Customize this one however you want! Need it gluten-free? Swap in rice noodles or gluten-free pasta. Craving extra veggies? Toss in spinach or zucchini. Love a fresh flavor? Add more herbs. Mix and match to make it your own each time.
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Top Reasons You’ll Crave This Soup
This soup just makes everything feel right again. It’s simple to whip up, takes normal kitchen stuff, and tastes like a big hug in a bowl. Save this one nearby—you’ll want it whenever someone’s got the sniffles or just needs a pick-me-up. It’s the classic comfort food everyone secretly loves.
Frequently Asked Questions
- → What if I don't have homemade broth?
- Store-bought broth works fine; just mix in Better Than Bouillon to make it richer. Using low-sodium broth helps manage salt levels. If you’ve got chicken bones, simmer them for extra flavor. Even bouillon cubes can save you in a pinch, but keep an eye on salt!
- → How to make it gluten-free?
- Substitute regular noodles with rice-based or gluten-free ones of your choice. Double-check the broth label; wheat can hide there! If making homemade noodles, go for a gluten-free flour blend. Cook GF noodles separately first since they might soften quicker.
- → Can raw chicken go in?
- Sure! Cut chicken into small pieces and throw them in before adding noodles. Breasts cook in about 5 minutes; thighs need a bit longer, around 6-7 minutes. Just make sure there's no pink. Poaching whole pieces is another option, then shred them later. Even ground chicken works – brown it first and skim off any fat.
- → How long will leftovers last?
- Keep it in the fridge up to 4-5 days in an airtight container. Noodles soak up broth over time, so add extra broth when reheating. Freeze it (minus noodles) for up to 3 months. Portion into single servings if that's easier. For reheating, the stovetop is best – go slow.
Conclusion
Looking for more soothing meals? Whip up hearty chicken dumplings, go zesty with lemon chicken orzo, or try creamy chicken wild rice – all are pure comfort!