chicken noodle soup recipe

Chicken noodle soup holds a special place in my kitchen, especially when I need a quick fix of comfort. I’ve tweaked the classic to include a splash of lemon and a handful of fresh herbs, which makes it feel bright and alive. It’s a recipe that’s forgiving, adaptable, and always satisfying.

Why I keep returning to this simple chicken noodle soup

It’s the recipe I turn to when I need a quick, nourishing meal. The flavors are familiar but not boring, and the process is forgiving. Plus, it’s endlessly adaptable for whatever I have in the fridge. It’s the kind of dish that feels like a warm hug, no matter the day.

Breaking down the ingredients that make this soup special

• Chicken breast or thighs: : Juicy, lean, and tender; I prefer thighs for more flavor, but breasts work too.
• Carrots: : Sweet and crisp, they add color and a subtle sweetness.
• Celery: : Provides a fresh, aromatic crunch that balances the richness.
• Noodles: : Egg noodles keep it hearty and chewy, but rice noodles are a quick swap.
• Lemon: : Adds a bright, citrusy zing that cuts through the richness.
• Fresh herbs: : Parsley or dill; they lift the soup with fresh, herbal notes.
• Broth: : Homemade or store-bought, look for a clear, flavorful base.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: To evenly cook the soup without scorching.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep work.
• Slotted spoon: To remove noodles or chicken if needed.
• Measuring cups and spoons: To keep seasoning and broth consistent.

Step-by-step guide to your soul-warming chicken noodle soup

Step 1: Start by gathering all ingredients and prepping your tools. This soup needs a bit of attention, but it’s straightforward.

Step 2: In a large pot, melt some butter over medium heat (about 150°C/300°F). Add diced onions, carrots, and celery. Sauté until they soften and release a sweet aroma, about 8 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 15 minutes to meld flavors.

Step 4: Cook your noodles separately in boiling salted water (about 100°C/212°F). Drain and set aside.

Step 5: Add the cooked noodles to the soup. Taste and adjust salt or add a splash of lemon juice for brightness. Let it simmer another 2 minutes.

Step 6: Serve hot, garnished with fresh parsley or a sprinkle of parmesan, if you like.

Cooking checkpoints and tips to keep in mind

• Ensure the vegetables are tender but not mushy before adding broth.
• Taste the broth before adding noodles—adjust seasoning accordingly.
• Noodles should be al dente—firm but cooked through—so don’t overcook them in the soup.

Troubleshooting common chicken noodle soup mishaps

• Broth tastes bland or flat.? Add a splash of lemon juice if the broth tastes flat.
• Noodles absorb too much broth and get soggy.? Cook noodles separately to prevent them from becoming mushy.
• Chicken turns rubbery or tough.? Simmer gently; high heat can make chicken tough.
• Broth becomes cloudy with foam.? Skim foam off the surface for a clearer broth.

Bright Lemon Chicken Noodle Soup

This chicken noodle soup is a comforting dish featuring tender chicken, crisp vegetables, and hearty noodles in a flavorful broth. Brightened with a splash of lemon and fresh herbs, it boasts a clear, inviting appearance with a satisfying, chewy texture. The recipe emphasizes simple simmering, sautéing, and seasoning to create a nourishing, adaptable meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 1 lb chicken thighs or breasts preferably boneless and skinless
• 8 oz egg noodles or rice noodles for variety
• 2 tablespoons olive oil or butter
• 2 cloves garlic minced
• 1/4 cup fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Slotted spoon
• Measuring cups and spoons

Method

 

1. Chop the chicken into bite-sized pieces and set aside. Prepare all vegetables by peeling and slicing the carrots and chopping the celery. Mince the garlic and chop the herbs for garnishing.
   
2. In a large heavy-bottomed pot, heat the olive oil or butter over medium heat until shimmering and fragrant. Add the chopped onions, carrots, and celery, sautéing until they soften and release a sweet aroma, about 8 minutes. The vegetables should be tender but not mushy.
3. Add the minced garlic to the vegetables and cook for another minute, stirring until fragrant. Then, pour in the chicken broth and bring to a gentle simmer. While it heats, season with salt and pepper to taste.
4. Once the broth is simmering, add the chicken pieces to the pot. Cover and cook gently for about 10 minutes, or until the chicken is cooked through and tender. During this time, the flavors will meld and the broth will develop a rich aroma.
5. While the chicken cooks, separately boil a pot of salted water and cook the noodles until just al dente, following package instructions. Drain and set aside.
6. Remove the cooked chicken from the broth and shred or chop it into smaller pieces if desired. Return the chicken to the soup and stir in the lemon juice, adjusting to taste for brightness.
7. Add the cooked noodles into the soup, stirring gently to combine. Let everything simmer together for another 2 minutes to allow flavors to meld and noodles to absorb some broth.
8. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice as needed. Ladle the soup into bowls and garnish generously with chopped herbs.
9. Squeeze additional lemon over each serving if desired, and enjoy this bright, comforting bowl of chicken noodle soup.