Homemade chicken noodle soup is a cherished classic that warms both the body and soul. It’s a comforting dish that brings families together, especially on chilly days or when you’re feeling under the weather. This recipe is easy to follow and packed with flavor, making it a go-to meal for all occasions.
Why Make This Recipe
Why choose homemade chicken noodle soup? First, it’s a simple and satisfying dish that you can prepare in under an hour. It uses basic ingredients that are likely already in your pantry. Plus, it’s a great way to use up leftover chicken, and you can customize it to suit your taste. Whether you’re looking for a quick weeknight dinner or a comforting bowl on a cold day, this soup hits the spot.
How to Make Homemade Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 3 carrots (peeled and sliced, about 2 cups)
- 2 ribs celery (sliced, about 1 cup)
- 1 sweet yellow onion (diced)
- 2 cloves garlic (minced)
- 8 cups low-sodium chicken broth (or stock, Swanson Unsalted recommended)
- ½ cup dry sherry
- 1 teaspoon ground black pepper (or to taste)
- 1 teaspoon dried parsley (or 2 tablespoons chopped fresh)
- 1 teaspoon Parisien Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil, & white pepper)
- 3 bay leaves
- ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
- ½ teaspoon ground nutmeg
- 3-4 teaspoons chicken granules (see note)
- 4 cups diced cooked chicken (cut into bite-size pieces, rotisserie chicken works great)
- 8 ounces dry egg noodles
Directions:
- Heat the olive oil and butter in a heavy-bottomed soup pot or Dutch oven over medium-low heat.
- Once hot, add the carrots and celery. Sauté for 3 minutes.
- Add the onion and sauté until it turns translucent.
- Mix in the garlic and sauté for an additional 30 seconds.
- Add all other ingredients except the noodles.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes. (See notes if you plan to freeze the soup.)
- Stir in the noodles, bringing it back to a boil.
- Lower the heat and let it simmer for 20-25 minutes.
- Don’t forget to remove the bay leaves before serving!
How to Serve Homemade Chicken Noodle Soup
Serve your homemade chicken noodle soup hot, garnished with a sprinkle of fresh parsley or crackers on the side. It pairs wonderfully with crusty bread for a complete meal.
How to Store Homemade Chicken Noodle Soup
If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 3-4 days or freeze it for up to 3 months. If freezing, consider storing the noodles separately to keep them from becoming mushy.
Tips to Make Homemade Chicken Noodle Soup
- Use leftover rotisserie chicken for quick preparation.
- Adjust the seasoning to your taste. Feel free to add more spices or herbs.
- For extra flavor, simmer the broth with a few chicken bones while cooking.
Variation
For a twist, try adding some greens like spinach or kale. You can also swap the egg noodles for whole grain or gluten-free varieties to suit dietary preferences.
FAQs
1. Can I use raw chicken instead of cooked?
Yes, you can! Just add the raw chicken pieces early in the cooking process and ensure they cook through before adding the noodles.
2. Is it necessary to add sherry?
No, it’s not a must! The sherry adds depth of flavor, but you can omit it or replace it with a bit of lemon juice.
3. Can I make this soup ahead of time?
Absolutely! You can make the soup a day or two in advance. Just make sure to add the noodles when you reheat it to keep them from getting too soft.
Enjoy your warm bowl of delicious homemade chicken noodle soup!
Homemade Chicken Noodle Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 3 carrots, peeled and sliced (about 2 cups)
- 2 ribs celery, sliced (about 1 cup)
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth (or stock, Swanson Unsalted recommended)
- ½ cup dry sherry
- 1 teaspoon ground black pepper (or to taste)
- 1 teaspoon dried parsley (or 2 tablespoons chopped fresh)
- 1 teaspoon Parisien Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil, & white pepper)
- 3 bay leaves
- ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
- ½ teaspoon ground nutmeg
- 3-4 teaspoons chicken granules (see note)
- 4 cups diced cooked chicken (cut into bite-size pieces, rotisserie chicken works great)
- 8 ounces dry egg noodles
Instructions
Preparation
- Heat the olive oil and butter in a heavy-bottomed soup pot or Dutch oven over medium-low heat.
- Once hot, add the carrots and celery. Sauté for 3 minutes.
- Add the onion and sauté until it turns translucent.
- Mix in the garlic and sauté for an additional 30 seconds.
Cooking
- Add all other ingredients except the noodles.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
- Stir in the noodles, bringing it back to a boil.
- Lower the heat and let it simmer for 20-25 minutes.
- Don’t forget to remove the bay leaves before serving!
