The Best Homemade Chicken Noodle Soup
Hearty, delicious, easy homemade chicken noodle soup recipe to help you get well soon! This is the best and perfect cold weather soup and sickness cure.
There are about as many recipes for chicken noodle soup as there are people who enjoy it and eat it when they aren’t feeling well, and I have been on the hunt for a really good go-to recipe for a long time now. Earlier this winter, I got blasted with the flu and it was the absolute worst! I felt so weak, achy, and all-around crappy. I mustered up just enough energy to make this soup because, for some reason, this is the only meal that sounds good to me when I’m sick. Anyone else?
Aside from just times of sickness, temperatures are still hanging around in the single digits and teens here in New York and nothing warms the soul like chicken noodle soup when it’s freezing cold out! Therefore, I figured this is a great time to post this soup. It is so good, filling, comforting, and has such unbelievable flavor that I think this recipe will become a regular in our house. I could drink this broth all by itself – it’s that tasty!
P.S. Sometimes I like to cook the noodles separately and add to the bowls before I ladle in the hot soup on top of the noodles. That way the broth doesn’t get soaked up by the noodles – this is a good method if you plan on having leftovers and storing them in the ‘fridge. Enjoy!
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into ½-inch-thick slices or diced
- 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, store bought or homemade
- 8 ounces dried wide egg noodles
- 1½ cups shredded cooked chicken
- salt and freshly ground black pepper, to taste
- 1 handful fresh flat-leaf parsley, finely chopped (or dried if that’s all you have)
- Place a soup pot over medium heat and coat with the oil.
- Add the onion, garlic, carrots, celery, thyme and bay leaf.
- Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken stock and bring the liquid to a boil.
- Add the noodles and simmer for 5 minutes until tender.
- Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
- Sprinkle with chopped parsley before serving.
Recipe source: adapted from foodnetwork.com