Classic Chicken Noodle Soup Overview
Is there anything more comforting than a bowl of Classic Chicken Noodle Soup? It’s the culinary equivalent of your favorite cozy sweater. You know the one. This isn’t just any soup; it’s a golden, flavorful hug in a bowl that somehow manages to soothe the soul and warm you from the inside out. It’s the recipe you turn to after a long day, when a chill is in the air, or simply when you need a taste of home. And the best part? It’s so much more than just food. It’s a reminder that some of the very best things in life are also the simplest. So good.
Flavorful Chicken Noodle Soup Variations
While the classic version is perfect, I love playing with flavors to keep things interesting. Honestly, a few small tweaks can make this soup feel brand new. For a richer, almost stew-like consistency, try a creamy chicken noodle soup by stirring in a half-cup of heavy cream or whole milk at the very end. If you’re craving a bit of a kick, add a finely diced jalapeño to the vegetables as they sauté. A dash of smoked paprika or a splash of balsamic vinegar can add a wonderful depth and smokiness that makes the broth incredibly complex. And don’t be afraid to swap the noodles! Egg noodles are classic, but farfalle, orzo, or even ditalini are fantastic alternatives.
How to Make Chicken Noodle Soup From Scratch
Making this soup from scratch is where the real magic happens. It’s about building layers of flavor. You’ll start by gently cooking aromatic vegetables like onion, carrots, and celery until they’re soft and sweet. This forms your flavor base. Then, you add your broth and chicken. Using a whole chicken or bone-in pieces is my secret for a deeply golden chicken noodle soup—the bones add so much richness and body as they simmer. After the chicken is fall-apart tender, you’ll shred it and return it to the pot. Finally, the homemade noodles go in just until they’re cooked through but still have a little bite. It’s a process, but it’s a profoundly satisfying one.
Using an Instant Pot for Chicken Noodle Soup
Short on time? Your Instant Pot is your best friend for getting that slow-simmered flavor in a fraction of the time. For a fantastic Chicken Noodle Soup Recipe Instant Pot style, use the sauté function to cook your veggies. Then, add your chicken (boneless, skinless thighs work great here for speed), broth, and seasonings. Pressure cook on high for about 10 minutes, then let the pressure release naturally for 5 minutes before doing a quick release. Carefully remove the chicken to shred it. Finally, turn the sauté function back on, add your noodles, and let them cook right in the broth until tender, which usually takes about 5-7 minutes. Stir the shredded chicken back in, and you’re done!
Servings and Adjusting Portions for Two
This recipe is wonderfully flexible. While a big pot is perfect for a family or for leftovers, it’s easy to scale down for a cozy Chicken Noodle Soup For Two. Simply halve all the ingredients. Instead of a whole chicken, use one large or two small bone-in chicken breasts or thighs. Use a smaller pot and keep a close eye on your simmering time, as the smaller volume may cook a bit quicker. The beauty of a smaller batch is that you can enjoy it all in one sitting, making for a perfectly intimate and comforting meal without a week of leftovers.
Storage & Reheating Tips for Leftover Soup
Let’s talk leftovers. This soup stores beautifully, but the noodles will continue to soak up broth. To store, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days. When you reheat it, you’ll likely need to add a splash of water or broth to thin it back out to your preferred consistency. For freezing, I highly recommend freezing the soup *without* the noodles, as they can become mushy when thawed. Freeze the broth with the chicken and vegetables for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and cook your noodles fresh in the simmering soup.
Frequently Asked Questions
- Can I make this soup ahead of time? Absolutely! You can prepare the entire soup base (the broth, chicken, and vegetables) up to 2 days in advance. Store it in the fridge and simply reheat it on the stove, adding the noodles to cook just before serving. This is the best way to ensure your noodles don’t get too soft.
- What’s the best way to get a really flavorful chicken soup? The two biggest secrets are using bone-in chicken and taking the time to sauté your vegetables properly. Those browned, caramelized bits at the bottom of the pot are pure flavor gold. Don’t rush this step!
- My soup turned out a bit bland. How can I fix it? No worries! This happens to everyone. Simply season to taste with more salt and pepper. A squeeze of fresh lemon juice at the end can also work wonders to brighten and enhance all the other flavors.
- Can I use store-bought broth? Of course! A good-quality, low-sodium store-bought broth is a fantastic shortcut. I recommend low-sodium so you can control the salt level yourself.
At the end of a busy day, there’s nothing quite as welcoming as a steaming bowl of Classic Chicken Noodle Soup. It’s a simple, from-scratch recipe that delivers so, so much comfort. I hope this becomes your new go-to.
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Classic Chicken Noodle Soup That Feels Like a Hug
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
This Classic Chicken Noodle Soup is made from scratch with a whole chicken, fresh veggies, and herbs. Perfectly comforting, nourishing, and flavorful—it’s the soup you’ll crave all winter long.
Ingredients
1 whole chicken (3–4 lbs)
4 tsp kosher salt, plus more
2 medium onions, quartered (skins optional)
4 medium carrots, peeled (2 coarsely chopped, 2 cut into ½-inch diagonals)
4 celery stalks, divided (2 chopped, 2 sliced thinly)
2 heads garlic, halved crosswise
1 Tbsp black peppercorns
½ small bunch dill, divided
6 oz ditalini pasta
Freshly ground black pepper, to taste
Instructions
1. Season chicken all over with 4 tsp kosher salt.
2. Cut onions, carrots, and celery as described. Halve garlic heads.
3. In a large pot, combine chicken, chopped veggies, garlic, peppercorns, and 2 dill sprigs. Add 14 cups cold water. Bring to a simmer. Skim any foam.
4. Simmer until chicken breast reaches 155°F, about 20–25 minutes.
5. Remove chicken to cool.
6. Cut off wings, legs, and breasts; discard skin from legs and breasts. Return carcass, wings, and legs to pot. Simmer 40 minutes more.
7. Shred chicken breasts into bite-sized pieces.
8. Thinly slice remaining carrots and celery. Chop enough dill to yield 1/4 cup.
9. Transfer 2 legs to cutting board to cool. Strain broth through fine mesh sieve into clean pot. Discard solids.
10. Bring broth to a boil. Add ditalini. Stir and cook 5 minutes.
11. Shred meat from legs. Add to pot with carrots and celery. Cook another 4–5 minutes, until veggies are tender.
12. Remove from heat. Stir in dill. Season generously with salt and black pepper.
13. Ladle into bowls and serve hot with extra pepper on top.
Notes
Store leftovers in the fridge for up to 4 days, or freeze for 3 months.
Use any small pasta if you don’t have ditalini.
To make gluten-free, substitute with GF pasta.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 790mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
