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If I'm sick or just want something cozy, I whip up my own chicken noodle soup at home. You won't find any broth from a can or bouillon cubes here—just real stuff for a bowl that's pure comfort. Don't stress about making it all from scratch—it's way easier than it sounds, and your kitchen will smell amazing while it bubbles away.
Why This Soup Stands Out
A steamy bowl of homemade chicken soup always cheers me up. The deep, flavorful broth comes from letting chicken and veggies simmer gently. Each bite has soft noodles, juicy chicken chunks, and pops of veggie color. The best part? You likely already have everything you need in your pantry.
What You’ll Gather
- Seasonings: Just salt and pepper as much as you like
- Noodles: Grab 2 cups of egg noodles or another pasta you love
- Water: You'll need 8 to 10 cups for the broth
- Herbs: Fresh parsley and thyme are best, plus 1 bay leaf—if you're using dried, go for half the usual amount
- Garlic: Toss in 3 chopped garlic cloves for extra punch
- Vegetables: Chop up 2 carrots, 2 celery sticks, and 1 onion
- Chicken: 2 to 3 pounds of bone-in chicken thighs or breasts—it’s the bones that build real flavor
Easygoing Chicken Noodle Bowl
- Time to Serve
- Scoop soup into bowls. Top with a sprinkle of parsley if you want. Tastes great with some bread or crackers on the side.
- Soup Finishing Touches
- Add the chicken pieces back into the pot. Toss in your noodles and let them get tender for about 8-10 minutes. Season with salt and pepper how you like.
- Handle That Chicken
- Pull chicken out, let it cool off a bit, then get rid of the bones and shred the meat.
- Get Your Broth Going
- Chicken, chopped veggies, and herbs go straight into a big pot. Pour water on top. Bring it all to a boil, then let it gently simmer for about 1½ hours until the chicken falls apart easily.
Fast Fixes for Hectic Schedules
Short on time? Rotisserie chicken is your friend. Just pull the meat off and add it close to the end. You can toss the leftover bones into your pot for extra flavor. Homemade broth is best, but if you're in a rush you can use boxed—grab the low-salt kind so you can season it your way.
Top Tips for Awesome Broth
A killer soup all starts with a good broth. Keep the bones in for cooking since they pack in flavor. Don’t speed things up—let it simmer longer for the best taste. Add your salt a bit at a time and keep tasting. Fresh herbs make a difference but dried ones work too, just use less of them.
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Leftover Storage Hacks
This soup keeps in your fridge about 3 or 4 days. To save it for even longer, freeze it in containers or zip bags for three months. If you’re freezing it, skip the noodles—they’ll turn soggy, so just cook a fresh batch when you heat the soup up. Make sure the soup cools down first and don’t fill containers all the way—leave space so they don’t burst.
Slow Cooker Method
If you own a slow cooker, this soup fits right in. Add the chicken, veggies, water, and your seasonings. Then, set to low for 6-8 hours or go high for 3-4 hours. Throw in the noodles for that last half hour. Super handy for days you want dinner ready when you get home.
Homemade Tastes Best
Homemade soup blows away anything from the store. No weird stuff or artificial preservatives—just honest, tasty food that really hits the spot. Fresh veggies and long-cooked broth pack in serious flavor. Bonus, your house will smell crazy good as it cooks.
Tweak It for You
Make this soup work for whatever you want. Gluten-free? Use rice noodles or GF pasta. Want it loaded with veggies? Toss in spinach or squash. Love fresh herbs? Go ahead, add extras. This formula changes up super easily so it’s perfect for your taste buds.
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Why This Soup is a Winner
This soup is a mood-booster every time. It's not tricky, uses easy-to-find stuff, and totally tastes like home. Keep it bookmarked—once you try it, you'll want it whenever anyone needs a pick-me-up. Simple, classic comfort at its finest.
Common Questions
- → Can I use box broth?
- Go ahead and grab store broth—try adding Better Than Bouillon for a deeper taste. If you want more control over salt, reach for the low sodium packs. Some folks toss in chicken bones for a bit before using. Bouillon cubes will work too but taste for salt as you go. Extra veggies totally help pump up the flavor if you think it needs it.
- → Need it gluten-free?
- Gluten-free noodles swap in super easy—rice noodles hold up nicely. Always peek at the broth’s label—wheat can sneak in. Homemade noodles? Just use a GF flour blend. When in doubt, cook GF pasta separate that first time. They don’t need to simmer as long as regular ones, so check sooner.
- → Can I use raw chicken?
- Chop up your chicken, toss it in before noodles go in. Thighs cook in about 6-7 minutes, breast meat a little less—just make sure there’s no pink left. You can also poach then shred whole pieces. Even ground chicken can be used—just brown and drain it first.
- → How long does it keep?
- You’re good for 4-5 days in the fridge as long as you use a tight lid. The noodles keep soaking up broth as it sits, so just add a splash of liquid to reheat. Freezes just fine if you leave noodles out—up to three months. Portioning out single-servings is great for lunch. Warm up slow on the stove when you’re ready.
Final Thoughts
Craving cozy soups? Try a hearty chicken and dumplings next round. Don’t sleep on lemony orzo chicken or whip up creamy wild rice chicken. All bring that homey, feel-good vibe!