Craving classic comfort? Look no further than this soul-warming homestyle chicken noodle soup! Tender egg noodles mingle with juicy chicken, fresh veggies like celery and carrots, and fragrant herbs in a rich chicken broth. Easy recipe, big flavor – perfect for cozy nights in during these chilly months ahead.
I don’t know about you, but when I was younger, enjoying a bowl of chicken noodle soup with some crusty Portuguese bread was such a memory I will forever hold onto. My mom always made sure we had a hearty meal before she ran off to work. My dad would come home from his long day, give me a $1.25 to go get some Portuguese bread at the corner store and then he’d warm up the meal. Boy, was it always so good! I never went to bed hungry unless my mom made liver and onions–I never liked that!
Now, flash-forward thirty years and I’m now recreating these recipes for my children. This Homestyle Chicken Noodle Soup is a family recipe that I sometimes add lemon and ginger to. The egg noodles make it extra hearty and stretch the soup to fill little bellies during the cold, winter months. However, this recipe can truly be enjoyed anytime of year.
FAQs for Homestyle Chicken Noodle Soup
- How long does this soup take to make? It should take about 30-40 minutes to prepare and cook the soup.
- Can I make this soup ahead of time? Yes, this soup freezes well! Let it cool completely before storing it in airtight containers. Thaw overnight in the refrigerator before reheating.
- Can I omit the butter? Yes, you can omit the butter if you’re trying to keep the soup lighter. Use a little extra olive oil for sautéing the vegetables and chicken.
- What can I serve with this soup? This soup is hearty enough to be a meal on its own, but you can also serve it with crusty bread, rice, or a simple salad.
- What are the best noodles? Classic egg noodles are perfect for their chewy texture and ability to absorb the broth’s flavor. You can also experiment with rice noodles, ramen, or even pasta shapes like farfalle or ditalini.
Ingredients
Can I use chicken thighs instead of white meat cutlets? Absolutely! Thighs tend to be more flavorful and hold up better to simmering. You may need to adjust the cooking time slightly, as thighs can take a few minutes longer to cook through. They will also increase the fat content if they are not skinless.
Do I need to use fresh herbs? While fresh herbs provide a bright flavor, dried herbs work perfectly well too. Adjust the amount depending on their potency.
Can I use leftover chicken? Absolutely! This soup is a great way to repurpose leftover roasted chicken, poached chicken, or even rotisserie chicken. Just shred or chop it and add it to the broth after the vegetables have softened.
Storing Homestyle Chicken Noodle Soup
This homestyle chicken soup can be stored in a few different ways, depending on how long you’d like to keep it:
Refrigerator:
- Up to 4 days: Cool the soup completely, then transfer it to an airtight container. Leftovers will keep fresh in the refrigerator for up to 4 days.
Freezer:
- Up to 3 months: For longer storage, you can freeze the soup. Let it cool completely, then portion it out into individual containers or freezer bags. Label and date the containers before freezing. The soup will keep for up to 3 months in the freezer.
Tips for storing:
- When freezing, it’s best to use airtight containers or freezer bags to prevent freezer burn.
- To thaw frozen soup, let it defrost overnight in the refrigerator. You can also thaw it in the microwave on the defrost setting but be careful not to overheat it.
Reheating:
- To reheat leftover soup, you can do so in a saucepan on the stovetop over medium heat, or in the microwave on medium power.
- If the soup seems too thick after reheating, stir in a little additional broth or water to thin it out.
- Taste the soup after reheating and adjust seasonings as needed.
More Soup Recipes to Try Today
- French Onion Soup
- Cheeseburger Soup
- Hearty Meatball Soup
- Slow Cooker Cheesy Potato Soup
- Buffalo Chicken Noodle Soup
Homestyle Chicken Noodle Soup
Equipment
- large dutch oven
- cutting board and knife
Ingredients
- 2 tablespoons butter
- 1 medium sweet onion sliced
- 6 cloves garlic minced
- 1 pound white meat chicken
- ½ teaspoon Italian seasoning
- 64 ounces chicken broth
- 3 stalks celery sliced
- 5 small carrots coined
- 2 whole bay leaves
- 8 sprigs fresh thyme 2 for simmering, 6 for garnish
- sea salt to taste
- pepper to taste
Instructions
- Add the chicken (season with salt and pepper) and cook until browned on all sides, about 5 minutes.
- Stir in the chicken broth, Italian seasoning, celery, carrots, bay leaves, and thyme (2 springs).
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
- Remove bay leaves and any thyme sprigs if you didnt pull the leaves off.
- Season with salt and pepper to taste.
- Garnish with additional thyme, if desired.
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