Cozy Chicken Noodle Soup Recipe

There’s something magical about a bowl of chicken noodle soup—it’s like a warm hug on a cool day. Whether it’s the nostalgia of mom’s kitchen or the soothing balance of tender chicken, hearty noodles, and flavorful broth, this classic recipe is a true kitchen hero.

If comfort food had a storyline, this one would be the heartwarming page-turner you never want to put down!

Why You’ll Love This Recipe

• No-fuss ingredients: Everything you need is likely already in your pantry or fridge.
• Rich, homemade flavor: A perfect blend of herbs, chicken, and vegetables.
• Family favorite: Perfect for all ages, guaranteed to bring everyone back for seconds.
• Customizable: Easily adaptable for different dietary needs or leftovers lurking in your fridge.

Ingredients Breakdown

Essentials

• Chicken: Use bone-in chicken thighs for extra flavor, or go for boneless if you prefer easier prep.
• Noodles: Traditional egg noodles are classic, but any bite-size pasta works great. Got gluten-free noodles? Go for it!
• Vegetables: Carrots, celery, and onion are a must for the base flavor. Fresh or frozen veggies will both work.
• Broth: Good-quality chicken stock makes all the difference. If you don’t have homemade, opt for a low-sodium store-bought stock.
• Seasonings: Garlic, thyme, and bay leaves enhance the broth wonderfully.

Pro Tips

• Fresh Feel: Use fresh parsley and a squeeze of lemon at the end to brighten the broth.
• Shortcut Alert: If you’re short on time, shredded rotisserie chicken works beautifully.

Step-by-Step Instructions

Step 1: In a large stockpot, heat a drizzle of olive oil over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté until softened, about 5 minutes.

Step 2: Stir in minced garlic, dried thyme, and 2 bay leaves. Cook until fragrant, about 30 seconds.

Step 3: Add 8 cups of chicken stock and the chicken thighs. Bring the mixture to a boil, then lower the heat and simmer for 25-30 minutes, until the chicken is cooked through.

Step 4: Remove the chicken and let it cool slightly. Shred the meat using two forks, discarding bones, and set aside.

Step 5: Add your noodles to the broth and cook according to the package instructions. Stir occasionally to prevent sticking.

Step 6: Return the shredded chicken to the pot. Season with salt and pepper to taste. Remove bay leaves before serving.

Step 7: Ladle soup into bowls, garnish with fresh parsley, and serve warm.

Chef’s Tips and Tricks

• Make Ahead: Prepare the broth and chicken a day ahead. Refrigerate, then reheat and add noodles just before serving.
• Don’t Overcook: Keep an eye on the noodles; you don’t want them to get mushy.
• Extra Nutrition: Toss in a handful of baby spinach or kale for added greens.

Recipe Variations and Serving Suggestions

• Vegetarian Option: Use vegetable broth and swap chicken for chickpeas or tofu.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Side Pairings: Serve with crusty bread, a simple salad, or even a grilled cheese sandwich for an unbeatable combo.

FAQs

Can I freeze this soup? Yes! Let it cool completely, then store it in an airtight container. Just keep in mind noodles can lose their texture, so you may want to freeze without them and add fresh ones when reheating.

How long will leftovers last? Stored in the fridge, this soup stays fresh for 3-4 days. Reheat gently on the stove or in the microwave.

Can I use chicken breast instead? Absolutely! Just note that chicken breast may cook a bit faster, so adjust simmer time accordingly.

Printable Recipe

If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below or tag your creations with #TheKitchensAid on social media. Let’s keep the cozy vibes going!