- What Type of Noodles?
- About the Chicken Stock
- How to Make Homemade Chicken Noodle Soup
- Is Chicken Noodle Soup Healthy?
- What Goes with Chicken Noodle Soup?
- Common Questions
- Whip Up a Pot of Cozy Magic!
Chicken Noodle Soup Homemade is what I think about on those bone-chilling days when my brain says “I need comfort, stat!” Ever have those times you’re scrolling recipes at midnight, hungry but wanting something actually good for you? That’s me. Nothing from a can, thanks. I want food that’s warm, flavorful… and honest to goodness simple. Hard day at work, winter sniffles, even just a gloomy mood, Chicken Noodle Soup Homemade is always what fixes it for me. Seriously, it never fails. I learned from my grandma, with plenty of shortcuts and just a pinch of personality.
What Type of Noodles?
I see this question all over. Folks, you can have opinions on this one (and I sure do). My personal favorite for Chicken Noodle Soup Homemade? Egg noodles, hands down. I like those curly, slightly chubby ones—the kind that hold up in broth and don’t turn into mush after five minutes. You can also use spaghetti, broken in half, if desperate. Heck, if you find some odd shaped pasta in your pantry (macaroni, ditalini), that works too.
Don’t get all fancy with fresh pasta though. The dried kind is better, honestly. It soaks in that salty, slurpy broth and goes soft right at the perfect moment. I’ve even tossed in ramen once, let’s not judge me. It works if you’re low on groceries. The “noodle police” don’t show up. Just avoid gluten-free noodles unless you really need to—they can fall apart like wet newspaper if cooked too long. Save yourself the noodle soup heartbreak.
“This recipe made me forget all about store-bought soup. Tasted like my mom used to make!” – Jenny S., loyal noodle fan
About the Chicken Stock
Alright, let’s get something clear: homemade beats store-bought for Chicken Noodle Soup Homemade. But (big but here) sometimes you need a shortcut. I usually make chicken stock from scratch—just simmer bones, onion, celery, and some carrots—nothing fancy. You’ll get a crazy good flavor, like, restaurant-quality, no joke.
If you’re pinched for time, though? Low sodium or no salt store-bought chicken stock is just fine. Throw in a bay leaf if you’re feeling wild. I avoid bouillon cubes (they taste fake to me, sorry not sorry). Chicken broth works in a pinch, but stock really adds that “I cooked this all day!” taste. Oh, and if you’re using leftover rotisserie chicken, save that juice. Added to your stock, it’s like magic.
How to Make Homemade Chicken Noodle Soup
Let me tell you, this is super easy. No chef hat required. Grab your biggest pot, because you’re making a memory here, not just dinner.
Start by chopping up your onion, carrots, and celery (the holy trio, trust me). Cook those with a little oil or butter until the onions get glossy. Next, pour in your chicken stock. Add a bit of seasoning—salt, pepper, a couple dried herbs. Bring it up to a boil, then toss in bite-sized pieces of chicken (raw or already-cooked both work). If you’re using raw, simmer it gently so it cooks through but doesn’t dry out. After maybe 15 minutes, toss in those noodles. Simmer until the noodles are just right, taste and adjust seasoning, and boom—you’re ready.
One more tip: If working ahead, only add noodles when you reheat the soup. Otherwise, they go all sad and soggy in the fridge (ask me how I know).
Is Chicken Noodle Soup Healthy?
Short answer: Absolutely. Okay, maybe not if you add a whole cup of noodles or drown it in salt, but Chicken Noodle Soup Homemade is loaded with lean protein, veggies, and hydration. Grandma said it was good for the soul, but turns out science actually backs her up. All those hot fluids? Great for sore throats. And the veggies? Extra vitamin C boost.
If you want to “healthify” it, swap regular noodles for whole wheat, add extra carrots or spinach, or use boneless, skinless chicken breast. I’ll be honest, I keep it classic most days, but you do you. Skip the cream or heavy butter—this dish shines because it’s classic, clean, and feels natural, not heavy.
What Goes with Chicken Noodle Soup?
I’ve got opinions! Chicken Noodle Soup Homemade plays nicely with these:
- Crusty bread or saltine crackers for dunking, obviously.
- Sharp cheddar cheese on the side for nibbling.
- Simple green salad for crunch.
- Squeeze a little fresh lemon juice in the bowl for a pop!
Fancier tip: sprinkle fresh chopped parsley on top if you’re showing off, or just invite a friend over and call it a lunch date.
Common Questions
Q: Can I freeze Chicken Noodle Soup Homemade?
A: Yep, just leave out the noodles. Freeze the soup base and add noodles fresh when you reheat.
Q: What kind of chicken works best?
A: Any cooked chicken, honestly. Leftover rotisserie chicken is a winner, but thighs or breast work fine too.
Q: How long does this keep in the fridge?
A: About 3-4 days, covered tight. If noodles soak up too much broth, just add water or a splash of stock before reheating.
Q: Any quick flavor boosts?
A: Add a bit of fresh garlic, or drop in a parmesan rind during simmering. Blows canned soup out of the water.
Whip Up a Pot of Cozy Magic!
If you ask me, making Chicken Noodle Soup Homemade is a life skill. You get to control the flavors, use up random fridge veggies, and fill your kitchen with the best smell in the world. Trust me, this cozy bowl is a mood-lifter every time. Ready to get simmering? Swing by this trusted source for more inspiration. Now, grab that soup pot and treat yourself or someone you love. You deserve it.
Homemade Chicken Noodle Soup
Equipment
- Large Soup Pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 8 cups chicken stock homemade or low-sodium store-bought
- 2 cups cooked chicken shredded or chopped
- 2 cups egg noodles
- 1 tsp dried thyme or Italian seasoning
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until onions are soft and translucent.
- Add chicken stock and bring to a boil. Stir in seasoning and cooked chicken.
- Reduce heat to a gentle simmer. If using raw chicken, simmer gently until fully cooked, then shred before returning to the pot.
- Add egg noodles and simmer until noodles are tender, about 8–10 minutes. Taste and adjust salt and pepper as needed.
- Serve hot with optional toppings like fresh parsley, lemon juice, or crusty bread.