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Chicken Noodle Soup

This comforting chicken noodle soup is made by simmering tender chicken in a flavorful broth with carrots, celery, and onions, then adding egg noodles for a hearty finish. The soup develops a clear, aromatic broth with tender vegetables and meat, culminating in a warm, inviting dish perfect for any season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (whole or thighs) for broth and meat
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 8 oz egg noodles or rice noodles for variety
  • 1 whole lemon for juice
  • a handful fresh herbs (parsley or dill) chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large stockpot
  • Sharp knife
  • Slotted spoon
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Place the whole chicken or chicken thighs into a large stockpot and cover with water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface, until the chicken is cooked through and tender, about 45 minutes.
  2. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into another pot, discarding solids, to keep it clear and aromatic.
  3. While the broth simmers, chop the carrots, celery, and onion into bite-sized pieces.
  4. In a separate pan, sauté the chopped vegetables in a little oil over medium heat until fragrant and slightly caramelized, about 5-7 minutes. This brings out their natural sweetness.
  5. Add the sautéed vegetables to the strained broth and bring it to a gentle simmer. Let it cook for about 10 minutes, allowing flavors to meld.
  6. While the soup simmers, shred the cooked chicken into bite-sized pieces, discarding skin and bones if used.
  7. Add the shredded chicken and egg noodles to the simmering broth. Cook until the noodles are tender, about 8 minutes, stirring occasionally.
  8. Squeeze fresh lemon juice into the soup to brighten the flavors, and season with salt and pepper to taste. Stir well.
  9. Just before serving, chop fresh herbs and sprinkle over the soup for a burst of herbal freshness and color.
  10. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables, chicken, and noodles. Serve immediately with extra lemon or herbs if desired.

Notes

For extra richness, add a splash of olive oil or a dollop of yogurt just before serving. Use homemade broth for the best flavor.