simple chicken noodle soup recipe

The Best simple chicken noodle soup recipe

I’ve been making this simple chicken noodle soup recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that never fails to warm the heart and soothe the soul. The origins of chicken noodle soup are unclear, but it’s a staple in many cultures around the world.

In the United States, it’s often associated with colds and flu, but I like to think of it as a any-time-of-the-year treat. The key to this recipe is in the cooking technique – you want to cook the chicken and noodles slowly over low heat so that they absorb all the flavors of the broth. This is where patience comes in – it takes about an hour to an hour and a half to get it just right.

But trust me, it’s worth it. The end result is a rich, savory broth filled with tender chicken and springy noodles that will leave you feeling full and satisfied. And the best part?

It’s incredibly easy to make. Just throw all your ingredients into a pot and let it simmer away while you attend to other things around the house. It’s perfect for busy weeknights or lazy Sundays when you just want something comforting to eat.

My kids love helping me in the kitchen by stirring the pot and adding their favorite seasonings (they’re big fans of black pepper). And as for storage, I like to portion out individual servings into containers so that we can grab-and-go when we need a quick meal. It freezes beautifully too, so if you make a big batch and don’t use it all up right away, just pop it in the freezer for later.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Simple Chicken Noodle Soup Works

This simple chicken noodle soup recipe is always a good idea for any occasion – whether we’re sick, stressed out, or just need something comforting on a cold winter night. My family loves helping me stir up big batches on lazy Sundays when we can enjoy our favorite bowlfuls together as we watch our favorite shows or read books.

When we have company over, I love serving this soup as an appetizer or side dish – everyone loves it! And because it makes such great leftovers (up to 3-5 days in the fridge), I often make double batches on busy weeknights so that we have plenty of meals ready-to-go without any fuss.

❓ Frequently Asked Questions About Chicken Noodle Soup

Q: What kind of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs – whichever you prefer. If you’re using breasts, just make sure to cut them into bite-sized pieces so they cook evenly.

Q: Can I use low-sodium broth instead of regular broth?

A: Yes, you can use low-sodium broth if you prefer less salt in your soup. Just keep in mind that some brands may have added preservatives or flavor enhancers that might affect the taste.

Q: What’s the best type of noodle to use for this recipe?

A: Egg noodles are traditional in chicken noodle soup, but feel free to experiment with other types like rice noodles or even gluten-free options if you need them.

Q: Can I add other vegetables besides carrots and celery?

A: Absolutely! Onions, garlic, and mushrooms are all great additions to this soup – just sauté them before adding the chicken for added depth of flavor.

Q: How do I store leftovers?

A: Let leftovers cool completely before transferring them to an airtight container in the fridge or freezer. When reheating, make sure your soup reaches an internal temperature of at least 165°F (74°C) before serving.