Easy Homemade Chicken Noodle Soup
This simple homemade chicken noodle broth is a nutritious and delightful comfort dish your entire family will appreciate. It utilizes fresh components, is brimming with taste, and is ready in less than an hour.
My homemade chicken broth is ideal for midweek meals, chilly evenings, or when you’re feeling under the weather. This soup is guaranteed to lift your spirits and provide satisfaction, and I’m not even overemphasizing—pair it with a hot toddy or a lemon honey beverage.
Simple Homemade chicken noodle broth recipe
I’m unsure why I’ve delayed sharing my take on this homemade chicken noodle soup until now. Anyhow, here we are, and I am thrilled to share today’s recipe with you. It’s straightforward, cozy, and filled with flavor. Each bite is soothing, and it’s wholesome too—it’s like a hug in a bowl.
My quick and simple chicken noodle soup is prepared from scratch using skinless chicken breast—no rotisserie or leftover chicken today. A quality homemade chicken broth should contain fresh chicken. The flavor is remarkable; the broth is incredibly tasty with a zesty kick, and you can add a touch of lemon if that suits your palate.
Did I mention this chicken noodle soup is ideal for chilly days? Oh yes, it certainly is! What are you waiting for? Let’s dive in!
This recipe is
- Straightforward and utilizes fresh components
- Flexible: you can incorporate any vegetables, herbs, and spices as desired, plus it can be prepared in an instant pot or crockpot.
homemade chicken noodle soup Ingredients
Skinless boneless chicken breast
Pasta
Fat: butter and olive oil
Mirepoix: carrots, celery, and onion
Fresh garlic and ginger
Low sodium chicken broth
Herbs de Provence
Turmeric
Chili flakes
Salt and freshly ground black pepper
How to prepare the ultimate homemade chicken noodle soup
Heat olive oil and butter in a soup pot over medium-high heat until hot. Add chopped carrots, celery, and onions to the heated oil, and sauté until tender and fragrant, around 3-5 minutes.
Mix in Herbs de Provence, chili flakes, chopped garlic, and ginger, then sauté for an additional minute, constantly stirring to prevent the garlic and ginger from burning.
Pour in chicken broth over the mirepoix vegetables, add turmeric, salt, and black pepper to your liking, and stir to blend.
Incorporate chicken breast pieces, partially cover the pot with a lid, and bring to a boil for 15-20 minutes or until the chicken breast becomes tender.
Transfer the chicken to a plate and shred or dice into cubes; meanwhile, add broken pasta or noodles to the chicken broth, replace the lid on the pot, and cook until the pasta is al dente.
Return the shredded chicken to the pot, stir to combine, and taste for salt and other seasonings, adjusting to your preference. Cook for another minute or two, then ladle the chicken noodle soup into a bowl and savor. Finish off with a squeeze of fresh lemon juice for a vibrant touch.
Watch how to create it
Storage guidelines
Fridge: Leftovers can be stored in a sealed container in the refrigerator for up to 3-4 days.
Freezer: Allow the soup to cool before transferring it to a freezer-safe container and store it in the freezer for up to 2 months.
Substitutions and variations
- Swap chicken breast for boneless chicken thighs or a whole chicken if you prefer; after all, a whole chicken is traditionally what Grandmas used for this recipe, so why not?
- Replace tagliatelle with wide egg noodles, orzo, rice, or barley.
- If you’re following a low-carb diet, you can substitute egg noodles with zoodles, also known as zucchini noodles.
- I used herbs de Provence, but you can opt for Italian seasoning or any herbs that you prefer.
- For a creamy variation, stir in approximately ⅓ cup of heavy cream (double cream), sour cream, or half-and-half towards the end of cooking.
- Feel free to add more vegetables as you wish, just ensure to adjust the liquid ratio and seasonings accordingly to accommodate any additional vegetables.
- If you enjoy your soup with a hint of lemon, mix in about 2-3 tablespoons of lemon juice toward the end of the cooking process.
- Make it gluten-free by omitting the noodles or substituting with gluten-free noodles—be sure to cook according to the instructions or however it suits you.
FAQs
Can I prepare this soup without celery and carrots?
Yes, you may skip the vegetables and use only onion. However, celery and carrots enhance the flavor in the soup.
Can I utilize leftover chicken?
Certainly! Feel free to incorporate rotisserie, pre-shredded chicken, or any leftover chicken; this will reduce the cooking time for the recipe.
Additional soup recipes
Brussels sprouts soup
Potato corn bisque
Vegetable broth
Rich broccoli bisque
Quick pressure cooker potato broth
If you prepared this straightforward homemade chicken noodle broth recipe, please remember to provide me with your thoughts. Tag me @thedinnerbite on Instagram and pin it to your Pinterest. Do subscribe to the blog if you haven’t yet for complimentary new recipes in your inbox.
Simple Homemade Chicken Noodle Soup
This straightforward homemade chicken noodle soup is a nutritious and flavorful comfort dish that your entire family will enjoy. Crafted with fresh components, it bursts with taste and is prepared in less than an hour. My homemade chicken broth is ideal for evening meals, chilly nights, or when you’re feeling unwell.
- 1 lb Skinless boneless chicken fillet
- 200 g Pasta
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 2 medium carrots diced about 1 cup
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3 chopped celery stalks
- 1 finely chopped large onion
- 2 finely chopped large garlic cloves
- ½ Tablespoon minced fresh ginger
- 6 cups low sodium chicken broth add more if preferred
- ½ Tablespoon Herbs de Provence
- ½ teaspoon turmeric
- ½ teaspoon optional chili flakes
- Salt and freshly ground black pepper to taste
Prevent your display from going dark
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In a soup pot, heat olive oil and butter over medium-high heat until it is hot. Incorporate the chopped carrots, celery, and onions, sautéing for approximately 3-5 minutes until they are tender and aromatic.
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Add the Herbs de Provence, chili flakes, minced garlic, and ginger, and continue to sauté for another minute, stirring constantly to prevent burning the garlic and ginger.
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Introduce the chicken broth into the mirepoix vegetables, then add turmeric, salt, and black pepper to taste, stirring to mix well.
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Add pieces of chicken breast, partially cover the pot with a lid, and bring it to a boil for 15-20 minutes or until the chicken becomes tender.
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Transfer the chicken to a plate and shred or cube it. Meanwhile, add broken pasta or noodles into the chicken broth, cover the pot again, and cook until the pasta is al dente.
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Return the shredded chicken to the pot, stir to combine, and check for seasoning, adjusting to taste. Continue cooking for another minute or two, then ladle the chicken noodle soup into a bowl and relish. Finish with a splash of freshly squeezed lemon juice for an invigorating touch.
Refrigerator: Leftovers can be kept in an airtight container in the fridge for up to 3-4 days.
Freezer: Allow the soup to cool before transferring it to an airtight freezer-safe container, and store it in the freezer for up to 2 months.
Calories: 482kcalCarbohydrates: 48gProtein: 39gFat: 15gSaturated Fat: 6gPolyunsaturated Fat:
2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 316mgPotassium: 1003mgFiber: 3gSugar: 5gVitamin A: 5337IUVitamin C: 6mgCalcium: 62mgIron: 3mg
Nutritional information: Kindly be aware that the provided nutrition label is an approximation derived from an online nutrition calculator. It may fluctuate based on the particular ingredients and brands you utilize. Under no circumstances will thedinnerbite.com be liable for any loss or damage arising from your reliance on nutritional information.
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