Chicken noodle soup is something I make year round, but it’s exceptionally perfect to consume on a cold day or if you’re feeling under the weather. This chicken noodle soup is loaded with vegetables, chicken breast meat, and packed with flavor from a combination of dry and fresh herbs. One bowl of this soup will warm you from the inside out and you can eat a second bowl guilt-free!
INGREDIENTS FOR CHICKEN NOODLE SOUP
- chopped vegetables – onion, carrot, celery
- chicken breast – I used bone-in chicken breast with the skin on and removed the skin after boiling, but you can use skinless chicken breast.
- minced garlic
- butter or olive oil
- chicken stock – homemade or low sodium
- herbs – bay leaf, thyme, dill, parsley
- salt & pepper
- optional flavor enhancers: parmesan rind, fresh lemon juice, Worcestershire sauce, or fish sauce
INSTRUCTIONS FOR CHICKEN NOODLE SOUP
STEP 1: COOK VEGETABLES
In a large soup pot, heat butter or olive oil over medium heat. Add the carrots, onions, and celery. Cook for 5 to 6 minutes until vegetables start to soften. Stir occasionally.
STEP 2. ADD GARLIC AND DRIED HERBS
Stir in the minced garlic, bay leaves, thyme leaves, and any other dried herbs you’d like to add to the soup. Cook for 2 minutes. The fragrance of the garlic should start to permeate in the air!
STEP 3: ADD CHICKEN AND STOCK
Pour in the chicken stock and bring to a boil on high heat. Once the soup starts boiling, drop the heat to a low simmer. Add salt and pepper for seasoning. My secret weapon for extra savoriness is adding any parmesan rinds I have saved in the refrigerator to the soup base. We go through a lot of parmesan cheese in my house, so I like to save the rind for when I want to make this soup. Some of the parmesan cheese will melt into the soup, but I will remove most of the parmesan rind when the soup is done cooking.
Place the chicken breasts into the soup so that the meat is submerged in the liquid. Cover the pot and cook for about 30 minutes or until the chicken breasts are fully cooked.
STEP 4: REMOVE CHICKEN
Transfer the cooked chicken to a cutting board or a plate to cool. While the cooked chicken cools, keep simmering the broth on low heat. When the chicken is cool enough to touch, remove the skin (if it’s still on) and shred or cut into diced pieces. Make sure to remove all pieces of bones from the meat.
STEP 5: ADD PASTA NOODLE AND COOKED CHICKEN
Turn the heat up to medium high until the soup comes to a boil. Add whatever pasta of your choice to the soup. I like to add lentil or chickpea pasta for extra fiber and nutrition, but you can use traditional pasta noodles in any shape you prefer. Cook pasta noodles according to directions on the package.
Stir the chicken back into the pot and adjust seasoning by adding more salt and pepper as needed.
STEP 6: GARNISH WITH FRESH HERBS
Stir in chopped parsley and dill. You can also add a few splashes of Worcestershire sauce, fish sauce, or a squeeze of fresh lemon juice for a little zestiness.
Ladle into a bowl and serve with crusty bread.
Chicken Noodle Soup
Ingredients
- 2 tablespoons butter or olive oil
- 3 pounds bone-in chicken breast 3 or 4 chicken breasts
- 10 cups low sodium chicken stock plus more as needed
- 10 ounces pasta noodle
- 1 large onion chopped
- 5 large carrots chopped
- 3 ribs celery chopped
- 1 tablespoon minced garlic
- 3 bay leaves
- 2 tablespoons fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 3 teaspoons salt plus more as needed
- 1 teaspoon black pepper plus more as needed
- Optional: parmesan rind
Instructions
- COOK VEGETABLES: In a large soup pot, heat butter or olive oil over medium heat. Add the carrots, onions, and celery. Cook for 5 to 6 minutes until vegetables start to soften, stirring occasionally.
- ADD GARLIC AND DRIED HERBS: Stir in the minced garlic, bay leaves, thyme leaves, and any other dried herbs you’d like to add to the soup. Cook for 2 minutes.
- ADD CHICKEN AND STOCK: Pour in the chicken stock and bring to a boil on high heat. Once the soup starts boiling, drop the heat to a low simmer. Add salt and pepper for seasoning. If you have any parmesan rinds in the refrigerator, add to soup now. Submerge the chicken breasts into the soup. If you need more liquid to cover the chicken, add water or more stock. Cover the pot and cook for about 30 minutes or until the chicken breasts are fully cooked.
- REMOVE CHICKEN: Transfer the cooked chicken to a cutting board or a plate to cool. While the chicken cools, keep simmering the broth on low heat. When the chicken is cool enough to touch, remove the skin (if it’s still on) and shred or cut into diced pieces. Make sure to remove all pieces of bones from the meat.
- ADD PASTA NOODLE AND COOKED CHICKEN: Turn the heat up to medium high until the soup comes to a boil. Add pasta noodles and cook according to directions on the package. Stir the chicken back into the pot and adjust seasoning by adding more salt and pepper as needed.
- GARNISH WITH FRESH HERBS: Stir in chopped parsley and dill.
