Homemade Chicken Noodle Soup Recipe
The classic flavors from simple ingredients make this the Best Homemade Chicken Noodle Soup recipe. It is comfort food in a bowl with roasted chicken, scratch chicken stock, and a squeeze of lemon (my secret ingredient) that add amazing flavor to this classic homemade soup!
Servings: 8
Calories: 273kcal
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 organic chicken breasts boneless or split bone in
- 3 tablespoons butter
- 1 brown or yellow onion finely diced
- 2 cups diced carrots ½' or pre-sliced bagged wavy carrot chips
- 3 cups diced celery ½" sliced on diagonal
- 1 8 oz bag No Yolk Noodles or pasta of your choice
- 8 cups chicken stock homemade preferred (or 2 32 oz boxes)
- ½ lemon
Instructions
- On a cutting board, finely dice the onion, and dice the celery and carrots into ½' pieces. For a shortcut you can buy wavy carrot chips that are presliced.
- Line a large sheet pan with parchment paper for easy clean up. Place 4 breasts (they can be boneless or split bone in breasts) season with salt and pepper on both sides.
- Heat oven to 400 degrees, and bake small breasts bone in for 45 minutes and larger ones for 50-55 minutes. Boneless usually cooks faster, depending on the thickness of them,so check them at 20 mintues. Make sure to read the internal temperature with a good meat thermometer, it is cooked at 160 degrees Fahrenheit.
- Let the cooked chicken rest on the sheet pan until cool enough to handle, remove the bones and skin, and dice into ½" pieces.
- On medium-high heat, in a large pot or dutch oven, add 3 tablespoons of butter, ½ teaspoon sea salt, and ¼ teaspoon black pepper into the bottom of the pot. Once butter is melted, add onions and cook until soft. Then add the chopped celery and carrots, and cook for 5 minutes. As the vegetables cook, scrape up the browned bits off the bottom of the pot with a wooden spoon.
- Add chicken stock and bring to a simmer on medium-low heat. Add the cooked meat and uncooked pasta noodles. One tip is just use as many noodles as you will eat for that meal. Save the leftover soup without noodles in it, otherwish the noodles get soggy.
- Squeeze ½ a lemon into the soup, you will be amazed how this brightens up the flavor!
- Cook for about 10 minutes until the noodles are cooked. Ladle into soup bowls and serve with crackers, breadsticks, or homemade bread.
- Reheast leftover soup back on the stove in a pan with more dry noodles the next day. You can freeze soup in an airtight container for up to 3 months.
Video
Notes
serving ideas
A great way to enjoy a bowl of chicken noodle soup, is a sprinkle of parmesan cheese, a squeeze of fresh lemon, or slice a baguette open and toast, then slather on some butter. Add crackers, bread sticks, or even cheese toast on the side.noodles
The noodles will overcook if you reheat, so save soup on the side without noodles for leftovers and then reheat on the stove for 10 minutes and add a new batch of uncooked noodles. You can always add more chicken stock for additional servings.chicken
Many of you like to make your chicken meat in a slow cooker or instant pot, and that works. I think the flavor you get from oven roasted is worth it, it makes really tender chicken, and there is very little prep time. Here are some various cuts that all work just fine:- raw whole (cut into pieces)
- boneless skinless thighs
- boneless thighs skin on
- bone-in breasts (also labeled split breasts)
- boneless skinless breasts (boneless breasts)
dried noodles
Cook the noodles to al dente, and you can use any type of noodles or pasta brand you love. My favorite brand is the extra wide no yolk noodles.chicken stock
make your own homemade stock or buy a good brand at the store. You can use some good bouillon in water to make stock. This flavorful broth tends to not taste anywhere as good as quality stock or bone broth made with a chicken carcass. Another good alternative is low-sodium broth.fresh herbs and vegetables
You can add some fresh parsley, bay leaves, or (a single bay leaf), fresh thyme, storebought wavy-cut carrot chips, garlic powder or crushed cloves of garlic.creamy chicken noodle soup
use some heavy cream to make your soup creamy, add ½ cup right toward the end of cooking and give a good quick stir.Nutrition
Calories: 273kcal | Carbohydrates: 37g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 582mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5676IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg