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Got a cold coming on? A piping hot bowl of chicken noodle soup made from scratch will hit all the right spots. In this time-tested favorite, you'll find juicy chicken paired with garden-fresh vegetables swimming in a flavorful broth. And the best part? Just toss everything together in one pot and let it work its wonder - couldn't be simpler!
What Makes This Dish So Special
Get ready for your house to smell incredible! While the chicken cooks alongside fresh onions, carrots, and celery, you'll catch that wonderful scent that instantly lifts your mood. Forget about the store-bought versions - this soup's totally natural, cooked with bone-in chicken for deeper taste (though a grocery rotisserie chicken works too if you're in a hurry). The blend of herbs makes every mouthful feel like comfort in a spoon. Whether you're battling a cold or just need something cozy, this soup's got everything you need.
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Ingredients
- Olive Oil: To sauté your vegetables. Any everyday cooking oil can substitute.
- Yellow Onion: Creates the soup's foundational sweetness. Red or white onions are fine substitutes.
- Garlic: Nothing beats fresh, but in a rush, garlic powder works too (about 1/2 teaspoon equals one clove).
- Carrots: Go for fresh ones, though frozen carrots will work in a pinch.
- Celery: Adds that lovely texture. If you're out, a dash of celery seed can help.
- Split Chicken Breasts, Bone-in: They create a fuller, more flavorful broth. You can use boneless if that's what you have.
- Dried Basil: Brings that traditional soup taste. A bit of Italian herb mix works too.
- Dried Parsley: Adds a pleasant freshness. Fresh parsley works even better if available.
- Dried Thyme: Offers an earthy note. Rosemary makes a good alternative.
- Bay Leaf: Infuses the soup with subtle depth. A touch of sage works as a backup.
- Freshly Cracked Pepper: Pre-ground pepper from your shaker works fine too.
- Salt: Add gradually and taste as you go.
- Egg Noodles: They're traditional but rice noodles work for a gluten-free version.
Instructions
- Create Your Foundation:
- Dice the onion and garlic. Warm your oil in a large pot and cook until onions turn translucent, around 5 minutes.
- Prep Your Vegetables:
- Meanwhile, cut your carrots and celery. Add them to the pot and let them cook for a few more minutes.
- Add Protein and Flavors:
- Remove the chicken skin and cut away excess fat. Add it to your pot with the bay leaf, herbs, and some pepper. Pour in 8 cups water, cover, let it boil, then lower heat and simmer for an hour.
- Pull Apart and Season:
- Remove the chicken pieces and pull the meat apart using two forks. Return the meat to the pot and add some salt, starting with a teaspoon, then adjust to taste.
- Finish With Pasta:
- Drop in your egg noodles and turn up the heat. Let them cook until soft, about 7 minutes. Give it one final taste and add more salt if needed.
Better Than Any Can Or Package
There's really no comparison between homemade and store-bought soup. You won't find these rich flavors in any can, I promise. When you make it yourself, you control what goes in, so you know it's all quality ingredients. Plus, watching simple components transform into something so comforting feels rewarding. Even just the aroma filling your kitchen as it simmers makes the whole process worthwhile.
The Right Bird Makes All The Difference
Want to know what truly makes a fantastic soup? It's all about the chicken bones! When you use bone-in pieces, you get that deep, satisfying flavor that makes your soup taste like grandma's. The bones slowly give up their goodness during cooking time. If you like a more robust flavor, try chicken thighs or legs instead, they'll make your soup even more delicious.
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Mastering Your Vegetable Base
Every good soup starts with the holy trinity of onions, carrots, and celery. These vegetables are natural companions that create the perfect foundation. They add both visual appeal and balanced flavor to your pot. Throw some garlic into the mix, and you've got the start of something truly delicious. Cook them slowly together and watch as they transform your broth.
Finding Your Perfect Pasta
Your choice of noodles really matters in this soup! Wide egg noodles are popular because they're light and soak up the tasty broth so well. But don't be afraid to switch things up! Those tiny star-shaped pastas or other small varieties can be fun too. Just pick something that feels good when you're eating it with a spoon.
Save Some For A Rainy Day
Try this smart move - double the batch and freeze portions! There's nothing better than having homemade soup waiting when you need it most. Just cool it down completely, then pour into containers or freezer bags. The next time you're feeling sick or just craving something warm and comforting, you'll have it ready to heat up in minutes. It's basically keeping comfort on standby!
Frequently Asked Questions
- → What if I want it meat-free?
No problem! Just swap out the beef for mushrooms or your favorite plant-based crumbles.
- → Tips on storing leftovers?
Keep the soup and rice in different containers in the fridge for up to three days to keep the texture right.
- → Can I freeze it?
Definitely! Just leave the rice out before freezing. Add freshly made rice when you reheat it later.
- → Which cheese tastes best?
Creamy cheddar or gooey mozzarella are top picks for this dish.
- → How can I spice it up?
Stir in some chili flakes or minced jalapeños for extra heat.
Conclusion
Want more ideas? Check these out: Beef and peppers skillet for a speedy stir-fry, traditional stuffed peppers for when you’ve got time, cozy beef and veggie stew for chilly evenings, or a baked pepper casserole if you're craving comfort food with a twist.